Aji Windiyartono, (1114141002) (2016) EFEKTIVITAS TEPUNG BUNGA KECOMBRANG (Nicolaia Speciosa Horan) SEBAGAI PENGAWET TERHADAP ASPEK KIMIA DAGING AYAM BROILER. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.
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Abstract
Kandungan gizi yang tinggi, lengkap, dan seimbang pada daging merupakan media yang baik bagi pertumbuhan mikroba, sehingga daging broiler merupakan salah satu bahan pangan yang mudah rusak (perishable). Kerusakan pada daging terindikasi dari adanya perubahan fisik dan perubahan kimia. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemberian tepung bunga kecombrang sebagai pengawet terhadap aspek kimia daging broiler. Penelitian ini dilaksanakan pada tanggal 26 September – 9 Oktober 2015 di Laboratorium Produksi Ternak dan Laboratorium Nutrisi dan Makanan Ternak Jurusan Peternakan, Fakultas Pertanian Universitas Lampung. Perlakuan menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan lima ulangan. Perlakuan terdiri atas konsentrasi tepung bunga kecombrang 0%, 2%, 4%, dan 6%. Uji BNT menunjukan hasil berpengaruh nyata (P<0,05) terhadap kadar air, dan tidak berpengaruh nyata (P>0,05) terhadap kadar protein dan kadar lemak daging broiler. Kata kunci: Bunga kecombrang, daging broiler, kadar air, kadar lemak, kadar protein. ABSTRAK BAHASA INGGRIS High nutrient content, complete, and balanced nutrient of the meat is a good medium for microbial growth, so the broiler meat is a perishable foodstuffs. Physical and chemical changes.in the meat can be used as a parameter changes in the quality of meat. The purpose of this study was to determine the effect of flour kecombrang flower powder as a preservative on chemical aspects of broiler meat. This research was conducted in on 26 september – 9 october the Laboratory of Animal Production and Animal Nutrition Laboratory of the Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. Treatment using a completely randomized design (CRD) with four treatments and five replications. The treatment consisted of concentration powder of kecombrang flower 0%, 2%, 4% and 6%. BNT test showed significant effect (P < 0.05) on water content, and no significant effect (P < 0.05) on the protein content and fat content of broiler meat. Keywords: Kecombrang flowers, broiler meat, moisture content, protein content, fat content.
| Item Type: | Other |
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| Subjects: | Pertanian > Budidaya hewan |
| Divisions: | Fakultas Pertanian > Prodi Peternakan |
| Depositing User: | 3754523 . Digilib |
| Date Deposited: | 18 Feb 2016 04:23 |
| Last Modified: | 18 Feb 2016 04:23 |
| URI: | http://digilib.unila.ac.id/id/eprint/21089 |
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