?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+LAMA+PERENDAMAN+DALAM+BLEND+KUNYIT+PUTIH%0D%0A(Curcuma+zidoaria)+TERHADAP+DAYA+SUKA%0D%0ADAGING+BROILER+MATANG%0D%0A&rft.creator=Suci+Novitasari%2C+1414141085&rft.subject=590+Ilmu+hewan+(zoologi)&rft.description=Penelitian+ini+bertujuan+untuk+mengetahui+pengaruh+lama+perendaman+yang%0D%0Aberbeda+dengan+larutan+kunyit+putih+terhadap+daya+suka+sensori+warna%2C+aroma%2C%0D%0Arasa+daging+broiler+matang+dan+mengetahui+lama+perendaman+terbaik+terhadap%0D%0Adaya+suka+sensori+warna%2C+aroma%2C+dan+rasa+daging+broiler+matang.+Penelitian+ini%0D%0Adilaksanakan+di+Laboratorium+Produksi+dan+Reproduksi+Ternak%2C+Jurusan%0D%0APeternakan%2C+Fakultas+Pertanian%2C+Universitas+Lampung.+Penelitian+menggunakan%0D%0Arancangan+acak+lengkap+(RAL)+dengan+empat+perlakuan+dan+dua+puluh+orang%0D%0Apanelis+sebagai+ulangan.+Perlakuan+berupa+lama+perendaman+0%2C+15%2C+30%2C+dan+45%0D%0Amenit+dengan+konsentrasi+blend+kunyit+putih+5%25.+Data+yang+diperoleh+dianalisis%0D%0Amenggunakan+analisis+ragam+dan+dilanjutkan+dengan+uji+Beda+Nyata+Terkecil%0D%0A(BNT).+Hasil+penelitian+ini+menunjukkan+bahwa+lama+perendaman+sampai+45%0D%0Amenit+pada+daging+broiler+yang+diberi+blend+kunyit+putih+sebagai+bahan+pengawet%0D%0Aberpengaruh+nyata+(P%3C0.05)+terhadap+daya+suka+sensori+warna%2C+aroma%2C+dan+rasa%0D%0Adaging+broiler+matang+dan+lama+perendaman+terbaik+didapat+pada+lama%0D%0Aperendaman+15+menit.%0D%0AKata+Kunci+%3A+Kunyit+Putih%2C+Daging+broiler%2C+Preference+test%0D%0A%0D%0A%0D%0AStudy+aims+to+determined+the+effect+of+different+soaking+time+with+white+turmeric%0D%0Aas+a+preservative+to+the+preference+test+of+color%2C+flavour+and+taste%2C+and+to+find+out%0D%0Athe+best+soaking+time+to+the+preference+test+of+color%2C+flavour%2C+and+taste+of+broiler%0D%0Ameat.+This+research+was+carried+out+at+the+Animal+Production+and+Reproduction%0D%0ALaboratory%2C+Department+of+Animal+Husbandry%2C+Faculty+of+Agriculture%2C+University%0D%0Aof+Lampung.+The+experimental+design+used+completely+randomized+design%0D%0A(CRD)+with+4+treatments+and+5+replications.+The+treatments+were+soaking+time+0%2C%0D%0A15%2C+30+and+45+minutes+with+a+concentration+of+5%25+white+turmeric+blend.+Data%0D%0Awere+analyze+by+using+analysis+of+variance+followed+the+Least+Significant%0D%0ADifference+test+(LSD).+The+results+of+this+study+showed+that+the+45+minutes%0D%0Asoaking+time+in+broiler+meat+which+was+given+a+mixture+of+white+turmeric+as+a%0D%0Apreservative+had+significant+effected+on+color%2C+flavour%2C+and+taste+(P%3C+0.05)+on+the%0D%0Apreference+test+of+panelists+in+color%2C+flavour%2C+and+taste+of+broiler+meat+and+long%0D%0Asoaking+the+best+acquired+at+time+soaking+15+minutes.%0D%0AKeywords+%3AWhite+tumeric%2C+Broiler+meat%2C+Preference+test&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2019&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57003%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57003%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57003%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Suci+Novitasari%2C+1414141085++(2019)+PENGARUH+LAMA+PERENDAMAN+DALAM+BLEND+KUNYIT+PUTIH+(Curcuma+zidoaria)+TERHADAP+DAYA+SUKA+DAGING+BROILER+MATANG.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F57003%2F