PENGARUH PENAMBAHAN BUBUR RUMPUT LAUT (Eucheuma cottonii) TERHADAP DAYA AWET (TOTAL BAKTERI, PH, DAN AWAL KEBUSUKAN) BAKSO AYAM.
PENGARUH PENAMBAHAN BUBUR RUMPUT LAUT (Eucheuma
cottonii) TERHADAP DAYA AWET (TOTAL BAKTERI, pH, DAN
AWAL KEBUSUKAN) BAKSO AYAM
Etikaningrum
ABSTRAK
Penelitian mengenai pengaruh penambahan bubur rumput laut
(Eucheuma cottonii) terhadap daya awet (total bakteri, pH , dan awal
kebusukan) bakso ayam telah dilakukan di Laboraturium Teknologi
Pengolahan Produk Peternakan Universitas Padjadjaran, Sumedang. Tujuan
penelitian ini adalah untuk mengetahui seberapa besar pengaruh
penambahan bubur rumput laut terhadap total bakteri, pH dan awal
kebusukan bakso ayam, serta untuk mendapatkan persentase bubur rumput
laut terbaik. Penelitian ini dilakukan secara eksperimental menggunakan
rancangan acak lengkap dengan tiga perlakuan yaitu bubur rumput laut 5%
(P1), 10% (P2) dan 15% (P3) dan setiap perlakuan diulang sebanyak enam
kali. Untuk mengetahui pengaruh perlakuan dilakukan sidik ragam dan
untuk mengetahui perbedaan antar perlakuan dilakukan uji Duncan. Hasil
penelitian menunjukkan penambahan bubur rumput laut sebanyak 10% (P2)
merupakan konsentrasi terbaik menghasilkan total bakteri mencapai 3,74 x
CFU/g, nilai pH 6,26 dengan awal kebusukan selama 560,83 menit
(9,3 jam)
Kata kunci : Bakso ayam, total bakteri, pH, waktu awal kebusukan
THE EFFECT OF SEAWEED PORRIDGE ADDITION(Eucheuma
cottonii) TOWARDS CHICKEN MEATBALL SHELF LIFE (TOTAL
BACTERIA, pH AND BEGINNING OF ROTTENNESS)
Etikaningrum
ABSTRACT
The research of seaweed porridge addition towards on chicken meatball
shelf life (total bacteria, pH and beginning of rottenness) was conducted at
Animal Production Technology Laboratory, Faculty of Animal Husbandry
Universitas Padjadjaran, Sumedang. The objectives of the research was to
find out the effects of seaweed porridge addition (Eucheuma cottonii)
towards total bacteria, pH and beginning of rottenness of chicken meatball
and to got seaweed porridge concentration level that gave best total
bacteria, pH and beginning of rottenness on chicken meatball. The research
was held experimentally using completely randomized design (CRD) with
three treatments seaweed porridge 5% (P1), 10% (P2), and 15% (P3) and
six times replication for each treatment. Anova test used to find out the
treatment effect and Duncan test was done to find out the differences
between each treatment. The results shown that addition of 10% (P2) was
the best seaweed porridge concentration level that gave total bacteria of
3.74 x
CFU/g, pH point 6.26 and beginning of rottenness 560.83
minutes (9.3 hours)
Key Words : Chicken meatball, total bacteria, pH, beginning of
rottenness
cottonii) TERHADAP DAYA AWET (TOTAL BAKTERI, pH, DAN
AWAL KEBUSUKAN) BAKSO AYAM
Etikaningrum
ABSTRAK
Penelitian mengenai pengaruh penambahan bubur rumput laut
(Eucheuma cottonii) terhadap daya awet (total bakteri, pH , dan awal
kebusukan) bakso ayam telah dilakukan di Laboraturium Teknologi
Pengolahan Produk Peternakan Universitas Padjadjaran, Sumedang. Tujuan
penelitian ini adalah untuk mengetahui seberapa besar pengaruh
penambahan bubur rumput laut terhadap total bakteri, pH dan awal
kebusukan bakso ayam, serta untuk mendapatkan persentase bubur rumput
laut terbaik. Penelitian ini dilakukan secara eksperimental menggunakan
rancangan acak lengkap dengan tiga perlakuan yaitu bubur rumput laut 5%
(P1), 10% (P2) dan 15% (P3) dan setiap perlakuan diulang sebanyak enam
kali. Untuk mengetahui pengaruh perlakuan dilakukan sidik ragam dan
untuk mengetahui perbedaan antar perlakuan dilakukan uji Duncan. Hasil
penelitian menunjukkan penambahan bubur rumput laut sebanyak 10% (P2)
merupakan konsentrasi terbaik menghasilkan total bakteri mencapai 3,74 x
CFU/g, nilai pH 6,26 dengan awal kebusukan selama 560,83 menit
(9,3 jam)
Kata kunci : Bakso ayam, total bakteri, pH, waktu awal kebusukan
THE EFFECT OF SEAWEED PORRIDGE ADDITION(Eucheuma
cottonii) TOWARDS CHICKEN MEATBALL SHELF LIFE (TOTAL
BACTERIA, pH AND BEGINNING OF ROTTENNESS)
Etikaningrum
ABSTRACT
The research of seaweed porridge addition towards on chicken meatball
shelf life (total bacteria, pH and beginning of rottenness) was conducted at
Animal Production Technology Laboratory, Faculty of Animal Husbandry
Universitas Padjadjaran, Sumedang. The objectives of the research was to
find out the effects of seaweed porridge addition (Eucheuma cottonii)
towards total bacteria, pH and beginning of rottenness of chicken meatball
and to got seaweed porridge concentration level that gave best total
bacteria, pH and beginning of rottenness on chicken meatball. The research
was held experimentally using completely randomized design (CRD) with
three treatments seaweed porridge 5% (P1), 10% (P2), and 15% (P3) and
six times replication for each treatment. Anova test used to find out the
treatment effect and Duncan test was done to find out the differences
between each treatment. The results shown that addition of 10% (P2) was
the best seaweed porridge concentration level that gave total bacteria of
3.74 x
CFU/g, pH point 6.26 and beginning of rottenness 560.83
minutes (9.3 hours)
Key Words : Chicken meatball, total bacteria, pH, beginning of
rottenness