Rohaeti, Yeni (2024) Pengaruh Lama Pendinginan Dengan Es Batu Sebelum Penyimpanan Beku Terhadap Nilai pH, Susut Masak dan Daya Ikat Air Karkas Dada Ayam Broiler. S1 thesis, Universitas Jambi.
![[img]](https://repository.unja.ac.id/style/images/fileicons/text.png) |
Text
abstrak.pdf Download (33kB) |
|
Text
BAB I .pdf Download (96kB) |
|
Text
BAB V.pdf Download (30kB) |
|
Text
cover.pdf Download (27kB) |
|
Text
DAFTAR PUSTAKA.pdf Download (211kB) |
|
Text
SKRIPSI YENI ROHAETI.pdf Restricted to Repository staff only Download (1MB) |
|
Text
Lembar Pengesahan .pdf Download (2MB) |
Abstract
Penelitian ini bertujuan untuk mengetahui lama pendinginan dengan es batu sebelum penyimpanan beku terhadap nilai pH, susut masak dan daya ikat air dada ayam broiler dan untuk mengetahui waktu pendinginan daging dada ayam yang optimum. Sebanyak 20 ekor ayam dengan bobot 1,7-1,8 kg digunakan dalam penelitian ini. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan P0 = daging tanpa didinginkan langsung dibekukan; P1 = daging didinginkan dengan es batu selama 2 jam kemudian dibekukan; P2 = daging didinginkan dengan es batu selama 4 jam kemudian dibekukan; P3 : daging didinginkan dengan es batu selama 6 jam kemudian dibekukan dibekukan. Peubah yang diamati pada penelitian ini adalah pH, daya ikat air dan susut masak. Data yang diperoleh dianalisis dengan analisis ragam (ANOVA), dan apabila terdapat pengaruh perlakuan maka dilanjukan dengan Uji Duncan. Hasil penelitian ini menunjukkan bahwa perlakuan berpengaruh sangat nyata (P<0,01) terhadap daya ikat air dan susut masak, tetapi tidak berpengaruh nyata (P>0,05) terhadap nilai pH. Nilai pH yang diperoleh yaitu P0=5,31, P1=5,22, P2= 5,23 dan P3=5,08. Nilai daya ikat air yang diperoleh yaitu P0=19,22%, P1=25,64%, P2=28,27% dan P3=28,80%. Nilai susut masak yang diperoleh yaitu P0=32,39%, P1=28,86%, P2=26,92% dan P3=24,09%. Pada daya ikat air nilai yang diperoleh yaitu meningkat, nilai susut masak menurun dan nilai pH yang dihasilkan sama. Pada penelitian ini dapat disimpulkan bahwa pendinginan karkas dada ayam broiler selama 6 jam masih mampu mempertahankan kualitas fisik karkas dada ayam. Dilihat dari meningkatnya nilai daya ikat air, menurunnya nilai susut masak dan pH yang dihasilkan sama. This study aims to determine the cooling time with ice cubes before freezing on the pH value, cooking shrinkage and water binding power of broiler chicken breast and to determine the optimal cooling time of chicken breast. A total of 20 chickens weighing 1.7-1.8 kg were used in this study. This study used a Complete Randomized Design (RAL) with 4 treatments and 5 replicates. P0 treatment = meat without refrigeration is directly frozen; P1 = meat cooled with ice cubes for 2 hours then frozen; P2 = meat cooled with ice cubes for 4 hours then frozen; P3 : The meat is cooled with ice cubes for 6 hours then frozen frozen. The variables observed in this study were pH, water binding power and cooking shrinkage. The data obtained was analyzed by variety analysis (ANOVA), and if there was an influence of treatment, it was followed by the Duncan Test. The results of this study showed that the treatment had a very real effect (P<0.01) on water binding and cooking shrinkage, but had no real effect (P>0.05) on the pH value. The pH values obtained were P0=5.31, P1=5.22, P2=5.23 and P3=5.08. The water binding values obtained were P0=19.22%, P1=25.64%, P2=28.27% and P3=28.80%. The cooking shrinkage values obtained were P0=32.39%, P1=28.86%, P2=26.92% and P3=24.09%. In the water binding power, the value obtained is increased, the cooking shrinkage value decreases and the resulting pH value is the same. In this study, it can be concluded that cooling broiler chicken breast carcasses for 6 hours is still able to maintain the physical quality of chicken breast carcasses. Judging from the increase in the value of water binding, the decrease in the cooking shrinkage value and the resulting pH are the same.
| Type: | Thesis (S1) |
|---|---|
| Uncontrolled Keywords: | Cooling, freezing, physical quality, broiler |
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | ROHAETI |
| Date Deposited: | 22 Oct 2024 06:43 |
| Last Modified: | 22 Oct 2024 06:43 |
| URI: | https://repository.unja.ac.id/id/eprint/71700 |
Actions (login required)
 |
View Item |
