PENGARUH METODE PEMASAKAN TERHADAP KOMPOSISI KIMIA DAGING ITIK JANTAN HASIL BUDIDAYA SECARA INTENSIF.
vi
PENGARUH METODE PEMASAKAN TERHADAP KOMPOSISI KIMIA
DAGING ITIK JANTAN HASIL BUDIDAYA
SECARA INTENSIF
Iis Nurmala
ABSTRAK
Penelitian ini dilaksanakan di Laboratorium Teknologi Pengolahan Produk
Peternakan dan Laboratorium Riset dan Pengujian Fakultas Peternakan
Universitas Padjadjaran, Sumedang, mulai tanggal 27 Januari sampai 17 Februari
2014. Tujuan Penelitian ini adalah mengetahui pengaruh berbagai metode
pemasakan terhadap komposisi kimia (kadar air, kadar protein dan kadar lemak)
daging itik jantan dan untuk mendapatkan metode pemasakan yang memberikan
komposisi kimia (kadar air, kadar protein, dan kadar lemak) terbaik pada daging
itik jantan.
Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak
Lengkap (RAL) dengan 3 perlakuan metode pemasakan (P1= goreng, P2=oven,
P3= rebus) dengan 6 ulangan. Peubah yang diukur adalah kadar air, kadar protein,
dan kadar lemak. Untuk mengetahui pengaruh perlakuan dilakukan Analisis Sidik
Ragam dan untuk mengetahui perbedaan antar perlakuan digunakan Uji Duncan.
Hasil penelitian menunjukkan bahwa metode pemasakan berpengaruh nyata
terhadap kadar air, kadar protein dan kadar lemak. Metode pemasakan daging itik
dengan cara di goreng menghasilkan komposisi kimia terbaik dengan kadar air
54,95% dan kadar protein 23,63% serta kadar lemak terbaik pada metode
pemasakan di rebus yaitu 12,78%.
Kata Kunci: Metode Pemasakan, Daging Itik, Komposisi Kimia
vii
THE EFFECT OF COOKING METHOD ON CHEMICAL
COMPOSITION OF DRAKE MEAT IN INTENSIVE FARMING
Iis Nurmala
ABSTRACT
A research on the effect of cooking method on chemical composition was
carried out at Technology Processing of Animal Husbandry Products Laboratory,
and Research and Testing Laboratory, Faculty of Animal Husbandry, University
of Padjadjaran Sumedang, on January 27th to February 17th 2014. The purpose of
the research was know the effect of cooking method on chemical composition of
meat duck male (water content, protein content, fat content) drake meat and to get
a cooking method that gives the chemical composition (water content, protein
content, and fat content) best on drake meat.
The method of the research was an experiment, in Completely
Randomized Design with three treatments cooking method (P1 = frying, P2 =
roasting, P3 = boiling) and six replications. Variabel which was water content,
protein content, and fat content. Annava Test were held to find out the treatment
effect and Duncan Test were held to find out the difference beetwen any treatment
in this research. The result showed that cooking method significantly of water
content, protein content, and fat content. The best of cooking method that is frying
in water content 54,95% and protein content 23,63% with the best fat content of
boiling that is 12,78%.
Key Words : Cooking Method, Drake Meat, Chemical Composition
PENGARUH METODE PEMASAKAN TERHADAP KOMPOSISI KIMIA
DAGING ITIK JANTAN HASIL BUDIDAYA
SECARA INTENSIF
Iis Nurmala
ABSTRAK
Penelitian ini dilaksanakan di Laboratorium Teknologi Pengolahan Produk
Peternakan dan Laboratorium Riset dan Pengujian Fakultas Peternakan
Universitas Padjadjaran, Sumedang, mulai tanggal 27 Januari sampai 17 Februari
2014. Tujuan Penelitian ini adalah mengetahui pengaruh berbagai metode
pemasakan terhadap komposisi kimia (kadar air, kadar protein dan kadar lemak)
daging itik jantan dan untuk mendapatkan metode pemasakan yang memberikan
komposisi kimia (kadar air, kadar protein, dan kadar lemak) terbaik pada daging
itik jantan.
Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak
Lengkap (RAL) dengan 3 perlakuan metode pemasakan (P1= goreng, P2=oven,
P3= rebus) dengan 6 ulangan. Peubah yang diukur adalah kadar air, kadar protein,
dan kadar lemak. Untuk mengetahui pengaruh perlakuan dilakukan Analisis Sidik
Ragam dan untuk mengetahui perbedaan antar perlakuan digunakan Uji Duncan.
Hasil penelitian menunjukkan bahwa metode pemasakan berpengaruh nyata
terhadap kadar air, kadar protein dan kadar lemak. Metode pemasakan daging itik
dengan cara di goreng menghasilkan komposisi kimia terbaik dengan kadar air
54,95% dan kadar protein 23,63% serta kadar lemak terbaik pada metode
pemasakan di rebus yaitu 12,78%.
Kata Kunci: Metode Pemasakan, Daging Itik, Komposisi Kimia
vii
THE EFFECT OF COOKING METHOD ON CHEMICAL
COMPOSITION OF DRAKE MEAT IN INTENSIVE FARMING
Iis Nurmala
ABSTRACT
A research on the effect of cooking method on chemical composition was
carried out at Technology Processing of Animal Husbandry Products Laboratory,
and Research and Testing Laboratory, Faculty of Animal Husbandry, University
of Padjadjaran Sumedang, on January 27th to February 17th 2014. The purpose of
the research was know the effect of cooking method on chemical composition of
meat duck male (water content, protein content, fat content) drake meat and to get
a cooking method that gives the chemical composition (water content, protein
content, and fat content) best on drake meat.
The method of the research was an experiment, in Completely
Randomized Design with three treatments cooking method (P1 = frying, P2 =
roasting, P3 = boiling) and six replications. Variabel which was water content,
protein content, and fat content. Annava Test were held to find out the treatment
effect and Duncan Test were held to find out the difference beetwen any treatment
in this research. The result showed that cooking method significantly of water
content, protein content, and fat content. The best of cooking method that is frying
in water content 54,95% and protein content 23,63% with the best fat content of
boiling that is 12,78%.
Key Words : Cooking Method, Drake Meat, Chemical Composition