Artikel Ilmiah : D1A015084 a.n. SALMA DWI YANTI
| NIM | D1A015084 |
|---|---|
| Namamhs | SALMA DWI YANTI |
| Judul Artikel | PENGARUH PERENDAMAN MENGGUNAKAN LARUTAN JAHE (Zingiber officinale) DENGAN KONSENTRASI BERBEDA TERHADAP KUALITAS FISIK DAGING PAHA AYAM NIAGA PETELUR AFKIR |
| Abstrak (Bhs. Indonesia) | Tujuan dari penelitian yaitu untuk mengetahui perendaman larutan jahe dengan konsentrasi yang tepat terhadap pH, Daya Ikat Air, Susut Masak dan Keempukan daging paha ayam niaga petelur afkir. Metode penelitian ini adalah Experimen dengan rancangan percobaan nya yaitu Rancangan Acak Lengkap (RAL) 4 perlakuan dan 5 ulangan. Data yang diperoleh diolah menggunakan analisis variansi (ANOVA) dan dilanjutkan dengan Uji Orthogonal Polimonial jika hasil penelitian berpengaruh nyata. Hasil penelitian pH dan keempukkan menunjukkan rataan (R0) 6,672, (R1) 6,746, (R2) 6,684, (R3) 6,230 dan (R0) 0,0416 mm/g/dt (R1) 0,0464 mm/g/dt (R2) 0,0454 mm/g/dt (R3) 0,0530 mm/g/dt dengan hasil analisis variansi menunjukkan berpengaruh sangat nyata (P<0,01). Hasil penelitian susut masak (R0) 25.2%, (R1) 23.0%, (R2) 22.6%, (R3) 21.2% dengan hasil analisis variansi menunjukkan berpengaruh nyata (P<0,05). Hasil daya ikat air yaitu (R0) 54.994% (R1) 50.082% (R2) 54.979% (R3) 53.551% dengan hasil analisis variansi menunjukkan berpengaruh tidak nyata (P>0,05). Kesimpulan, perendaman daging ayam niaga petelur afkir bagian paha menggunakan larutan jahe 10%,20% sampai dengan konsentrasi 30% mampu menurunkan nilai pH dan susut masak serta meningkatkan keempukkan namun nilai daya ikat air relatif sama. |
| Abtrak (Bhs. Inggris) | The purpose of the study was to determine the immersion of ginger solution with the right concentration of pH, water holding capacity, cooking losses and tenderness chicken thigh meat of rejected comercial laying chicken. This research method was Experiment with the experimental design of this study was a using Complete Random Design with 4 treatments and 5 replications. The data obtained were processed using analysis of variance (ANOVA) and continued with the Polymonial Orthogonal Test if the research have a significant effect. The result of pH and tenderness showed the each average (R0) 6,672, (R1) 6,746, (R2) 6,684, (R3) 6,230 dan (R0) 0,0416 mm/g/dt (R1) 0,0464 mm/g/dt (R2) 0,0454 mm/g/dt (R3) 0,0530 mm/g/dt with use the result of variance analysis shows obviously influence (P<0,01). The research result of cooking losses showed each average of (R0) 25.2%, (R1) 23.0%, (R2) 22.6%, (R3) 21.2% with use the result of variance analysis shows obviously influence (P<0,05). The average of water holding capacity as the research result are (R0) 54.994% (R1) 50.082% (R2) 54.979% (R3) 53.551% with use the result of variance analysis shows not obviously influence (P>0,05). Conclusion, immersion of rejected comercial laying chicken the thigh concentration 10%, 20% ginger solution up to concentration 30% is able to reduce the pH value and cooking losses and increase tenderness but water holding capacity is relatively the same. |
| Kata kunci | ayam petelur afkir, larutan jahe, kualitas fisik. |
| Pembimbing 1 | Dr. Ir. Agustinus Hantoro Djoko Rahardjo, MP. |
| Pembimbing 2 | Dr. Sc. Agr. Ir. H. R. Singgih Sugeng Santosa, MP. |
| Pembimbing 3 | |
| Tahun | 2019 |
| Jumlah Halaman | 8 |
| Tgl. Entri | 2019-11-07 11:13:54.593172 |