| NIM | D1A015228 |
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| Namamhs | SEPTI WARA ARIFIANTI |
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| Judul Artikel | KUALITAS FISIK DAGING DADA AYAM KAMPUNG YANG DIRENDAM DENGAN EKSTRAK BUAH CARICA (Carica pubescens) PADA LAMA WAKTU YANG BERBEDA |
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| Abstrak (Bhs. Indonesia) | Tujuan penelitian adalah mengetahui pengaruh perbedaan lama perendaman daging dada ayam kampung dengan ekstrak buah carica terhadap kualitas fisik. Penelitian dilakukan dengan metode eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Materi penelitian yang digunakan yaitu 10 ekor ayam kampung jantan umur 21–26 bulan, 5 kg buah carica, larutan buffer dan aquadest. Konsentrasi buah carica yaitu 20%. Perlakuan dengan lama perendaman yang berbeda yaitu (R1) 20 menit, (R2) 40 menit, (R3) 60 menit dan (R4) 80 menit. Variabel yang diamati yaitu pH, keempukan, daya ikat air dan susut masak. Hasil rataan berdasarkan perlakuan R1, R2, R3 dan R4 adalah pH 6,306; 5,626; 5,418; 5,390, keempukan 0,03456 mm/g/dt, 0,03662 mm/g/dt; 0,03666 mm/g/dt; 0,04384 mm/g/dt, daya ikat air 50,58%; 44,84%; 47,83%; 45,75%, dan susut masak 6,44%; 6,33%; 6,28%; 6,51%. Hasil analisis variansi menunjukkan bahwa perendaman daging berpengaruh sangat nyata (P<0,01) menurunkan pH dan meningkatkan keempukan, serta berpengaruh tidak nyata (P>0,05) terhadap daya ikat air dan susut masak. Kesimpulan, semakin lama waktu perendaman daging dada ayam kampung dengan ekstrak buah carica 20% dapat menurunkan pH daging dan meningkatkan keempukan, sedangkan daya ikat air dan susut masak relatif sama. |
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| Abtrak (Bhs. Inggris) | The purpose of this study was to determine the effect of differences in the duration of soaking of native chicken breast meat with carica fruit extract on physical quality. The study was conducted by an experimental method using a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The research material used was 10 male chickens aged 21-26 months, 5 kg of carica fruit, buffer solution and aquadest. Carica fruit concentration is 20%. The treatment with different immersion time is (R1) 20 minutes, (R2) 40 minutes, (R3) 60 minutes and (R4) 80 minutes. The observed variables were pH, tenderness, water holding capacity and cooking losses. The average yield based on treatments R1, R2, R3 and R4 is pH 6.306; 5,626; 5,418; 5,390, tenderness 0.03456 mm/g/sec, 0.03662 mm/g/sec; 0.03666 mm/g/ s; 0.04384 mm/g/sec, water holding capacity of 50.58%; 44.84%; 47.83%; 45.75%, and cooking losses 6.44%; 6.33%; 6.28%; 6.51%. The results of the analysis of variance showed that meat immersion had a very significant effect (P<0.01) lowering pH and increasing tenderness, and no significant effect (P>0.05) on water holding capacity and cooking shrinkage. Conclusion, the longer soaking time for native chicken breast meat with carica fruit extract 20% can reduce meat pH and increase tenderness, while the water holding capacity and cooking losses are relatively the same. |
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| Kata kunci | Ayam kampung jantan, carica, pH, keempukan, daya ikat air, susut masak. |
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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 | 7 |
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| Tgl. Entri | 2019-11-10 14:02:07.681975 |
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