TY - JOUR AU - Pujirahayu, Diah AU - Sabtu, Bastari AU - Malelak, Gemini Ermiani Mercurina PY - 2021/06/14 Y2 - 2024/03/29 TI - Kualitas Kimia dan Sifat Organoleptik Abon Daging Burung Puyuh Afkir (Coturnix coturnix japonica) yang disubstitusi jantung pisang kepok (musa paradisiaca l.): Chemical Quality and Organoleptic Properties of Floss Culled Quail Meat (Coturnix coturnix japonica) Substituted Kepok Banana Flower (Musa paradisiaca L.) JF - Jurnal Peternakan Lahan Kering JA - JPLK VL - 3 IS - 2 SE - Articles DO - 10.57089/jplk.v3i2.631 UR - http://publikasi.undana.ac.id/index.php/JPLK/article/view/k631 SP - 1401-1409 AB - <p>Penelitian ini bertujuan untuk mengetahui pengaruh substitusi jantung pisang kepok (<em>Musa paradisiaca L.)</em> pada abon puyuh afkir (<em>Coturnix coturnix japonica) </em>terhadap kualitas kimia dan organoleptik. Rancangan yang digunakan adalah rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan dan 4 ulangan. Perlakuan terdiri dari P<sub>0 </sub>= abon puyuh afkir tanpa jantung pisang kepok (kontrol), P<sub>1</sub> = substitusi jantung pisang kepok 10%, P<sub>2</sub> = substitusi jantung pisang kepok 20% dan P<sub>3</sub> = substitusi jantung pisang kepok 30%. Hasil penelitian, substitusi jantung pisang kepok yang berbeda mempengaruhi kadar air, kadar protein, kadar lemak, kadar kolesterol, Thiobarbituric Acid (TBA), warna, aroma dan tekstur (P&lt;0,01), sedangkan rasa (P&gt;0,05). Semakin tinggi level penambahan jantung pisang kepok kadar air, TBA dan tekstur meningkat, sedangkan kadar lemak, kolesterol, warna, aroma, rasa menurun dan kadar protein mengalami penurunan pada substitusi 20% dan 30%. Disimpulkan, pengolahan abon dengan substitusi jantung pisang kepok dengan level 10% - 20% memberikan pengaruh yang baik.</p><p>This study aims were to see the effect of the substitution of  <em>kepok</em> banana flower (<em>Musa paradisiaca L.)</em> on floss meat culled quail (<em>Coturnix coturnix japonica</em>) chemical and organoleptic qualities. The design used was a randomized design (CRD) consisting of 4 treatments and 4 replications. The treatments consisted of P<sub>0</sub> = culled quail without <em>kepok </em>banana flower (control), P<sub>1</sub> = 10% <em>kepok</em> banana flower substitution, P<sub>2</sub> = 20% <em>kepok</em> banana flower substitution, and P<sub>3</sub> = 30% <em>kepok</em> banana flower substitution. The results showed that different <em>kepok</em> banana flower substitutions affected water content, protein content, fat content, cholesterol content, Thiobarbituric Acid (TBA), color, aroma and texture (P&lt;0.01), while taste (P&gt;0.05). The higher the level of addition of <em>kepok</em> banana flower, the water content, TBA and texture increased, while the levels of fat, cholesterol, color, aroma, taste decreased and protein content decreased at 20% and 30% substitution. It was concluded that the floss meat processing with the substitution of the <em>kepok</em> banana flower at a level of 10% - 20% gave a good effect.</p><p>Keywords: Floss Meat, Culled Quail Meat, <em>Kepok</em> Banana Flower.</p> ER -