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Pengawetan Daging Ayam (Gallus Gallus Domesticus) Dengan Larutan Garam Dingin

Source: OAI

ABSTRACT 09E00897 Penelitian ini bertujuan untuk menguji pengaruh pengawetan menggunakan larutan garam dingin terhadap mutu daging ayam segar. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu suhu pendinginan (0oC, -5 oC, -10 oC) dan lama penyimpanan (0, 10, 20, 30, 40 hari). Parameter yang diamati yaitu kadar air, kadar protein, kadar lemak, nilai organoleptik warna, aroma, rasa dan tekstur. Suhu pendinginan berpengaruh sangat nyata terhadap kadar air, kadar protein, kadar lemak, nilai organoleptik warna, aroma, rasa dan tekstur. Lama penyimpanan berpengaruh sangat nyata terhadap kadar air, kadar protein, kadar lemak, nilai organoleptik warna, aroma, rasa dan tekstur. Interaksi antara suhu pendinginan dan lama penyimpanan berpengaruh sangat nyata terhadap kadar air, kadar protein, kadar lemak, nilai organoleptik warna, aroma dan rasa, dan berpengaruh tidak nyata terhadap nilai organoleptik tekstur. Suhu pendinginan -10oC dan lama penyimpanan 40 hari menghasilkan mutu daging ayam segar yang baik. The aim of this research was to test the effectiveness of cold brine in preservation of fresh chicken meat. The Research had been performed using factorial completely randomized design (CRD) with two factors i.e. cooling temperature (0oC, -5 oC, -10 oC) and storage time (0, 10, 20, 30, 40 days). Parameter analyzed were water content, protein content, fat content and organoleptic values of colour, aroma, taste and texture. The cooling temperature had highly significant effect on water content, protein content, fat content, and organoleptic values of colour, aroma, taste, and texture. The storage time had highly significant effect on water content, protein content, fat content, and organoleptic values of colour, aroma, taste, and texture. The interaction of cooling temperature and storage time had highly significant effect on water content, protein content, fat content and organoleptic values of colour, aroma, taste, but had no significant effect on texture organoleptic value. Cooling temperature of -10 oC and storage time of 40 days produced best quality of the fresh chicken meat. Ir. Terip Karo-Karo, MS; Ir. Hotnida Sinaga, M.Phil

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