Susanto, Felix and Dr. Ir. Ita Wahju Nursita,, M.Sc. and Faizal Andri,, S.Pt., M.Pt. (2023) Pengaruh Penambahan Nanopartikel Ekstrak Rumput Laut Coklat dalam Air Minum dan Durasi Transportasi terhadap Kualitas Fisik Daging Dada Ayam Pedaging. Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian ini bertujuan untuk mengetahui pengaruh lama transportasi, penambahan nanopartikel ekstrak rumput laut coklat pada air minum, dan interaksi antara lama transportasi dan penambahan nanopartikel ekstrak rumput laut coklat terhadap persentase bobot fillet dan kualitas fisik dada ayam pedaging. daging. Bahan yang digunakan adalah ayam pedaging umur 200 hari (DOC) strain sungai India yang dipelihara selama 42 hari. Metode yang digunakan adalah percobaan lapangan dengan rancangan acak lengkap pola faktorial dua arah. Perlakuan yang digunakan adalah A1B1: 0 g/L NERLC + 30 menit pengangkutan, A2B1: 25 g/L NERLC + 30 menit pengangkutan, A3B1: 50 g/L NERLC + 30 menit pengangkutan, A1B2: 0 g/L NERLC + 30 menit transportasi, A2B2: 25 g/L NERLC + 30 menit transportasi, A3B2: 50 g/L NERLC + 30 menit transportasi. Data dianalisis menggunakan analisis varians dua arah, jika ada pengaruh yang signifikan (P<0,05) akan diuji dengan Duncan's. Hasil penelitian menunjukkan bahwa lama pengangkutan tidak berpengaruh terhadap berat fillet dan susut masak. Namun, lamanya transportasi memiliki pengaruh yang signifikan terhadap pH dan kapasitas menahan air. B2 menunjukkan rata-rata pH dan daya ikat air 4,96 ± 0,47 dan 49,45 ± 4,20 lebih rendah dari B1 5,48 ± 0,32 dan 54,50 ± 7,14, sedangkan penambahan nanopartikel ekstrak rumput laut coklat pada air minum dan interaksi antara keduanya tidak mempengaruhi persentase. berat fillet, pH, daya ikat air, dan susut masak daging dada ayam pedaging. Dapat disimpulkan bahwa lama transportasi berpengaruh nyata terhadap pH dan daya ikat air, namun tidak berpengaruh terhadap persentase bobot fillet dan susut masak. Penambahan nanopartikel ekstrak rumput laut coklat pada air minum tidak berpengaruh terhadap persentase berat fillet, pH, daya ikat air, dan susut masak. Dan tidak terdapat interaksi antara lama transportasi dan penambahan nanopartikel ekstrak rumput laut coklat terhadap persentase bobot fillet, pH, daya ikat air, dan susut masak daging dada broiler.
English Abstract
This study aimed to determine the effect of transportation duration, the addition of brown seaweed extract nanoparticles in drinking water, and the interaction between the duration of transportation and the addition of brown seaweed extract nanoparticles on the percentage of fillet weight and physical quality of broiler breast meat. The materials used consisted of 200-day-old chick (DOC) broilers of Indian river strains raised for 42 days. The method used was a field experiment with a completely randomized design of a two-way factorial pattern. The treatment used was A1B1: 0 g/L NERLC + 30 minute of transportation, A2B1: 25 g/L NERLC + 30 minute of transportation, A3B1: 50 g/L NERLC + 30 minute of transportation, A1B2: 0 g/L NERLC + 30 minute of transportation, A2B2: 25 g/L NERLC + 30 minute of transportation, A3B2: 50 g/L NERLC + 30 minute of transportation. The data were analyzed using a two-way analysis of variance if there was a significant influence (P<0.05) will be tested by Duncan's. The results showed that the duration of transportation had no effect on the weight of the fillet and cooking loss. However, the duration of transportation has a significant effect on the pH and water holding capacity. B2 shows an average pH and water holding capacity of 4.96 ± 0.47 and 49.45 ± 4.20 lower than B1 5.48 ± 0.32 and 54.50 ± 7.14, while the addition of brown seaweed extract nanoparticles in drinking water and the interaction between the two did not affect the percentage of fillet weight, pH, water holding capacity, and cooking loss of broiler breast meat. It could be concluded that the duration of transportation has a noticeable effect on the pH and water holding capacity, but it has no effect on the percentage of fillet weight and cooking loss. The addition of brown seaweed extract nanoparticles in drinking water had no effect on the percentage of fillet weight, pH, water holding capacity, and cooking loss. And there was no interaction between the duration of transportation and the addition of brown seaweed extract nanoparticles to the percentage of fillet weight, pH, water holding capacity, and cooking loss of broiler breast meat.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523050048 |
| Uncontrolled Keywords: | breast fillet weight, pH, water holding capacity, cooking loss |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Endang Susworini |
| Date Deposited: | 12 May 2023 01:25 |
| Last Modified: | 12 May 2023 01:25 |
| URI: | http://repository.ub.ac.id/id/eprint/199457 |
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