Jurnal Nukleus Peternakan
Vol 3 No 2 (2016): Desember 2016

EFEK APLIKASI MADU TERHADAP ASPEK ORGANOLEPTIK, SUSUT MASAK, DAYA IKAT AIR DAN AKTIVITAS AIR DAGING BROILER ASAP

Stepanus Anamatalu (universitas Nusa Cendana)
Geertruida Margareth Sipahelut (universitas Nusa Cendana)
Heri Armadianto (universitas Nusa Cendana)



Article Info

Publish Date
31 Dec 2016

Abstract

The reserarch aimed to evaluate effect of using different honey levels on organoleptic aspects, cooking loss, water holding capacity and water activity of smoked broiler meat. Completely randomized design (CRD) 4x3 was applied in the study. The four reatments offered were: P0 = Control (without honey); P1 = using 5 % honey; P2 = using 10 % honey; P3 = using 15 % honey. Each treatment had 3 replication. Data of aroma, color and taste were analyzed using non parametric test Kruskall Wallis, followed by Mann Whitney test to test the different among the treatments. Whereas data of cooking loss, water holding capacity and water activity were analyzed using ANOVA followed by Duncan test to test the different among the treatments. Statistical analysis showed that effect of treatment was significant (P<0,05) effect on organoleptic aspects, water holding capacity and water activity of broiler meat smoked, but not significant effect on cooking loss. Based on organoleptic test, using 10 % honey is the most effective treatment for making broiler meat smoked. ABSTRAK Tujuan penelitian ini adalah mengetahui pengaruh dan level penggunaan madu yang terbaik dilihat dari aspek organoleptik, aktivitas air, susut masak dan daya ikat air daging broiler asap. Rancangan yang digunakan adalah Rancangan Acak Lengkap 4x3. Empat perlakuan meliputi P0 =Tanpa penambahan madu (kontrol); P1 = Penambahan madu 5 %; P2 = Penambahan madu 10 %; P3 = Penambahan madu 15 %. Masing – masing perlakuan mempunyai ulangan 3. Data organoleptik (aroma, warna dan rasa) dianalisis menggunakan non parametrik test Kruskall Wallis dilanjut dengan uji Mann Whitney untuk mengetahui perbedaan diantara perlakuan. Sedangkan data aktivitas air, susut masak dan daya ikat air dianalisis menggunakan ANOVA dilanjut dengan uji Duncan untuk mengetahui perbedaan diantara perlakuan. Hasil uji statistik menunjukkan bahwa perlakuan berpengaruh nyata (P<0,05) terhadap aspek organoleptik, aktivitas air dan daya ikat air, namun tidak berpengaruh nyata (P>0,05) terhadap susut masak daging broiler asap. Semakin tinggi level penambahan madu menyebabkan skor warna menurun, sedangkan skor aroma dan rasa meningkat, demikian juga dengan DIA dan aw. Dari segi organoleptik perlakuan yang mendapatkan penambahan madu 10% merupakan level terbaik.

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Journal Info

Abbrev

nukleus

Publisher

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Veterinary

Description

Aims Jurnal Nukleus Peternakan purposes to publish original research and reviews articles on tropical veterinary medicine and domesticated animals such as dog, cat, cattle, buffaloes, sheep, goats, pigs, horses, poultry, as well as Indonesian wild life. Scope Jurnal Nukleus Peternakan cover a broad ...