Efektifitas sari buah nanas (ananas comosus) sebagai pengawet alami pada daging ayam

Kartikaningsih, Radiana (2018) Efektifitas sari buah nanas (ananas comosus) sebagai pengawet alami pada daging ayam. Other thesis, Wijaya Kusuma Surabaya University.

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Abstract

EFEKTIFITAS SARI BUAH NANAS (Ananas comosus) SEBAGAI PENGAWET ALAMI PADA DAGING AYAM Radiana Kartikaningsih ABSTRAK Penelitian ini bertujuan untuk menganalisis efektifitas sari buah nanas (Ananas comosus) sebagai pengawet alami daging ayam berdasarkan nilai pH, daya ikat air dan jumlah koloni bakteri. Bahan uji coba yang digunakan adalah daging ayam bagian dada (M. pectoralis) yang berjumlah 27 potong. Rancangan yang digunakan adalah rancangan acak lengkap dengan 3 perlakuan dan 9 ulangan. Ketiga perlakuan tersebut adalah P0 untuk daging tidak diberi perlakuan, P1 untuk daging ayam yang direndam dalam sari buah nanas dengan konsentrasi 60% selama 45 menit dan P2 untuk daging ayam yang direndam dalam sari buah nanas dengan konsentrasi 100% selama 45 menit. Daging disimpan dalam suhu ruang selama 1 hari. Data yang diperoleh dianalisis dengan menggunakan uji anova dan bila menunjukkan perbedaan yang nyata, maka analisis dilanjutkan dengan uji beda nyata terkecil (BNT). Hasil penelitian menunjukkan bahwa daging yang diberi sari buah nanas dengan konsentrasi 100% mampu menurunkan pH, daya ikat air dan jumlah koloni bakteri sedangkan hasil penelitian menunjukkan bahwa daging yang diberi sari buah nanas dengan konsentrasi 60% mampu menurunkan pH dan jumlah koloni bakteri. Hasil uji analisis statistik menunjukkan bahwa pemberian sari buah nanas (Ananas comosus) dengan konsentrasi 100% berpengaruh nyata (p<0,05) terhadap penurunan nilai pH, daya ikat air dan jumlah koloni bakteri pada daging ayam sedangkan hasil uji analisis statistik menunjukkan bahwa pemberian sari buah nanas (Ananas comosus) dengan konsentrasi 60% berpengaruh nyata (p<0,05) terhadap penurunan nilai pH dan jumlah koloni bakteri pada daging ayam. Kata kunci : Sari buah nanas, daging ayam, nilai pH, daya ikat air, jumlah koloni bakteri EFFECTIVITY OF PINEAPPLE ESSENCE (Ananas comosus) AS A NATURAL PRESERVATIVE ON CHICKEN MEAT Radiana Kartikaningsih ABSTRACT This study is intend to evaluate about the effectivity of pineapple essence (Ananas Comosus) as a natural preservative of chicken meat based on pH level, water holding capacity and total bacterial colonies. The specimen is using 27 pieces of chicken breast. The design was used completely randomized design with 3 different treatments and 9 iterations. 3 of those treatments are P0 for chicken meat without having treatment, P1 for chicken meat which is soaked into pineapple essence with 60% concentrate by 45 minutes and P2 for chicken meat which is soaked into pineapple essence with 100% concentrate by 45 minutes. All of those chicken meat stored in room temperature for 1 day. The data which already obtained will be analyzed with Anova test and when the data showing significant differences then the analysis will be continued with Least Significant Difference (LSD). The results of this research showing that a chicken meat which given a pineapple essence with 100% concentrate is capable to reduce pH level, water holding capacity, and total bacterial colonies according the results of this research showing that a chicken meat which given a pineapple essence with 60% concentrate is capable to reduce pH level, and total bacterial colonies. The results of this research showing that a chicken meat which given a pineapple essence with 100% concentrate is capable to reduce pH level, water holding capacity, and total bacterial colonies. The results of statistical analysis showing that pineapple essence with 100% concentrate significantly (p<0,05) to reduce of pH level, water holding capacity and total bacterial colonies in chicken meat while the results of statistical analysis showing that pineapple essence with 60% concentrate significantly (p<0,05) to reduce of pH level and total bacterial colonies in chicken meat. Keywords : pineapple essence, chicken meat, pH level, water holding capacity, total bacterial colonies

Item Type:	Thesis (Other)
Uncontrolled Keywords:	pineapple essence, chicken meat, pH level, water holding capacity, total bacterial colonies
Subjects:	R Medicine > RV Botanic, Thomsonian, and eclectic medicine
Divisions:	Faculty of Vetenary Medicine > Vetenary Education Study Program
Depositing User:	Radiana Kartikaningsih
Date Deposited:	28 Sep 2018 08:22
Last Modified:	28 Sep 2018 08:22
URI:	http://erepository.uwks.ac.id/id/eprint/2266

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