Skripsi

MODIFIKASI WAKTU PEREBUSAN TERHADAP KUALITAS FISIK DAGING AYAM

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Penilaian

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Chicken is one of the animal agricultural commodities needed to meet the body's need for protein nutrients. Broiler chickens are one of the biggest contributors to animal protein from livestock. The quality of chicken meat is determined by pH, water-holding capacity (WHC) and tenderness. The purpose of this research was to study the physical quality of chicken meat by modifying boiling time. This research was conducted for 2 months at the Animal Nutrition and Feed Laboratory, Faculty of Agriculture, Sriwijaya University. The research design used was a completely randomized design with 3 treatments and 6 replications. The treatments consisted of: P0 (boiling the meat for 30 minutes); P1 (modification of boiling time of 5 minutes, 30 minutes and 7 minutes); P2 (modification of boiling time of 10 minutes, 30 minutes and 10 minutes). The parameters observed included pH, water holding capacity, and tenderness. The data were analyzed using the Analysis of Variance and further tests using the Duncan Test. The results showed that the modification of boiling time was able to maintain the physical quality of chicken meat.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107001980	T53974	T539742021	Central Library (References)	Available

Detail Information

Series Title

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Call Number

T539742021

Publisher

Indralaya : Prodi Peternakan, Jurusan Teknologi dan Industri Peternakan, Fakultas Pertanian., 2021

Collation

xiv, 26 hlm.: Ilus., tab.; 28 cm

Language

Indonesia

ISBN/ISSN

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Classification

636.080

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Peternakan
Daging Ayam

Specific Detail Info

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Statement of Responsibility

TUTI

Other version/related

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