Pengaruh Lama Perendaman Daging Paha Ayam Broiler Dalam Cairan Fermentasi Kubis (Brassica Oleracea) Terhadap Kualitas Fisik Daging

Dwi Syaputri, Riska (2025) Pengaruh Lama Perendaman Daging Paha Ayam Broiler Dalam Cairan Fermentasi Kubis (Brassica Oleracea) Terhadap Kualitas Fisik Daging. S1 thesis, UNIVESITAS UNJA.

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Abstract

ABSTRAK Daging ayam broiler merupakan bahan pangan yang memegang peran penting sebagai sumber makanan yang berkontribusi dalam memenuhi kebutuhan gizi. Daging ayam juga rentan terhadap kerusakan sehingga kualitasnya bisa menurun oleh sebab itu perlu dilakukan pengawetan dengan merendam dalam cairan fermentasi kubis. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh lama perendaman pada daging ayam bagian paha dalam cairan fermentasi kubis terhadap kualitas fisik, dan mengetahui lama perendaman yang optimal pada daging ayam bagian paha dalam cairan fermentasi kubis. Penelitian ini menggunakan 10 ekor ayam broiler. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 kali ulangan. P0 yaitu tanpa perendaman, P1 perendaman selama 30 menit, P2 perendaman selama 60 menit, P3 perendaman selama 90 menit, dan P4 perendaman selama 120 menit. Peubah yang diamati pada penelitian ini adalah pH, daya ikat air dan susut masak. Data yang diperoleh dianalisis dengan analisis sidik ragam (ANOVA). Perlakuan yang berpengaruh terhadap peubah dilanjutkan dengan uji Duncan. Hasil analisis sidik ragam menunjukkan bahwa lama perendaman daging paha ayam broiler di dalam cairan fermentasi kubis berpengaruh sangat nyata (P<0,01) terhadap nilai pH, daya ikat air, dan susut masak. Uji lanjut Duncan menunjukkan nilai pH P0 berbeda nyata dengan semua perlakuan. Perlakuan P1 tidak berbeda nyata dengan P2, namun berbeda nyata dengan P3 dan P4. Sementara itu P2, P3 , dan P4 tidak saling berbeda signifikan. Nilai daya ikat air pada perlakuan P0 dan P1 tidak menunjukkan perbedaan nyata, sedangkan perlakuan P2, P3, dan P4 menunjukkan perbedaan signifikan. Nilai susut masak menunjukkan bahwa perlakuan P0, P1, dan P2 memiliki nilai susut masak yang relatif sama, sedangkan perlakuan P3 dan P4 menunjukkan perbedaan signifikan. Hasil penelitian ini dapat disimpulkan bahwa lama perendaman daging paha ayam broiler dalam cairan fermentasi kubis dapat menurunkan pH daging, menurunkan susut masak dan meningkatkan nilai daya ikat air. Perendaman daging paha ayam broiler selama 30 menit merupakan waktu perendaman yang optimal dan dapat mempertahankan kualitas fisik daging paha ayam broiler ABSTRACT Broiler chicken meat is a food ingredient that plays a crucial role as a food source that contributes to meeting nutritional needs. Chicken meat is also susceptible to spoilage, which can lead to a decline in quality. Therefore, preservation is necessary by soaking it in cabbage fermentation liquid. The purpose of this study was to determine the effect of soaking chicken thigh meat in cabbage fermentation liquid on its physical quality and to determine the optimal soaking time for chicken thigh meat in cabbage fermentation liquid. This study used 10 broiler chickens. The study used a Completely Randomized Design (CRD) with 5 treatments and 4 replications. P0 was no soaking, P1 was soaked for 30 minutes, P2 was soaked for 60 minutes, P3 was soaked for 90 minutes, and P4 was soaked for 120 minutes. The variables observed in this study were pH, water holding capacity, and cooking loss. The data obtained were analyzed using analysis of variance (ANOVA). Treatments that affected the variables were then followed by Duncan's test. The analysis of variance (ANOVA) showed that the duration of broiler chicken thigh meat soaking in cabbage fermentation liquid had a highly significant effect (P<0.01) on pH, water holding capacity, and cooking loss. Duncan's test further showed that the pH value of P0 was significantly different across all treatments. Treatment P1 was not significantly different from P2, but was significantly different from P3 and P4. Meanwhile, P2, P3, and P4 did not differ significantly from each other. The water holding capacity values in treatments P0 and P1 showed no significant difference, while treatments P2, P3, and P4 showed significant differences. The cooking loss values showed that treatments P0, P1, and P2 had relatively similar cooking loss values, while treatments P3 and P4 showed significant differences. The results of this study concluded that the duration of broiler chicken thigh meat soaking in cabbage fermentation liquid can lower the meat's pH, reduce cooking loss, and increase the water holding capacity. Soaking broiler chicken thigh meat for 30 minutes is the optimal soaking time and can maintain the physical quality of broiler chicken thigh meat.

Type:	Thesis (S1)
Uncontrolled Keywords:	broiler chicken meat, fermented cabbage, physical quality, soaking
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Peternakan > Peternakan
Depositing User:	Syaputri
Date Deposited:	13 Nov 2025 02:26
Last Modified:	13 Nov 2025 02:26
URI:	https://repository.unja.ac.id/id/eprint/87682

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