| NIM | D1A016047 |
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| Namamhs | ANDRIANI RUSKITA |
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| Judul Artikel | PENGARUH LAMA PEMBALURAN DENGAN BELIMBING WULUH (Averrhoa bilimbi L.) PADA DAGING AYAM NIAGA PETELUR AFKIR BAGIAN DADA TERHADAP SIFAT FISIK |
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| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengkaji pengaruh lama pembaluran daging ayam niaga petelur afkir bagian dada dengan belimbing wuluh (Averrhoa bilimbi L.) terhadap keempukan, nilai pH, daya ikat air, dan susut masak. Materi yang digunakan dalam penelitian adalah ayam niaga petelur afkir strain Lohmann Brown umur 90 sampai 96 minggu sebanyak 10 ekor dan belimbing wuluh sebanyak 1000 g, larutan buffer pH 7 dan aquades. Metode penelitian yang digunakan adalah eksperimen dengan Rancangan Acak Lengkap (RAL) dengan perlakuan R1 (lama pembaluran selama 30 menit), R2 (lama pembaluran selama 60 menit), R3 (lama pembaluran selama 90 menit) dan R4 (lama pembaluran selama 120 menit) dan diulang sebanyak 5 kali. Hasil penelitian menunjukkan bahwa daging ayam niaga petelur afkir bagian dada yang dibalur dengan belimbing wuluh dengan lama pembaluran yang berbeda berpengaruh sangat nyata (P<0.01) terhadap keempukan dan bepengaruh nyata (P<0.05) terhadap nilai pH tetapi berpengaruh tidak nyata (P>0.05) terhadap nilai daya ikat air dan susut masak. Rataan nilai keempukan daging pada perlakuan R1= 0.027 mm/g/detik; R2= 0.029 mm/g/detik; R3= 0.032 mm/g/detik; R4= 0.033 mm/g/detik. Rataan nilai pH daging pada perlakuan R1= 4.62; R2= 4.35; R3= 4.33; R4= 4.23. Rataan nilai daya ikat air pada perlakuan R1= 29.86%; R2= 30.73%; R3= 32.31%; R4=33.05%. Rataan nilai susut masak pada perlakuan R1= 39.18%; R2= 37.66%; R3= 37.36%; R4=36.30%. Hasil uji lanjut Uji Beda Nyata Jujur (BNJ) didapatkan hasil perlakuan yang menghasilkan keempukan terbaik terdapat pada perlakuan (R3) 90 menit yaitu 0.032 mm/g/detik sedangkan yang menghasilkan nilai pH terbaik terdapat pada perlakuan (R1) 30 menit yaitu 4.62. Kesimpulan semakin lama waktu pembaluran daging ayam niaga petelur afkir bagian dada dengan belimbing wuluh sampai dengan 90 menit, semakin empuk dan nilai pH semakin rendah sedangkan nilai daya ikat air dan susut masak daging relatif sama. |
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| Abtrak (Bhs. Inggris) | The research aimed to the effect of coating time spent laying commercial chickens meat part of the breast with sour star fruit on tenderness, pH values, water holding capacity and cooking loss. The material used in this study was commercial laying hens with Lohmann Brown 90-96 weeks old as much as 10 tails and sour star fruit as much as 1000 g, the solution of pH buffer 7 and aquades. The research method used was an experiment with a Completely Randomized Design (CRD) with treatment R1 (coating for 30 minutes), R2 (coating for 60 minutes), R3 (coating for 90 minutes) and R4 (coating for 120 minutes) and repeated 5 times. The results showed that the meat spent laying commercial chickens part of the breast that with sour star fruit with a coating time showed a very significant effect (P <0.01) on tenderness and significant effect (P<0.05) on pH values but no significant effect (P> 0.05) on water holding capacity and cooking loss. The average meat tenderness value to treatment R1= 0.027 mm/g/detik; R2= 0.029 mm/g/detik; R3= 0.032 mm/g/detik; R4= 0.033 mm/g/detik. The average meat pH value to treatment R1= 4.62; R2= 4.35; R3= 4.33; R4= 4.23. The average water holding capacity to treatment R1= 29.86%; R2= 30.73%; R3= 32.31%; R4=33.05%. The average cooking loss to treatment R1= 39.18%; R2= 37.66%; R3= 37.36%; R4=36.30%. The results of the advanced test of Significance Different (BNJ) is obtained by the results of treatment that produces the best decomposition in the treatment (R3) 90 minutes is 0.032 mm/g/d while the one that produces the best pH value is in the treatment (R1) 30 minutes ie 4.62. The conclusion of this research is the longer the coating time with the sour star fruit up to 90 minutes the more tenderness and lower the pH value of the spent laying commercial chickens meat part of the breast while the value of water holding capacity and cooking loss the spent laying commercial chickens meat part of the breast are the same. |
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| Kata kunci | Belimbing Wuluh (Averrhoa bilimbi L.), Keempukan Daging, Nilai pH, Daya Ikat Air, Susut Masak |
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| Pembimbing 1 | Dr. Ir. Agustinus Hantoro Djoko Rahardjo, MP |
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| Pembimbing 2 | Ir. Kusuma Widayaka, MS |
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| Pembimbing 3 | |
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| Tahun | 2020 |
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| Jumlah Halaman | 8 |
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| Tgl. Entri | 2020-09-24 14:06:02.644924 |
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