Artikel Ilmiah : D1A015225 a.n. NUR AIDA
| NIM | D1A015225 |
|---|---|
| Namamhs | NUR AIDA |
| Judul Artikel | KADAR AIR DAN KEEMPUKAN NUGGET AYAM DENGAN PENAMBAHAN DAUN KELOR (Moringa oleifera) |
| Abstrak (Bhs. Indonesia) | Penelitian yang berjudul Kadar Air dan Keempukan Nugget Ayam dengan Penambahan Daun Kelor (Moringa oleifera), dilaksanakan tanggal 12 Maret 2019 sampai dengan 23 Juni 2019 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman. Bahan-bahan yang digunakan dalam penelitian ini yaitu daging ayam fillet bagian dada yang sudah digiling, daun kelor (dalam bentuk bubuk, kering, dan segar) tepung terigu, tepung panir, telur ayam, bawang putih, garam, merica, minyak. Variabel yang diukur yaitu kadar air dan keempukan nugget ayam. Data yang diperoleh dalam penelitian dianalisis dengan analisis variansi menggunakan rancangan acak lengkap (RAL). Hasil pengukuran kadar air nugget ayam dengan penambahan daun kelor (dalam bentuk bubuk, kering, segar) sesudah digoreng berpengaruh tidak nyata (P > 0,05), dengan rataan nilai 45,54% sampai 52,57%. Kesimpulan penelitian ini yaitu penambahan daun kelor dalam bentuk bubuk, kering, dan segar sebanyak 2% menghasilkan kadar air dan keempukan yang sama. Kata kunci : Kadar Air, Keempukan, Daun Kelor, Nugget Ayam. |
| Abtrak (Bhs. Inggris) | The research entitled water content and tenderness of Chicken Nugget with the Addition of Moringa oleifera, was carried out on March 17, 2019 to June 23, 2019 at the Laboratory of Animal Products Technology, Faculty of Animal Husbandry, Jenderal Soedirman University. Ingredients used in this study were grinded fillet chicken meat, moringa leaves (in powdered, fresh and fresh) flour, panir flour, chicken eggs, garlic, salt, pepper, oil. The measured variables are the water content of chicken nuggets and the tenderness of chicken nuggets. Data obtained in the study were analyzed by analysis of variance or analysis of variance (ANOVA) with a completely randomized design (RAL) mathematical model. The measurement results of the water content of chicken nuggets with the addition of Moringa leaves (in powder, dry, fresh) as much as 5 grams after frying is not significant effect (P> 0.05), with an average value of 45,54% to 52,57%. The results of the analysis of variance showed that the addition of Moringa leaves in powder, dry, and fresh had no significant effect (P> 0.05) on the tenderness of chicken nuggets. The conclusion of this research is the addition of moringa leaves in powder, dry, and fresh how much 2% produce the same water content and tenderness. Keyword: water content, tenderness, Moringa oleifera, Chicken Nugget |
| Kata kunci | Kadar Air, Keempukan, Daun Kelor, Nugget Ayam. |
| Pembimbing 1 | Dr. Triana Setyawardani, S.Pt., MP |
| Pembimbing 2 | Ir. Juni Sumarmono M. Sc. Ph. D |
| Pembimbing 3 | |
| Tahun | 2019 |
| Jumlah Halaman | 7 |
| Tgl. Entri | 2019-11-08 17:11:17.43987 |