PENGARUH BERBAGAI METODE THAWING TERHADAP KADAR AIR, KADAR PROTEIN, DAN KADAR LEMAK DAGING AYAM BROILER.
PENGARUH BERBAGAI METODE THAWING TERHADAP
KADAR AIR, KADAR PROTEIN, KADAR LEMAK DAGING
AYAM BROILER
Tesa Fitriani
ABSTRAK
Penelitian tentang “Pengaruh Berbagai Metode Thawing Terhadap
Kadar Air, Kadar Protein, Kadar Lemak Daging Ayam Broiler”
dilaksanakan di Fakultas Peternakan, Universitas Padjadjaran Sumedang
mulai tanggal 8 November 2012 sampai dengan tanggal 26 November
2012. Tujuan penelitian untuk mengetahui sejauh mana pengaruh berbagai
metode thawing terhadap kadar air, kadar protein, dan kadar lemak daging
ayam broiler. Penelitian dilakukan secara eksperimental menggunakan
Rancangan Acak Lengkap (RAL) dengan empat perlakuan thawing, yaitu
P1 = suhu refrigerasi (5-10°C), P2 = air mengalir pada suhu ruang (2224°C), P3 = suhu ruang (27-30°C) dan P4 = suhu air hangat (50-60°C)
dengan lima kali ulangan. Untuk mengetahui perbedaan antar perlakuan
dilakukan uji jarak berganda Duncan. Berdasarkan hasil analisis statistik
menunjukkan bahwa metode thawing berpengaruh terhadap kadar air, kadar
protein dan kadar lemak daging ayam broiler. Perlakuan thawing pada suhu
refrigerasi (5-10 ° C) memberikan hasil yang terbaik pada daging ayam broiler
yang telah dibekukan dengan kadar air (76,67%), kadar protein
(22,71%),dan kadar lemak (8,04%).
Kata Kunci : Metode thawing, kadar air, kadar protein, kadar lemak.
i
THE EFFECT OF VARIOUS THAWING METHODS ON
MOISTURE CONTENT, PROTEIN CONTENT, AND FAT
CONTENT ON BROILER MEAT
Tesa Fitriani
ABSTRACT
The research was conducted at the Faculty of Animal Husbandry,
Universitas Padjadjaran Sumedang from November 8, 2012 until November
26, 2012. The aims of this research to determined, the effect of various
thawing methods on moisture content, protein content, and fat content of
broiler meat. This experiment used Completely Randomized Design (CRD),
with four treatments, P1 = refrigeration temperature (5-10°C), P2 = water at
room temperature (22-24°C) P3 = room temperature (27-30°C), dan P4 =
warm water temperatures (50-60°C)) with five replications. To determined
the differences between treatments, Duncan multiple range test was used.
Results indicated that the thawing method has effected on moisture content,
protein content and fat content of broiler meat, and the thawing in
refrigeration temperatures (5-10 ° C) has best effect on moisture content
(76,67), protein content (22,71%), and fat content (8,04%) .
Key words : Thawing method, broiler meat, moisture content, protein
content, fat content.
ii
KADAR AIR, KADAR PROTEIN, KADAR LEMAK DAGING
AYAM BROILER
Tesa Fitriani
ABSTRAK
Penelitian tentang “Pengaruh Berbagai Metode Thawing Terhadap
Kadar Air, Kadar Protein, Kadar Lemak Daging Ayam Broiler”
dilaksanakan di Fakultas Peternakan, Universitas Padjadjaran Sumedang
mulai tanggal 8 November 2012 sampai dengan tanggal 26 November
2012. Tujuan penelitian untuk mengetahui sejauh mana pengaruh berbagai
metode thawing terhadap kadar air, kadar protein, dan kadar lemak daging
ayam broiler. Penelitian dilakukan secara eksperimental menggunakan
Rancangan Acak Lengkap (RAL) dengan empat perlakuan thawing, yaitu
P1 = suhu refrigerasi (5-10°C), P2 = air mengalir pada suhu ruang (2224°C), P3 = suhu ruang (27-30°C) dan P4 = suhu air hangat (50-60°C)
dengan lima kali ulangan. Untuk mengetahui perbedaan antar perlakuan
dilakukan uji jarak berganda Duncan. Berdasarkan hasil analisis statistik
menunjukkan bahwa metode thawing berpengaruh terhadap kadar air, kadar
protein dan kadar lemak daging ayam broiler. Perlakuan thawing pada suhu
refrigerasi (5-10 ° C) memberikan hasil yang terbaik pada daging ayam broiler
yang telah dibekukan dengan kadar air (76,67%), kadar protein
(22,71%),dan kadar lemak (8,04%).
Kata Kunci : Metode thawing, kadar air, kadar protein, kadar lemak.
i
THE EFFECT OF VARIOUS THAWING METHODS ON
MOISTURE CONTENT, PROTEIN CONTENT, AND FAT
CONTENT ON BROILER MEAT
Tesa Fitriani
ABSTRACT
The research was conducted at the Faculty of Animal Husbandry,
Universitas Padjadjaran Sumedang from November 8, 2012 until November
26, 2012. The aims of this research to determined, the effect of various
thawing methods on moisture content, protein content, and fat content of
broiler meat. This experiment used Completely Randomized Design (CRD),
with four treatments, P1 = refrigeration temperature (5-10°C), P2 = water at
room temperature (22-24°C) P3 = room temperature (27-30°C), dan P4 =
warm water temperatures (50-60°C)) with five replications. To determined
the differences between treatments, Duncan multiple range test was used.
Results indicated that the thawing method has effected on moisture content,
protein content and fat content of broiler meat, and the thawing in
refrigeration temperatures (5-10 ° C) has best effect on moisture content
(76,67), protein content (22,71%), and fat content (8,04%) .
Key words : Thawing method, broiler meat, moisture content, protein
content, fat content.
ii