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All Journal JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Riset dan Inovasi Peternakan
Sari, Siti Hartika
DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Veterinary Other

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KUALITAS FISIK DAGING DADA DAN PAHA BROILER YANG DIRENDAM DALAM LARUTAN DAUN SALAM (Syzygium polyanthum) Septinova, Dian; Hartono, Madi; Santosa, Purnama Edy; Sari, Siti Hartika
JURNAL ILMIAH PETERNAKAN TERPADU Vol 6, No 1 (2018): ARTICLES IN PRESS
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v6i1.p83-88

Abstract

The objectives of the study were (1) to know there was or no interaction between soaking time in bay leaf and type of carcass to the physical quality of broiler meat; (2) To know the duration of optimum immersion for the physical quality of the muscles of the breast and thighs. This research was arranged using Completely Randomized Design (RAL) with factorial pattern. The first factor is the length of meat immersion in bay leaf solution, namely: P0: control; P1 (20 minutes); P2 (40 minutes); P3 (60 minutes). While the second factor is a piece of carcass, namely: K1 (thigh) and K2 (chest). Each treatment was repeated 3 times. The research variables were pH of meat, WHC, and cooking loss. The data obtained were proceed to variance analyze and further tested by BNT  Test for length of  immersion and Tukey test for carcass type at 5% level of significant. The results showed that there was no interaction (P>0,05) between soaking time and carcass cut. The duration of immersion had no significant (P>0,05) effect on pH, WHC, and cooking loss. Carcasses cut of thight and breast have a significant effect (P<0,05) on pH and cooking loss, but are not significant (P>0,05) for WHC. The pH value of the thigh meat is significantly (P<0,5) higher than the breast, but the cooking loss is lower. Keywords :  Physical Quality, Breast, Thight, Broiler, Bay Leaf 
KUALITAS FISIK DAGING DADA DAN PAHA BROILER YANG DIRENDAM DALAM LARUTAN DAUN SALAM (Syzygium polyanthum) Septinova, Dian; Hartono, Madi; Santosa, Purnama Edy; Sari, Siti Hartika
JURNAL ILMIAH PETERNAKAN TERPADU Vol 6, No 1 (2018)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (351.263 KB) | DOI: 10.23960/jipt.v6i1.p83-88

Abstract

The objectives of the study were (1) to know there was or no interaction between soaking time in bay leaf and type of carcass to the physical quality of broiler meat; (2) To know the duration of optimum immersion for the physical quality of the muscles of the breast and thighs. This research was arranged using Completely Randomized Design (RAL) with factorial pattern. The first factor is the length of meat immersion in bay leaf solution, namely: P0: control; P1 (20 minutes); P2 (40 minutes); P3 (60 minutes). While the second factor is a piece of carcass, namely: K1 (thigh) and K2 (chest). Each treatment was repeated 3 times. The research variables were pH of meat, WHC, and cooking loss. The data obtained were proceed to variance analyze and further tested by BNT  Test for length of  immersion and Tukey test for carcass type at 5% level of significant. The results showed that there was no interaction (P>0,05) between soaking time and carcass cut. The duration of immersion had no significant (P>0,05) effect on pH, WHC, and cooking loss. Carcasses cut of thight and breast have a significant effect (P<0,05) on pH and cooking loss, but are not significant (P>0,05) for WHC. The pH value of the thigh meat is significantly (P<0,5) higher than the breast, but the cooking loss is lower. Keywords :  Bay Leaf, Breast, Thight, Broiler, Physical Quality
PENGARUH LAMA PERENDAMAN DENGAN LARUTAN DAUN SALAM (Syzygium polyanthum) SEBAGAI PENGAWET TERHADAP SIFAT FISIK DAGING BROILER Sari, Siti Hartika; Septinova, Dian; Santosa, Purnama Edy
Jurnal Riset dan Inovasi Peternakan Vol 1, No 3 (2017)
Publisher : JURUSAN PETERNAKAN, FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The aims of reasearch to determine the effect of immersion time using salam leaf solution (Syzygium polyanthum) as a preservative of the physical quality of broiler meat. The experimental design used was Completely Randomized Design (RAL) with 4 treatments and 5 replications. Broiler meat used is the chest as much as 20 pieces and salam leaves are used as an salam solution is old salam leaves (dark green color). Treatment given in this research is P0: broiler meat without immersion using salam leaf solution, P1: broiler meat immersion with leaf solution for 20 minutes, P2: broiler meat immersion with salam leaf solution for 40 minutes, P3: broiler meat immersion using a salam leaf solution for 60 minutes. The data obtained in this study was analyzed by using variance analysis (ANOVA). The results showed that the time of immersion by using the leaf of salam (syzygium polyanthum) did not significantly affect the physical quality (pH, Water Holding Capacity, Cooking loss) broiler meat. Key words: long immersion, salam  leaf (Syzygium polyanthum), physical properties of broiler meat and preservative.
Co-Authors Dian Septinova Madi Hartono Purnama Edy Santosa