| NIM | D1E013141 |
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| Namamhs | REZA ADITYA PRADANA |
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| Judul Artikel | KUALITAS FISIK DAGING AYAM NIAGA PETELUR AFKIR YANG DIRENDAM EKSTRAK NANAS (Ananas comosus L. Merr) |
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| Abstrak (Bhs. Indonesia) | Tujuan dilakukan penelitian adalah mengkaji pengaruh perendaman ekstrak nanas pada daging ayam niaga petelur afkir terhadap pH dan tingkat keempukan serta mengetahui waktu perendaman ekstrak nanas pada daging ayam niaga petelur afkir terbaik bila dilihat dari pH dan tingkat keempukan. Penelitian dan pengambilan data dilaksanakan pada tanggal 20 sampai dengan 24 November 2017 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Materi yang digunakan adalah daging ayam niaga petelur afkir bagian paha (umur 18-20 bulan), buah nanas, penyaring, aquades, larutan buffer pH 7, blender, pisau, nampan, sendok, beckerglass, stopwatch, penetrometer dan pH meter daging. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan perendaman ekstrak nanas yaitu, tanpa perendaman (kontrol) (R0), 2 menit (R1), 4 menit (R2), 6 menit (R3) dan 8 menit (R4), serta setiap perlakuan diulang 4 kali. Peubah yang diukur yaitu pH dan tingkat keempukan daging. Data dianalisis menggunakan analisis variansi dan dilanjutkan dengan uji lanjut orthogonal polynomial. Hasil penelitian menunjukkan bahwa perendaman ekstrak nanas berpengaruh sangat nyata (P<0,01) terhadap pH dan tingkat keempukan daging. Rataan pH daging adalah sebesar 5,95 (R0); 5,77 (R1); 5,65 (R2); 5,55 (R3) dan 5,42 (R4), serta rataan keempukan adalah sebesar 0,055 mm/g/dt (R0); 0,060 mm/g/dt (R1); 0,069 mm/g/dt (R2); 0,080 mm/g/dt (R3) dan 0,092 mm/g/dt (R4). Kesimpulan, semakin lama perendaman daging ayam niaga petelur afkir pada ekstrak nanas semakin menurunkan pH daging dan meningkatkan keempukan daging, serta perlakuan R4 (perendaman ekstrak nanas selama 8 menit) menjadi taraf terbaik bila dilihat dari pH dan keempukannya. |
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| Abtrak (Bhs. Inggris) | The purpose of this research is to study the effect of soaking of pineapple extract on chicken laying rejects from pH and the level of tenderness and knowing the best time of soaking pineapple extract on the chicken commercial laying rejects meat based from the pH and tenderness level. Research and data retrieval was conducted on November 20th to November 24th, 2017 at Livestock Products Technology Laboratory, Faculty of Animal Husbandry, University of Jenderal Soedirman, Purwokerto. The materials are thigh of commercial chicken laying rejects (age 18-20 months), pineapple, filter, aquades, buffer solution pH 7, mixer, knife, tray, spoon, beckerglass, stopwatch, penetrometer and pH meter of meat. The research method used was Completely Randomized Design (RAL) with 5 treatments of soaking pineapple extract that is, without soaking (control) (R0), 2 minutes (R1), 4 minutes (R2), 6 minutes (R3) and 8 minutes (R4), and each treatment was repeated 4 times. The measured variable is pH and tenderness level of meat. The data were analyzed using variance analysis and continued by orthogonal polynomial test. The results showed that soaking of pineapple extract had a very real effect (P<0,01) to pH and tenderness level of meat. Average of pH was 5.95 (R0); 5.77 (R1); 5.65 (R2); 5.55 (R3) and 5.42 (R4), and the average of tenderness was 0.055 mm/g/dt (R0); 0.060 mm/g/dt (R1); 0.069 mm/g/dt (R2); 0.080 mm/g/dt (R3) and 0.092 mm/g/dt (R4). The conclusion, the longer soaking of commercial chicken meat laying rejects on pineapple extract decreasing the pH of meat and increasing the tenderness level of meat, and treatment of R4 (soaking of pineapple extract for 8 minutes) become the best level based from pH and tenderness. |
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| Kata kunci | Ananas comosus L. Merr, ayam niaga petelur afkir, pH, keempukan |
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| Pembimbing 1 | Ir. Kusuma Widayaka, MS |
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| Pembimbing 2 | Dr. Ir. Agustinus Hantoro Djoko Raharjo, MP |
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| Pembimbing 3 | |
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| Tahun | 2018 |
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| Jumlah Halaman | 7 |
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| Tgl. Entri | 2018-02-08 22:07:37.728229 |
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