| NIM | D1E014157 |
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| Namamhs | AHMAD PRANOWO |
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| Judul Artikel | KADAR AIR DAN PROTEIN DAGING AYAM PETELUR AFKIR HASIL RESTRUKTURISASI DENGAN KARAGENAN, PUTIH TELUR DAN SODIUM TRIPOLYPHOSPATE SEBAGAI BAHAN PENGIKAT |
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| Abstrak (Bhs. Indonesia) | Tujuan penelitian untuk mengetahui pengaruh penggunaan bahan pengikat berbeda terhadap kadar air dan kadar protein daging restrukturisasi. Materi yang digunakan dalam penelitian yaitu daging ayam niaga petelur afkir jenis Isa Brown umur 90 minggu, sebanyak 360 g, bahan pengikat yang dibutuhkan 0,3 g karagenan, 0,3 g putih telur dan 0,3 g Sodium Tripolyphospate (STPP). Metode penelitian eksperimen menggunakan Rancangan Acak Lengkap (Completely Randomized Design). Perlakuan adalah penggunaan bahan pengikat (P1: karagenan 0,5%., P2 : putih telur 0,5%., P3 : STPP 0,5%). Setiap perlakuan diulang 6 kali. Variabel yang diukur yaitu kadar air dan protein. Rataan nilai kadar air P1, P2 dan P3 masing-masing yaitu 70,05±4,93 %., 70,33±0,76 % dan 70,87±1,62 %. Rataan nilai kadar protein P1, P2 dan P3 masing-masing yaitu 18,16±0,98 %., 17,88±1,82 % dan 18,59±0,94 %. Hasil analisis variansi menunjukkan bahwa penambahan bahan pengikat yang berbeda berpengaruh tidak nyata (P>0,05) terhadap kadar air dan protein. Kesimpulan bahwa penambahan bahan pengikat karagenan, putih telur dan STPP menghasilkan rataan kadar air dan protein yang relatif sama. |
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| Abtrak (Bhs. Inggris) | The purpose of the study was to determine the effect of the use of different binding materials on moisture content and protein content of restructured meat. The material used in the study is laying chicken commercial meat rejected by the type of Isa Brown aged 90 weeks, as much as 360 g, binding agent requires 0.3 g carrageenan, 0.3 g egg white and 0.3 g Sodium Tripolyphospate (STPP). The experimental research method uses a Completely Randomized Design. The treatment is the use of binder (P1: 0.5% carrageenan, P2: 0.5% egg white, P3: 0.5% STPP). Each treatment was repeated 6 times. The variables measured are moisture and protein content. The average value of moisture content P1, P2 and P3 are 70,05±4,93 %., 70,33±0,76 % and 70,87±1,62 %.respectively. The average value of P1, P2 and P3 protein content were 18,16±0,98 %., 17,88±1,82 % and 18,59±0,94 %. respectively. The results of the variance analysis showed that the addition of different binding materials had no significant effect (P> 0.05) on water and protein content. The conclusion is that the addition of carrageenan binding material, egg white and STPP produces relatively the same water and protein content. |
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| Kata kunci | Daging retrukturisasi, bahan pengikat, kadar air, kadar protein |
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| Pembimbing 1 | Dr. Triana Setyawardani, S.Pt., 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 | 6 |
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| Tgl. Entri | 2018-11-15 19:37:44.538807 |
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