Oktari, Ayu (2023) Pengaruh Lama Pengasapan Terhadap Kualitas Fisik Daging Itik. S1 thesis, UNIVERSITAS JAMBI.
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ABSTRAK SKRIPSI AYU OKTARI.pdf Download (184kB) |
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COVER.pdf Download (278kB) |
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Abstract
Penelitian ini bertujuan untuk mengetahui pengaruh lama pengasapan terhadap kualitas fisik daging itik.Penelitian ini menggunakan daging itik kerinci Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan. Perlakuan terdiri darivP0 = Tanpa dilakukan pengasapan, P1= Pengasapan selama 60 menit, P2= Pengasapan selama 90 menit , P3= Pengasapan selama 120 menit. Peubah yang diamati meliputi pH, daya ikat air dan susut masak. Data diolah menggunakan analisis sidik ragam dan pengaruh yang nyata dilanjutkan dengan uji jarak berganda Duncan. Hasil penelitian menunjukkan bahwa lama pengasapan yang berbeda memberikan pengaruh yang tidak nyata (P>0,05) terhadap nilai pH, daya ikat air (DIA) dan memberikan pengaruh nyata (P<0,05) terhadap susut masak pengasapan daging itik. Dari penelitian ini dapat disimpulkan bahwa pengaruh lama pengasapan terhadap kualitas fisik daging itik yaitu tidak menyebabkan perubahan pada p H dan daya ikat air tetapi meningkatkan nilai susut masak. Kata kunci : Pengasapan; Daging Itik; Kualitas Fisik ABSTRACT This study aims to determine the effect of smoking time on the physical quality of duck meat. This study used Kerinci duck meat in a completely randomized design (CRD) with 4 treatments and 4 replications. The treatment consisted of vP0 = without smoking, P1 = smoking for 60 minutes, P2 = smoking for 90 minutes, P3 = smoking for 120 minutes. The observed variables included pH, water holding capacity and cooking losses. Data were processed using analysis of variance and significant effect followed by Duncan's multiple range test. The results showed that different smoking times had no significant effect (P>0.05) on the pH value, water holding capacity (DIA) and had a significant effect (P<0.05) on the cooking loss of duck meat. From this study it can be concluded that the effect of smoking time on the physical quality of duck meat is that it does not cause a change in pH and water holding capacity but increases the cooking shrinkage value. Keywords: Fumigation; duck meat; Physical
Type: | Thesis (S1) |
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Uncontrolled Keywords: | Pengasapan, kualitas fisik, daging itik |
Subjects: | K Law > KZ Law of Nations L Education > L Education (General) |
Depositing User: | OKTARI |
Date Deposited: | 21 Aug 2023 02:23 |
Last Modified: | 21 Aug 2023 02:23 |
URI: | https://repository.unja.ac.id/id/eprint/55059 |
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