dc.contributor.advisor | Arief, Irma Isnafia | |
dc.contributor.advisor | Wulandari, Zakiah | |
dc.contributor.advisor | Sumantri, Cece | |
dc.contributor.author | Madjid, Syafira Amalia | |
dc.date.accessioned | 2023-08-31T04:02:55Z | |
dc.date.available | 2023-08-31T04:02:55Z | |
dc.date.issued | 2023 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/124461 | |
dc.description.abstract | Penelitian ini bertujuan untuk menganalisis sifat fisik, kimia, mikrobiologi dan organoleptic bakso campuran daging ayam IPB D1 dengan kelinci lokal Indonesia. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 3 perlakuan dan 4 ulangan. Jika perlakuan menunjukan perbedaan nyata dilanjutkan dengan uji Tukey dan kualitas organoleptik diuji dengan menggunakan uji Kruskal- Wallis. Penelitian ini bertujuan untuk menganalisis kualitas fisikokimia, mikrobiologi dan organoleptik bakso campuran daging ayam IPB D1 dan kelinci lokal indonesia. Parameter yang diamati adalah kualitas fisik yaitu pH, susut masak, daya menyerap air, kekenyalan, kualitas kimia yaitu kadar air, abu, lemak, protein, karbohidrat, mineral, dan kolesterol, kualitas mikrobiologi yaitu total plate count, total Escherichia coli dan organoleptik dengan hedonik dan mutu hedonik. Hasil penelitian menunjukkan bakso dengan tiga formulasi yang berbeda berbeda memberikan perbedaan yang signifikan pada kualitas fisik, kadar lemak, protein, karbohidrat, mineral, kolesterol, kualitas mikrobiologi dan nilai hedonik pada organoleptik (P<0,05). Kadar air, kadar abu, dan mutu hedonik tidak memberikan hasil yang berbeda pada ketiga perlakuan bakso. Hasil penelitian menyimpulkan penggunaan 50% daging ayam IPB D1 + 50% daging kelinci untuk komposisi bakso menunjukkan hasil yang lebih efektif dibandingkan dengan perlakuan lainnya berdasarkan parameter sifat fisik, kimia, mikrobiologi, dan uji organoleptik. | id |
dc.description.abstract | This study analyzes meatballs' physical, chemical, microbiological, and organoleptic properties mixed with IPB D1 chicken meat and local Indonesian rabbit. This study used a randomized block design (RBD) with three treatments and four replications. If the treatment showed a significant difference, continued with the Tukey test and the organoleptic quality was tested using the Kruskal-Wallis test. This study analyzes meatballs' physicochemical, microbiological, and organoleptic qualities mixed with IPB D1 chicken meat and local Indonesian rabbit. Parameters observed were physical quality, i.e., pH, cooking loss, water absorption, and elasticity; chemical quality, i.e., water content, ash, fat, protein, carbohydrates, minerals, and cholesterol; microbiological quality, i.e., total plate count, total Escherichia coli and organoleptic with hedonic and hedonic quality. The results showed that meatballs with three different formulations significantly differed in physical quality, fat levels, protein, carbohydrates, minerals, cholesterol, microbiological quality, and hedonic value on organoleptic (P<0.05). Moisture content, ash content, and hedonic quality did not give different results for the three meatball treatments. The study concluded that 50% IPB D1 chicken meat + 50% rabbit meat for meatball composition showed more effective results than other treatments based on physical, chemical, microbiological, and organoleptic parameters. | id |
dc.language.iso | id | id |
dc.publisher | IPB University | id |
dc.title | Karakteristik Fisikokimia dan Mikrobiologi Bakso Campuran Daging Ayam IPB D1 dengan Daging Kelinci Lokal Indonesia. | id |
dc.title.alternative | Physicochemical and Microbiological Characteristics of Meatballs a Mixture of IPB D1 Chicken Meat and Local Indonesian Rabbit Meats | id |
dc.type | Thesis | id |
dc.subject.keyword | bakso kelinci | id |
dc.subject.keyword | daging ayam IPB D1 | id |
dc.subject.keyword | fisikokimia | id |
dc.subject.keyword | IPB D1 chicken meat | id |
dc.subject.keyword | physicochemical | id |
dc.subject.keyword | rabbit meatballs | id |