PENGARUH IMPULSE STIMULASI LISTRIK DAN KONSENTRASI CaCl2 TERHADAP SIFAT FISIK DAGING AYAM PETELUR AFKIR
| Main Authors: | Paramita, Citra Hasna, Wulandari, Eka, Suryadi, Kusmayadi |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | ind |
| Terbitan: |
UPT TI Universitas Padjadjaran
, 2012
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| Online Access: |
http://jurnal.unpad.ac.id/ejournal/article/view/837 http://jurnal.unpad.ac.id/ejournal/article/view/837/883 |
Daftar Isi:
- This study aims to determine the interaction between impulse electrical stimulation with concentration of CaCl2 on the physical properties of culled laying hens and knowing the concentration of CaCl2 and what is the impulse number of laying hens get salvage meat with the best physical properties (tenderness, pH, water holding capacity and cooking lost). The research was conducted in a Livestock Products Processing Technology Laboratory Faculty of Animal Husbandry University Padjadjaran using a Completely Randomized Design with 3x3 Factorial pattern. The first factor consisted of three treatments giving impulse 25 (A1), impulse 50 (A2), and impulse 75 (A3) and the second factor consisted of three treatments concentration of CaCl2 dosage 0,1 M (B1), 0,2 M (B2), and 0,3 M (B3), there was nine combinations that each treatment and repeated 3 times. Duncan Multiple Test distance use to find the difference between the treatment. The results showed no interaction between the electrical stimulation treatment with CaCl2 concentration. The best physical properties result of culled laying hens was use of electrical stimulation 75 impulse on tenderness value (94,22 mm/g/10detik), pH (5,3), water holding capacity (62,87%), and cooking lost (37,23%) and the concentration of CaCl2 0,3 M on tenderness value (89,63 mm/g/10detik), pH (5,3), water holding capacity (62,36%), and cooking lost (37,15%) on meat culled laying hens. Key words: Impulse, CaCl2, culled, physical characteristic.