| NIM | D1E013072 |
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| Namamhs | ARIE PERMADI |
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| Judul Artikel | PENGARUH KONSENTRASI EKSTRAK NANAS DAN LAMA PERENDAMAN TULANG PAHA AYAM BROILER TERHADAP KADAR LEMAK DAN KADAR PROTEIN GELATIN |
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| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengetahui kadar lemak dan kadar protein gelatin tulang paha ayam broiler yang dibuat dengan menggunakan perbedaan tingkat konsentrasi dan waktu perendaman ekstrak nanas. Telah dilaksanakan tanggal 16 April sampai 20 Mei 2017. Materi yang digunakan meliputi bahan dan alat seperti tulang paha ayam broiler, ekstrak nanas, aquades, NaCl, timbangan analitik, pH meter, waterbath, alumunium foil, oven, seperangkat alat analisa protein dan analisa lemak. Penelitian menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 4x3x3. Faktor A adalah konsentrasi ekstrak nanas yaitu A0 (0%), A1 (5%), A2 (10%), dan A3 (15%). Faktor B adalah waktu perendaman yaitu B1 (2 jam), B2 (4 jam) dan B3 (6 jam). Setiap kombinasi perlakuan diulang 3 kali. Variabel yang diamati adalah kadar lemak dan protein. Hasil analisis variansi menunjukan bahwa konsentrasi ekstrak nanas dan lama perendaman tidak berpengaruh nyata (P>0.05) terhadap kadar lemak dan protein gelatin tulang paha ayam broiler. |
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| Abtrak (Bhs. Inggris) | The research was to investigation the fat content and protein content of gelatin broiler thigh that made using different levels of consentration and soaking time of pineapple extract. Research was conducted from April 16th until Mei 20th 2017. The materials used were broiler thigh, Pineapple Extract, aquades, NaCl, analytic pair, pH meter, waterbarh, alumunium foil, oven, a set tool protein and fat content analysis. The research used Completely Randomized Design (CRD) with factorial pattern 4x3x3. The research used Completely Randomized Design (CRD) with factorial pattern 4x3x3. A Factor was the concentration of pineapple extract ie A0 (0%), A1 (5%), A2 (10%), and A3 (15%). B Factor was the soaking time ie B1 (2 hours), B2 (4 hours) and B3 (6 hours). Each treatment combination were three time replication. The variables observed were fat content and protein content. Orthogonal polynomial test. The result of variance analysis showed that the concentration and soaking time of pineapple extract no significant effect (P<0.05) on the fat content and protein gelatin broiler thigh. |
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| Kata kunci | Gelatin, ekstrak nanas, kadar lemak, kadar protein |
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| Pembimbing 1 | Dr. Ir. Prayitno, M.Si |
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| Pembimbing 2 | Dr. sc. agr. Ir H. R. Singgih S.S, MP |
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| Pembimbing 3 | |
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| Tahun | 2017 |
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| Jumlah Halaman | 6 |
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| Tgl. Entri | 2017-11-14 09:17:58.268612 |
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