Artikel Ilmiah : D1E014259 a.n. PUTRI INTAN PERMATASARI
| NIM | D1E014259 |
|---|---|
| Namamhs | PUTRI INTAN PERMATASARI |
| Judul Artikel | PENGARUH KONSENTRASI EKSTRAH BUAH PEPAYA DAN LAMA PERENDAMAN TERHADAP RENDEMEN DAN WARNA GELATIN CEKER AYAM BROILER |
| Abstrak (Bhs. Indonesia) | ABSTRAK Penelitian bertujuan untuk mengkaji pengaruh konsentrasi ekstrak buah pepaya dan lama perendaman terhadap rendemen dan warna gelatin ceker ayam broiler. Materi yang digunakan adalah ceker ayam broiler 27.000 g, getah buah pepaya 4.050 ml, aquades, NaOH dan Hcl. Metode penelitian dilakukan secara eksperimen. Penelitian menggunakan Rancangan Acak Lengkap (RAL) pola Faktorial (3x3) dengan faktor A adalah konsentrasi ekstrak buah pepaya (A1 = 5%, A2= 10% dan A3 = 15%). Faktor B adalah lama perendaman (B1 = 2, B2 = 4 dan B3 = 6 jam). Setiap kombinasi perlakuan diulang sebanyak 3 kali. Hasil analisis variansi menunjukkan bahwa konsentrasi ekstrak buah pepaya berpengaruh nyata terhadap rendemen secara kuadrater mengikuti persamaan garis Y = -0,98 + 1.16 X – 0.05 X2. Lama perendaman berpengaruh tidak nyata, sedangkan interaksinya berpengaruh nyata terhadap rendemen gelatin secara kuadrater pada A1 dan A2 masing-masing mengikuti persamaan garis Y A1 = 9.63 – 4.16 X + 0.56 X2 dan Y A2 = 10.36 – 3.30 + 0,43 X2. Hasil analisis variansi menunjukkan bahwa konsentrasi, lama perendaman dan interaknya tidak berpengaruh nyata terhadap warna gelatin ceker ayam broiler. Kesimpulan, peningkatan konsentrasi ekstrak buah pepaya dan lama perendaman menghasilkan rendemen dan warna gelatin yang sama, dengan konsentrasi maksimal 10,60%. |
| Abtrak (Bhs. Inggris) | ABSTRACT This study aimed to examine the effect of extract papaya fruit concentration and soaking time on yield and color broiler chicken claw gelatin. The material used in this study was broiler chicken claw 27.000 gram, papaya sap 4.050 ml, aquades, NaOH and Hcl. The research method was conducted experimentally. The study used the factorial with completely randomized design (CRD) pattern (3x3), as factor A was the concentration of papaya fruit extract (A1 = 5%, A2 = 10% and A3 = 15%). Factor B was soaking time (B1 = 2, B2 = 4 and B3 = 6 hours). Each treatment combination was repeated 3 times. The results of the variance analysis showed that different concentrations of papaya extract significantly affect on the yield with the quadratic equation Y = -0.98 + 1.16 X - 0.05 X2. Soaking time no significant effect, while the interaction had effect on the gelatin yield squared in A1 and A2. Each of which followed the equation Y A1 = 9.63 - 4.16 X + 0.56 X2 and Y A2 = 10.36 - 3.30 + 0.43 X2. The results of the variance analysis showed that the concentration, the soaking time and the interaction not significantly affect the gelatin color of broiler chicken claw. The conclusion, the increase of extract papaya fruit concentration and soaking time resulted in the same yield and gelatin color, with a maximum concentration of 10.60%. |
| Kata kunci | Ekstrak Buah Pepaya, Gelatin, Ceker Ayam Broiler, Rendemen, Warna. |
| Pembimbing 1 | Dr. sc. agr. Ir. R. Singgih Sugeng Santosa, MP. |
| Pembimbing 2 | Dr. Ir Prayitno, M.Si |
| Pembimbing 3 | |
| Tahun | 2018 |
| Jumlah Halaman | 9 |
| Tgl. Entri | 2018-11-15 10:50:05.963344 |