Ketengikan Daging Ayam Kampung Unggul Sinjai (AKUSI) Yang Dimarinasi Menggunakan Bubuk Kulit Nanas dan Waktu Marinasi Yang Berbeda

Jurnal Ilmu Peternakan Terapan

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Title Ketengikan Daging Ayam Kampung Unggul Sinjai (AKUSI) Yang Dimarinasi Menggunakan Bubuk Kulit Nanas dan Waktu Marinasi Yang Berbeda
 
Creator Mangalisu, Azmi
Permatasari, Armita
 
Subject Meat
Marination
pH Value
TBA
 
Description Ayam Kampung Unggul Sinjai (AKUSI) is a type of native chicken that is slaugthered when culled,has tough and easily rancid. The marination process using pineapple peel powder is expected toreduce meat rancidity. The purpose of this study was to carry out a marination process usingpineapple peel powder at different times and its effect on meat rancidity. This study used aCompletely Randomized Design (CRD) factorial pattern with 2 factors, namely the marinationprocess using pineapple peel powder and different times. The variables tested in this study werethe pH and TBA value. The data obtained were analyzed by analysis of variance and further testedthe Least Significant Difference (LSD). The results showed that culled AKUSI rancidity could bereduced by marination process using pineapple peel powder. The provision of pineapple peelpowder at 15% with 90 minutes marination time was the best marination to reduce the meatrancidity.
 
Publisher Politeknik Negeri Jember
 
Date 2020-12-10
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://publikasi.polije.ac.id/index.php/jipt/article/view/2343
10.25047/jipt.v4i1.2343
 
Source Jurnal Ilmu Peternakan Terapan; Vol. 4 No. 1 (2020): Jurnal Ilmu Peternakan Terapan; 1-6
Jurnal Ilmu Peternakan Terapan; Vol 4 No 1 (2020): Jurnal Ilmu Peternakan Terapan; 1-6
2579-9479
10.25047/jipt.v4i1
 
Language ind
 
Relation https://publikasi.polije.ac.id/index.php/jipt/article/view/2343/pdf
10.25047/jipt.v4i1.2343.g1528
 
Rights Copyright (c) 2020 Jurnal Ilmu Peternakan Terapan
 

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