Sihaloho, Arta M (2024) Pengaruh Lama Pendinginan Dengan Menggunakan Es Batu Sebelum Penyimpanan Beku Terhadap Tingkan Kesukaan Warna, Tekstur, Aroma Dan Rasa Daging Paha Ayam Broiler. S1 thesis, UNIVERSITAS UNJA.
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Abstract
Daging ayam broiler merupakan bahan makanan bergizi tinggi, memiliki rasa dan aroma enak, tekstur lunak serta harga relatif murah, sehingga disukai oleh banyak orang. Namun demikian, daging broiler pun tidak terlepas dari adanya beberapa kelemahan, terutama sifatnya yang mudah rusak. Kerusakan diakibatkan oleh penanganannya kurang baik sehingga memberikan peluang bagi pertumbuhan mikroba pembusuk menyebabkan menurunnya kualitas serta daya simpan karkas. Penelitian ini bertujuan untuk mengetahui pengaruh lama pendinginan dengan menggunakan es batu sebelum penyimpanan beku selama 2 bulan terhadap tingkat kesukaan warna, tekstur, aroma, rasa daging paha ayam broiler. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 4 perlakuan dan 30 penelis sebagai kelompok. Perlakuan yang digunakan yaitu : P0 = daging paha ayam dimasukkan ke dalam freezer tanpa didinginkan dengan es batu, P1 = Daging paha ayam didinginkan dalam es batu selama 2 jam dimasukkan ke dalam freezer , P2 = Daging paha ayam didinginkan dalam es batu selama 4 jam dan dimasukkan ke dalam freezer, P3 = Daging paha ayam didinginkan dalam es batu selama 6 jam dan di masukkan ke dalam freezer. Peubah yang diamati dalam penelitian ini adalah warna, tekstur, aroma dan rasa daging paha ayam broiler. Data yang diperoleh dianalisis dengan uji sidik ragam (Anova). Hasil penelitian ini menunjukkan bahwa perlakuan berpengaruh tidak nyata (P>0,05) terhadap tingkat kesukaan warna, tekstur, aroma dan rasa daging paha ayam broiler. Dari penelitian ini dapat disimpulkan bahwa lama proses pendinginan dengan menggunakan es batu selama 0, 2, 4, dan 6 jam sebelum penyimpanan beku daging paha ayam broiler sama pada setiap perlakuan terhadap nilai tingkat kesukaan penelis pada warna, tekstur, aroma, rasa, daging paha ayam broiler. Broiler chicken meat is a highly nutritious food, has a delicious taste and aroma, soft texture and is relatively cheap, so it is liked by many people. However, broiler meat is not free from several weaknesses, especially its easily damaged nature. Damage is caused by poor handling, which provides opportunities for the growth of spoilage microbes, causing a decrease in the quality and shelf life of the carcass. This study aims to determine the effect of cooling time using ice cubes before frozen storage for 2 months on the level of preference for color, texture, aroma and taste of broiler chicken thigh meat. This research used a Randomized Block Design (RAK) with 4 treatments and 30 researchers as groups. The treatments used were: P0 = chicken thigh meat was put in the freezer without cooling with ice cubes, P1 = chicken thigh meat was cooled in ice cubes for 2 hours and put in the freezer, P2 = chicken thigh meat was cooled in ice cubes for 4 hours and put in the freezer, P3 = Chicken thigh meat is cooled in ice cubes for 6 hours and put in the freezer. The variables observed in this research were the color, texture, aroma and taste of broiler chicken thigh meat. The data obtained were analyzed using the variance test (Anova). The results of this study showed that the treatment had no significant effect (P>0.05) on the level of preference for color, texture, aroma and taste of broiler chicken thigh meat. From this research, it can be concluded that the length of the cooling process using ice cubes for 0, 2, 4, and 6 hours before frozen storage of broiler chicken thigh meat is the same for each treatment regarding the researcher's preference level for color, texture, aroma, taste, thigh meat. broiler chickens.
| Type: | Thesis (S1) |
|---|---|
| Uncontrolled Keywords: | Daging ayam broiler, pendinginan, pembekuan,warna, tekstur, aroma,rasa |
| Subjects: | L Education > L Education (General) |
| Depositing User: | Sihaloho |
| Date Deposited: | 24 Sep 2024 06:50 |
| Last Modified: | 24 Sep 2024 06:51 |
| URI: | https://repository.unja.ac.id/id/eprint/70763 |
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