?url_ver=Z39.88-2004&rft_id=1214141083&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+LAMA+PENYIMPANAN%0D%0A+TERHADAP+DAYA+SUKA+SENSORI+DAGING+BROILER+%0D%0AYANG+DIBERI+EKSTRAK+BAWANG+PUTIH+SEBAGAI+PENGAWET%0D%0A&rft.creator=APRINANDO+%2C+1214141083&rft.subject=Budidaya+hewan&rft.description=%0D%0ABawang+putih+(Allium+sativum+Linn)+termasuk+salah+satu+rempah-rempah+yang+telah+terbukti+dapat+menghambat+pertumbuhan+mikroorganisme.+Komponen+bawang+putih+yang+telah+terbukti+dapat+menghambat+mikroba+adalah+allicin+atau+asam+dialil+tiosulfinat.+Tujuan+penelitian+mengetahui+pengaruh+lama+simpan+terhadap+daya+suka+sensori+warna%2C+aroma%2C+rasa+potongan+daging+dada++broiler+yang+diberi+ekstrak+bawang+putih%3B+mengetahui+pengaruh+lama+simpan+yang+terbaik+terhadap+daya+suka+sensori+warna%2C+aroma%2C+dan++rasa+potongan+daging+dada+broiler+yang+diberi+ekstrak+bawang+putih.+Penelitian+ini+dilaksanakan+di+Laboratorium+Produksi+dan+Reproduksi+Ternak+Jurusan+Peternakan%2C+Fakultas+Pertanian%2C+Universitas+Lampung.++Sampel+daging+diperoleh+dari+RPA+Hi.+Nasir%2C+Jl.+Kulit%2C+Langkapura%2C+Kemiling%2C+Kota+Bandar+Lampung.++Metode+penelitian+menggunakan+Rancangan+Acak+Lengkap+(RAL)%2C+4+perlakuan+dan+20+ulangan.++Perlakuan+lama+simpan+terdiri+atas+0%2C+3%2C+6%2C+9+jam+daging+broiler+yang+diberi+ekstrak+bawang+putih.+Data+hasil+pengamatan+dianalisis++ragam+(Analysis+of+Variance)+pada+taraf+nyata+5%25+.++Hasil+penelitian+menunjukkan+bahwa+pemberian+ekstrak+bawang+putih+10+%25+pada+penyimpanan+daging+broiler+0%2C+3%2C+6%2C+9+jam+berpengaruh+tidak+nyata+(P%3E0%2C05)+terhadap+daya+suka+sensori+(warna%2C+aroma%2C+dan+rasa).%0D%0A%0D%0AKata+Kunci+%3A+daging+broiler%2C+bawang+putih%2C+lama+simpan%2C+daya+suka%2C+sensori.%0D%0A%0D%0A%0D%0AABSTRACT%0D%0A%0D%0A%0D%0AGarlic+(Alliumsativum+Linn)+is+one+of+the+herbs+that+have+been+shown+to+inhibit+the+growth+of+microorganisms.+Component+of+garlic+that+has+been+shown+to+inhibit+microbe+is+allicin+or+diallyl+acid+tiosulfinat.+This+study+aims+to+determine+the+effect+of+storage+length+on+preference+test+sensory+color%2C+aroma%2C+flavor+chunks+of+breast+meat+of+broilers+fed+extracts+of+garlic%2C+Determine+the+effect+of+storage+length+to+the+preference+test+sensory+color%2C+aroma%2C+and+flavor+chunks+of+breast+meat+of+broilers++fed+extracts+of+garlic.++This+research+was+conducted+at+the+Laboratory+of+Animal+Production+and+Reproduction+Department+of+Animal+Husbandry%2C+Faculty+of+Agriculture%2C+University+of+Lampung+and+meat+samples+obtained+from+RPA+Hi.+Nasir%2C+Jl.+Skin%2CLangkapura%2C+Kemiling%2C+Bandar+Lampung+City.+Treatment+using+a+completely+randomized+design+(CRD)+with+4+treatments+and+20+replications.+The+treatments+were+storage+length+0%2C+3%2C+6%2C+9+hoursmeat+broiler+fed+extracts+of+garlic.+The+data+were+analyzed+ANOVA+(Analysis+of+Variance)+at+the+5%25+significance+level.++These+results+indicate+that+giving+garlic+extract++10%25+inmeat+storage+broiler+0%2C+3%2C+6%2C+9+hours+no+real+effect+(P%3E+0.05)+to+the+preference+test+sensory+(color%2C+aroma%2C+and+flavor).%0D%0A%0D%0AKeywords%3A+meat+broiler%2C+garlic%2C+storage+length%2C+preference+test%2C+sensory.%0D%0A%0D%0A&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2018-03-27&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F30883%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F30883%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F30883%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++APRINANDO+%2C+1214141083++(2018)+PENGARUH+LAMA+PENYIMPANAN+TERHADAP+DAYA+SUKA+SENSORI+DAGING+BROILER+YANG+DIBERI+EKSTRAK+BAWANG+PUTIH+SEBAGAI+PENGAWET.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F30883%2F