Potensi Ekstrak Daun Pala (Myristica Fragrans Houtt) Sebagai Pengawet Alami Terhadap Kualitas Daging Ayam Broiler

Hidayah, Nurul (2020) Potensi Ekstrak Daun Pala (Myristica Fragrans Houtt) Sebagai Pengawet Alami Terhadap Kualitas Daging Ayam Broiler. Universitas Islam Kadiri. (Unpublished)

Text 4. Hasil Cek Plagiasi Potensi Ekstrak Daun Pala (Myristica Fragrans Houtt) Sebagai Pengawet Alami Terhadap Kualitas Daging Ayam Broiler.pdf Download (1MB)

Abstract

Abstrak Tujuan penelitian ini adalah untuk mengetahui potensi ekstrak daun pala (Myristica fragrans houtt) terhadap uji organoleptik (warna, bau, tekstur), nilai pH, dan Total Plate Count (TPC) daging ayam broiler. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap dengan 4 perlakuan dan 6 ulangan yaitu P0 (kontrol), P1 (konsentrasi daun pala 20%), P2 (konsentrasi daun pala 30%), P3 (konsentrasi daun pala 40%) pada daging ayam broiler yang direndam selama 30 menit dan didiamkan selama 24 jam. Data uji organoleptik menggunakan analisis Kruskal Wallis. P3 meningkatkan warna daging dengan rerata rangking 90,00, menekan bau daging dengan rerata rangking 104,50, dan menjaga tekstur daging dengan rangking rata-rata 82,05. Pengujian pH dan Total Plate Count (TPC) menggunakan analisis statistik Analysis of Variants. Nilai pH rata-rata pada P1 adalah 6.6917, P2 adalah 6.3750, P3 adalah 5.250. Rata-rata Total Plate Count (TPC) pada P1 5,1 × 103, P2 1,1 × 103, P3 0,6 × 103. Analisis statistik menunjukkan bahwa ekstrak daun pala berpengaruh nyata terhadap organoleptik, nilai pH, dan Total Plate Count (TPC) daging ayam broiler (P <0,05). Kesimpulan dari penelitian ini adalah konsentrasi 40% paling potensial untuk organoleptik, nilai pH dan Total Plate Count (TPC). Kata kunci: Ayam Broiler, Ekstrak daun Pala, Organoleptik, nilai PH , Total Plate Count (TPC). Abstract The purpose of this study was to determine the potential of nutmeg leaf extract (Myristica fragrans houtt) on organoleptic (color, smell, texture), pH value, and Total Plate Count (TPC) of broiler chicken meat. The experimental design used in this study was a randomized complete design with 4 treatments and 6 replications namely P0 (control), P1 (nutmeg leaf concentration 20%), P2 (nutmeg leaf concentration 30%), P3 (nutmeg leaf concentration 40%) on broiler chicken meat that was marinated for 30 minutes and allowed to stand for 24 hours. Data of organoleptic test used Kruskal Wallis analysis. P3 increased the color of the meat with an average ranking of 90,00, suppressed the smell of meat with an average ranking of 104,50, and maintained the texture of the meat with an average ranking of 82,05. The pH and Total Plate Count (TPC) tests used statistical analysis of the Analysis of Variants. The average pH value at P1 was 6,6917, P2 was 6,3750, P3 was 5,9250. The average Total Plate Count (TPC) at P1 was 5,1×103 , P2 was 1,1×103 , P3 was 0,6×103 . Statistical analysis showed that nutmeg leaf extract significantly affected organoleptic, pH value, and Total Plate Count (TPC) of broiler chicken meat (P<0,05). The conclusion of this study was that the concentration of 40% has the most potential for organoleptic, pH values and Total Plate Count (TPC). Keywords: Broiler chicken, Extra nutmeg leaves, Organoleptic, Ph, value, Total Plate Count (TPC)

Item Type:	Other
Subjects:	R Medicine > R Medicine (General)
Divisions:	Faculty of Vetenary Medicine > Vetenary Education Study Program
Depositing User:	Sulimin BP3
Date Deposited:	28 Jan 2022 02:04
Last Modified:	28 Jan 2022 02:04
URI:	http://erepository.uwks.ac.id/id/eprint/10837

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