PENGARUH SUHU DAN LAMA PENGGORENGAN TERHADAP KUALITAS FISIK, SENSORIS DAN KIMIA ABON DAGING AYAM PETELUR AFKIR

Leoandar Pangaribuan, Yuny Erwanto, S.Pt, MP., Ph.D.; Dr.Ir. Setiyono, SU.

2012 | Skripsi | S1 PETERNAKAN

THE EFFECT OF DIFFERENT TEMPERATURE AND FRYING DURATION ON PHYSICAL, SENSORY AND CHEMICAL QUALITY OF DRIED SHREDDED CHICKEN LAYER CULLED MEAT Leoandar Pangaribuan 06/198665/PT/05246 ABSTRACT This study was conducted to find the effect of temperature and frying duration on physical, chemical and sensory quality of dried shredded chicken layer culled meat. Dried shredded meat have been made by boiling, slicing, seasoning, frying and pressing. Temperatures used to fry were 1100C, 1150C and 1200C with time duration were 2.5 minutes, 5 minutes and 7.5 minutes. Parameters observed were the physical quality (pH value and mass), sensory quality (taste, colour, flavor and tenderness) and chemical quality (fat level, water level and protein level). Physical and chemical quality data were analyzed using analysis of variances by 3x3 factorial pattern (three temperature factors and three frying time factors) and difference between means were tested with Duncan's New Multiple Range Test (DMRT). Sensory quality data were analyzed using Kruskal-Wallis nonparametric method. The results showed that differences in temperature and frying duration treatment affected (P<0.05) pH value, but did not affect shredded mass. Higher frying temperature had increased pH value, where as higher frying duration decreased pH value. Interaction between temperature and frying time on the pH value had not been found. Different temperature and frying duration treatment had no effect on colour, flavor, texture and tenderness of dried shredded chicken layer culled meat. Best sensory quality of shredded had been achieved on frying at 1200C for 2.5 minutes. The results of the chemical quality analysis showed that the higher temperature and frying duration increased the level of fat and water content but decreased protein content. The result of these study showed that different temperature and frying duration of dried shredded chicken layer culled meat resulted difference in physical and chemical quality but relatively similar to sensory quality. Key Words: Chicken Shredded, Temperature, Time Duration, Frying, Physical Quality, Sensory Quality and Chemical Quality

THE EFFECT OF DIFFERENT TEMPERATURE AND FRYING DURATION ON PHYSICAL, SENSORY AND CHEMICAL QUALITY OF DRIED SHREDDED CHICKEN LAYER CULLED MEAT Leoandar Pangaribuan 06/198665/PT/05246 ABSTRACT This study was conducted to find the effect of temperature and frying duration on physical, chemical and sensory quality of dried shredded chicken layer culled meat. Dried shredded meat have been made by boiling, slicing, seasoning, frying and pressing. Temperatures used to fry were 1100C, 1150C and 1200C with time duration were 2.5 minutes, 5 minutes and 7.5 minutes. Parameters observed were the physical quality (pH value and mass), sensory quality (taste, colour, flavor and tenderness) and chemical quality (fat level, water level and protein level). Physical and chemical quality data were analyzed using analysis of variances by 3x3 factorial pattern (three temperature factors and three frying time factors) and difference between means were tested with Duncan's New Multiple Range Test (DMRT). Sensory quality data were analyzed using Kruskal-Wallis nonparametric method. The results showed that differences in temperature and frying duration treatment affected (P<0.05) pH value, but did not affect shredded mass. Higher frying temperature had increased pH value, where as higher frying duration decreased pH value. Interaction between temperature and frying time on the pH value had not been found. Different temperature and frying duration treatment had no effect on colour, flavor, texture and tenderness of dried shredded chicken layer culled meat. Best sensory quality of shredded had been achieved on frying at 1200C for 2.5 minutes. The results of the chemical quality analysis showed that the higher temperature and frying duration increased the level of fat and water content but decreased protein content. The result of these study showed that different temperature and frying duration of dried shredded chicken layer culled meat resulted difference in physical and chemical quality but relatively similar to sensory quality. Key Words: Chicken Shredded, Temperature, Time Duration, Frying, Physical Quality, Sensory Quality and Chemical Quality

Kata Kunci : Abon Ayam, Suhu, Lama Waktu, Penggorengan, Kualitas Fisik, Sensoris dan Kimia.