Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/115309
Title: Sifat Fisikokimia dan Organoleptik Kaldu Ayam dari Berbagai Galur Ayam
Other Titles: Physicochemical and Organoleptic Properties of Chicken Broth from Various Strain of Chicken
Authors: Wulandari, Zakiah
Budiman, Cahyo
Ridwan, Muhammad Fauzi
Issue Date: 2022
Publisher: IPB University
Abstract: Kaldu adalah produk yang diperoleh dari daging sapi atau unggas dengan memasak bahan yang kaya protein dan air, dengan atau tanpa penambahan bumbu, lemak nabati, natrium klorida dan rempah-rempah untuk meningkatkan rasa. Penelitian ini bertujuan untuk mengetahui sifat fisikokimia dan organoleptik tiga jenis kaldu dari daging ayam yang berbeda yaitu daging ayam pedaging, ayam kampung, dan ayam IPB-D1. Kaldu tersebut kemudian akan akan diuji sifat fisikokimia dan organoleptik, dimana akan dilakukan uji kuantitatif deskriptif analisis (QDA). Hasil penelitian menunjukkan bahwa perbedaan jenis galur ayam tidak berpengaruh nyata terhadap nilai kadar air, kadar abu, kadar protein, nilai pH, dan viskositas. Uji kuantitatif deskriptif analisis (QDA) menunjukkan bahwa perbedaan perbedaan jenis galur ayam tidak berpengaruh nyata terhadap atribut sensori rasa ayam, rasa asin, hambar, aftertaste pahit, dan aftertaste anyir. Kaldu ayam yang memberikan hasil yang terbaik adalah kaldu ayam yang terbuat dari ayam kampung.
Broth is a product obtained from beef or poultry by cooking ingredients rich in protein and water, with or without the addition of spices, vegetable fats, sodium chloride and spices to improve taste. This study aims to determine the physicochemical and organoleptic properties of three types of broth from different chicken meat, namely broiler meat, native chicken, and IPB-D1 chicken. The broth will then be tested for physicochemical and organoleptic properties, where a descriptive quantitative test of analysis (QDA) will be carried out. The results showed that differences in the types of chicken strains had no real effect on the value of moisture content, ash content, protein content, pH value, and viscosity. The descriptive quantitative test of the analysis (QDA) showed that differences in the types of chicken strains had no noticeable effect on the sensory attributes of chicken taste, salty taste, tastelessness, bitter aftertaste, and carnation aftertaste. The chicken broth that gives the best results is chicken broth made from native chicken.
URI: http://repository.ipb.ac.id/handle/123456789/115309
Appears in Collections:UT - Technology of Cattle Products

Files in This Item:
File Description SizeFormat 
Cover 1.pdf
  Restricted Access
Cover754.61 kBAdobe PDFView/Open
D34180040-Muhammad Fauzi Ridwan..pdf
  Restricted Access
Fullteks756.42 kBAdobe PDFView/Open
Lampiran ..pdf
  Restricted Access
Lampiran612.85 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.