Artikel Ilmiah : D1A015083 a.n. AZMI FAUZAN
| NIM | D1A015083 |
|---|---|
| Namamhs | AZMI FAUZAN |
| Judul Artikel | PENGARUH PERENDAMAN MENGGUNAKAN LARUTAN JAHE (Zingiber officinale) DENGAN KONSENTRASI BERBEDA TERHADAP KADAR AIR DAN TOTAL BAKTERI DAGING DADA AYAM NIAGA PETELUR AFKIR |
| Abstrak (Bhs. Indonesia) | Abstrak Tujuan dari penelitian yaitu untuk mengetahui perendaman daging menggunakan larutan jahe dengan konsentrasi yang tepat terhadap kadar air dan total bakteri daging dada 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). Hasil penelitian kadar air menunjukan rataan pada R0, R1, R2, R3 masing-masing yaitu 75,16%; 76,16%; 76,32%; 77; 56%. Hasil analisis variansi menunjukan bahwa perendaman larutan jahe dengan konsentrsi berbeda berpengaruh tidak nyata (P>0.05) terhadap kadar air daging dada ayam petelur afkir. Hasil penelitian total bakteri menujukan rataan pada R0, R1, R2, R3 yaitu 1,9x108 cfu/g; 8,4x107 cfu/g; 4,1x107 cfu/g; 3,1x107 cfu/g. Hasil analisis variansi menunjukan bahwa perendaman larutan jahe dengan konsentrsi berbeda berpengaruh sangat nyata (P<0.05) terhadap total bakteri daging dada ayam petelur afkir.Kesimpulan perendaman larutan jahe dengan konsentrasi 30% masih mampu menurunkan total bakteri tetapi belum mampu untuk menurunkan kadar air pada daging dada ayam petelur afkir. Kata Kunci: ayam petelur afkir, larutan jahe, kadar air dan total bakteri. |
| Abtrak (Bhs. Inggris) | Abstract The purpose of the study was to determine the immersion of ginger solution with the right concentration of water content and total bacteria chicken breast meat of spent hen comercial. This research method used an Experimenatal method with an experimental design that is Completely Randomized Design with four treatments and five replications. The data obtained were processed using analysis of variance (ANOVA).The results of the water content study showed that the averages at R0, R1, R2, R3 were 75.16%; 76.16%; 76.32%; 77; 56%. The results of the analysis of variance showed that soaking the ginger solution with different concentrations had no significant effect (P> 0.05) on the water content of the rejected laying hen meat. The results of the total bacterial study showed a mean of R0, R1, R2, R3 were 1.9x108; 8.4x107; 4,1x107; 3.1x107. The results of the analysis of variance showed that the immersion of ginger solution with different concentrations had a very significant effect (P <0.05) on the total bacteria of laying hen's breast meat. Conclusion obtained soaking the ginger solution with a concentration of 30% is can reduced the total bacteria but has not been reduced the water content in the meat of the rejected laying hen breast. Key Words: rejected comercial laying chicken, ginger solution, water content and total bacteria. |
| Kata kunci | ayam petelur afkir, larutan jahe, kadar air dan total bakteri. |
| Pembimbing 1 | Dr. Ir. Agustinus Hantoro Djoko Raharjo MP |
| Pembimbing 2 | Dr. Sc. Agr. Ir. H. R. Singgih S. S, MP |
| Pembimbing 3 | |
| Tahun | 2020 |
| Jumlah Halaman | 7 |
| Tgl. Entri | 2020-02-17 11:35:56.691011 |