| NIM | D1A016046 |
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| Namamhs | HENDRIANA YULIANTI |
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| Judul Artikel | PENGARUH LAMA PERENDAMAN DAGING DADA AYAM PETELUR AFKIR DALAM LARUTAN BUAH KIWI (Actinidia deliciosa) TERHADAP KUALITAS FISIK |
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| Abstrak (Bhs. Indonesia) | Tujuan penelitian untuk mengkaji pengaruh lama perendaman daging dada ayam niaga petelur afkir dalam larutan buah Kiwi (Actinidia deliciosa) terhadap keempukan, pH, daya ikat air dan susut masak. Menggunakan ayam niaga petelur afkir dengan metode eksperimen menggunakan Rancangan Acak Lengkap (RAL). Lama waktu perendaman (R0) 0 menit, (R1) 15 menit, (R2) 30 menit, (R3) 45 menit dan (R4) 60 menit dengan konsentrasi 25%. Analisis variansi untuk menganalisis data dengan uji lanjut Dunnett’s. Hasil analisis keempukan dan susut masak daging berpengaruh sangat nyata (P<0,01) dengan nilai rata-rata keempukan berturut-turut R0 (0,026 mm/g/dt), R1 (0,038 mm/g/dt), R2 (0,029 mm/g/dt), R3 (0,032 mm/g/dt) dan R4 (0,056 mm/g/dt). Nilai rata-rata susut masak R0 (35,923%), R1 (35,698%), R2 (38,838%), R3 (41,979%) dan , R4 (40,278%). Hasil analisis daya ikat air berpengaruh nyata (P<0,05) dengan nilai rata-rata R0 (47,510%), R1 (46,828%), R2 (45,083%), R3 (44,233%) dan R4 (43,415%). Hasil analisis pH berpengaruh tidak nyata (P>0,05) dengan nilai rata-rata R0 (5,663), R1 (5,658), R2 (5,630), R3 (5,615) dan R4 (5,605). Daging dada ayam niaga petelur afkir yang direndam dalam larutan buah Kiwi dengan lama waktu 60 menit mampu meningkatkan keempukan dan susut masak, menurunkan nilai daya ikat air dan menghasilkan derajat keasaaman (pH) yang relatif sama. |
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| Abtrak (Bhs. Inggris) | The purpose of the study was to examine the effect of spent laying commercial chicken breast meat in kiwi fruit solution (Actinidia deliciosa) on tenderness, pH, water supply and cooking shrinks. Using commercial laying hens with experimental method using Complete Random Design (RAL). Soaking time (R0) 0 minutes, (R1) 15 minutes, (R2) 30 minutes, (R3) 45 minutes and (R4) 60 minutes with a concentration of 25%. Variance analysis to analyze the data with Dunnett's advanced test. The results of the analysis of tenderness and shrinking of meat cooks had a very real effect (P<0.01) with consecutive tenderness values R0 (0.026 mm/g/dt), R1 (0.03 8 mm/g/s), R2 (0.029 mm/g/s/s), R3 (0.032 mm/g/st) and R4 (0.056 mm/g/st). Average cooking shrink age R0 (35,923%), R1 (35,698%), R2 (38,838%), R3 (41,979%) and , R4 (40,278%). The results of the watert supply analysis have real effect (P<0.05) with an average value of R0 (47,510%), R1 (46,828%), R2 (45,083%), R3 (44,233%) and R4 (43,415%). The results of the pH analysis had no real effect (P>0.05) with average values of R0 (5,663), R1 (5,658), R2 (5,630), R3 (5,615) and R4 (5,605). Chicken breast meat soaked in kiwi fruit solution with a length of 60 minutes is able to increase tenderness and shrink the cooking, lower the value of water supply and produce a relatively similar degree of acidity (pH). |
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| Kata kunci | Ayam Petelur Afkir, Buah Kiwi, Keempukan, pH, 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. H. Kusuma Widayaka, M.S |
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| Pembimbing 3 | |
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| Tahun | 2020 |
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| Jumlah Halaman | 7 |
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| Tgl. Entri | 2020-11-10 09:20:20.123334 |
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