| NIM | D1E014173 |
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| Namamhs | ARIFAH SUMIANTI |
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| Judul Artikel | PENGARUH KONSENTRASI EKSTRAK BUAH PEPAYA DAN LAMA PERENDAMAN TERHADAP pH DAN KADAR AIR GELATIN CEKER AYAM BROILER |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengkaji pengaruh konsentrasi ekstrak buah pepaya dan lama perendaman terhadap pH dan kadar air gelatin. Penelitian menggunakan Rancangan Acak Lengkap (RAL) pola faktorial (3x3) dengan faktor (A) konsentrasi ekstrak buah pepaya (A1 = 5%, A2 = 10%, A3 = 15%) dan faktor (B) lama perendaman (B1 = 2 jam, B2 = 4 jam, B3 = 6 jam), setiap kombinasi perlakuan diulang 3 kali. Hasil analisis variansi menunjukkan bahwa konsentrasi, lama perendaman dan interaksinya berpengaruh tidak nyata (P>0,05) terhadap pH gelatin, sedangkan konsentrasi berpengaruh sangat nyata (P<0,01) dan lama perendaman berpengaruh tidak nyata (P>0,05) terhadap kadar air gelatin, namun interaksinya berpengaruh nyata (P<0,05) terhadap kadar air gelatin. Hasil uji lanjut orthogonal polynomial menunjukkan bahwa konsentrasi berpengaruh nyata secara kuadrater terhadap kadar air mengikuti persamaan Y = 10,60 - 0,09 X + 0,01 X2. Hasil uji lanjut orthogonal polynomial menunjukkan bahwa interaksi konsentrasi dan lama perendaman berpengaruh sangat nyata secara linier pada kenaikan kadar air mengikuti persamaan Y = 10,10 + 0,14 X. Kesimpulan, konsentrasi ekstrak buah pepaya 10% dan lama perendaman 4 jam menghasilkan gelatin dengan pH dan kadar air rendah. |
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| Abtrak (Bhs. Inggris) | This study aims to examine the effect of papaya fruit extract concentration and soaking time on pH and water content of gelatin. The study used a Completely Randomized Design (CRD) factorial pattern (3x3) with factor (A) concentration of papaya fruit extract (A1 = 5%, A2 = 10%, A3 = 15%) and factor (B) soaking time (B1 = 2 hours, B2 = 4 hours, B3 = 6 hours), each combination treatment was repeated 3 times. The results of the variance analysis showed that the concentration and the soaking time and its interaction no significant effect (P>0.05) on the pH of gelatin, while the concentration highly significant effect (P<0.01) and the soaking time no significant effect (P>0.05) on the water content of gelatin, however its interaction significant effect (P<0.05) on the water content of gelatin. The results of orthogonal polynomial tests showed that the concentration significant effect quadratically on the water contant following the equation Y = 10.60 - 0.09 X 0.01 X2. The results of orthogonal polynomial tests showed that the interaction of concentration and soaking time highly significant effect linearly on the increase of water content following the equation Y = 10.10 0.14. Conclusion, the concentration of 10% papaya fruit extract and the 4-hours soaking time produced gelatin with the low pH and water content. |
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| Kata kunci | Gelatin, Ceker Ayam Broiler, Ekstrak Buah Pepaya, pH, Kadar Air. |
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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 11:35:55.09849 |
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