Damayanti, Savera and drh. Ajeng Erika P. H., M.Si (2024) Analisis Drip Loss dan Cooking Loss Sebagai Gambaran Kualitas Daging Ayam yang Diperoleh dari Online Shop di Kota Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
Perkembangan teknologi membuat banyak perubahan dalam kehidupan masyarakat, diantaranya adalah perilaku konsumsi dengan memanfaatkan platfonn penjualan online untuk melakukan transaksi jual beli makanan segar, salah satunya adalah daging ayam segar. Penelitian ini dilakukan Lmtuk mengetahui kualitas ayam yang dibeli sccara online berdasarkan pcrsentase drip loss dan cooking loss. Data hasil penelitian dikelompokkan menjadi normal atau tidak normal berdasarkan persentase drip loss dan cooking loss pada daging ayam. Penelitian dilakukan dengan membeli ayam segar dari online shop yang berada di Kota Malang. Dalam pengujian persentase drip loss dan cooking loss daging ayam ditimbang beratnya, kemudian diberikan perlakuan dan dilakukan penimbangan kembali setelahnya. Jumlah sampel yang digunakan dalam penelitian ini adalah 30 sampel dan pengujian dilakukan dua kali ulangan. Data yang diperoleh berisfat kuantitatif clan akan diolah dengan cara deskriptif Pembelian daging ayam secara online memiliki nilai persentase drip loss paling rendah 2.35% dan teninggi 5.85%, climana nilai ini masih masuk kedalam rentang normal, yaitu 2.38% — 5.88%. Nilai persentase cooking loss terendah didapatkan hasil 7.85% dan nilai teninggi 20.40%, yang mana nilai tersebut masih masuk kedalam rentang normal, yaitu 2.9% - 22.64%. Hasil yang didapatkan berupa rantai dmgin tidak berpengaruh secara langsung terhadap kualitas daging ayam jika ditinjau dari nilai drip loss dan cooking loss nya.
English Abstract
The advancement of technology has brought about significant changes in the lives of the community, one of which is the consumption behavior utilizing online sales platforms for fresh food transactions, including fresh chicken meat. This research is conducted to assess the quality of chicken purchased online based on the percentages of cooking loss and drip loss. The research data is grouped to normal or abnormal based on the percentage of drip loss and cooking loss in chicken meat. The study was conducted by buying fresh chicken from an online shop in Malang. The study involved the purchase of fresh chicken from an online shop located in Malang City. In the assessment of the cooking loss and drip loss percentages, the weight of the chicken meat was measured, subjected to specific treatments, and then re-weighed afierward. A total of 30 samples were used in this study, and the testing was conducted with two replications. The data obtained is qualitative and will be processed in a descriptive way. Purchasing chicken meat online has the lowest drip loss percentage value of 2.35% and the highest is 5.85%, where this value is still included in the normal range, which is 2.38% - 5.88%. The lowest cooking loss percentage value is 7.85% and the highest value is 20.40%, which is still within the normal range, which is 2.9% - 22.64%. The results obtained in the form of cold chain do not directly affect the quality of chicken meat when viewed from the value of drip loss and cooking loss.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0524130055 |
| Uncontrolled Keywords: | Daging ayam, kadar air, kualitas, Malang, online shop |
| Divisions: | Fakultas Kedokteran Hewan > Kedokteran Hewan |
| Depositing User: | Endang Susworini |
| Date Deposited: | 04 Mar 2024 06:08 |
| Last Modified: | 04 Mar 2024 06:08 |
| URI: | http://repository.ub.ac.id/id/eprint/216541 |
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