Detail Cantuman

VARIASI LAMA PERENDAMAN AIR PERASAN JERUK NIPIS (Citrus aurantifolia swingle) TERHADAP KUALITAS DAGING ITIK PETELUR AFKIR
Rafika Maharani
Program Studi Manajemen Bisnis Unggas
Jurusan Peternakan
ABSTRAK
Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman yang berbeda menggunakan air perasan jeruk nipis terhadap kualitas daging itik petelur afkir. Metode yang digunakan yaitu Rancangan Acak Lengkap (RAL). Perendaman daging itik petelur afkir dengan konsentrasi air perasan jeruk nipis 50% dengan variasi lama perendaman kontrol, P0 (di celup ± 1 detik ), P10 (10 menit), P20 (20 menit), P30 (30 menit). Parameter pengujian terdiri dari uji pH, uji Daya Ikat Air, uji keempukan, dan uji kadar lemak. Hasil penelitian menunjukkan bahwa perlakuan lama perendaman berpengaruh nyata terhadap pH, berpengaruh sangat nyata terhadap keempukan, daya ikat air, dan kadar lemak. Semakin lama perendaman menunjukkan peningkatan kualitas keempukan, namun tidak dapat mempertahankan kualitas pH, Daya Ikat Air, dan kadar lemak daging itik petelur afkir.
Kata kunci: Jeruk nipis, itik petelur afkir, kualitas daging


Variasi Lama Perendaman Air Perasan Jeruk Nipis (Citrus aurantifolia swingle) Terhadap Kualitas Daging Itik Petelur Afkir (The Variation Of Time Immertion Using Lime Water Toward To The Meat Quality Of Culled Duck Layers)
Rafika Maharani
Faculty Of Animal Husbandry
ABSTRACT
The research’s purposes is to reveal the effect of different variation for immersion using lime water toward to the meat quality of culled duck layers. The research applies complete randomized design. The immersion of culled duck layers meat uses 50% concentrate of squeezed lime water with variation of time immertion P0 ( ±1 second), P10 (10 minutes). P20 ﴾20 minutes), P30 ﴾30 minutes). Parameter of this research were pH test, water holding capacity test, tenderness test and fat level test. The Result of this research has significant effect on pH, highly significant effect on tenderness, water holding capacity, and fat level. The immertion can improve the quality of tenderness but can’t maintain quality of pH, water holding capacity and fat level.
Keyword : lime water, culled duck layers, meat quality