| NIM | D1E014191 |
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| Namamhs | PRADIKA VITA SETIANI |
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| Judul Artikel | PENGARUH KONSENTRASI EKSTRAK KULIT NANAS DAN LAMA PERENDAMAN TERHADAP KADAR PROTEIN DAN KADAR LEMAK GELATIN CEKER AYAM BROILER |
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| Abstrak (Bhs. Indonesia) | Tujuan penelitian untuk mengkaji pengaruh konsentrasi ekstrak kulit nanas dan lama perendaman terhadap kadar protein dan kadar lemak gelatin. Penelitian menggunakan Rancangan Acak Lengkap pola Faktorial 3x3 dengan faktor A adalah konsentrasi ekstrak kulit nanas (A1 = 5%, A2 = 10%, A3 = 15%) dan faktor B lama perendaman (B1 = 2 jam, B2 = 4 jam, B3 = 6 jam). Masing-masing kombinasi perlakuan diulang 3 kali. Hasil analisis variansi konsentrasi ekstrak kulit nanas berpengaruh sangat nyata (P<0,01) terhadap kadar protein dan kadar lemak sedangkan lama perendaman dan interaksi berpengaruh tidak nyata (P>0,05) terhadap kadar protein dan kadar lemak. Hasil uji orthogonal polynomial konsentrasi ekstrak kulit nanas berpengaruh sangat nyata (P<0,01) secara linear terhadap kadar protein gelatin mengikuti persamaan Y = 31,06 + 0,30 X. Hasil uji orthogonal polynomial konsentrasi ekstrak kulit nanas berpengaruh sangat nyata (P<0,01) secara linear terhadap kadar lemak gelatin mengikuti persamaan Y = 4,74 – 0,06 X. Lama perendaman dan interaksinya berpengaruh tidak nyata (P>0,05) terhadap kadar protein dan kadar lemak gelatin. Kesimpulan, konsentrasi ekstrak kulit nanas 15% dan lama perendaman 6 jam menghasilkan kadar protein gelatin tinggi dan kadar lemak gelatin rendah. |
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| Abtrak (Bhs. Inggris) | The aim of the study was to examine the effect of pineapple peel extract concentration and soaking time on protein content and fat content of gelatin. The study used a Complete Randomized Design factorial pattern of 3x3x3 with factors. A concentration of pineapple peel extract (A1 = 5%, A2 = 10%, A3 = 15%) and B-factor of soaking time (B1 = 2 hours, B2 = 4 hours, B3 = 6 hours). Each combination treatment was repeated 3 times. The results of the variance analysis of pineapple peel extract concentration highly significant effect on protein and fat content (P <0.01), while the soaking time and the interaction no significant effect on the protein and fat content (P> 0.05). The polynomial orthogonal test results of the concentration of pineapple peel extract highly significant effect (P <0.01) on the protein content following the equation Y = 31.06 + 0.30 X. The results of polynomial orthogonal tests of pineapple peel extract concentration highly significant effect (P <0.01) linearly on fat content following the equation Y = 4.74 - 0.06 X. The soaking time and its interaction no significant effect (P> 0.05) on the protein and fat content of gelatin. The conclusion, the concentration of 15% pineapple peel extract and 6-hours soaking time produced gelatin with the high protein content and low fat content. |
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| Kata kunci | Ceker Ayam Broiler, Gelatin, Kadar Protein, Kadar Lemak, Ekstrak Kulit Nanas. |
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| Pembimbing 1 | Dr. sc. agr. Ir. R. Singgih Sugeng Santosa, MP. |
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| Pembimbing 2 | Dr. Ir Prayitno, M.Si |
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| Pembimbing 3 | |
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| Tahun | 2018 |
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| Jumlah Halaman | 8 |
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| Tgl. Entri | 2018-11-15 11:17:12.615106 |
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