PENGARUH PENGGUNAAN ASAP CAIR SEKAM PADI DAN LAMA PENYIMPANAN TERHADAP KUALITAS KIMIA DAGING ITIK TURI (Anas plathyrhyncos) AFKIR

Harjanti, Rr. Duhkita Arum (2018) PENGARUH PENGGUNAAN ASAP CAIR SEKAM PADI DAN LAMA PENYIMPANAN TERHADAP KUALITAS KIMIA DAGING ITIK TURI (Anas plathyrhyncos) AFKIR. Skripsi thesis, Universitas Mercu Buana Yogyakarta.

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh interaksi antara level asap cair dan lama penyimpanan terhadap kualitas kimia daging itik Turi (Anas plathyrhyncos) afkir, mengetahui level konsentrasi asap cair terbaik terhadap kualitas kimia daging itik Turi (Anas plathyrhyncos) afkir dan mengetahui lama penyimpanan terbaik setelah dilakukan perendaman daging itik Turi (Anas plathyrhyncos) afkir dalam asap cair. Penelitian dilaksanakan dari tanggal 05 Oktober sampai dengan 14 Desember 2017 di Laboratorium Produksi Ternak dan Laboratorium Kimia, Fakultas Agroindustri, Universitas Mercu Buana Yogyakarta. Penelitian ini menggunakan Completely Randomized Designs (CRD) atau Rancangan Acak Lengkap (RAL) pola faktorial 4x2 dengan 3 ulangan. Faktor pertama yaitu level asap cair dengan level 0%, 0,5%, 1,0% dan 1,5%. Faktor kedua yaitu lama penyimpanan 0 hari dan 7 hari. Variabel yang diteliti yaitu kadar air, kadar protein dan kadar lemak. Data yang diperoleh dianalisis dengan Analysis of Variance (ANOVA), jika ada perbedaan nyata dilanjutkan dengan uji Duncan’s New Multiple Range Test (DMRT). Hasil penelitian semua variabel yang diperoleh dari kedua perlakuan daging itik Turi afkir menunjukkan interaksi antara level asap cair dan lama penyimpanan berpengaruh nyata (P<0,05) terhadap kadar air, kadar protein dan kadar lemak. Level asap cair berpengaruh nyata (P0,05) terhadap kadar air, kadar protein dan kadar lemak. Lama penyimpanan berpengaruh nyata (P0,05) terhadap kadar air dan kadar protein namun berpengaruh tidak nyata (P0,05) terhadap kadar lemak. Berdasarkan hasil penelitian dapat disimpulkan bahwa level asap cair terbaik yaitu 1,5% dan lama penyimpanan selama 7 hari pada suhu 4oC dapat mempertahankan kualitas kimia daging itik Turi (Anas plathyrhyncos) afkir. Kata kunci : Daging itik Turi afkir, kualitas kimia, asap cair sekam padi, lama pe- nyimpanan. *) Intisari Skripsi Sarjana Peternakan, Program Studi Peternakan, Fakultas Agroindustri, Universitas Mercu Buana Yogyakarta, 2018. iv THE EFFECT of PADDY HUSK LIQUID SMOKE and STORAGE TIME on MEAT CHEMICAL QUALITY of REJECTED TURI-DUCK (Anas plathyrhyncos) Rr. DUHKITA ARUM HARJANTI NIM: 16022009 ABSTRACT*) The puspose of this research was to know the effect of interaction between liquid smoke level and storage time on meat chemical quality of rejected Turi- duck (Anas plathyrhyncos), to know the best concentration level of liquid smoke on meat chemical quality of rejected Turi-duck (Anas plathyrhyncos) and to know the best storage time after soaking on meat chemical quality of rejected Turi -duck (Anas plathyrhyncos) in liquid smoke. The study was conducted from October 5, until December 14, 2017 at Livestock Production Laboratory and Chemical Laboratory, Faculty of Agroindustry, University of Mercu Buana Yogyakarta. This research uses Completely Randomized Design (CRD) or 4x2 factorial randomized design with 3 replications, the first factor is liquid smoke level with 0%, 0,5%, 1,0% and 1,5% and second factor is storage time of 0 day and 7 days. The variables observed were moisture content, protein content and fat content. The data obtained were analyzed using Analysis of Variance (ANOVA), if there was any significant difference was followed by Duncan's New Multiple Range Test (DMRT). Results of research of all variables obtained from both treatment of rejected-Turi meat duck show interaction between liquid smoke level and storage time significantly (P0,05) to water content, protein content and fat content. The level of liquis smoke had significant effect (P<0,05) on water content, protein content and fat content. The storage time had significant effect (P0,05) on water content, protein content and not significant effect (P0,05) to fat content. Based on the research it can be concluded that the best liquid smoke level at is of 1.5% and storage time for 7 days with temperature 4oC can still maintain the meat chemical quality of rejected Turiduck (Anas plathyrhyncos). Keywords : Rejected-Turi duck, meat chemical quality, liquid smoke of paddy husk, storage time. *) Abstract from Thesis, Undergraduate of Animal Husbandry, Animal Husbandry Program, Faculty of Agroindustry, University of Mercu Buana Yogyakarta, 2018.

Item Type: Thesis (Skripsi)
Additional Information/ Lokasi Hardcopy: Dr. Ir. Sri Hartati Candra Dewi, M. Si. Ir. Niken Astuti, M.P.
Subjects: S Agriculture > SB Plant culture
S Agriculture > SF Animal culture
Divisions: Fakultas Agroindustri > Program Studi Peternakan
Depositing User: Peternakan UMBY
Date Deposited: 12 Apr 2018 08:25
Last Modified: 12 Apr 2018 08:25
URI: http://eprints.mercubuana-yogya.ac.id/id/eprint/2595

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