v
PENGARUH LAMA PERENDAMAN DAGING AYAM DALAM EKSTRAK DAUN JATI MERAH (Tectona grandis Linn f.)
TERHADAP JUMLAH BAKTERI TOTAL, DAYA AWET DAN AKSEPTABILITAS
PADA SUHU RUANG
IRFANNY DWI RAHAYU
ABSTRAK
Penelitian telah dilaksanakan pada bulan Mei 2013 di Laboratorium Teknologi Pengolahan Produk Peternakan Fakultas Peternakan, Universitas Padjadjaran, Sumedang. Penelitian bertujuan untuk mengetahui seberapa besar pengaruh lama perendaman daging ayam broiler menggunakan ekstrak daun jati merah (Tectona grandis Linn f.) terhadap jumlah bakteri total, akseptabilitas dan daya awet pada suhu ruang. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL), tiga perlakuan (P1=5 menit, P2= 10 menit, P3= 15 menit) dan enam ulangan. Analisis data menggunakan Sidik Ragam dan uji lanjut menggunakan Uji Berganda Duncan untuk mengetahui perbedaan antar perlakuan. Hasil penelitian menunjukkan bahwa lama perendaman daging ayam menggunakan ekstrak daun jati merah yang terbaik selama 10 menit menghasilkan jumlah bakteri total 7,92x106 CFU/gram, daya awet pada suhu ruang selama 594,67 menit dan akseptabilitas agak suka – sangat suka.
vi
THE EFFECTS OF CHICKEN MEAT SOAKING IN RED LEAF TEAK (Tectona grandis Linn f.) TOWARDS
TOTAL BACTERIA COUNTS, SHELF LIFE AND ACCEPTABILITY AT
ROOM TEMPERATURE
IRFANNY DWI RAHAYU
ABSTRACT
The research was conducted on May 2013 at the Laboratory of Animal Products Processing Technology Faculty of Animal Husbandry, Padjadjaran University, Sumedang. The study aims to determine the influence of broiler meat soaking time using the extract of red teak leaf (Tectona grandis Linn f.)
toward the total bacteria counts, acceptability and shelf life at room temperature. The study used completely randomized design (CRD), three treatments (P1 = 5 minute, P2 = 10 minute, P3 = 15 minute) and six replications. Data analyzed using analysis of variance and further test using Duncan's Multiple Test to determine differences between treatments. The results showed that best soaking time of chicken meat using red teak leaf extract was 10 minutes with a total bacteria count of 7.92 x106 CFU / gram, shelf life at room temperature of 594.67 minutes and acceptability rather like - really like.
