PENGARUH LAMA TRANSPORTASI TERHADAP SIFAT FISIK (pH, DAYA IKAT AIR, SUSUT MASAK DAN KEEMPUKAN)
DAGING AYAM BROILER
Risa Juniar Purnama
ABSTRAK
Penelitian mengenai “Pengaruh Lama Transportasi terhadap Sifat Fisik (pH, Daya Ikat Air, Susut Masak dan Keempukan) Daging Ayam Broiler” dilaksanakan pada tanggal 02 April – 05 April 2013 di Laboratorium Teknologi Pengolahan Produk Peternakan Fakultas Peternakan Universitas Padjadjaran, Sumedang. Penelitian ini bertujuan untuk mengetahui pengaruh lama transportasi terhadap sifat fisik daging ayam broiler dan mengetahui lama waktu transportasi yang menghasilkan sifat fisik daging ayam broiler sama dengan kontrol. Penelitian dilakukan secara eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan (kontrol, dan lama transportasi 1 jam, 2 jam, 3 jam, dan 4 jam) dengan ulangan sebanyak 5 kali. Uji statistik dilakukan dengan menggunakan analisis varians untuk mengetahui pengaruh perlakuan dan untuk mengetahui perbedaan antar perlakuan dilakukan Uji Dunnett. Hasil penelitian menunjukkan bahwa lama transportasi berpengaruh terhadap sifat fisik (pH, daya ikat air, susut masak dan keempukan) daging ayam broiler. Lama transportasi 1 jam menghasilkan sifat fisik sama dengan kontrol.
THE EFFECT OF TRANSPORTATION ON PHYSICAL CONDITION (pH, Water Holding Capacity, Cooking Loss, and Tenderness)
OF BROILER CHICKEN MEAT
Risa Juniar Purnama
ABSTRACT
The research about “The Effect of Transportation On Physical Condition (pH, Water Holding Capacity, Cooking loss and Tenderness) of Broiler Chicken Meat” was conducted April 2nd until April 5th, 2013 at Food Technology Products Laboratory Faculty of Animal Husbandry Universitas Padjadjaran, Sumedang. The objectives of this research was to observe the effect of transportation on physical condition of broiler chicken meat and to know the length of time of transport which produces the physical condition of broiler chicken meat same with control. The research conducted by experiments methods using Completely Randomized Design (CRD) with 5 treatments (control, and long transport 1 hour, 2 hours, 3 hours and 4 hours) with 5 times replication. Anava test is used to find out the effect of treatment and Dunnett test to find out the differences of each treatment effect in this reseach. The result of research showed that the transportation has effect on physical condition (pH, water holding capacity, cooking loss and tenderness) of broiler chicken meat. A long transportation of one hours to produce physical condition same with control.
