2017
DOI: 10.20961/sainspet.v10i2.4882
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Pengaruh Lama Perebusan terhadap Kualitas Kimia dan Organoleptik Abon dari Bagian Dada dan Paha Ayam Petelur Afkir

Abstract: <p>The aim of this study was to determine the effect of boiling time and muscle parts and the interaction of those two factors on chemical and organoleptic quality of abon of post laying hen. Poultry meat samples used were breast and thigh of post laying hens. The design used was Completely Randomized Design of Factorial Pattern 2 x 3. The first factor was boiling time (15, 30, 45 minutes) and the second was muscle parts (breast and thigh). Water content was tested by Gravimetric, fat content by Soxhlet … Show more

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Cited by 9 publications
(7 citation statements)
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“…The lowest level of meat dissolved protein levels obtained in treatment A was 5.91% and the highest in treatment C was 8.12%. The results of this study are not accordance with the opinion of Prasetyo et al (2012) which states that the level of dissolved protein in broiler chicken meat between 9.49-11.92%, but the treatments showed a percentage of meat dissolved protein levels between 5.91%-8.12%. The difference can occur because age, nation, species, stress, feed and sex can cause differences in the chemical composition of meat (Lawrie, 2008).…”
Section: Dissolved Protein Levelscontrasting
confidence: 99%
“…The lowest level of meat dissolved protein levels obtained in treatment A was 5.91% and the highest in treatment C was 8.12%. The results of this study are not accordance with the opinion of Prasetyo et al (2012) which states that the level of dissolved protein in broiler chicken meat between 9.49-11.92%, but the treatments showed a percentage of meat dissolved protein levels between 5.91%-8.12%. The difference can occur because age, nation, species, stress, feed and sex can cause differences in the chemical composition of meat (Lawrie, 2008).…”
Section: Dissolved Protein Levelscontrasting
confidence: 99%
“…The shrinkage value of lamb sausage cooked by the study is still within the normal range of a cooking loss of fresh and processed meat. According to Prasetyo et al [15], sausages with low cooking loss values have relatively superior quality compared to sausages with high cooking loss values. This is because the loss of nutrients during the cooking process will be minimized.…”
Section: Phmentioning
confidence: 99%
“…Tingginya kadar air pada sampel kontrol disebabkan karena kulit pisang mengandung air yang cukup banyak dan dipengaruhi oleh faktor-faktor lain saat proses pengolahan seperti pengukusan dan pemasakan menggunakan santan sehingga kulit pisang mengikat air dalam jumlah yang banyak. Prasetyo et al, (2013) menambahkan bahwa kehilangan kadar air terjadi selama proses pembuatan abon pada saat perebusan. Perebusan menyebabkan cairan daging tereksudasi dan struktur tersier protein daging mengalami denaturasi, sehingga kemampuan daya mengikat air daging hilang.…”
Section: Hasil Dan Pembahasan Kadar Airunclassified