Abstract
The research has been conducted to determine the effect of 3% acetic acid, 3% citric acid, and combination of acetic acid and citric acid, 1.5% each on protein content of broiler carcass. The experiment was designed by a factorial analysis of variance (Anova). The first factor is control without any treatment (P0), carcass immersion in 3% acetic acid solution (P1), carcass immersion in 3% citric acid (P2), and carcass immersion in combination of acetic acid solution and citric acid, 1.5% each (P3). The second factor was the time after immersion contain of 3 levels: 0 hours (W1), 4 hours (W2), and 8 hours (W3). Data were analyzed statistically by analysis of variance. Broiler carcass immersed in acetic acid and citric acid solution as well as the time of application showed no difference effect on protein content (P0.05). In conclusioin, acetic acid, citric acid, and the time after dipping reaching 8 hours did not affect the protein content of broiler meat. ____________________________________________________________________________________________________________________ Key words: broiler carcass , citric acid 3%, acetic acid 3%, protein content
Highlights
Daging ayam merupakan bahan pangan bergizi tinggi karena kaya protein, lemak, mineral, serta zat lainnya yang sangat dibutuhkan tubuh
The research has been conducted to determine the effect of 3% acetic acid
The experiment was designed by a factorial analysis of variance
Summary
Vol 10 No 2, Mei 2016 signifikan terhadap penghambatan pertumbuhan mikrob pada daging. Penelitian Sumiati (2008) menunjukkan bahwa pengolahan dan penambahan bumbu berpengaruh nyata terhadap penurunan kadar protein ikan yang direndam dengan larutan cuka dan garam. Dari penjelasan di atas dapat diketahui bahwa protein dapat terdenaturasi dan daya cerna protein akan menurun oleh penambahan larutan asam terhadap bahan makanan terutama bahan makanan yang memiliki kadar protein tinggi misalnya pada ayam pedaging. Penggunaan bahan dekontaminan yang memiliki aktivitas sebagai bakterisidal yang baik, selain aspek keamanan juga harus memperhatikan mutu daging tersebut
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