PENGARUH PEREBUSAN DAN PERENDAMAN DENGAN PENAMBAHAN BAWANG PUTIH TERHADAP KADAR LEMAK PADA DAGING AYAM BROILER
| Main Authors: | Ghesari, Aulia, Sriwulan, Wieke, Rahayuningsih, Christ Kartika |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
ANALIS KESEHATAN SAINS
, 2015
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| Online Access: |
http://ejournal.poltekkesdepkes-sby.ac.id/ojs/index.php/ANKES/article/view/295 http://ejournal.poltekkesdepkes-sby.ac.id/ojs/index.php/ANKES/article/view/295/248 |
Daftar Isi:
- Broiler chicken meat is a source of animal protein for the human body, broiler meat consumed bypeople of Indonesia karen price is relatively cheap and easily obtainable in both traditional marketsand supermarkets. The aim of this study was to analyze the fat content of broiler chicken meat thathas been given a variety of treatments, soaking and boiling with added garlic as a lipid-loweringagent. Results of the study showed the average fat content in broiler meat were not given treatmentequal to 21.12%, the average fat content of broiler chicken meat marinated with distilled water20.59%, the average fat content of chicken broiler boiled with distilled water at 8.93%, the averagefat content of broiler chicken meat marinated with garlic and distilled water of 8.59% and the averagefat content of broiler chicken meat boiled in distilled water and garlic at 3.62% , From the dataanalysis by SPSS can be concluded that the treatment of the most influential on the decline is the fatcontent of broiler chicken meat boiled in distilled water and garlic.Keywords: Broiler chickens, Fat, Garlic, Soaking, Boiling, Soxhlet Extraction