| NIM | D1A016018 |
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| Namamhs | LUKMAN PRAYOGO |
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| Judul Artikel | PENGARUH LAMA PERENDAMAN DAGING AYAM PETELUR AFKIR BAGIAN PAHA DALAM BLEND KUNYIT (Curcuma domestica) DAN JAHE (Zingiber officinale) TERHADAP KUALITAS FISIK |
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| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengetahui pengaruh lama perendaman daging ayam petelur afkir bagian paha dalam blend kunyit (Curcuma domestica) dan jahe (Zingiber officinale) terhadap kualitas fisik menggunakan materi berupa daging bagian paha sebanyak 20 dari 20 ekor ayam petelur afkir umur 80 minggu, 4 liter akuades, 600 gram kunyit, 600 gram jahe, dan 75 ml larutan buffer. Penelitian dilakukan dengan metode eksperimen menggunakan rancangan acak lengkap dengan 4 perlakuan dan 5 kali ulangan. Perlakuan terdiri atas (P0) = perendaman selama 0 menit, (P1) = perendaman selama 10 menit + 30% blend kunyit dan jahe, (P2) = perendaman selama 20 menit + 30% blend kunyit dan jahe, dan (P3) = perendaman selama 30 menit + 30% blend kunyit dan jahe. Variabel yang diukur adalah keempukan, pH, daya ikat air, dan susut masak. Data yang diperoleh dianalisis dengan analisis variansi (ANAVA). Hasil analisis variansi menunjukkan bahwa lama perendaman dengan blend kunyit dan jahe berpengaruh nyata (P<0,05) terhadap keempukan dan susut masak tetapi berpengaruh tidak nyata (P>0,05) terhadap pH dan daya ikat air. Hasil penelitian dapat disimpulkan bahwa perendaman daging ayam petelur afkir bagian paha dalam blend kunyit dan jahe dengan konsentrasi blend 30% selama 30 menit paling optimal dalam meningkatkan nilai keempukan dan menurunkan susut masak daging, tetapi nilai pH dan daya ikat air daging sama. |
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| Abtrak (Bhs. Inggris) | The study aimed to determine about the effect of soaking time of culled chicken laying meat thighs in blend turmeric (Curcuma domestica) and ginger (Zingiber officinale) on physical quality with material used is meat thighs as much as 20 out of 20 thighs laying age 80 weeks, 4 liters of aqueous, 600 grams of turmeric, 600 grams of ginger, and 75 ml of buffer solution. The research was conducted by experimental method using a completely random design with 4 treatments and 5 replays. The advanced test used is advanced polynomial orthogonal testing. Treatment consists of (P0) = soaking for 0 minutes, (P1) = soaking for 10 minutes + 30% blend of turmeric and ginger, (P2) = soaking for 20 minutes + 30% blend of turmeric and ginger, and (P3) = soaking for 30 minutes + 30% blend turmeric and ginger. The variables measured are tenderness, pH, water holding capacity, and cooking losses. The data obtained is analyzed with analysis of variance (ANOVA). The results of analysis of variance showed that the length of soaking with the blend of turmeric and ginger had a significantly effect (P<0.05) on tenderness and cooking losses but had no significant effect (P>0.05) on pH and water holding capacity. The results of the study can be concluded that soaking of chicken meat laying the thighs in a blend of turmeric and ginger with a blend concentration of 30% for 30 minutes is most optimal in increasing the value of tenderness and decreasing the cooking losses, but the pH value and water holding capacity of meat is the same. |
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| Kata kunci | Daging ayam petelur afkir bagian paha, blend kunyit (Curcuma domestica) dan Jahe (Zingiber officinale), kualitas fisik. |
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| Pembimbing 1 | Dr. Ir. Agustinus Hantoro DR, MP |
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| Pembimbing 2 | Prof. Dr. Ir. Elly Tugiyanti, MP |
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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 | 2020-11-12 18:40:00.791954 |
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