| NIM | D1A015085 |
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| Namamhs | REIFKI BINTSANI |
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| Judul Artikel | DAYA IKAT AIR DAN SUSUT MASAK DAGING PUYUH AFKIR YANG DIRENDAM LARUTAN KULIT BUAH NANAS MUDA (Ananas comosus L. Merr) PADA LAMA WAKTU BERBEDA |
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| Abstrak (Bhs. Indonesia) | Tujuan penelitian ini adalah untuk mengetahui pengaruh perendaman larutan kulit buah nanas muda terhadap daya ikat air dan susut masak daging puyuh afkir. Peubah yang diamati adalah daya ikat air dan susut masak. Materi yang digunakan adalah 20 potong daging dada puyuh betina afkir dan larutan kulit nanas 10%. Penelitian dilakukan secara eksperimen dan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan (R0: tanpa perendaman, R1 : perendaman 20 menit, R2 : perendaman 40 menit dan R3 : perendaman 60 menit) setiap perlakuan diulang 5 kali. Hasil penelitian menunjukkan rataan daya ikat air perlakuan R0, R1, R2 dan R3 yaitu 39,18%, 37,01%, 36,11%, dan 35,64%. Rataan susut masak perlakuan R0, R1, R2, dan R3 yaitu 25,60%, 30,40%, 30,20%, dan 33,00%. Hasil analisis variansi menunjukkan bahwa lama waktu perendaman berbeda tidak berpengaruh nyata (P>0,05) terhadap daya ikat air dan susut masak daging puyuh afkir. Kesimpulan, perendaman larutan kulit nanas selama 60 menit belum mampu meningkatkan daya ikat air dan menurunkan susut masak daging puyuh afkir. |
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| Abtrak (Bhs. Inggris) | This research aimed to know the effect of immersion of young pineapple skin solution on the water holding capacity and cooking losses of rejected quail meat. The variables observed were the water holding capacity and cooking losses. The material used was 20 pieces of rejected female quail breast meat and 10% pineapple skin solution. The study was conducted experimental and using a Completely Randomized Design (CRD) with 4 treatments (R0: without immersion, R1: 20 minutes immersion, R2: 40 minutes immersion and R3: 60 minutes immersion) each treatment was repeated 5 times. The results showed the mean of water holding capacity treatment R0, R1, R2 and R3 are 39,18%, 37,01%, 36,11%, and 35,64%. The mean of cooking losses of R0, R1, R2, and R3 were 25,60%, 30,40%, 30,20%, dan 33,00%. The results of the variances analysis showed that the duration did not have a significant effect (P>0,05) to the water holding capacity and cooking losses of rejected quail meat. Conclusion, soaking the pineapple skin solution for 60 minutes has not been able to increase the water holding capacity and reduce cooking losses quail meat. |
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| Kata kunci | Daging puyuh afkir, Kulit nanas muda, Daya ikat air, Susut masak |
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| Pembimbing 1 | Dr. Ir. Agustinus Hantoro Djoko Raharjo, MP. |
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| Pembimbing 2 | Dr. sc. agr. Ir. H. R. Singgih Sugeng Santosa, MP. |
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| Pembimbing 3 | |
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| Tahun | 2019 |
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| Jumlah Halaman | 5 |
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| Tgl. Entri | 2019-08-12 21:26:01.68373 |
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