PENGARUH PENCELUPAN DALAM LARUTAN ASAM ASKORBAT TERHADAP KEADAAN FISIK DAGING AYAM KAMPUNG YANG DIBUNGKUS PLASTIK POLIETILEN PADA PENYIMPANAN REFRIGERASI ( 4 °C )

Ratnaningsih, Dr. Ir. Soeparno

1990 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

P e n el i t i a n b e r t uju a n u n t u k m e n g et a h u i p er be da a r i k e e m - p u k a n, c o o k i n g l o s s. w a t e r - h o l di n g ca p a c i t y d a n d e r aj a t k e - as a m an ( p H ) d a gi n g a y a m k a m p un g y a n g d ic e lu p d a la m l a r u ta n as a m a s k o rb a t d e n g an l e v e l y a n g b e r beda d a n d i b un g k u s p l a s - t i k p o l ie t i l e n s e l a m a l ima d an 1 0 h a r i p a d a p e n y i mp a n a n r e f r i g er a s i ( 4 c> C ) . P en e l it i a n di l a ku k a n di L ab o r a to r i u m Ju r u s a n T e k n o lo g i H a s i l Te r n a k F a k u l ta s P e t er n a k a n Un i v e r - s it a s G a d j a h H a d a Yo g y a k a r ta. M a t e r i p e n e li t i a n ter d i r i d a r i 1 8 k a rk a s a y a m k a m p un g d e n g a n u m u r p o to n g s e k it a r tu j u h b u l a n d a n d i b a g i m e n j a di d ua k el o m p o k p e r l a ku a n d a n s a tu kel o m p o k k o nt r o l y a i t u d i - c el u p d a la m 1%, 0, 5% d a n 0% l ar u t a n as a m as k o r ba t s el a m a s a t u me n i t d a n di a n g i n k a n s e l a m a t i ga m e n i t. S e t el a h kar - k a s d i c el u p, ke m u di a n d i k e ma s d a la m p l a s t i k p o l i e t i l e n d a n d i si m p a n pa d a s u hu r e fr i g e r at o r ( 4°C ). A h a l i s is d i l a k u k a n pad a k o n di s i se g a r , hari k e l i m a d a n k e s e p u l uh. U n t u k m e ng e t a h u i t er j a d i ny a ke r u s ak a n, d i - l a k uk a n u j i E b e r s e t i a p h a r i, m u l a i h ari k eli m a s a m p a i hari k e se p u l u h. Se t i ap a n a l i s i s d i l a ku k a n pe n g u l a ng a n d ua k ali da n s am p e l d i a m bi l dar i b a gi a n d a d a ( m ^ p e c t or a l i s ). D a t a y a ng d i p er o l eh d i an a l is i s v a r i a ns i d e n g an C R D ( C o mp l i e t e ly Ra n d o m i z ed D e s i g n ) p o l a f a k t or i a l 3 x 3 d e n g a n r ep l i k a si d u a . J i k a t e r j ad i p erb e d a a n, m a k a h a rga r a ta -r a ta d i u j i d e - n g a n D u n c an 1 s N e w Mu l t i p l e R a n ge T e s t. ’ H a si l a n a l i si s s t a t i st i k me n u n ju k k an b a hwa p e r b e d aa n ke e m p uk a n, c o o k i ng l o s s. w ater - h o l di n g c a p a c i t y d an d e r aj a t k e a sa m a n ( p H ) d a g i n g a y a m k a m p u n g y a n g d i c e l u p d a l a m l a r u t - an a s a m a s k o rb a t m en u n j u kk a n p e r b e da a n y a n g t id a k n y a t a . P e r l a k u a n p e n yi m p a n a n m en u n j uk k a n p er b e d a a n ( P < 0, 0 5 ) t e r - h a d a p p a r a m a t e r ya n g d i u ji ke c u a l i c oo k i n g l os s. P e n l n g k at - a n l e vel a s a m a s ko r b a t d a r i 0%, 0, 5% ,1% d i i k ut i d e n ga n m e n u - r u n n y a r er a t a k e e m p u k an da r i 2, 59, 2,6 5 d a n 2,6 8, me n u r un n y a r e ra t a c o o k i n g l o s s d a r i 3 6,9 4, 33, 8 9 d an 3 1,6 7, m e n i n gk a t n y a re r a t a WH C d a r i 1 1, 0 8, 1 0,9 7 d a n 1 1, 2 8, m en u r u n ny a r er a - t a p H d a r i 5, 5 5, 5, 5 2 d a n 5, 4 0 . L a m a pe n y i m pa n a n y a n g s em a - k i n m e n i n gk a t. d a r i 0, 5 da n 1 0 h a r i d i ik u t i d e n g a n m e n i n g k a t - n y a r e r a t a k e e m p uk a n d a r i 2, 8 6, 2,6 8 da n 2,37, m e nu r u n n ya r e - ra t a co o k i ng l o s s d a r i 3 5, 5 6, 3 4, 4 4, d an 3 2, 5 0, m e n ur u n n y a r e r at a W H C d a r i 1 1,4 5, 1 1,1 4 d a n 1 0, 7 3, me n u r u n ny a re r a t a p H d a ri 5,7 2, 5, 5 0 da n 5, 25. D i s im p u l k an b a h w a p e m b er i a n as a m as k o r b a t t i d ak b e r p e - n g a r uh t e rh a d a p k ea d a a n f i s i k d a g i n g a ya m k a m p u ng. ( K at a K un c i : Aya m K am p u n g, A sa m As k o r b a t, P e n c e l up a n ).

T h e e xp e r i m en t w a s c on d u c t e d t o s t u d y t he e f fe c t of d i p p i n g w i th a s c or b i c a c i d s o l u t i o n o n p h y s i c al p r o p e r t y o f n a tiv e c h i c k e n m e a t pac k e d w i t h p o l ye t h y l e ne pl a s t i c f o r 5 t o 1 0 da y s i n r e f r i g e ra te d p r es e r v a t io n ( 4°C ) c on d i - t i o n. T h e ob s e r v at i o n w a s d o n e a t M e a t P r o d uc t T e c n o lo g y L a bo r a t y, F a c u lt y o f A n i m a l H u s b a n dr y, G a dj a h M a d a U n i - v er s t y, Y o g y aka r t a . E i g h t e e n ( 1 8 ) c a r c a s s e s o f n a t i ve c h i ck e n of a p p r o - x i m a t el y 7 t o 8 m on t h s of k i ll i n g a g e s w e r e u s e d i n t h i s s t u d y. All bi r d s w e re r an d o m l y d e v i de d i n t o th r e e t r e a t - m e n ts, n a m el y 0% ( as c o nt r o l ), 0 . 5%, a n d 1. 0 % a s c o rb i c a c id s o l u t io n. A f t e r di p p in g w a s d o n e, a l l c a rc a s s e s w as p a c k e d w i t h pol y e t h y le n e p l a s ti c a n d w as s to r e d a t r e f r i - g er a t e d p r e s e r va t i o n o f 4°C, r es p e ct i v el y. T h e a n a l y s e s w a s d o n e f o r f r e sh c o n di t i on, 5t h an d 1 0th d a y s p r e s erv a t i o n. T o d e t e r mi n e t h e i n i ti a l d e t e r i or a ti o n w a s t e s t ed b y E b b er re a g e n t fo r d ai l y fro m 5th t o 1 0th d ay s p r e s er v a t i on, w it h t w o r e p l i c a ti o n s. T h e m e a t s a m p le Wa s t a ke n f r o m b r e a s t p or t i o n ( pec t o r i ali s mus c l e ). T h e da t a w a s co l l e c t ed a n d a n a l y s e d b y v ari a n c e a n al y s es o f 3 x 3 f a c t o ri a l of C R D; a n d f o r s i g n if i c a nt m ea n s w e r e te s t e d b y D u nc a n's N e w M u l t i pl e R an g e Tes t ( D MR T ). T h e r e s u l t i n d i c a t e d t h a t t h e a s c o r b ic ac i d t r i al s w e r e n o s i g ni f i c an t af f e c t s t en d e rn e s s, co o k in g l o s's ( C L ), w a t e r - h o l di n g c a p a c i t y ( W H C ) a n d p H. O n t h e c o u n t ra r y, f o r p r es e r v a t io n t r i a l w e re s i g ni f i c a nt e f f e c t ( P < 0 . 0 5 ) o n a ll p a r a me t e r s, e x c e p t C L p a r ame t e r. T h e i n c re a s e of a s c o r - b i c a c i d l e v e l f r o m 0%, 0 . 5% a n d 1 . 0% r e s u lt e d t h e dec r e a s e d t e n de r ne s s n a m e l y 2 . 5 9, 2 . 6 5, a n d 2 . 6 8 k g /c m 2, r e s pe c t iv e l y f o r 0%, 0 .5% an d 1 . 0% a s c o r b i c a c i d l e v e ls, a n d d e c r e a se d C L, n a m e l y 3 6 . 9 4, 3 3 . 8 9 a n d 3 1 . 67, a n d in c r e a s e d W H C, n a - m el y 1 1 . 0 8, 1 0 . 9 7, and 1 1 . 2 8, a n d de c r e a sd e d p H v a l u e, n a - m el y 5 .5 5, 5 . 5 2, a n d 5 .4 0. T he lon g e r p r e s e rv a t e d d u r at i on o f 0, 5 a n d 1 0 d a y s a f f e c t s i n c r e a s e d te n d e r n e s s, o f 2 . 8 6, 2 . 6 8 a n d 2 . 37 k g/c m 2, d e c r e as e d o f C L of 35, 5 6, 3 4 . 4 4 a nd 3 2 . 50%, d e c r ea s e d o f p H, n a me l y 5 . 7 2, 5 . 5 0 a n d 5 . 2 5. T h e s t u d y w a s c o n d u c e d t ha t n o s i g n i f i ca n c e e f f e c t s w e r e f o u n d d u e t o a s c o r b i c a c i d t r i a l s on ph y s i c a l proper - t y o f na t i v e c h i ck e n m u s c l e. ( Ke y s W o r d s : A s c o r b ic A c i d, D i p p i n g, N a ti v e Ch i c k e n.)

Kata Kunci : Ayam Kampung, Asam Askorbat, Pencelupan