Syamsura, Auliasari Citra and Dr. Ir. Herly Evanuarini,, S.Pt., MP. (2023) Kualitas Sate Lilit dengan Penambahan Jahe (Zingiber officinale) ditinjau dari Kadar Protein, WHC dan Aktivitas Air. Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian ini bertujuan untuk mengetahui persentase penambahan jahe terbaik pada sate ayam lilit berdasarkan kandungan protein, WHC dan aktivitas air. Bahan yang digunakan adalah sate ayam lilit dengan tambahan jahe dan bahan lainnya (bawang merah, bawang putih, cabai, kunyit, lengkuas, jahe aromatik, santan, gula aren, terasi, lada hitam, dan garam). Metode yang digunakan adalah metode eksperimen laboratorium dengan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan. Perlakuan pada penelitian ini adalah persentase penambahan jahe yang berbeda (0%, 1%, 3% dan 5%) pada sate ayam (lilit). Data dianalisis menggunakan (ANOVA) dan jika ada pengaruh yang signifikan maka dilanjutkan dengan Uji Jarak Berganda Duncan. Hasil penelitian menunjukkan bahwa penambahan jahe (Zingiber officinale) berpengaruh sangat nyata (P<0,01) terhadap kadar protein, dan berpengaruh nyata (P<0,05) terhadap WHC tetapi tidak berpengaruh nyata (P>0,05) terhadap WHC. aktivitas air (Aw). Rata-rata kandungan protein adalah 21.30-22.86. Nilai rata-rata water holding capacity (WHC) adalah 90,78-92,89. Nilai rata-rata aktivitas air (Aw) adalah 0,19-0,49. Hasil terbaik sate ayam adalah penambahan jahe 5%.
English Abstract
This research aimed was to determine the best percentage of ginger addition on chicken satay lilit based on protein content, WHC and water activity. The material used was chicken satay lilit with the addition of ginger and others ingredient (red onion, garlic, chilli, turmeric, galangal, aromatic ginger, coconut cream, palm sugar, terasi, black pepper, and salt). The methods used was a laboratory experimental method with a Completely Randomized Design (CRD) with 4 treatments and 4 replications. The treatments of this research were different percentage from ginger addition (0%, 1%, 3% and 5%) in chicken satay (lilit). Data analyzed using (ANOVA) and if there is a significant effect then continue with Duncan’s Multiple Range Test. The result of this research showed that the addition of ginger (Zingiber officinale) gave highly significant effect (P<0.01) on protein content, and gave significant effect (P<0.05) to WHC but had no significant effect (P>0.05) to water activity (Aw). The average of protein content is 21.30-22.86. The mean value of water holding capacity (WHC) is 90.78-92.89. The mean value water activity (Aw) is 0.19-0.49. The best result of chicken satay was 5% of ginger addition.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523050020 |
| Uncontrolled Keywords: | Chicken meat, satay lilit, ginger. |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Endang Susworini |
| Date Deposited: | 11 May 2023 02:51 |
| Last Modified: | 11 May 2023 02:51 |
| URI: | http://repository.ub.ac.id/id/eprint/199328 |
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