| NIM | D1B015010 |
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| Namamhs | KHARISMA ANGGARA BAYU |
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| Judul Artikel | PENGARUH PERENDAMAN KARKAS AYAM BROILER PADA AIR DINGIN (5 – 10 derajat C) TERHADAP KEEMPUKAN, DAYA IKAT AIR DAN SUSUT MASAK DAGING |
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| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengkaji pengaruh perendaman dan mengetahui tingkat lama perendaman air dingin yang terbaik terhadap keempukan, daya ikat air, dan susut masak karkas ayam broiler bagian dada. Pengambilan data mulai tanggal 4 sampai dengan 7 Februari 2017 bertempat di laboratorium Teknologi Hasil Ternak Fakultas Peternakan Universitas Jenderal Soedirman Purwokerto. Materi yang digunakan karkas ayam broiler bagian dada dan air dingin (5-10 derajat C). Metode yang digunakan yaitu metode eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL). Terdapat lima perlakuan yaitu R0 (tanpa perendaman air dingin), R1 (perendaman 3 detik), R2 (perendaman 15 menit), R3 (perendaman 30 menit), dan R4 (perendaman 45 menit) dengan empat kali ulangan. Peubah yang diukur yaitu keempukan, daya ikat air, dan susut masak. Hasil analisis variansi menunjukkan perendaman air dingin (5-10 derajat C) berpengaruh tidak nyata terhadap keempukan, daya ikat air, dan susut masak. Rataan nilai keempukan secara berurutan yaitu 0,3028 mm/g/detik; 0,3140 mm/g/detik; 0,3575 mm/g/detik; 0,3390 mm/g/detik; 0,3323 mm/g/detik, nilai daya ikat air secara berurutan yaitu 36,7020 %; 44,1568 %; 37,8790 %; 40,4540 %; 42,9203 %, dan nilai susut masak secara berurutan yaitu 32,4010 %; 33,0935 %; 33,9440 %; 32,8960 %; 36,3425 %. Perendaman karkas ayam bagian dada menggunakan air dingin suhu 5-10 derajat C dengan lama perendaman 3 detik (sesaat), 15, 30, dan 45 menit menghasilkan keempukan, daya ikat air, dan susut masak relatif sama. |
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| Abtrak (Bhs. Inggris) | The purpose of the research is to find the effect of submersion and discover the time level of the best cold water submersion against tenderness, water holding capacity (WHC), and cooking losses of broiler chicken carcasses in chest part. The data collected from 4 to February 7, 2017 held at the Livestock Product Technology Laboratory Faculty of Animal Science Jenderal Soedirman University Purwokerto. The research material that is used is the chicken broiler carcasses of chest part and cold water (5-10 C degree). The metode that is used is experiment metodewith using completely randomized design (CRD). The are five treatments, those are R0 (without the cold water submersion), R1 (the 3 seconds of the submersion), R2 (the 15 minutes of the submersion), R3 (the 30 minutes of the submersion), R4 (the 45 minutes of the submersion) with four times reply. The variable that is measured is tenderness, water holding capacity (WHC), and cooking losses. The analysis result shows the cold water (5-10 C degree) give unreal influence agains to tenderness, water holding capacity (WHC), and cooking losses. The average of the tenderness value is 0.3028 mm/g/second; 0.3140 mm/g/second; 0.3575 mm/g/second; 0.3390 mm/g/ second; 0.3323 mm/g/second, the value of the water holding capacity is 36.7020 %; 44.1568 %; 37.8790 %; 40.4540 %; 42.9203 %, and the value of the cooking losses is 32.4010 %; 33.0935 %; 33.9440 %; 32.8960 %; 36.3425 %. The chicken carcasses submersion of chest part used cold water temperature 5-10 C degree with submersion time of 3 second (a moment), 15, 30, 45 minutes relatively same as tenderness, water holding capacity, and cooking losses. |
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| Kata kunci | Air dingin, karkas ayam, keempukan, daya ikat air dan susut masak |
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| Pembimbing 1 | Ir. Kusuma Widayaka, M.S. |
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| Pembimbing 2 | Dr. Ir. Rosidi, M.P. |
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| Pembimbing 3 | |
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| Tahun | 2017 |
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| Jumlah Halaman | 9 |
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| Tgl. Entri | 2017-04-21 23:15:45.001509 |
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