Pengaruh Lama Perebusan terhadap Kualitas Kimia dan Organoleptik Abon dari Bagian Dada dan Paha Ayam Petelur Afkir

Prasetyo, Eko and Nuhriawangsa, Adi Magna Patriadi and Swastike, Winny (2014) Pengaruh Lama Perebusan terhadap Kualitas Kimia dan Organoleptik Abon dari Bagian Dada dan Paha Ayam Petelur Afkir. Sains Peternakan, 10 (2). pp. 108-114. ISSN 1693-8828

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    Abstract

    Penelitian bertujuan untuk mengetahui pengaruh lama waktu perebusan dan lokasi otot serta interaksi kedua faktor tersebut terhadap kualitas kimia dan organoleptik abon ayam petelur afkir. Sampel yang digunakan adalah daging ayam petelur afkir bagian dada dan paha. Rancangan menggunakan Rancangan Acak Lengkap (RAL) Pola Faktorial 2 x 3. Faktor pertama lama perebusan (15, 30, 45 menit) dan faktor kedua lokasi otot (dada dan paha). Kadar air diuji secara Gravimetri, kadar lemak secara ekstraksi Soxhlet, kadar protein secara Buret dan kualitas organoleptik meliputi juisi, flavor dan kesukaan. Kadar air dan protein abon dipengaruhi (P<0,01) oleh lama waktu perebusan dan lokasi otot. Flavor dan kesukaan tidak dipengaruhi lama waktu perebusan dan lokasi otot. Juisi dipengaruhi (P<0,01) terhadap lokasi otot, tetapi tidak oleh waktu perebusan. Daging dada dengan perebusan 30 menit dan daging paha dengan perebusan 45 menit mempunyai kualitas terbaik. Kata kunci: abon, dada, paha, lama perebusan, kualitas kimia, organoleptik. The aim of this study was to determine the effect of boiling time and muscle parts and the interaction of those two factors on chemical and organoleptic quality of abon of post laying hen. Poultry meat samples used were breast and thigh of post laying hens. The design used was Completely Randomized Design of Factorial Pattern 2 x 3. The first factor was boiling time (15, 30, 45 minutes) and the second was muscle parts (breast and thigh). Water content was tested by Gravimetric, fat content by Soxhlet extraction, protein content by Buret and quality of organoleptic included juicy, flavour and preference. Water and proteins content were affected (P <0.01) by boiling time and muscle parts. Flavor and preferences were not affected by boiling time and meat type. Juicy was affected (P <0.01) by muscle location. Breast meat with boiling 30 minutes and thigh meat with boiling 45 minutes have the best quality. Keywords: abon, breast, leg, boiling time, chemical quality, organoleptic.

    Item Type: Article
    Subjects: S Agriculture > SF Animal culture
    Divisions: Fakultas Pertanian > Peternakan
    Depositing User: Devi Arlina Irawati
    Date Deposited: 18 Apr 2014 15:03
    Last Modified: 28 Oct 2016 15:55
    URI: https://eprints.uns.ac.id/id/eprint/11946

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