Pengaruh Lama Perendaman Daging Ayam dalam Ekstrak Daun Jati Merah (Tectona grandis Linn f.) terhadap Jumlah Bakteri Total, Daya Awet dan Akseptabilitas Pada Suhu Ruang.
PENGARUH LAMA PERENDAMAN DAGING AYAM DALAM
EKSTRAK DAUN JATI MERAH (Tectona grandis Linn f.)
TERHADAP JUMLAH BAKTERI TOTAL,
DAYA AWET DAN AKSEPTABILITAS
PADA SUHU RUANG
IRFANNY DWI RAHAYU
ABSTRAK
Penelitian telah dilaksanakan pada bulan Mei 2013 di Laboratorium
Teknologi Pengolahan Produk Peternakan Fakultas Peternakan, Universitas
Padjadjaran, Sumedang. Penelitian bertujuan untuk mengetahui seberapa besar
pengaruh lama perendaman daging ayam broiler menggunakan ekstrak daun
jati merah (Tectona grandis Linn f.) terhadap jumlah bakteri total,
akseptabilitas dan daya awet pada suhu ruang. Penelitian menggunakan metode
Rancangan Acak Lengkap (RAL), tiga perlakuan (P1=5 menit, P2= 10 menit,
P3= 15 menit) dan enam ulangan. Analisis data menggunakan Sidik Ragam
dan uji lanjut menggunakan Uji Berganda Duncan untuk mengetahui
perbedaan antar perlakuan. Hasil penelitian menunjukkan bahwa lama
perendaman daging ayam menggunakan ekstrak daun jati merah yang terbaik
selama 10 menit menghasilkan jumlah bakteri total 7,92x106 CFU/gram, daya
awet pada suhu ruang selama 594,67 menit dan akseptabilitas agak suka –
sangat suka.
Kata Kunci : ekstrak daun jati merah, jumlah bakteri total, akseptabilitas,
daya awet suhu ruang
v
THE EFFECTS OF CHICKEN MEAT SOAKING IN RED
LEAF TEAK (Tectona grandis Linn f.) TOWARDS
TOTAL BACTERIA COUNTS, SHELF LIFE
AND ACCEPTABILITY AT
ROOM TEMPERATURE
IRFANNY DWI RAHAYU
ABSTRACT
The research was conducted on May 2013 at the Laboratory of Animal
Products Processing Technology Faculty of Animal Husbandry, Padjadjaran
University, Sumedang. The study aims to determine the influence of broiler
meat soaking time using the extract of red teak leaf (Tectona grandis Linn f.)
toward the total bacteria counts, acceptability and shelf life at room
temperature. The study used completely randomized design (CRD), three
treatments (P1 = 5 minute, P2 = 10 minute, P3 = 15 minute) and six
replications. Data analyzed using analysis of variance and further test using
Duncan's Multiple Test to determine differences between treatments. The
results showed that best soaking time of chicken meat using red teak leaf
extract was 10 minutes with a total bacteria count of 7.92 x106 CFU / gram,
shelf life at room temperature of 594.67 minutes and acceptability rather like really like.
Key words : red teak leaf extract, total bacterial counts, acceptability,
shelf life, room temperature
vi
EKSTRAK DAUN JATI MERAH (Tectona grandis Linn f.)
TERHADAP JUMLAH BAKTERI TOTAL,
DAYA AWET DAN AKSEPTABILITAS
PADA SUHU RUANG
IRFANNY DWI RAHAYU
ABSTRAK
Penelitian telah dilaksanakan pada bulan Mei 2013 di Laboratorium
Teknologi Pengolahan Produk Peternakan Fakultas Peternakan, Universitas
Padjadjaran, Sumedang. Penelitian bertujuan untuk mengetahui seberapa besar
pengaruh lama perendaman daging ayam broiler menggunakan ekstrak daun
jati merah (Tectona grandis Linn f.) terhadap jumlah bakteri total,
akseptabilitas dan daya awet pada suhu ruang. Penelitian menggunakan metode
Rancangan Acak Lengkap (RAL), tiga perlakuan (P1=5 menit, P2= 10 menit,
P3= 15 menit) dan enam ulangan. Analisis data menggunakan Sidik Ragam
dan uji lanjut menggunakan Uji Berganda Duncan untuk mengetahui
perbedaan antar perlakuan. Hasil penelitian menunjukkan bahwa lama
perendaman daging ayam menggunakan ekstrak daun jati merah yang terbaik
selama 10 menit menghasilkan jumlah bakteri total 7,92x106 CFU/gram, daya
awet pada suhu ruang selama 594,67 menit dan akseptabilitas agak suka –
sangat suka.
Kata Kunci : ekstrak daun jati merah, jumlah bakteri total, akseptabilitas,
daya awet suhu ruang
v
THE EFFECTS OF CHICKEN MEAT SOAKING IN RED
LEAF TEAK (Tectona grandis Linn f.) TOWARDS
TOTAL BACTERIA COUNTS, SHELF LIFE
AND ACCEPTABILITY AT
ROOM TEMPERATURE
IRFANNY DWI RAHAYU
ABSTRACT
The research was conducted on May 2013 at the Laboratory of Animal
Products Processing Technology Faculty of Animal Husbandry, Padjadjaran
University, Sumedang. The study aims to determine the influence of broiler
meat soaking time using the extract of red teak leaf (Tectona grandis Linn f.)
toward the total bacteria counts, acceptability and shelf life at room
temperature. The study used completely randomized design (CRD), three
treatments (P1 = 5 minute, P2 = 10 minute, P3 = 15 minute) and six
replications. Data analyzed using analysis of variance and further test using
Duncan's Multiple Test to determine differences between treatments. The
results showed that best soaking time of chicken meat using red teak leaf
extract was 10 minutes with a total bacteria count of 7.92 x106 CFU / gram,
shelf life at room temperature of 594.67 minutes and acceptability rather like really like.
Key words : red teak leaf extract, total bacterial counts, acceptability,
shelf life, room temperature
vi