PENGARUH PENAMBAHAN BUBUR RUMPUT LAUT (Eucheuma cottonii) TERHADAP DAYA AWET (TOTAL BAKTERI, pH, DAN
AWAL KEBUSUKAN) BAKSO AYAM
Etikaningrum
ABSTRAK
Penelitian mengenai pengaruh penambahan bubur rumput laut (Eucheuma cottonii) terhadap daya awet (total bakteri, pH , dan awal kebusukan) bakso ayam telah dilakukan di Laboraturium Teknologi Pengolahan Produk Peternakan Universitas Padjadjaran, Sumedang. Tujuan penelitian ini adalah untuk mengetahui seberapa besar pengaruh penambahan bubur rumput laut terhadap total bakteri, pH dan awal kebusukan bakso ayam, serta untuk mendapatkan persentase bubur rumput laut terbaik. Penelitian ini dilakukan secara eksperimental menggunakan rancangan acak lengkap dengan tiga perlakuan yaitu bubur rumput laut 5% (P1), 10% (P2) dan 15% (P3) dan setiap perlakuan diulang sebanyak enam kali. Untuk mengetahui pengaruh perlakuan dilakukan sidik ragam dan untuk mengetahui perbedaan antar perlakuan dilakukan uji Duncan. Hasil penelitian menunjukkan penambahan bubur rumput laut sebanyak 10% (P2) merupakan konsentrasi terbaik menghasilkan total bakteri mencapai 3,74 x CFU/g, nilai pH 6,26 dengan awal kebusukan selama 560,83 menit
(9,3 jam)
THE EFFECT OF SEAWEED PORRIDGE ADDITION(Eucheuma cottonii) TOWARDS CHICKEN MEATBALL SHELF LIFE (TOTAL
BACTERIA, pH AND BEGINNING OF ROTTENNESS)
Etikaningrum
ABSTRACT
The research of seaweed porridge addition towards on chicken meatball shelf life (total bacteria, pH and beginning of rottenness) was conducted at Animal Production Technology Laboratory, Faculty of Animal Husbandry Universitas Padjadjaran, Sumedang. The objectives of the research was to find out the effects of seaweed porridge addition (Eucheuma cottonii) towards total bacteria, pH and beginning of rottenness of chicken meatball and to got seaweed porridge concentration level that gave best total bacteria, pH and beginning of rottenness on chicken meatball. The research was held experimentally using completely randomized design (CRD) with three treatments seaweed porridge 5% (P1), 10% (P2), and 15% (P3) and six times replication for each treatment. Anova test used to find out the treatment effect and Duncan test was done to find out the differences between each treatment. The results shown that addition of 10% (P2) was the best seaweed porridge concentration level that gave total bacteria of 3.74 x CFU/g, pH point 6.26 and beginning of rottenness 560.83 minutes (9.3 hours)
