Pengaruh Lama Transportasi Terhadap Sifat Fisik (pH, Daya Ikat Air, Susut Masak, dan Keempukan) Daging Ayam Broiler.
PENGARUH LAMA TRANSPORTASI TERHADAP SIFAT FISIK
(pH, DAYA IKAT AIR, SUSUT MASAK DAN KEEMPUKAN)
DAGING AYAM BROILER
Risa Juniar Purnama
ABSTRAK
Penelitian mengenai “Pengaruh Lama Transportasi terhadap Sifat
Fisik (pH, Daya Ikat Air, Susut Masak dan Keempukan) Daging Ayam
Broiler” dilaksanakan pada tanggal 02 April – 05 April 2013 di
Laboratorium Teknologi Pengolahan Produk Peternakan Fakultas
Peternakan Universitas Padjadjaran, Sumedang. Penelitian ini bertujuan
untuk mengetahui pengaruh lama transportasi terhadap sifat fisik daging
ayam broiler dan mengetahui lama waktu transportasi yang menghasilkan
sifat fisik daging ayam broiler sama dengan kontrol. Penelitian dilakukan
secara eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan
5 perlakuan (kontrol, dan lama transportasi 1 jam, 2 jam, 3 jam, dan 4 jam)
dengan ulangan sebanyak 5 kali. Uji statistik dilakukan dengan
menggunakan analisis varians untuk mengetahui pengaruh perlakuan dan
untuk mengetahui perbedaan antar perlakuan dilakukan Uji Dunnett. Hasil
penelitian menunjukkan bahwa lama transportasi berpengaruh terhadap sifat
fisik (pH, daya ikat air, susut masak dan keempukan) daging ayam broiler.
Lama transportasi 1 jam menghasilkan sifat fisik sama dengan kontrol.
Kata kunci : Broiler, transportasi, fisik
THE EFFECT OF TRANSPORTATION ON PHYSICAL CONDITION
(pH, Water Holding Capacity, Cooking Loss, and Tenderness)
OF BROILER CHICKEN MEAT
Risa Juniar Purnama
ABSTRACT
The research about “The Effect of Transportation On Physical
Condition (pH, Water Holding Capacity, Cooking loss and Tenderness) of
Broiler Chicken Meat” was conducted April 2nd until April 5th, 2013 at
Food Technology Products Laboratory Faculty of Animal Husbandry
Universitas Padjadjaran, Sumedang. The objectives of this research was to
observe the effect of transportation on physical condition of broiler chicken
meat and to know the length of time of transport which produces the
physical condition of broiler chicken meat same with control. The research
conducted by experiments methods using Completely Randomized Design
(CRD) with 5 treatments (control, and long transport 1 hour, 2 hours, 3
hours and 4 hours) with 5 times replication. Anava test is used to find out
the effect of treatment and Dunnett test to find out the differences of each
treatment effect in this reseach. The result of research showed that the
transportation has effect on physical condition (pH, water holding capacity,
cooking loss and tenderness) of broiler chicken meat. A long transportation
of one hours to produce physical condition same with control.
Key words : Broiler, transportation, physical
(pH, DAYA IKAT AIR, SUSUT MASAK DAN KEEMPUKAN)
DAGING AYAM BROILER
Risa Juniar Purnama
ABSTRAK
Penelitian mengenai “Pengaruh Lama Transportasi terhadap Sifat
Fisik (pH, Daya Ikat Air, Susut Masak dan Keempukan) Daging Ayam
Broiler” dilaksanakan pada tanggal 02 April – 05 April 2013 di
Laboratorium Teknologi Pengolahan Produk Peternakan Fakultas
Peternakan Universitas Padjadjaran, Sumedang. Penelitian ini bertujuan
untuk mengetahui pengaruh lama transportasi terhadap sifat fisik daging
ayam broiler dan mengetahui lama waktu transportasi yang menghasilkan
sifat fisik daging ayam broiler sama dengan kontrol. Penelitian dilakukan
secara eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan
5 perlakuan (kontrol, dan lama transportasi 1 jam, 2 jam, 3 jam, dan 4 jam)
dengan ulangan sebanyak 5 kali. Uji statistik dilakukan dengan
menggunakan analisis varians untuk mengetahui pengaruh perlakuan dan
untuk mengetahui perbedaan antar perlakuan dilakukan Uji Dunnett. Hasil
penelitian menunjukkan bahwa lama transportasi berpengaruh terhadap sifat
fisik (pH, daya ikat air, susut masak dan keempukan) daging ayam broiler.
Lama transportasi 1 jam menghasilkan sifat fisik sama dengan kontrol.
Kata kunci : Broiler, transportasi, fisik
THE EFFECT OF TRANSPORTATION ON PHYSICAL CONDITION
(pH, Water Holding Capacity, Cooking Loss, and Tenderness)
OF BROILER CHICKEN MEAT
Risa Juniar Purnama
ABSTRACT
The research about “The Effect of Transportation On Physical
Condition (pH, Water Holding Capacity, Cooking loss and Tenderness) of
Broiler Chicken Meat” was conducted April 2nd until April 5th, 2013 at
Food Technology Products Laboratory Faculty of Animal Husbandry
Universitas Padjadjaran, Sumedang. The objectives of this research was to
observe the effect of transportation on physical condition of broiler chicken
meat and to know the length of time of transport which produces the
physical condition of broiler chicken meat same with control. The research
conducted by experiments methods using Completely Randomized Design
(CRD) with 5 treatments (control, and long transport 1 hour, 2 hours, 3
hours and 4 hours) with 5 times replication. Anava test is used to find out
the effect of treatment and Dunnett test to find out the differences of each
treatment effect in this reseach. The result of research showed that the
transportation has effect on physical condition (pH, water holding capacity,
cooking loss and tenderness) of broiler chicken meat. A long transportation
of one hours to produce physical condition same with control.
Key words : Broiler, transportation, physical