| NIM | D1A015130 |
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| Namamhs | DITA WINDIANA |
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| Judul Artikel | Kualitas Fisik Daging Paha Ayam Kampung Jantan yang Direndam Sari Nanas Muda (Ananas comusus L. Merr) |
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| Abstrak (Bhs. Indonesia) | Tujuan penelitian adalah untuk mengkaji pengaruh perendaman sari nanas muda terhadap kualitas fisik daging paha ayam kampung jantan. Materi yang digunakan dalam penelitian adalah ayam kampung jantan. Penelitian dilakukan secara ekperimen menggunakan Rancangan Acak Kelompok (RAK). Rancangan terdiri dari 4 perlakuan dan 5 ulangan. Variabel yang diamati meliputi keempukan, pH, daya ikat air dan susut masak. Perlakuan terdiri dari R0 (perendaman sesaat) R1 (perendaman 10 menit) R2 (perendaman 20 menit) R3 (perendaman 30 menit). Data rataan hasil pengukuran keempukan daging 0,044 mm/g/dt, 0,043 mm/g/dt, 0,051 mm/g/dt, 0,044 mm/g/dt. Data rataan hasil pengukuran Power of Hidrogen (pH) 6,386; 6,340; 6,146 dan 6,102. Data rataan pengukuran daya ikat air 45,05%, 44,422%, 41,388% dan 42,706%. Data rataan pengukuran susut masak daging 40,6%, 48%, 46,8% dan 45,6%. Hasil analisis variansi menunjukkan bahwa perendaman sari nanas madu muda berpengaruh tidak nyata (P>0,05) terhadap kualitas fisik daging paha ayam kampung jantan. Kesimpulan, perendaman sari nanas muda sampai dengan 30 menit belum mampu meningkatkan kualitas fisik daging paha ayam kampung jantan. |
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| Abtrak (Bhs. Inggris) | The purpose of study was to examine the effect of soaking young pineapple juice on the physical quality of male native chicken thigh meat. The material used in study was male native chicken. The study was conducted in an experimental manner using a Randomized Complete Block Design (RCBD). The design consists of 4 treatments and 5 replications. Variables observed included tenderness, pH, water holding capacity and cooking losses. The treatment consists of R0 (instant immersion) R1 (10 minutes immersion) R2 (20 minutes immersion) R3 (30 minutes immersion). The average data on meat tenderness measurement results were 0.044 mm/g/s, 0.043 mm/g/s, 0.051 mm/g/s, 0.044 mm/g/s. The average data of measurement results of Power of Hydrogen (pH) 6.386; 6,340; 6,146 and 6,102. The average data for measuring water binding capacity is 45.05%, 44.422%, 41.388% and 42.706%. Data on the average measurements of cooking losses of meat were 40.6%, 48%, 46.8% and 45.6%. The results of the variance analysis showed that soaking young pineapple juice had no significant effect on the physical quality of male chicken thigh meat. Conclusion, soaking young pineapple juice up to 30 minutes has not been able to improve the physical quality of male chicken thigh meat. |
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| Kata kunci | Ayam kampung jantan, sari nanas muda, kualitas fisik |
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| Pembimbing 1 | Dr. Ir. Agustinus Hantoro Djoko Raharjo, MP |
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| Pembimbing 2 | Ir. Kusuma Widayaka, MS. |
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| Pembimbing 3 | |
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| Tahun | 2019 |
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| Jumlah Halaman | 6 |
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| Tgl. Entri | 2019-08-10 13:25:01.01584 |
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