Putri, Rosa Bella Itsna (2018) Pengaruh Lama Perendaman Dalam Larutan Kapur Terhadap Kerenyahan, Daya Kembang, Dan Kualitas Organoleptik Kerupuk Ceker Ayam. Sarjana thesis, Universitas Brawijaya.
Abstract
Kerupuk kulit ceker ayam merupakan kerupuk yang dibuat dari bahan dasar kulit ceker ayam. Kulit ceker ayam merupakan produk olahan asal ternak yang memanfaatkan hasil ikutan ternak dari pemotongan ayam. Kerupuk ceker ayam tergolong makanan ringan yang memiliki sifat renyah.Kerenyahan inilah sebenarnya yang membuat kerupuk ceker ayam banyak disukai konsumen. Penggunaan larutan kapur dalam proses perendaman berfungsi memperbaiki kualitas fisik, kimia dan organoleptik kerupuk ceker ayam. Penelitian dilaksanakan pada31 Oktober – 31 November 2017 di Laboratorium Hasil Samping Teknologi Hasil Ternak Fakultas Peternakan, Universitas Brawijaya dan Laboratorium Pengujian Mutu dan Keamanan Pangan Fakultas Teknologi Pertanian, Universitas Brawijaya. Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman yang berbeda beda dalam larutan kapur terhadap kerenyahan daya kembang dan kualitas organoleptik kerupuk ceker ayam. x Hasil penelitian ini diharapkan dapat bermanfaat untuk memberikan bahan informasi tentang lama perendaman dalam larutan kapur terhadap kerenyahan, daya kembang dan kualitas organoleptik kerupuk ceker ayam. Materi yang digunakan dalam penelitian ini adalah kerupuk ceker ayam yang terbuat dari kulit ceker ayam. Penelitian ini menggunakan metode percobaan dengan analisis statistik menggunakan analisis ragam (ANOVA) berdasarkan Rancangan Acak Lengkap (RAL) terdiri dari 5 perlakuan lama perendaman (0, 2, 4, 6, dan 8) jam dan 4 kali ulangan. Variabel yang diamati adalah kerenyahan, daya kembang dan kualitas organoleptik (warna, aroma dan rasa) kerupuk ceker ayam. Hasil penelitian menunjukkan bahwa kerupuk P1 memiliki daya kembang yang paling baik dengan kisaran nilai antara 144,89-271,43% dan rasa dari kerupuk ceker ayam dengan kisaran nilai antara 3,67-3,96. Kerenyahan P4 memiliki kualitas yang paling baik dengan kisaran nilai antara 5,75-11,13 N. Warna P2 memiliki parameter nilai yang tinggi dari panelis dengan kisaran nilai antara 3,63-4,21 dan Aroma P0 memiliki parameter yang paling tinggi dengan kisaran nilai antara 3,04-3,50 Kesimpulan dari penelitian ini adalahperendaman larutan kapur ke dalam kulit ceker ayam sangat berpengaruh nyata terhadap daya kembang (P<0,01), berpengaruh nyata terhadap kerenyahan dan warna (P<0,05), dan tidak memberikan perbedaan pengaruh yang nyata terhadap aroma dan rasa (P>0,05) dari kerupuk ceker ayam.Waktu perendaman selama 2 jam memberikan hasil terbaik pada daya kembang, kerenyahan, dan kualitas organoleptik (warna, aroma dan rasa) dari kerupuk ceker ayam. Saran yang dapat diberikan yaitu perlu adanya penelitian lebih lanjut mengenai lama daya simpan dan penggunaan persentase larutan kapur terhadap pembuatan kerupuk ceker ayam.
English Abstract
The purpose of this research was to determine the effect of immersion duration in lime solution on the quality of Chicken shank crackers. This study used a laboratory experiment method with analysis of variance (ANOVA) based on Completely Randomized Design (RAL) consist of 5 treatments which distinguished on the duration of immersion (0, 2, 4, 6, and 8) hours and4 replications. The variable consist of volume expansion, crispiness and sensory evaluation (color, aroma and taste) of chicken shank crackers. The results showed that the immersion duration gave highly significant differences (P<0.01) on volume expansion, and gave significant differences (P<0.05) on crispness and color, but it did not gave significant differences (p>0.05) on taste and aroma. So, it can be concluded that the duration of 2 hours immersion into lime solution gives the best result on volume expansion 271,43% and crispiness 5,75 N. Sensory evaluation showed that organolepticaly panelist viii preferred the product giving score of color 4,21, aroma 3,50 and taste 3,96.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2018/71/051802509 |
| Uncontrolled Keywords: | Immersion duration, lime solution, chicken shank crackers quality. |
| 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: | 22 May 2018 02:42 |
| Last Modified: | 22 Oct 2021 04:06 |
| URI: | http://repository.ub.ac.id/id/eprint/10795 |
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