Rizky Bintang Dirgantara, Muhammad and Prof. Dr. Ir. Djalal Rosyidi, MS., IPU., ASEAN Eng (2023) Pengaruh Marinasi Madu Hutan Terhadap Kadar Air, Protein, Lemak, Dan Kolesterol Daging Kambing. Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian ini bertujuan untuk mengetahui presentase terbaik marinasi daging kambing daging dengan menggunakan madu ditinjau dari kadar protein, kadar air, kadar lemak, dan kadar kolesterol. Daging kambing merupakan salah satu makanan yang mudah mengalami kerusakan (Perishable food). Madu dapat meminimalisir terjadinya kerusakan pada produk makanan dan meningkatkan kualitas makanan karena madu mengandung zat anti bakteri. Metode yang digunakan adalah eksperimental laboratorium dengan Rancangan Acak Lengkap (RAL) menggunakan 4 perlakuan dan 4 ulangan dengan marinasi madu sebanyak 0%, 10%, 20%, dan 30%. Data dianalisis menggunakan Analysis of Variance (ANOVA), dan jika hasil menunjukan pengaruh yang nyata dilanjutkan dengan uji Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukan perlakuan marinasi madu terhadap dagingkambing berpengaruh nyata (P>0,01) terhadap kadar protein 13,21% - 15,55%, kadar air 78,44% - 64,66%, dan kadar kolesterol 103,40 – 94,78 mg/g. Marinasi madu terhadap daging kambing memberikan pengaruh yang tidak nyata (P<0,05) terhadap kadar lemak 2,49% - 3,10%. Kesimpulan dari penelitian ini adalah marinasi daging kambing dengan madu 30% (P3) dapat meningkatkan protein15,55%, menurunkan kadar air 64,44%, dan menurunkan kadar kolesterol 94,78%.
English Abstract
The purpose of this research is to find out the best percentage of honey marinating of goat meat on water content, protein, fat, and cholesterol. Goat meat is one of the perishable food. Honey function can be minimize damage to food product and increase food quality because honey contains antibakterial substances. The method of this research used experimental laboratory with Completely Randomized Design (CRD) using 4 treatments and 4 replications with honey percentage 0%, 10%, 20%, and 30%. The result of this research were analyzed with Analysis ofVariance (ANOVA), and if the result show anydifferent will be continued with Duncan Multiple RangeTest (DMRT). The result showed that honeymarinating gave highly significant (P>0.01)on goat meat proteint content 13.21% - 15.55%, water content 78.44% - 64.66%, and cholesterol content 103.40 – 94.78 mg/g. Honey marinating didn’t gave different significant effect (P<0.05) on fat content 2.49% - 3.10%. The conclusion of this research is honey marinating on 30% treatment (P3) could increase protein content 15.55%, decrease water content 64.44%, and decrease cholesterol content 94.78%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052305 |
| Uncontrolled Keywords: | daging kambing, madu,goat meat, honey |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Annisti Nurul F |
| Date Deposited: | 22 Jan 2024 07:24 |
| Last Modified: | 23 Jan 2024 02:33 |
| URI: | http://repository.ub.ac.id/id/eprint/213002 |
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