FADHILLAH, REZA
(2014)
PENGARUH PENGGUNAAN EKSTRAK GAMBIR (Uncaria gambir) PADA PENGAWETAN BAKSO ITIK AFKIR TERHADAP KADAR AIR, pH, TOTAL KOLONI BAKTERI DAN UMUR SIMPAN.
Other thesis, Universitas Andalas.
Abstract
PENGARUH PENGGUNAAN EKSTRAK GAMBIR (Uncaria gambir) PADA PENGAWETAN BAKSO ITIK AFKIR TERHADAP KADAR AIR, pH, TOTAL KOLONI BAKTERI DAN UMUR SIMPAN
Reza Fadhillah, dibawah bimbingan
Sri Melia, S.TP., MP dan Deni Novia, S.TP., MP
Program Studi Teknologi Hasil Ternak Jurusan Produksi Ternak
Fakultas Peternakan Universitas Andalas Padang, 2012
ABSTRAK
Penelitian ini bertujuan untuk melihat pengaruh pengawetan dari ekstrak gambir (Uncaria gambir) terhadap kadar air, pH, total koloni bakteri dan umur simpan bakso itik afkir. Materi penelitian ini menggunakan daging itik bayang (Indian runner) yang sudah afkir sebanyak 4 000 g yang diperoleh dari peternakan itik di Lubuk Minturun, penambahan ekstrak gambir sebanyak 72 g dalam 19 200 ml volume air perebusan bakso. Metode yang digunakan dalam penelitian ini adalah metode eksperimen menggunakan Rancangan Acak Kelompok (RAK) dengan 6 perlakuan dan 4 kelompok pengerjaan sebagai ulangan. Perlakuan yang diberikan dalam penelitian ini adalah penambahan ekstrak gambir ke dalam air perebusan bakso sebanyak : A (0%), B (0.15%), C (0.30%), D (0.45%), E (0.60%) dan F (0.75%). Peubah yang diamati adalah kadar air, pH, total koloni bakteri dan umur simpan. Hasil penelitian menunjukkan bahwa penambahan ekstrak gambir ke dalam air perebusan bakso berpengaruh terhadap kadar air, total koloni bakteri, umur simpan dan tidak berpengaruh terhadap nilai pH. Penambahan ekstrak gambir sebanyak 0.75% kedalam air perebusan bakso itik afkir merupakan level yang terbaik sebagai pengawet alami untuk memperoleh bakso itik afkir yang berkualitas baik dan tahan lama.
Kata kunci :ekstrak gambir, bakso, itik afkir, total koloni bakteri dan umur simpan
EFFECT OF THE USE OF GAMBIR EXTRACT (Uncaria gambier) OF PRESERVING DUCK MEATBALL REJECTED AGAINST OF WATER LEVEL, pH VALUE, TOTAL COLONY OF BACTERIA AND STORAGE
Reza Fadhillah the under guidance of
Sri Melia, STP., MP dan Deni Novia, STP., MP
Livestock Products Technology Studies Program Faculty of Animal Husbandry
Andalas University, Padang 2012
ABSTRACT
This research aimed to observe the effect of preserving gambier extract (Uncaria gambier) against water level, pH value, total bacterial colonies and shelf life of duck meatballs rejected. The material of this study using the bayang of duck meat (Indian runner) which has been rejected as many as 4 000 g obtained from duck farm in Lubuk Minturun, the addition of gambier extract as much as 72 g of 19 200 ml volume of water boiling meatballs. The method used in this study is an experimental method using a Random Design Group (RAK) with six treatments and four working groups as replicates. Treatment given in this study is the addition of gambier extract into the boiling water as many meatballs: A (0%), B (0.15%), C (0.30%), D (0.45%), E (0.60%) and F (0.75% ). Observed variables are moisture content, pH, total bacterial colonies and shelf life. The results showed that the addition of gambier extract into the boiling water meatballs effect on water content, total bacterial colonies, shelf life and does not affect the pH value. The addition of gambier extract as much as 0.75% duck meatballs into the boiling water salvage is the best level as a natural preservative to obtain salvage duck meatballs are good quality and durable.
Key words : gambier extract, meatballs, duck rejected, total bacterial colonies and storage
Actions (login required)
 |
View Item |
