MODIFIKASI WAKTU PEREBUSAN TERHADAP KUALITAS FISIK DAGING AYAM

SIREGAR, FARAH HAFIZHAH and Wahyuni, Dyah (2021) MODIFIKASI WAKTU PEREBUSAN TERHADAP KUALITAS FISIK DAGING AYAM. Undergraduate thesis, Sriwijaya University.

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Abstract

Chicken is one of the animal agricultural commodities needed to meet the body's need for protein nutrients. Broiler chickens are one of the biggest contributors to animal protein from livestock. The quality of chicken meat is determined by pH, water-holding capacity (WHC) and tenderness. The purpose of this research was to study the physical quality of chicken meat by modifying boiling time. This research was conducted for 2 months at the Animal Nutrition and Feed Laboratory, Faculty of Agriculture, Sriwijaya University. The research design used was a completely randomized design 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 included pH, water holding capacity, and tenderness. The data were analyzed using the Analysis of Variance and further tests using the Duncan Test. The results showed that the modification of boiling time was able to maintain the physical quality of chicken meat.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Daging Ayam, Kualitas Fisik, Perebusan
Subjects:	S Agriculture > SF Animal culture > SF481-507 Poultry. Eggs
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	Farah Hafizhah Siregar
Date Deposited:	15 Sep 2021 02:51
Last Modified:	15 Sep 2021 02:51
URI:	http://repository.unsri.ac.id/id/eprint/53974

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