Pengaruh Lama Waktu Ungkep Yang Berbeda Terhadap Kualitas Sensori Daging Ayam Lokal Siap Masak

Abdul Aziz, Malik (2024) Pengaruh Lama Waktu Ungkep Yang Berbeda Terhadap Kualitas Sensori Daging Ayam Lokal Siap Masak. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

This study aims to determine the effect of differences in length of time on the sensory properties of local ungkep ready-to-cook chicken. The material for this study used local chicken fillet breast meat. The treatment of the difference in length of time used was P1 (60 minutes), P2 (90 minutes), and P3 (120 minutes) with an uncovered temperature of 65°C. Sensory quality was tested using a hedonic test, which included the panelists' preferences for color, aroma, taste, texture, tenderness, juiciness, and overall acceptability. The hedonic test assessment uses a Likert scale, namely 1 (dislike very much), 2 (dislike), 3 (rather like), 4 (like), and 5 (very like). Sensory quality assessment was carried out by 40 untrained panelists who were given cooked local ungkep chicken randomly for each panelist. Data from sensory quality test results were analyzed by non-parametric analysis through the Hedonic Kruskal-Wallis test, and if there was a difference in the mean, it was continued with Duncan's Multiple Range Test. The results of the research can be concluded that local chicken meat that is cooked for different lengths of time can influence the level of consumer preference for the sensory characteristics of the taste of the meat and the assessment of the tenderness quality of the cooked meat. The cooking time for local chicken meat, 60 minutes, is the most efficient time to produce ready-to-cook cooked local chicken meat that the panelists like..

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