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Retno Budi Lestari
Tanjungpura University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science

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Kualitas Daging Broiler yang Dimarinasi Menggunakan Air Perasan Jeruk Sambal (Citrus microcarpa) dengan Konsentrasi dan Lama Perendaman yang Berbeda Fajri Ardiansyah; Retno Budi Lestari; Marjoko Purnomosidi
Jurnal Sains Pertanian Equator Vol 9, No 1 (2020)
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v9i1.38892

Abstract

Sambal lime juice is one of the marinated ingredients that contain citric acid that have the function of preserving the quality of broiler meat. This research aimed to determine the quality of broiler meat marinated using sambal lime (Citrus microcarpa) juice with different concentrations and the immersion durations. The materials of this research were 24 pieces of broiler meat breasts. This research has used the factorial, completely randomized design (CRD). The first factor was the concentrations and the second factor was immersion durations of sambal lime, with the treatment combination were: 10%;10 minutes (K1L1), 10%;20 minutes (K1L2), 10%;30 minutes (K1L3), 20%;10 minutes (K2L1), 20%;20 minutes (K2L2), dan 20%;30 minutes (K2L3) with four replicated. The observed variables were the pH, protein content and water holding capacity. The results showed that the quality of broiler meat marinated using sambal lime juice, with different concentrations, did not affect all variables. However, the different immersion duration had a very significant effect on the pH value (4,67-5.47) and did not influence on protein content (21.38-22.54%) and water holding capacity (65.50-69.50%). The conclusion of this research is the best treatment of marinating using sambal lime juice on broiler meat quality is a concentration of 10% with an immersion duration of 20 minutes.
SUBSTITUSI TEPUNG PISANG KEPOK PADA TEPUNG TERIGU TERHADAP SIFAT FISIKOKIMIA DAN SENSORI MI BASAH esty widya hapsari; retno budi lestari; dwi raharjo
Jurnal Sains Pertanian Equator Vol 4, No 1: April 2015
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v4i1.9645

Abstract

Penelitian ini bertujuan untuk mengetahui tingkat substitusi tepung pisang kepok pada tepung terigu yang menghasilkan sifat fisikokimia dan sensori mi basah terbaik. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan tujuh perlakuan dan tiga ulangan. Perlakuan yang dimaksud adalah substitusi tepung pisang kepok pada tepung terigu yang terdiri dari t0 (0% tepung pisang kepok), t1 (5% tepung pisang kepok), t2 (10% tepung pisang kepok), t3 (15% tepung pisang kepok), t4 (20% tepung pisang kepok), t5 (25% tepung pisang kepok), t6 (30% tepung pisang kepok). Berdasarkan hasil penelitian menunjukkan bahwa perlakuan terbaik adalah t3 (15% substitusi tepung pisang kepok), dengan karakter fisikokimia kadar air 60,47%, kadar protein 5,50%, kadar lemak  2,82%, kadar kabohidrat 30,89% dan kadar abu 0,32%. Karakteristik sensori aroma 2,30 (agak berbau), warna 2,93 (kuning agak kecoklatan), rasa 2,93 (agak enak), kekenyalan 2,11 (agak kenyal) dan kesukaan 2,07 (agak suka).
Co-Authors dwi raharjo esty widya hapsari Fajri Ardiansyah Marjoko Purnomosidi