Fradiana, Avida (2022) Pengaruh Pemanasan Menggunakan Microwave, Steam, dan Oven terhadap Kualitas Sate Daging Ayam Ponorogo. Magister thesis, Universitas Brawijaya.
Abstract
Penelitian ini bertujuan untuk mengevaluasi kualitas fisik, kualitas kimia, dan kandungan profil Polycyclic Aromatic Hydrocarbons (PAH) sate daging ayam Ponorogo yang beredar di Kota Malang dan mengevaluasi pengaruh pemanasan menggunakan microwave, steam, dan oven pada sate daging ayam Ponorogo, serta menghasilkan model terbaik dalam mengurangi PAH pada sate daging ayam Ponorogo menggunakan tiga metode pemanasan yang berbeda sehingga dapat diaplikasikan bagi para pelaku industri sate daging ayam Ponorogo.Materi yang digunakan dalam penelitian ini adalah sate daging ayam Ponorogo. Metode yang digunakan adalahmetode survei dan percobaan laboratorium yang dilakukan dengan 2 tahap penelitian. Tahap ke-1 menggunakan RAL dengan 3 perlakuan dan 4 ulanganyaitu pedagang 1, pedagang 2, dan pedagang 3, sedangkan tahap ke-2 menggunakan metode RAL-Pola Tersarang dengan 2 faktor perlakuan dan 3 ulangan yaitufaktor 1 adalah metode pemanasan yang digunakan yaitu microwave,steam, dan oven dan faktor 2 adalah lama waktu pemanasan yaitu 5 dan 10 menit.Hasil penelitian tahap ke-1 menunjukkan bahwa dari ketiga pedagang sate daging ayam Ponorogo yang beredar di Kota Malang berpengaruh nyata (P<0,05) terhadap kadar lemak, sedangkan nilai pH, WHC, susut masak, kadar air dan kadar protein tidak berpengaruh nyata (P>0,05) antarpedagangserta tidak terdapat kandungan PAH dalam sate. Nilai terbaik diperoleh dari pedagang 3 menghasilkan kualitas sate dengan nilai pH 6,51, WHC 17,80%, susut masak 11,77%, kadar air 64,58%, kadar protein 24,95%, kadar lemak 5,52%, dan PAH tidak terdeteksi, kemudian dilanjutkan menggunakan metode pemanasan dengan lama waktu tersarang.Hasil penelitian tahap ke-2 menunjukkan bahwa penggunaan metode pemanasan yang berbeda memberikan perubahan terhadap nilai pH, kadar lemak, rasa, aroma dan PAHsedangkan pada lama pemanasan tersarang memberikan perubahan terhadap Water Holding Capacity (WHC), kadar air, aroma, tekstur dan PAH.Nilai terbaik diperoleh dari metode pemanasan menggunakan steam dengan menghasilkan nilai pH 6,71, WHC 36,10%, susut masak 8,95%, kadar air 63,60%, kadar protein 27,31%, kadar lemak 2,68%, rasa 4,90, aroma 5,10, tekstur 4,60, warna 4,07, penerimaan keseluruhan 5,00 dan PAH Acenapthene 5,48 mg/kg. Perlakuan terbaik terdapat pada penggunaan metode pemanasan steam untuk dilakukan pengujian profil asam lemak. Penelitian inidapat disimpulkan bahwa penggunaan metode pemanasan dengan lama waktu pembakaran dapat menurunkan kandungan PAH, kualitas fisik, kualitas kimia, mutu organoleptik dan dapat dikatakan aman dikonsumsi oleh masyarakat.
English Abstract
This research aims to evaluate the physical quality, chemical quality, and Polycyclic Aromatic Hydrocarbons (PAH) profile content of Ponorogo chicken satay circulating in Malang City and evaluate the effect of preheating using a microwave, steam, and oven on Ponorogo chicken satay, as well as to produce the best model in reducing PAH in satay. Ponorogo chicken meat uses three different heating methods so that it can be applied to the Ponorogo chicken satay industry players. The material used in this research is Ponorogo chicken satay. The method used is a survey method and a laboratory experiment conducted in 2 stepsof research. The first step uses RAL with 3 treatments and 4 replications, namely trader 1, trader 2, and trader 3, while the second step uses the Nested Completely Randomized Design method with 2 treatment factors and 3 replications, factor 1 is preheating method, namely microwave, steam, and oven and factor 2 is preheating time, namely 5 and 10 minutes. The results of the first step of the study showed that 3 Ponorogo chicken satay traders circulating in Malang City had a significant effect (P<0.05) on fat content, but had no significant effect (P>0.05) on pH, WHC, cooking loss, moisture content, protein content, and there is no PAH content in the satay. The best value obtained from trader 3 produces a pH value of 6.51, WHC of 17.80%, cooking loss of 11.77%, moisture content of 64.58%, protein content of 24.95%, fat content of 5.52%, and Polycyclic Aromatic Hydrocarbons (PAH) were not detected, then continued using the heating method with a long nesting time. The results of the second step of the study showed that the use of different preheating methods gave changes to the pH value, fat content, taste, aroma, and PAH while the nested heating time gave changes to the Water Holding Capacity (WHC), moisture content, aroma, texture, and PAH. The best value was obtained from the heating method using steam by producing a pH value of 6.71, WHC of 36.10%, cooking loss of 8.95%, moisture content of 63.60%, protein content of 27.31%, fat content of 2.68%, taste of 4.90, aroma of 5.10, texture of 5.60, color of 4.07, overall acceptance of 5.00 and PAHs Acenapthene of 5.48 mg/kg. The best treatment is the use of the steampreheating method for testing the fatty acid profile. This research can be concluded that the use of preheating method with a long burning time can reduce PAH content, physical quality, chemical quality, organoleptic quality, and can be said to be safe for consumption by the public.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | 0522050038 |
| Uncontrolled Keywords: | Sate daging Ayam Ponorogo, Metode Pemanasan, Suhu, Lama Waktu |
| Divisions: | S2/S3 > Magister Ilmu Ternak, Fakultas Peternakan |
| Depositing User: | agung |
| Date Deposited: | 22 Jan 2024 06:29 |
| Last Modified: | 22 Jan 2024 06:29 |
| URI: | http://repository.ub.ac.id/id/eprint/213035 |
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Text (DALAM MASA EMBARGO)
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