Kualitas Fisik Karkas Paha Ayam Broiler Dengan Beberapa Lama Pendinginan MenggunakanEs Batu Sebelum Penyimpanan Beku

Fitri Yanti, Selvy (2024) Kualitas Fisik Karkas Paha Ayam Broiler Dengan Beberapa Lama Pendinginan MenggunakanEs Batu Sebelum Penyimpanan Beku. S1 thesis, Universitas Jambi.

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Abstract

Tujuan penelitian ini untuk menetahui pengaruh lama pendinginan menggunakan es batu terhadap kualitas fisik karkas paha ayam broiler sebelum penyimpanan beku dan untuk mengetahui lama pendinginan menggunakan es batu sebelum penyimpanan beku yang optimum terhadap kualitas karkas paha ayam broiler. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 kali ulangan. Perlakuan dalam penelitian ini adalah pendinginan karkas paha ayam dengan es batu sebelum dibekukan yaitu tanpa didinginkan langsung dibekukan = P0; 2 jam pendinginan = P1; 4 jam pendinginan = P2 ; 6 jam pendinginan = P3. Peubah yang diamati pada penelitian ini adalah pH, daya ikat air dan susut masak. Data yang diperoleh dianalisis dengan analisi sidik ragam (ANOVA), apabila berpengaruh maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa kualitas fisik karkas paha ayam broiler dengan beberapa lama pendinginan menggunakan es batu sebelum penyimpanan beku selama 2 bulan tidak berpengaruh nyata (P>0,05) terhadap nilai pH, akan tetapi sangat berpengaruh sangat nyata (P<0,01) terhadap daya ikat air dan susut masak. Pendinginan karkas paha ayam broiler menunjukkan nilai pH yang sama P0=5,60, P1=5,64, P2=5,79, P3=5,56, nilai daya ikat air meningkat P0=19,31%, P1=21,88%, P2=22,97%, P3=24,59% dan nilai susut masak menurun P0=5,40%, P1=23,92%, P2=21,57% P3=18,32%. Berdasarkan hasil dan pembahasan dari penelitian ini dapat disimpulkan bahwa lama pendinginan menggunakan es batu sebelum penyimpanan beku selama 2 bulan nilai pH sama, daya ikat air meningkat dan menurunkan nilai susut masak. Lama waktu pendinginan sampai 6 jam mampu mempertahankan kualitas fisik karkas paha ayam broiler. The purpose of this study was to determine the effect of cooling time using ice cubes on the physical quality of broiler chicken thigh carcasses before freezing storage and to find out the optimal cooling time using ice cubes before freezing storage on the quality of broiler chicken thigh carcasses. This study used a Complete Randomized Design (RAL) with 4 treatments and 5 replicates. The treatment in this study was the cooling of chicken thigh carcasses with ice cubes before freezing, i.e. without being refrigerated, immediately frozen = P0; 2 hours of cooling = P1; 4 hours of cooling = P2 ; 6 hours of cooling = P3. The variables observed in this study were pH, water binding power and cooking shrinkage. The data obtained was analyzed by multiple fingerprint analysis (ANOVA), if it was affected, it was followed by Duncan's Multiple Range Test (DMRT) test. The results showed that the physical quality of broiler chicken thigh carcasses with some cooling using ice cubes before freezing for 2 months had no real effect (P>0.05) on the pH value, but had a very real effect (P<0.01) on water binding and cooking shrinkage. The cooling of broiler chicken thigh carcasses showed the same pH values P0=5.60, P1=5.64, P2=5.79, P3=5.56, the water binding value increased P0=19.31%, P1=21.88%, P2=22.97%, P3=24.59% and the cooking shrinkage value decreased P0=5.40%, P1=23.92%, P2=21.57% P3=18.32%. Based on the results and discussion of this study, it can be concluded that the cooling time using ice cubes before freezing storage for 2 months has the same pH value, water binding power increases and decreases the cooking shrinkage value. The cooling time of up to 6 hours is able to maintain the physical quality of broiler chicken thigh carcasses.

Type:	Thesis (S1)
Uncontrolled Keywords:	Broiler, cooling, freezing and physical quality
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Peternakan > Peternakan
Depositing User:	YANTI
Date Deposited:	22 Oct 2024 06:43
Last Modified:	22 Oct 2024 06:44
URI:	https://repository.unja.ac.id/id/eprint/71702

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