PENGARUH RASIO LARUTAN PENCUCI PADA BAGIAN DADA DAN PAHA AYAM TERHADAP KARAKTERISTIK SURIMI BASED PRODUCT AYAM BROILER
Abstract: Surimi-based product
can be made from white meat like fish meat but also chicken meat which had
different physicochemical properties, similar to if using different part of
meat like breast and thigh. The study used Nested Factorial with the the factor
is Ratio of Washing NaCl (P) consisted of 1:2 (P1). 1:3 (P2), 1:4(P3) which is nested
in Chicken Meat Part Breast (D) and Thigh (P) done using 4 replication in
Randomized Sample. The parameter are Gel quality (Gel strenght and Folding
test), WHC, water content, and thaw drip surimi based product. Effects of
factor were analyzed using ANOVA at α = 0.05, continued with DMRT at α = 0.05
for the significant parameter. The results showed that the Ratio of Washing
Solution NaCl gave significant effect on all parameters studies in each Meats
Part Nest. For Breast Part Nest: Increasing of Washing Solution Ratio
significantly increased the WHC of surimi based product after thawing from
44,55% to 51,80%, WHC boiled surimi based product from 62, 51% to 69,09%, water
content of surimi based product after thawing from 5,50% to 80,71%, gel
strength from 2.642.674 g/s to 3.282, 874 g/s, folding test from 6.034,706 g/s
to 21.113,346 g/s. For Thigh Part Nest: Increasing of Washing Solution Ratio
significantly increased the WHC of surimi based product after thawing from
39,41% to 44,29%, WHC of boiled surimi based product from 56,43% to 63,39%,
water content of surimi based product after thawing from 1,53% to 75,50%, gel
strength from 1.942,890 g/s to 1.355,189 g/s, folding test from 0.130,079 g/s,
to 14.807,769 g/s. Graphic of folding test showed that increasing of washing
solution ratio increased gel elasticity properties from 1;2, 1:3, 1:4 on each
meat part.
Penulis: Mario Kurniawan,
Maria Matoetina, Erni Setijawati
Kode Jurnal: jppertaniandd130523
