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http://repository.ipb.ac.id/handle/123456789/155738Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Suryati, Tuti | |
| dc.contributor.advisor | Wulandari, Zakiah | |
| dc.contributor.author | Syahfitri, Aulia | |
| dc.date.accessioned | 2024-08-05T14:10:39Z | |
| dc.date.available | 2024-08-05T14:10:39Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/155738 | |
| dc.description.abstract | Bumbu marinasi diketahui dapat menghambat oksidasi karena mengandung komponen senyawa antioksidan. Penelitian ini bertujuan mengkaji pengaruh perlakuan berbagai bumbu marinasi dalam pembuatan ayam ungkep yang digoreng terhadap karakteristik fisikokimia (kadar air, pH, keempukan), aktivitas antioksidan, dan kadar malondialdehida. Daging ayam dimarinasi dengan perlakuan kontrol, bumbu kuning asin, bumbu lengkuas, bumbu manis, dan bumbu pedas selama 30 menit, kemudian diungkep dan digoreng. Hasil penelitian menunjukkan bahwa pemberian perlakuan bumbu marinasi memberikan pengaruh nyata (p | |
| dc.description.abstract | Marination is known to inhibit oxidation due to the presence of antioxidant compounds. This research aimed to investigate the effect of various marinade treatments on the physicochemical characteristics (water content, pH, tenderness), antioxidant activity, and malondialdehyde content of fried-braised chicken. Chicken meat was marinated with a control treatment, salty yellow marinade, galangal marinade, sweet marinade, and spicy marinade for 30 minutes, then parboiled and fried. The results showed that marinade treatments had a significant effect (p | |
| dc.description.sponsorship | ||
| dc.language.iso | id | |
| dc.publisher | IPB University | id |
| dc.title | Karakteristik Fisikokimia dan Aktivitas Antioksidan Daging Ayam Broiler Goreng Ungkep dengan Berbagai Bumbu Marinasi | id |
| dc.title.alternative | Physicochemical Characteristics and Antioxidant Activity of Fried-Braised Broiler Chicken Meat with Various Marinades. | |
| dc.type | Skripsi | |
| dc.subject.keyword | antioxidant | id |
| dc.subject.keyword | marinade | id |
| dc.subject.keyword | fried-braised chicken meat | id |
| dc.subject.keyword | physicochemical characteristics | id |
| Appears in Collections: | UT - Technology of Cattle Products | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| cover_D3401201064_3d80378a524847cba00ca8e862d825fe.pdf | Cover | 223.37 kB | Adobe PDF | View/Open |
| fulltext_D3401201064_728e879a244c4927b17a5804167f9d36.pdf Restricted Access | Fulltext | 714.26 kB | Adobe PDF | View/Open |
| lampiran_D3401201064_0c1bbac9db954456a4447c3c4472818f.pdf Restricted Access | Lampiran | 305.93 kB | Adobe PDF | View/Open |
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