Priyanto, Ardiansyah (2018) Pengaruh Lama Perendaman Dalam Larutan Kapur Terhadap Kadar Kalsium, Protein, Kadar Lemak, Dan Tekstur Kerupuk Ceker Ayam. Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian ini bertujuan untuk untuk mengetahui berapa lama waktu perendaman pada larutan kapur yang terbaik pada kerupuk ceker ayam ditinjau dari kadar kalsium, protein, kadar lemak, dan tekstur kerupuk ceker ayam. Penelitian ini dilaksanakan di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya di laboratorium bagian hasil samping untuk pembuatan kerupuk rambak, Laboratorium Pengujian Mutu dan Keamanan Pangan di Fakultas Teknologi Pertanian Universitas Brawijaya untuk pengujian kadar kalsium, kadar lemak, kadar protein dan tekstur. Waktu penelitian dilaksanakan pada bulan November sampai Desember 2017. Materi penelitian yang digunakan adalah kulit ceker ayam diperoleh dari pasar Belimbing, Kecamatan Lowokwaru, Malang. Bahan lain yang digunakan adalah larutan kapur Ca(OH)2, bahan-bahan dapur, serta bahan-bahan untuk analisis. Data yang diperoleh dihitung menggunakan analisis data ANOVA berdasarkan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 4 ulangan. Masing-masing vii perlakuan meliputi perendaman 0,2,4,6,8 jam dalam larutan kapur. Variabel yang diamati adalah kadar kalsium, kadar protein, kadar lemak, dan tekstur kerupuk kulit ceker ayam. Hasil penelitian menunjukkan bahwa lama perendaman dalam larutan kapur berpengaruh sangat nyata (P<0,01) terhadap kadar kalsium, kadar protein, dan tekstur, namun tidak berpengaruh (P>0,05) terhadap kadar lemak. Data hasil penelitian menunjukkan bahwa perendaman dalam larutan kapur selama 8 jam menghasilkan produk terbaik yang secara signifikan meningkatkan kadar kalsium dengan rataan 211,25 ± 3,92, kemudian kadar protein dengan rataan 29,79 ± 0,27, kemudian kadar lemak dengan rataan 45,07 ± 2,95, serta meningkatkan tekstur sekitar 5,75 ± 1,36. Kesimpulan pada penelitian ini adalah waktu perendaman selama 8 jam memberikan hasil terbaik pada penelitian ini. Mengacu pada kualitas kimiawi kerupuk ceker ayam disarankan perlu adanya penelitian lebih lanjut mengenai perbandingan kadar kalsium, lemak, dan protein pada saat sebelum dan sesudah penggorengan.
English Abstract
The purpose of this research was to determine effect of immersion time in lime solution on chicken claw crackers in terms of calcium, protein, fat content, and texture. The research material used was chicken claw skin. Other materials used were Ca(OH)2 lime solution, kitchen materials, and chemical materials for analysis. The data obtained were calculated by using ANOVA data analysis based on Completely Randomized Design (CRD) consisting of 5 treatments and 4 replications. Each treatment included immersion of 0.2,4,6,8 hours in lime solution. The variables observed were calcium level, protein content, fat content, and texture of chicken claw cracker. The results showed that the duration of immersion in lime solution had significant effect (P <0.01) on the calcium content, protein content, and texture, but there was no effect (P> 0,05) on fat content. The results showed that soaking in lime solution for 8 hours resulted in the best product that significantly increased the calcium level by 211,25 ± 3,92, then the protein content was 29,79 ± 0,27, then the fat content with 45 , 07 ± 2.95, and increase the texture around 5.75 ± 1.36. Based on the results of v research and discussion can be concluded that the immersion time for 2 hours gives the best results on review of calcium levels, long soaking for 0 hour gives the best results in terms of fat content, immersion period of 6 hours gives the best results in terms of protein content, and 8 hours immersion period gives the best results in terms of texture.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2018/146/051803315 |
| Uncontrolled Keywords: | immersion time, lime solution, calcium content, protein content, fat content, texture |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.36 Meat > 641.365 Poultry (Meat) |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 04 May 2018 03:34 |
| Last Modified: | 22 Oct 2021 04:14 |
| URI: | http://repository.ub.ac.id/id/eprint/10217 |
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