Pengaruh Pemasakan Menggunakan Air Fryer dengan Temperatur Berbeda Terhadap Kualitas Kimia Daging Ayam Afkir

Safitri Safitri; Nur Azmi Hidayati; Sri Setyaningrum; Fery Dwi Riptianingsih

doi:10.36423/baar.v7i1.2105

Authors

Safitri Safitri Universitas Tidar
Nur Azmi Hidayati
Sri Setyaningrum
Fery Dwi Riptianingsih

DOI:

https://doi.org/10.36423/baar.v7i1.2105

Abstract

The purpose of this research was to know the effect of cooking using an air fryer with different temperatures on the chemical quality of culled chicken meat. The material used in this study was the breast meat of culled chicken The method of this research was an experiment with Completely Randomized Design (CRD), which used five treatments and four replications. The treatments consisted of A₁: 160^oC, A₂: 170^oC, A₃: 180^oC, A₄: 190^oC, dan A₅: 200^oC. Each treatment was cooked using an air fryer for 18 minutes. Different data between treatments was further tested using the Duncan Multiple Range Test (DMRT) based on P<5%. The parameters observed were the chemical quality of meat: moisturizer content, protein content, fat content, and cholesterol content. The results showed that different temperature treatments using the air fryer method on chicken meat gave significantly different results (p <0.05) on moisturizer content, protein content, fat content, and cholesterol content. The higher the temperature used, the lower the water content, while fat content, protein content, and cholesterol content tended to increase.

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