vi
PENGARUH METODE PEMASAKAN TERHADAP KOMPOSISI KIMIA DAGING ITIK JANTAN HASIL BUDIDAYA
SECARA INTENSIF
Iis Nurmala
ABSTRAK
Penelitian ini dilaksanakan di Laboratorium Teknologi Pengolahan Produk Peternakan dan Laboratorium Riset dan Pengujian Fakultas Peternakan Universitas Padjadjaran, Sumedang, mulai tanggal 27 Januari sampai 17 Februari 2014. Tujuan Penelitian ini adalah mengetahui pengaruh berbagai metode pemasakan terhadap komposisi kimia (kadar air, kadar protein dan kadar lemak) daging itik jantan dan untuk mendapatkan metode pemasakan yang memberikan komposisi kimia (kadar air, kadar protein, dan kadar lemak) terbaik pada daging itik jantan.
Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 3 perlakuan metode pemasakan (P1= goreng, P2=oven, P3= rebus) dengan 6 ulangan. Peubah yang diukur adalah kadar air, kadar protein, dan kadar lemak. Untuk mengetahui pengaruh perlakuan dilakukan Analisis Sidik Ragam dan untuk mengetahui perbedaan antar perlakuan digunakan Uji Duncan. Hasil penelitian menunjukkan bahwa metode pemasakan berpengaruh nyata terhadap kadar air, kadar protein dan kadar lemak. Metode pemasakan daging itik dengan cara di goreng menghasilkan komposisi kimia terbaik dengan kadar air 54,95% dan kadar protein 23,63% serta kadar lemak terbaik pada metode pemasakan di rebus yaitu 12,78%.
vii
THE EFFECT OF COOKING METHOD ON CHEMICAL COMPOSITION OF DRAKE MEAT IN INTENSIVE FARMING
Iis Nurmala
ABSTRACT
A research on the effect of cooking method on chemical composition was carried out at Technology Processing of Animal Husbandry Products Laboratory, and Research and Testing Laboratory, Faculty of Animal Husbandry, University of Padjadjaran Sumedang, on January 27th to February 17th 2014. The purpose of the research was know the effect of cooking method on chemical composition of meat duck male (water content, protein content, fat content) drake meat and to get a cooking method that gives the chemical composition (water content, protein content, and fat content) best on drake meat.
The method of the research was an experiment, in Completely Randomized Design with three treatments cooking method (P1 = frying, P2 = roasting, P3 = boiling) and six replications. Variabel which was water content, protein content, and fat content. Annava Test were held to find out the treatment effect and Duncan Test were held to find out the difference beetwen any treatment in this research. The result showed that cooking method significantly of water content, protein content, and fat content. The best of cooking method that is frying in water content 54,95% and protein content 23,63% with the best fat content of boiling that is 12,78%.
