Pengaruh Lama Perebusan terhadap Kualitas Kimia dan Organoleptik Abon dari Bagian Dada dan Paha Ayam Petelur Afkir
Abstrak: The aim of this study
was to determine the effect of boiling time and muscle parts and the
interaction of those two factors on chemical and organoleptic quality of abon
of post laying hen. Poultry meat samples used were breast and thigh of post
laying hens. The design used was Completely Randomized Design of Factorial
Pattern 2 x 3. The first factor was boiling time (15, 30, 45 minutes) and the
second was muscle parts (breast and thigh). Water content was tested by
Gravimetric, fat content by Soxhlet extraction, protein content by Buret and
quality of organoleptic included juicy, flavour and preference. Water and
proteins content were affected (P <0.01) by boiling time and muscle parts.
Flavor and preferences were not affected by boiling time and meat type. Juicy
was affected (P <0.01) by muscle location. Breast meat with boiling 30
minutes and thigh meat with boiling 45 minutes have the best quality.
Keywords: abon, breast, leg,
boiling time, chemical quality, organoleptic
Penulis: Eko Prasetyo, Adi
Magna Patriadi Nuhriawangsa, Winny Swastike
Kode Jurnal: jppeternakandd120191
