MODIFIKASI WAKTU PEREBUSAN TERHADAP KUALITAS KIMIA DAGING AYAM

PUTRI, RISKI MENTARI and Wahyuni, Dyah (2021) MODIFIKASI WAKTU PEREBUSAN TERHADAP KUALITAS KIMIA DAGING AYAM. Undergraduate thesis, Sriwijaya University.

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Abstract

Meat is a body part derived from livestock which is in a healthy condition and old enough to be slaughtered, but only limited to the fibrous part of the muscle, namely that of the skeletal muscle, with or without fat, as well as parts of the bone, tendon, nerve and blood vessel. The purpose of this study was to determine the chemical quality of the value of water content, fat content, and protein content in chicken with a modification of boiling time. This research was conducted for 2 month at the Animal Nutrition and Food Laboratory, Faculty of Agriculture, Sriwijaya University. The research design used was completely randomized design (CRD) with 3 treatments and 6 replications. The treatments consisted of: P0 (boiling the meat for 30 minutes); P1 (modification of boiling time of 5 minutes, 30 minutes and 7 minutes); P2 (modification of boiling time of 10 minutes, 30 minutes and 10 minutes). The parameters observed including water, fat, and protein content. Data analysis used Variance Analysis and frther tests using the Duncan Test. The results showed that the modification of boiling time on the chemical quality of chicken had no significant (P>0.05) on the value of water content and fat content but had a significant effect (P<0.05) on the value of protein content. The conclusion of this study is that the modification of boiling time can maintain the water and fat content in chicken meat, but has not been able to maintain the protein content.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Daging Ayam, Kualitas Kimia, Perebusan
Subjects: S Agriculture > SF Animal culture > SF481-507 Poultry. Eggs
Divisions: 05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User: Riski Mentari Putri
Date Deposited: 14 Sep 2021 02:31
Last Modified: 15 Sep 2021 07:16
URI: http://repository.unsri.ac.id/id/eprint/53954

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