?url_ver=Z39.88-2004&rft_id=1114141066&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=EFEKTIVITAS+EKSTRAK+BAWANG+PUTIH+SEBAGAI+PENGAWET+TERHADAP+DAYA+SUKA+ORGANOLEPTIK+DAGING+BROILER%0D%0A%0D%0A&rft.creator=SITI+KHOTIMAH+ANGGERAINI++%2C+1114141066&rft.subject=Budidaya+hewan&rft.description=Bawang+putih++merupakan+tanaman+sumber+antioksidan+yang+dapat+dijadikan+sebagai+salah+satu+pengawet+alami+karena+mengandung+senyawa+bioaktif+seperti+dialil+disulfida%2C+dialil+trisulfida%2C+alil+propil+disulfida%2C+dietil+disulfida%2C+dialil+polisulfida%2C+alinin%2C+serta+allicin+yang+diduga+memiliki+potensi+sebagai+antioksidan.+Penelitian+ini+bertujuan+untuk+mengetahui+pengaruh+berbagai+konsentrasi+ekstrak+bawang+putih+sebagai+pengawet+terhadap+daya+suka+warna%2C+rasa%2C+dan+aroma+daging+broiler%3B+dan+mengetahui+konsentrasi+ekstrak+bawang+putih+yang+terbaik+terhadap+daya+suka+warna%2C+rasa%2C+dan+aroma+daging+broiler.+%0D%0APenelitian+ini+dilaksanakan+di+Laboratorium+Produksi+dan+Reproduksi+Ternak%2C+Jurusan+Peternakan+Fakultas+Pertanian%2C+Universitas+Lampung+dan+sampel+daging+diperoleh+dari+Broker.+Perlakuan+menggunakan+Rancangan+Acak+Lengkap+(RAL)+dengan+empat+perlakuan+dan+dua+puluh+ulangan.+Perlakuan+berupa+penambahan+ekstrak+bawang+putih+dengan+konsentrasi+0%25%3B+10%25%3B+15%25%3B+dan+20%25.+Data+hasil+pengamatan+dianalisis+ragam+pada+taraf+nyata+5%25+dan+dilanjutkan+dengan+uji+Beda+Nyata+Terkecil+(BNT).+%0D%0AHasil+penelitian+ini+menunjukkan+bahwa+pemberian+ekstrak+bawang+putih++pada+konsentrasi+0%25%3B+10%25%3B+15%25%3B+dan+20%25+tidak+berpengaruh+nyata+(P%3E0%2C05)+terhadap+komponen+organoleptik+(warna%2C+aroma%2C+dan+rasa).%0D%0A%0D%0A%0D%0AKata+Kunci+%3A+bawang+putih%2C+daging+broiler%2C+daya+suka%2C+warna%2C+bau%2C+dan+rasa.%0D%0A%0D%0A%0D%0AABSTRACT%0D%0A%0D%0A%0D%0AGarlic++is+a+plant+source+of+antioxidants+that+can+be+used+as+a+natural+preservative+because+they+contain+bioactive+compounds+such+as+diallyl+disulfide%2C+diallyl+trisulfide%2C+allyl+propyl+disulfide%2C+diethyl+disulfide%2C+dialyl+polisulfide%2C+alinine%2C+and+allicin+are+thought+to+have+potential+as+antioxidants.+This+study+aims+to+determine+the+effect+of+various+concentrations+of+garlic+extract+as+a+preservative+on+acceptance+test+of+organoleptic+(color%2C+smell%2C+and+flavor)+broiler+meat.%0D%0AThis+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+the+Broker.+Treatment+using+a+completely+randomized+design+(CRD)+with+four+treatments+and+twenty+replications.+Treatment+in+the+form+of+additional+garlic+extract++with+concentration+of+0%25%3B+10%25%3B+15%25%3B+and+20%25.+The+data+were+analysis+of+variance+at+5%25+significance+level.%0D%0AThese+results+indicate+that+administration+of+garlic+extract+at+concentration+of+0%25%3B+10%25%3B+15%25%3B+and+20%25+had+no+significant+effect+(P%3E+0.05)+to+acceptance+test+of+organoleptic+(color%2C+smell%2C+and+flavor).%0D%0A%0D%0A%0D%0AKeywords%3A+garlic%2C+broiler+meat%2C+test+of+organoleptic%2C+color%2C+smell%2Cand+flavor%0D%0A&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2018-04-03&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F31041%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F31041%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F31041%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++SITI+KHOTIMAH+ANGGERAINI+%2C+1114141066++(2018)+EFEKTIVITAS+EKSTRAK+BAWANG+PUTIH+SEBAGAI+PENGAWET+TERHADAP+DAYA+SUKA+ORGANOLEPTIK+DAGING+BROILER.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F31041%2F