UJI pH DAN WARNA DAGING AYAM TIREN DAN DAGING AYAM SEGAR BROILER PADA LAMA KEMATIAN YANG BERBEDA - Fengi, Yohana Rosfita; Handayani, Sri; Afrila, Akhadiyah (Fakultas Pertanian, 2019)
The purpose of this study was to determine the color quality and pH of tiren chicken and fresh chicken meat in terms of the duration of chicken mortality for 24 hours,the material used in this study was a sample of 35-day-old broiler breasts totaling 20 birds, the time of study began to live May 2 to May 31, in the laboratory of the University of Brawijaya Malang, the laboratory of the University of Tribhuwana Tungga Malang Goddess and the Laboratory of Muhammadiyah University Malang. The experimental design used was a completely randomized design (CRD) with five treatments, namely: P1 = 0 hours of death, P2 = 6 hours of death, P3 = 12 hours of death, P4 = 18 hours of death, P5 = 24 hours of death with 3 replications. The results showed that the color and pH of tiren chicken were not significantly different (P> 0.05%). pH of tiren P1=5,62±0,05, P2=5,62±0,05, P3= 5,64±0,03, P4=5,62±0,05 P5=5,68±0,10 brightness color of tiren chicken P1 = 37.3 P2 = 35.9 highest P3 = 39.8 P4 = 37.2 P5 = 33.7 and, reddish color change of tiren chicken P1 = 15.6 P2 = 17.3 P3 = 18, 7. P4 = 20.9, P5 = 17 yellowish discoloration of tiren chicken P1 = 12.2 P2 = 12.1 P3 = 13.3 P4 = 13.1, P5 = 13.8. Tujuan penelitian ini adalah untuk meneliti kualitas warna dan pH daging ayam tiren dan daging ayam segar berdasarkan lama kematian ayam selama 24 jam, Materi yang digunakan adalah sampel dada ayam pedaging berumur 35 hari yang berjumlah 20 ekor, waktu penelitian mulai tanggal 2 mei sampai 31 mei, di laboratorium Universitas Brawijaya Malang, laborarium fakultas pertanian universitas tribhuwana tunggadewi malang dan laboratorium Universitas Muhammadiyah Malang, Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap(RAL) dengan 5 perlakuan , yaitu: P1=lama kematian 0 jam, P2=lama kematian 6 jam, P3=lama kematian 12 jam, P4: lama kematian 18 jam, P5=lama kematian 24 jam dengan 3 ulangan. Hasil Penelitian menunjukkan bahwa warna dan pH daging ayam tiren tidak berbeda nyata (P>0,05%). pH daging ayam tiren P1=5,62±0,05, P2=5,62±0,05, P3= 5,64±0,03, P4=5,62±0,05 P5=5,68±0,10, warna kecerahan daging ayam tiren P1=37,3±2,4, P2=35,9±2,6, P3=39,8±2,9, P4=37,2±4,9, P5=33,7±2,6. perubahan warna kemerahan daging ayam tiren P1=15,6±0,2 P2=17,3±0,2, P3=18,7±3,9, P4= 20,9±2,9, P5=17,2±0,9, perubahan warna kekuningan daging ayam tiren P1=12,2±1,2, P2=12,1±1,6 P3=13,3±0,4, P4=13,1±0,5, P5=13,8±1,6.