creators_name: Suci Novitasari, 1414141085
creators_id: -
type: other
datestamp: 2022-03-31 08:46:11
lastmod: 2022-03-31 08:46:11
metadata_visibility: show
title: PENGARUH LAMA PERENDAMAN DALAM BLEND KUNYIT PUTIH
(Curcuma zidoaria) TERHADAP DAYA SUKA
DAGING BROILER MATANG

ispublished: pub
subjects: 590
full_text_status: restricted
abstract: Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman yang
berbeda dengan larutan kunyit putih terhadap daya suka sensori warna, aroma,
rasa daging broiler matang dan mengetahui lama perendaman terbaik terhadap
daya suka sensori warna, aroma, dan rasa daging broiler matang. Penelitian ini
dilaksanakan di Laboratorium Produksi dan Reproduksi Ternak, Jurusan
Peternakan, Fakultas Pertanian, Universitas Lampung. Penelitian menggunakan
rancangan acak lengkap (RAL) dengan empat perlakuan dan dua puluh orang
panelis sebagai ulangan. Perlakuan berupa lama perendaman 0, 15, 30, dan 45
menit dengan konsentrasi blend kunyit putih 5%. Data yang diperoleh dianalisis
menggunakan analisis ragam dan dilanjutkan dengan uji Beda Nyata Terkecil
(BNT). Hasil penelitian ini menunjukkan bahwa lama perendaman sampai 45
menit pada daging broiler yang diberi blend kunyit putih sebagai bahan pengawet
berpengaruh nyata (P<0.05) terhadap daya suka sensori warna, aroma, dan rasa
daging broiler matang dan lama perendaman terbaik didapat pada lama
perendaman 15 menit.
Kata Kunci : Kunyit Putih, Daging broiler, Preference test


Study aims to determined the effect of different soaking time with white turmeric
as a preservative to the preference test of color, flavour and taste, and to find out
the best soaking time to the preference test of color, flavour, and taste of broiler
meat. This research was carried out at the Animal Production and Reproduction
Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University
of Lampung. The experimental design used completely randomized design
(CRD) with 4 treatments and 5 replications. The treatments were soaking time 0,
15, 30 and 45 minutes with a concentration of 5% white turmeric blend. Data
were analyze by using analysis of variance followed the Least Significant
Difference test (LSD). The results of this study showed that the 45 minutes
soaking time in broiler meat which was given a mixture of white turmeric as a
preservative had significant effected on color, flavour, and taste (P< 0.05) on the
preference test of panelists in color, flavour, and taste of broiler meat and long
soaking the best acquired at time soaking 15 minutes.
Keywords :White tumeric, Broiler meat, Preference test
date: 2019
date_type: published
publisher: FAKULTAS PERTANIAN
place_of_pub: UNIVERSITAS LAMPUNG
citation:   Suci Novitasari, 1414141085  (2019) PENGARUH LAMA PERENDAMAN DALAM BLEND KUNYIT PUTIH (Curcuma zidoaria) TERHADAP DAYA SUKA DAGING BROILER MATANG.  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.     
document_url: http://digilib.unila.ac.id/57003/1/ABSTRAK.pdf
document_url: http://digilib.unila.ac.id/57003/2/SKRIPSI%20FULL.pdf
document_url: http://digilib.unila.ac.id/57003/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf