Pengaruh Tegangan Dan Lama Stimulasilistrik Pada Ayam Petelur Afkir Terhadap Kadar Air, Ph, Cooking Loss, Whc (Water Holding Capacity), Dan Keempukan

Sagala, Irwan Effendy Parlindungan and Prof.Dr.Ir. Hari Pumomo, M.App.Sc and Ir. Aris Sri Widati, MS (2007) Pengaruh Tegangan Dan Lama Stimulasilistrik Pada Ayam Petelur Afkir Terhadap Kadar Air, Ph, Cooking Loss, Whc (Water Holding Capacity), Dan Keempukan. Sarjana thesis, Universitas Brawijaya.

Abstract

Penelitian dilaksanakan di Laboratorium Teknologi Hasil Temak Fakultas Petemakan Universitas Brawijaya dan Laboratorium Pusat Studi Pangan dan Gizi Universitas Gadjah Mada, mulai bulan Maret- April 2006. Tujuan penelitian adalah untuk mengetahui pengaruh tegangan dan lama stimulasi listrik pada otot Pectoralis major ayam petelur afkir ditinjau dari kadar air, pH, cooking loss, WHC, dan keempukan. Hasil penelitian ini diharapkan dapat digunakan sebagai bahan informasi tentang pengaruh tegangan dan lama stimulasi listrik pada ayam petelur afkir terhadap kadar air, pH, cooking loss, WHC, dan keempukan, sehingga diperoleh penerapan yang sesuai. Materi yang digunakan dalam penelitian adalah ayam petelur afkir (umur ± 24 bulan) dari strain Isa brown.Stimulasi dilakukan setelah eviscerasi (15 menit setelah pemotongan) dengan meletakkan elektroda positif pada leher dan elektroda negatif pada kaki. Sampel diambil dari bagian otot Pectoralis major. Metode penelitian yang digunakan adalah percobaan faktorial, menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor dan tiga kali ulangan. Faktor pertama adalah tegangan stimulasi listrik : 110 Volt (VI ) dan 220 Volt (V2). Faktor kedua adalah lama stimulasi listrik : 1 menit (Tl ) dan 2 menit (T2). Parameter yang diukur adalah kadar air, pH, cooking loss, WHC dan keempukan. Analisis data menggunakan sidik ragam, apabila terdapat perbedaan dilanjutkan dengan Uji Jarak Berganda Duncan (UJBD).

English Abstract

The research was carried out in the Animal Food Product Technology Laboratory of the Faculty of Animal Husbandry, Brawijaya University and The Inter University Food and Nutrition Center Laboratory of Gadjah Mada University. It was conducted from March up to April 2006 The main purpose of this research was to know the effect of voltages and time of electrical stimulation at the Pectoralis major muscle of spent hen on the moisture content, pH value, cooking loss, WHC, and tenderness. The samples were obtained from Spent Hen of Isa Brown strain i.e. the Pectoralis major muscle. The experimental design used in this research was Factorial Randomized Block and the treatments were two factors. The first factors were levels of voltages of electrical stimulation namely 110 Volts (VI) and 220 Volts (V2). The second factors were levels of time of electrical stimulation namely 1 minutes (Tl) and 2 minutes (T2). Each treatment were replicated three times and it was done 15 minutes after slaughtered. Data were subjected to analysis of variance and followed by Duncan’s Multiple Range Test (DlMRT) The research results showed that the difference levels of voltages of electrical stimulation, times of electrical stimulation and their interaction did not give a significant effect (P<0,05) on moisture content, pH value, cooking loss, WHC, and tenderness. It can be concluded that electrical stimulation with different levels of voltages, times and their interaction did not

Item Type:	Thesis (Sarjana)
Identification Number:	050703219
Uncontrolled Keywords:	Electrical stimulation, Spent Hen, Pectoralis major
Divisions:	Fakultas Peternakan > Peternakan
Depositing User:	S Sucipto
Date Deposited:	12 Nov 2024 06:49
Last Modified:	12 Nov 2024 06:49
URI:	http://repository.ub.ac.id/id/eprint/232462

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