KUALITAS DAGING AYAM BROILER YANG DIRENDAM DALAM BERBAGAI LEVELKITOSAN

Teme, Esra Nicodemus (2017) KUALITAS DAGING AYAM BROILER YANG DIRENDAM DALAM BERBAGAI LEVELKITOSAN. Skripsi thesis, Universitas Mercu Buana Yogyakarta.

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Abstract

KUALITAS DAGING AYAM BROILER YANG DIRENDAM DALAM BERBAGAI LEVELKITOSAN Esra Nicodemus Teme 15022100 INTISARI *) Tujuan penelitian ini adalah untuk mengetahui kadar kitosan yang optimum untuk mempertahankan kualitas daging ayam broiler. Penelitian dilaksanakan pada tanggal 17 Oktober 2016 sampai 17 Februari 2017 di Laboratorium Kimia dan Laboratorium Mikrobiologi, Universitas Mercu Buana Yogyakarta. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola searah dengan 5 perlakuan perendaman daging dalam larutan kitosan kadar 0%, 1%, 2%, 3%, dan 4%, masing-masing perlakuan terdiri dari tiga ulangan. Data dianalisis menggunakan Analysis of Varience (ANOVA), jika ada perbedaan nyata dilanjutkan Duncan’s Multiple Range Test (DMRT). Variabel yang diamati yaitu kadar air, kadar protein, bilangan Thio Barbituric Acid (TBA), Total Plate Count, dan masa simpan. Hasil analisis variansi terhadapperendaman daging ayam broiler pada berbagai perlakuan kadar kitosan 0% sampai 4% berturut-turut menunjukkan bahwa: kadar air daging ayam broiler yaitu 77,15%; 76,90%; 76,78%; 75,87%; dan 75,65%. Kadar protein yaitu 22,67%; 22,40%; 22,98%; 21,54% dan 23,99%.Bilangan TBA yaitu 0,66 mg; 0,40 mg; 0,25 mg; 0,22 mg; dan 0,12 mg. Total Plate Count (TPC) yaitu1,77x106 CFU/g; 0,87x106 CFU/g; 0,43x106 CFU/g; 0,43x106 CFU/g; dan 0,17x106 CFU/g.Masa simpan yaitu; 0% dapat bertahan selama 9 sampai 11 jam, 1% dapat bertahan selama 9 jam, 2% dan 3% dapat bertahan selama 12 jam, dan 4% dapat bertahan selama 11 jam.Berdasarkan hasil dan pembahasan dapat disimpulkan bahwa pemberian kitosan dapat mempertahankan kualitas daging ayam broilerselama 12 jam dan kadar kitosan optimum yang dapat digunakan adalah 2%. Kata kunci : Daging ayam broiler, kualitas daging, kitosan. pengawet daging *) Intisari Skripsi Sarjana Peternakan, Program Studi Peternakan, Fakultas Agroindustri, UniversitasMercu Buana Yogyakarta, 2017. QUALITY OF BROILER CHICKEN MEAT SOAKED IN VARIOUS LEVELOF CHITOSAN Esra Nicodemus Teme 15022100 ABSTRACT*) The purpose of this study was to find out the optimum chitosan content to maintain the quality of broiler chicken meat. The study was conducted from 17 October 2016 to 17 February 2017 at the Chemistry Laboratory and Microbiology Laboratory, Universityof Mercu Buana Yogyakarta. This study used a Completely Randomized Design (CRD) one way pattern with 5 treatments of soaking meat in 0%, 1%, 2%, 3%, and 4% chitosan liquid, each treatment consisting of three replications. The data were analyzed by Analysis of Varience (ANOVA), if any real difference was continued by Duncan's Multiple Range Test (DMRT). The variable observed were moisture content, protein content, Thio Barbituric Acid (TBA), Total Plate Count, and shelf life. The result of variance analysis on soaking of broiler chickens at various treatmentof 0% to 4% chitosan contentshowed that: moisture content of broiler chicken were 77.15%; 76.90%; 76.78%; 75.87%; and 75.65%. Protein content were 22,67%; 22.40%; 22.98%; 21.54% and 23.99%. TBA number were 0.66 mg; 0.40 mg; 0.25 mg; 0.22 mg; and 0.12 mg. Total Plate Count (TPC) were 1.77x106 CFU / g; 0.87x106 CFU / g; 0.43x106 CFU / g; 0.43x106 CFU / g; and 0.17x106 CFU / g. The shelf life were 0% could last for 9 to 11 hours, 1% could last for 9 hours, 2% and 3% could last for 12 hours, and 4% could last for 11 hours. Based on the resultof the research concluded that the giving of chitosan couldlast the quality of broiler chicken meat for 12 hours and optimum chitosan content that could be used was 2%. Keywords:Broiler chicken meat, meat quality, chitosan, meat preservative. *) Abstract From Thesis of Animal Husbandry Degree, Animal Husbandry Program, Faculty of Agroindustry, University ofMercu BuanaYogyakarta, 2017.

Item Type: Thesis (Skripsi)
Additional Information/ Lokasi Hardcopy: Dr. Sundari, M.P. Ir. Niken Astuti, M.P.
Subjects: S Agriculture > S Agriculture (General)
S Agriculture > SF Animal culture
Divisions: Fakultas Agroindustri > Program Studi Peternakan
Depositing User: Peternakan UMBY
Date Deposited: 27 Feb 2018 04:43
Last Modified: 27 Feb 2018 04:43
URI: http://eprints.mercubuana-yogya.ac.id/id/eprint/1810

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