Announcement
Starting on July 4, 2018 the Indonesian Publication Index (IPI) has been acquired by the Ministry of Research Technology and Higher Education (RISTEKDIKTI) called GARUDA Garba Rujukan Digital (http://garuda.ristekdikti.go.id)
For further information email to portalgaruda@gmail.com

Thank you
Logo IPI  
Journal > Animal Agricultural Journal > KADAR PROTEIN DAN KEEMPUKAN NUGGET AYAM DENGAN BERBAGAI LEVEL SUBSTITUSI HATI AYAM BROILER

 

Full Text PDF (157 kb)
Animal Agricultural Journal
Vol 2, No 1 (2013): Volume 2, Nomor 1, Tahun 2013
KADAR PROTEIN DAN KEEMPUKAN NUGGET AYAM DENGAN BERBAGAI LEVEL SUBSTITUSI HATI AYAM BROILER
Article Info   ABSTRACT
Published date:
17 Jan 2013
 
ABSTRAK Penelitian ini bertujuan untuk mengetahui kadar protein dan keempukan pada pembuatan nugget ayam yang disubstitusi hati ayam broiler. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan yang meliputi T0=0%, T1=10%, T2=20%, T3=30%, dan T4= 40%. Data hasil penelitian diolah secara statistik menggunakan analisis ragam pada taraf signifikansi 5% dan apabila terdapat pengaruh nyata terhadap nilai kadar protein dan keempukan dilanjutkan dengan Uji Wilayah Ganda Duncan. Berdasarkan analisis ragam diketahui bahwa nugget ayam dengan substitusi hati ayam broiler memberikan pengaruh yang nyata (P<0,05) pada kadar protein dan keempukan.Kata kunci : nugget ayam, hati ayam broiler, kadar protein, keempukanABSTRACT The experiment were conducted to determine the protein content and tenderness of chicken nuggets with of broiler livers substitution. The research design was completely randomized design (CRD) with 5 treatments and 4 replications T0 = 0%, T1 = 10%, T2 = 20%, T3 = 30% and T4 = 40%. The data were analyzed by ANOVA at a significant of 5% and if the results showed that significant of the protein content and tenderness were continued by Duncan Multiple Range Test. The result showed that chicken nuggets with broiler livers substitution significant (P<0,05) on the protein content and tenderness.Keywords: chicken nuggets, broiler liver, protein content, tenderness
Copyrights © 2013