KUALITAS DAGING AYAM BROILER YANG DIRENDAM DALAM BERBAGAI LEVELKITOSAN

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.