?url_ver=Z39.88-2004&rft_id=2014141006&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+VINEGAR+NANAS+(Ananas+comosus+L.)+DALAM+LARUTAN%0D%0AMARINASI+TERHADAP+DAYA+SUKA+WARNA%2C+BAU%2C+RASA%2C+DAN%0D%0AKEEMPUKAN+DAGING+AYAM+PETELUR+HERBAL+AFKIR&rft.creator=DILLA+VRISCA%2C+IVANTI&rft.subject=590+Ilmu+hewan+(zoologi)&rft.description=Penelitian+ini+bertujuan+untuk+mengetahui+pengaruh+vinegar+nanas+dalam+larutan%0D%0Amarinasi+terhadap+daya+suka+kualitas+sensori+(warna%2C+bau%2C+rasa%2C+dan+keempukan)%0D%0Adaging+ayam+petelur+herbal+afkir.+Penelitian+ini+dilaksanakan+pada+Oktober+2023%0D%0Adi+Laboratorium+Produksi+Ternak%2C+Jurusan+Peternakan%2C+Fakultas+Pertanian%2C%0D%0AUniversitas+Lampung.+Metode+yang+digunakan+adalah+Rancangan+Acak+Lengkap%0D%0A(RAL)+dengan+3+perlakuan+marinasi+yaitu%2C+100%25+larutan+garam+tanpa+vinegar%0D%0Ananas+(P0)%2C+70%25+larutan+garam+dan+30%25+vinegar+nanas+(P1)%2C+dan+40%25+larutan%0D%0Agaram+dan+60%25+vinegar+nanas+(P2)%2C+serta+menggunakan+25+panelis+sebagai%0D%0Aulangan.+Subjek+yang+digunakan+berupa+75+potong+daging+bagian+paha+yang%0D%0Aberukuran+2x3+(cm)%2C+daging+dimarinasi+selama+2+jam+di+suhu+refrigerator%2C+lalu%0D%0Adisimpan+selama+10+hari+di+refrigerator%2C+kemudian+dilakukan+uji+sensori.+Peubah%0D%0Ayang+diamati+berupa+uji+kesukaan+panelis+terhadap+warna+dan+bau+daging+mentah%2C%0D%0Aserta+rasa+dan+keempukan+daging+matang.+Data+yang+diperoleh+dianalisis%0D%0Amenggunakan+analysis+of+variance+dan+uji+lanjut+Beda+Nyata+Terkecil+(BNT).%0D%0AHasil+penelitian+menunjukkan+bahwa%2C+perendaman+daging+paha+ayam+petelur%0D%0Aherbal+afkir+menggunakan+vinegar+nanas+berpengaruh+nyata+(P%3C0%2C05)+terhadap%0D%0Apenurunan+daya+suka+panelis+pada+aspek+warna%2C+bau+(daging+mentah)%2C+dan+rasa%0D%0Adaging+matang.+Akan+tetapi%2C+tidak+berpengaruh+nyata+(P%3E0%2C05)+terhadap%0D%0Akeempukan+daging+matang.%0D%0AKata+kunci%3A+Daging+ayam+petelur+herbal+afkir%2C+marinasi%2C+sensori%2C+vinegar+nanas%0D%0A%0D%0AThis+research+aims+to+determine+the+effect+of+pineapple+vinegar+in+marination%0D%0Asolution+on+the+sensory+quality+(color%2C+scent%2C+taste%2C+and+tenderness)+preference+of%0D%0Aherbal+spent+laying+hen+thigh+meat.+The+study+was+conducted+in+October+2023+at%0D%0Athe+Animal+Production+Laboratory%2C+Department+of+Animal+Husbandry%2C+Faculty+of%0D%0AAgriculture%2C+University+of+Lampung.+The+method+used+was+a+Completely%0D%0ARandomized+Design+(CRD)+with+3+marination+treatments%2C+namely%2C+100%25+salt%0D%0Asolution+without+pineapple+vinegar+(P0)%2C+70%25+salt+solution+and+30%25+pineapple%0D%0Avinegar+(P1)%2C+and+40%25+salt+solution+and+60%25+pineapple+vinegar+(P2)%2C+with+25%0D%0Apanelists+as+replications.+The+subjects+used+were+75+pieces+of+thigh+meat%0D%0Ameasuring+2x3+(cm)%2C+marinated+for+2+hours+at+refrigerator+temperature%2C+then+stored%0D%0Afor+10+days+in+the+refrigerator%2C+followed+by+sensory+testing.+The+observed+variables%0D%0Awere+panelists'+preference+for+the+color+and+scent+of+raw+meat%2C+as+well+as+the+taste%0D%0Aand+tenderness+of+cooked+meat.+The+data+obtained+were+analyzed+using+analysis+of%0D%0Avariance+and+Least+Significant+Difference+(LSD)+post+hoc+test.+The+results+showed%0D%0Athat+marinating+spent+laying+hen+thigh+meat+using+pineapple+vinegar+significantly%0D%0Ainfluenced+(P%3C0.05)+the+color%2C+scent+(raw+meat)%2C+and+taste+of+cooked+meat.%0D%0AHowever%2C+it+did+not+significantly+affect+(P%3E0.05)+the+tenderness+of+cooked+meat.%0D%0AKeywords%3A+Herbal+spent+layer+chicken+meat%2C+marination%2C+pineapple+vinegar%2C%0D%0Asensory&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2024-02-22&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F79814%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F79814%2F3%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F79814%2F2%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++DILLA+VRISCA%2C+IVANTI++(2024)+PENGARUH+VINEGAR+NANAS+(Ananas+comosus+L.)+DALAM+LARUTAN+MARINASI+TERHADAP+DAYA+SUKA+WARNA%2C+BAU%2C+RASA%2C+DAN+KEEMPUKAN+DAGING+AYAM+PETELUR+HERBAL+AFKIR.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F79814%2F