Pengaruh Lama Simpan Suhu Ruang Daging Ayam Ras yang direndam Larutan Jeruk Nipis (Citrus aurantifolia) terhadap Jumlah Bakteri, WHC dan Susut Masak Daging

Agustian, Surya

dc.contributor.author	Agustian, Surya
dc.date.accessioned	2020-11-11T02:52:28Z
dc.date.available	2020-11-11T02:52:28Z
dc.date.issued	2020-07-15
dc.identifier.uri	http://repository.unisma.ac.id/handle/123456789/249
dc.description.abstract	The purpose of the study was to give public scientific information on the use of lime juice to enhance physical quality and the saving power of pureblood chicken at room temperature, especially on the number of bacteria, WHC and cowhizing of meat. The materials used in research are 35 days of ras chicken, lime (Citrus aurantifolia) age 28 weeks for as much as 1 kg (2 lb), aquades, Nutrient Agar (NA), and 70% alcohol, polyethylene (PE) plastic, wathman 42 diameter 11 cm paper, graph paper. The method in this study uses a completely randomized design (CRD) consisting of 12 combination treatments and 3 replications. The treatments used in this study were a combination of immersion length (P = 0, Q = 3, Q = 6, and R = 9 hours) and concentration (A = 10, B = 15, and C = 20%). Variance analysis showed that the interaction of storage time at room temperature and concentration of lime solution has a very significant effect (P <0.01) on the number of bacteria and the WHC (Water Holding Capacity) but have xi no visible effect on cooking losses. The result of the transformational bacteria calculation were CP = 5.43 ± 0.04; CQ = 5.54 ± 0.09; CR = 5.73 ± 0.10; CS = 5.99c ± 0.02; BP = 5.79 ± 0.02; BQ = 5.87 ± 0.02; BR = 5.92 ± 0.01; BS = 5.99 ± 0.01; AP = 6.10 ± 0.02; AQ = 6.20 ± 0.01; AR = 6.34 ± 0.04; AS = 6.45 ± 0.02. The results of the WHC calculation (%) CS = 5; CR = 6; CQ = 7; BS = 8; CP = 9; BR = 10; BQ = 11; BP = 13; AS = 14; AR = 18; AQ = 22; AP = 25, and for the results of cooking losses (%) is AP = 46; AQ = 48; AR = 48; AS = 50; BP = 50; BQ = 51; BR = 54; BS = 55; CP = 56; CQ = 58; CR = 59; CS = 60. The conclusion of this study is that the higher the concentration of lime solution will be able to reduce the number of bacteria and WHC but increase the value of cooking losses, the longer the storage of broiler chicken will further increase the number of bacteria and decrease the WHC value and increase the value of cooking losses. It is recommended that before storing broiler chicken at room temperature it should be soaked in lime juice first and it is recommended not to store broiler chicken for more than 6 hours at room temperature even though it has been immersed in a solution of lime. Keywords: meat storage duration, concentration of lemon juice, microbial count, WHC, cooking losses.	en_US
dc.language.iso	other	en_US
dc.publisher	Universitas Islam Malang	en_US
dc.subject	Meat Storage Duration	en_US
dc.subject	Concentration of Lemon Juice	en_US
dc.subject	Microbial Count	en_US
dc.subject	WHC	en_US
dc.subject	Cooking Losses	en_US
dc.title	Pengaruh Lama Simpan Suhu Ruang Daging Ayam Ras yang direndam Larutan Jeruk Nipis (Citrus aurantifolia) terhadap Jumlah Bakteri, WHC dan Susut Masak Daging	en_US
dc.type	Thesis	en_US