KADAR PROTEIN DAN KEEMPUKAN NUGGET AYAM DENGAN BERBAGAI LEVEL SUBSTITUSI HATI AYAM BROILER

Dwi Agustina Wijayanti, Antonius Hintono, Yoyok Budi Pramono

Abstract


ABSTRAK

Penelitian ini bertujuan untuk mengetahui kadar protein dan keempukan pada pembuatan nugget ayam yang disubstitusi hati ayam broiler. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan yang meliputi T0=0%, T1=10%, T2=20%, T3=30%, dan T4= 40%. Data hasil penelitian diolah secara statistik menggunakan analisis ragam pada taraf signifikansi 5% dan apabila terdapat pengaruh nyata terhadap nilai kadar protein dan keempukan dilanjutkan dengan Uji Wilayah Ganda Duncan. Berdasarkan analisis ragam diketahui bahwa nugget ayam dengan substitusi hati ayam broiler memberikan pengaruh yang nyata (P<0,05) pada kadar protein dan keempukan.

Kata kunci : nugget ayam, hati ayam broiler, kadar protein, keempukan

ABSTRACT The experiment were conducted to determine the protein content and tenderness of chicken nuggets with of broiler livers substitution. The research design was completely randomized design (CRD) with 5 treatments and 4 replications T0 = 0%, T1 = 10%, T2 = 20%, T3 = 30% and T4 = 40%. The data were analyzed by ANOVA at a significant of 5% and if the results showed that significant of the protein content and tenderness were continued by Duncan Multiple Range Test. The result showed that chicken nuggets with broiler livers substitution significant (P<0,05) on the protein content and tenderness.

Keywords: chicken nuggets, broiler liver, protein content, tenderness


Keywords


chicken nuggets; broiler liver; protein content; tenderness;nugget ayam; hati ayam broiler; kadar protein; keempukan

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