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PENGARUH BERBAGAI METODE THAWING TERHADAP KADAR AIR, KADAR PROTEIN, KADAR LEMAK DAGING
AYAM BROILER
Tesa Fitriani
ABSTRAK
Penelitian tentang “Pengaruh Berbagai Metode Thawing Terhadap Kadar Air, Kadar Protein, Kadar Lemak Daging Ayam Broiler” dilaksanakan di Fakultas Peternakan, Universitas Padjadjaran Sumedang mulai tanggal 8 November 2012 sampai dengan tanggal 26 November 2012. Tujuan penelitian untuk mengetahui sejauh mana pengaruh berbagai metode thawing terhadap kadar air, kadar protein, dan kadar lemak daging ayam broiler. Penelitian dilakukan secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan thawing, yaitu P1 = suhu refrigerasi (5-10°C), P2 = air mengalir pada suhu ruang (22-24°C), P3 = suhu ruang (27-30°C) dan P4 = suhu air hangat (50-60°C) dengan lima kali ulangan. Untuk mengetahui perbedaan antar perlakuan dilakukan uji jarak berganda Duncan. Berdasarkan hasil analisis statistik menunjukkan bahwa metode thawing berpengaruh terhadap kadar air, kadar protein dan kadar lemak daging ayam broiler. Perlakuan thawing pada suhu refrigerasi (5-10 ° C) memberikan hasil yang terbaik pada daging ayam broiler yang telah dibekukan dengan kadar air (76,67%), kadar protein (22,71%),dan kadar lemak (8,04%).
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THE EFFECT OF VARIOUS THAWING METHODS ON MOISTURE CONTENT, PROTEIN CONTENT, AND FAT
CONTENT ON BROILER MEAT
Tesa Fitriani
ABSTRACT
The research was conducted at the Faculty of Animal Husbandry, Universitas Padjadjaran Sumedang from November 8, 2012 until November 26, 2012. The aims of this research to determined, the effect of various thawing methods on moisture content, protein content, and fat content of broiler meat. This experiment used Completely Randomized Design (CRD), with four treatments, P1 = refrigeration temperature (5-10°C), P2 = water at room temperature (22-24°C) P3 = room temperature (27-30°C), dan P4 = warm water temperatures (50-60°C)) with five replications. To determined the differences between treatments, Duncan multiple range test was used. Results indicated that the thawing method has effected on moisture content, protein content and fat content of broiler meat, and the thawing in refrigeration temperatures (5-10 ° C) has best effect on moisture content (76,67), protein content (22,71%), and fat content (8,04%) .
