?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+KONSENTRASI+AIR+KELAPA+HASIL+FERMENTASI+TERHADAP+KUALITAS+FISIK+DAGING+BROILER%0D%0A%0D%0A&rft.creator=+WELDI+ADI+PRAMANA+%2C+1414141092&rft.subject=Budidaya+hewan&rft.description=Penelitian+ini+bertujuan+untuk+mengetahui+pengaruh+penggunaan+larutan+air+kelapa+hasil+fermentasi+terhadap+kualitas+fisik+daging+broiler.++Penelitian+ini+dilaksanakan+pada+30+Maret+2018+bertempat+di+Laboratorium+Produksi+dan+Reproduksi+Ternak%2C+Jurusan+Peternakan%2C+Fakultas+Pertanian%2C+Universitas+Lampung.++Materi+penelitian+menggunakan+20+potong+daging+dada+broiler.++Penelitian+ini+menggunakan+Rancangan+Acak+Lengkap+(RAL)+dengan+lima+perlakuan+dan+empat+ulangan+yaitu+tanpa+larutan+air+kelapa+hasil+fermentasi+(P0)%2C+memberikan+larutan+air+kelapa+hasil+fermentasi+25%25+(P1)%2C+memberikan+larutan+air+kelapa+hasil+fermentasi+50%25+(P2)%2C+memberikan+larutan+air+kelapa+hasil+fermentasi+75%25+(P3)%2C+dan+memberikan+larutan+air+kelapa+hasil+fermentasi+100%25+(P4).++Peubah+yang+diamati+adalah+nilai+pH%2C+daya+ikat+air+(DIA)%2C+dan+susut+masak.++Data+yang+peroleh+kemudian+dianalisis+ragam+dengan+taraf+nyata+5%25%2C+hasil+yang+berpengaruh+nyata+diuji+lanjut+menggunakan+uji+Beda+Nyata+Terkecil+(BNT).++Hasil+analisis+ragam+menunjukkan+bahwa+penggunaan+larutan+air+kelapa+hasil+fermentasi+tidak+memberikan+pengaruh+yang+nyata+(P%3E0%2C05)+terhadap+DIA+dan+susut+masak+pada+daging+broiler.++Namun+penggunaan+larutan+air+kelapa+hasil+fermentasi+pada+konsentrasi+100%25+memberikan+pengaruh+yang+nyata+(P%3C0%2C05)+terhadap+nilai+pH+daging+broiler%2C+yaitu+pada+nilai+pH+5%2C599.%0D%0A%0D%0AKata+kunci%3A+Air+kelapa+hasil+fermentasi%2C+nilai+pH%2C+daya+ikat+air%2C+susut+masak%2C++++%0D%0A++++++++++++++++++++pengawetan%2C+dan+daging+broiler%0D%0A%0D%0A%0D%0A%0D%0AABSTRACT%0D%0A%0D%0A%0D%0A%0D%0AThis+research+intended+to+determine+the+effect+of+using+coconut+water+fermentation+to+physical+quality+of+broiler+meats.++This+research+was+conducted+on+March%2C+30th+2018+at+Production+and+Reproduction+of++Livestock+Laboratory%2C+Department+of+Animal+Husbandry%2C+Faculty+of+Agriculture+University+of+Lampung.++The+materials+of+this+research+is+used+20+pieces+chest+of+broiler+meat.++This+research+is+used+Completely+Randomized+Design+(RAL)+with+5+treatments+and+4+replications+that+is+without+coconut+water+fermentation+(P0)%2C+give+coconut+water+fermentation+25%25+(P1)%2C+give+coconut+water+fermentation+50%25+(P2)%2C+give+coconut+water+fermentation+75%25+(P3)%2C+and+give+coconut+water+fermentation+100%25+(P4).++The+observed+variables+is+value+of+pH%2C+water+holding+capacity+(WHC)%2C+and+cooking+loss.++The+data+obtained+were+analyzed+by+variance+level+5%25%2C+the+results+of+which+have+significant+effect+on+continued+test+using+Least+Significance+Different+(BNT).++The+results+of+the+variance+analysis+show+that+use+coconut+water+fermentationdid+not+significant+effect+(P%3E0%2C05)+to+WHC+and+cooking+loss+of+broiler+meat%2C+but+use+coconut+water+fermentation+at+concentration+100%25+have+significant+effect+(P%3C0%2C05)+on+vale+of+pH+of+broiler+meat%2C+that+is+value+of+pH+5%2C599.%0D%0A%0D%0AKey+words%3A+Coconut+water+fermentation%2C+pH+value%2C+water+holding+capacity%2C+%0D%0A++++++++++++++++++++cooking+loss%2C+preservation%2C+and+broiler+meat.%0D%0A&rft.publisher=UNIVERSITAS+LAMPUNG&rft.date=2018-07-31&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F32773%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F32773%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F32773%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=+++WELDI+ADI+PRAMANA+%2C+1414141092++(2018)+PENGARUH+KONSENTRASI+AIR+KELAPA+HASIL+FERMENTASI+TERHADAP+KUALITAS+FISIK+DAGING+BROILER.++UNIVERSITAS+LAMPUNG%2C+FAKULTAS+PERTANIAN.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F32773%2F