Analisis sifat kelistrikan daging ayam normal dan ayam tiren akibat pengaruh lama penyimpanan pada suhu tertentu

INDONESIA:

Penelitian ini bertujuan untuk mengetahui sifat kelistrikan (induktansi, kapasitansi, resistansi) dan perbedaan dari daging ayam normal dan daging ayam tiren. Bagian daging ayam normal dan tiren yang diukur sifat kelistrikannya adalah dada. Pengukuran dilakukan menggunakan LCR meter pada awal setelah pemotongan (sebelum disimpan), 1 hari penyimpanan, 2 hari penyimpanan dengan dua sampel yaitu basah dan kering. Untuk mengetahui perbedaan sifat kelistrikan dari kedua daging, dilakukan uji independent sampel t-test. Hasil nilai rata-rata induktansi sampel ayam normal (basah) 61,887 nH, 36,112 nH dan 24,28 nH, ayam tiren (basah) 169,741 nH, 103,472 nH dan 83,267 nH, sampel ayam normal (kering) 60,382 nH, 50,248 nH dan 44,577 nH, ayam tiren (kering) 113,734 nH, 98,83 nH dan 91,867 nH. Nilai rata-rata kapasitansi ayam normal (basah) 6,548 nF, 10,963 nF dan 13,375 nF, ayam tiren (basah) 19,199 nF, 34,928 nF dan 47,905 nF, sampel ayam normal (kering) 9,528 nF 10,8239 nF dan 11,8826 nF, ayam tiren (kering) 21,433 nF, 26,95 nF dan 35,939 nF. Nilai rata-rata resistansi ayam normal (basah) 82,2360 Ω, 87,1140 Ω dan 91,739 Ω, ayam tiren (basah) 79,069 Ω, 83,196 Ω dan 86,33 Ω, sampel ayam normal (kering) 113,158 Ω, 120,661 Ω dan 124,887 Ω, ayam tiren (kering) 102,362 Ω, 107,97 Ω dan 112,553 Ω. Hasil analisis uji independent sampel t-test menunjukkan sifat kelistrikan kedua daging berbeda, yaitu nilai rata-rata induktansi ayam normal (basah dan kering) lebih besar dibanding dengan ayam tiren, nilai rata-rata kapasitansi ayam normal lebih rendah dibanding ayam tiren dan nilai rata-rata resistansi ayam normal sampel basah dan kering lebih besar dibanding ayam tiren.

ENGLISH:

The research aims to study electrical properties (inductance, capacitance and resistance), the difference between normal chicken meat and carrion chicken meat. A part of chicken meat measured electrical properties were its chest. Measurement was made using the LCR meter at the beginning after slaughtering (before storage), 1-day storage, 2-days storage with two samples that was wet and dry. Learn difference between electrical the two types of meats, an independent t-test sample was performed. The average inductance of wet normal chicken samples was 61,887 nH, 36,112 nH and 24,28 nH, wet carrion chicken 169,741 nH, 103,472 nH and 83,267 nH, dry normal chicken sample 60,382 nH, 50,248 nH and 44,577 nH, dry carrion chicken 113,734 nH, 98,83 nH and 91,867 nH. Average value of wet normal chicken capacitance 6,548 nF, 10.963 nF and 13,375 nF, wet carrion chicken 19,199 nF, 34,928 nF and 47,905 nF, dry normal chicken sample 9,528 nF 10,8239 nF and 11,8826 nF, dry carrion chicken 21,433 nF, 26,95 nF and 35,939 nF. Average resistance value of wet normal chicken 82,2360 Ω, 87,1140 Ω and 91,739 Ω, wet carrion chicken 79,069 Ω, 83,196 Ω and 86,33 Ω, dry sample normal 113,158 Ω, 120,661 Ω and 124,887 Ω, dry carrion chicken 102,362 Ω, 107,97 Ω and 112,553 Ω. Analysis independent t-test shows the electrical properties between normal meat and carrion were different, average inductance value of normal meat (wet and dry) was higher than carrion chicken. More over average capacitance value of normal chicken was lower (wet and dry) than carrion chicken and avarage resistance value wet normal chicken and dry chicken sample was higher than carrion chicken.