| NIM | D1B016011 |
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| Namamhs | ELDA MELANI |
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| Judul Artikel | PENGARUH LAMA PELUMURAN DAGING DENGAN KULIT NANAS (Ananas comosus L. Merr) TERHADAP SIFAT FISIK DAGING AYAM NIAGA PETELUR AFKIR |
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| Abstrak (Bhs. Indonesia) | Penelitian dilakukan untuk mengetahui pengaruh lama pelumuran kulit nanas terhadap keempukan, daya ikat air, dan pH daging ayam niaga petelur afkir. Penelitian dilaksanakan tanggal 30 November sampai dengan 7 Desember 2017 di Laboratorium Teknologi Hasil Ternak dan Laboratorium Ilmu Bahan Makanan Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Materi yang digunakan adalah daging dada dari 10 ekor ayam niaga petelur afkir umur 99 minggu dan kulit nanas 367,675 g. Penelitian dilaksanakan dengan menggunakan metode eksperimen laboratorium menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu daging dada ayam niaga petelur afkir tanpa dilumuri kulit nanas (P0), daging dada ayam niaga petelur afkir yang dilumuri kulit nanas 27,5% dari bobot daging dada selama 4 menit (P1), 8 menit (P2), 12 menit (P3), dan setiap perlakuan diulang 5 kali. Peubah yang diamati dan diukur adalah keempukan, daya ikat air, dan pH. Data yang diperoleh dianalisis dengan analisis variansi dan dilanjutkan uji Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan bahwa daging ayam niaga petelur afkir yang dilumuri kulit nanas 27,5% dengan lama pelumuran berbeda berpengaruh sangat nyata (P<0,01) terhadap keempukan, daya ikat air, dan pH daging. Nilai rataan keempukan daging yang tidak direbus 0,051 mm/g/dt, keempukan daging yang telah direbus selama 30 menit dengan suhu 60oC 0,060 mm/g/dt, daya ikat air 44,607%, dan pH 5,488. Daging ayam niaga petelur afkir yang dilumuri kulit nanas 27,5% dengan lama pelumuran 4 menit, 8 menit dan 12 menit menghasilkan keempukan, daya ikat air, dan pH daging yang relatif sama. Kesimpulan, daging ayam niaga petelur afkir yang dilumuri kulit nanas 27,5% dengan lama pelumuran berbeda (4 menit, 8 menit dan 12 menit) menghasilkan keempukkan, daya ikat air, dan pH daging yang relatif sama. |
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| Abtrak (Bhs. Inggris) | The aims of this research to determine the effect of rubbing duration meat with pineapple peels on tenderness, water holding capacity, and pH of culled layer chicken meat. The research had been conducted on November 30th until December 7th 2017 in Laboratory of Livestock Product Technology and Laboratory of Animal Feed Science Faculty of Animal Science Jenderal Soedirman University, Purwokerto. The materials used were the breast meat of 10 culled layer chickens at the age of 99 weeks and 367,675 g of pineapple peels. The method used was the experiment method using a Completely Randomized Design (CRD) with 4 treatments that the breast of culled layer chicken meat without rubbing of pineapple peels (P0), the breast of culled layer chicken meat with rubbing of 27,5% pineapple peels from the weight breast for 4 minutes (P1), 8 minutes (P2), 12 minutes (P3), and each treatrment was repeated 5 times. The variables observed and measured were tenderness, water holding capacity, and pH. Data were analyzed with analysis of variance and followed with Honestly Significant Difference (HSD) test. The result of this research showed that culled layer chicken meat with rubbing 27,5% pineapple peels on different rubbing duration meat had a highly significant effect (P<0,01) on tenderness, water holding capacity, and pH of meat. The average value of meat tenderness without boiled 0,051 mm/g/dt, meat tenderness with boiled for 30 minutes on the temperature 60oC 0,060 mm/g/dt, water holding capacity 44,607%, and pH 5,488. The culled layer chicken meat with rubbing 27,5% pineapple peels on different rubbing duration meat (4 minutes, 8 minutes, and 12 minutes) produced tenderness, water holding capacity, and pH of meat that relatively same. In conclusion, the culled layer chicken meat with rubbing 27,5% pineapple peels on different rubbing duration meat (4 minutes, 8 minutes, and 12 minutes) produced tenderness, water holding capacity, and pH of meat that relatively same. |
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| Kata kunci | Ayam niaga petelur afkir, kulit nanas, keempukan, daya ikat air, dan pH |
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| Pembimbing 1 | Dr. Ir. Agustinus Hantoro Djoko Rahardjo, MP |
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| Pembimbing 2 | Ir. Kusuma Widayaka, MS |
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| Pembimbing 3 | |
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| Tahun | 2018 |
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| Jumlah Halaman | 9 |
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| Tgl. Entri | 2018-03-29 08:22:18.077524 |
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