Sensitivity analysis of the influence of liters of water and marination seasoning on broiler chickens using a tumbling machine / Analisis sensitivitas pengaruh liter air dan bumbu marinasi pada ayam broiler menggunakan mesin tumbling

Tumbling is a marination method that combines the process of stirring and homogenizing so that the taste of spice from the marinade is optimally distributed into the meat. Based on the advantages of the tumbling machine, which can stabilize the texture and increase the weight of the carcass that has been cut, this can occur well. So, the researchers wanted to measure the amount of remaining spices in the tumbling machine and measure the yield (weight) before and after marinating. The research method used was a completely randomized design method using five treatments. The results obtained in this research for the 10% increase treatment obtained good results for use; for the 10% decrease treatment, the results were not good for use; for the 20% increase treatment, the results were good for use; and for the 20% decrease treatment, the results were not good for use.

Tumbling merupakan metode marinasi yang menggabungkan proses mengaduk dan menghomogenkan sehingga cita rasa bumbu rendaman terdistribusi secara optimal kedalam daging. Berdasarkan kelebihan dari mesin tumbling yang dapat menstabilkan tekstur dan terdapat peningkatan bobot pada karkas yang telah di potong dapat terjadi dengan baik. Maka, peneliti ingin melaksanakan pengukuran jumlah sisa bumbu pada mesin tumbling dan pengukuran Yield (Bobot) sebelum dan sesudah marinasi. Metode penelitian yang digunakan adalah metode rancangan acak lengkap dengan menggunakan lima perlakuan. Adapun hasil yang diperoleh pada penelitian ini untuk perlakuan naik 10% diperoleh hasil yang baik digunakan, Perlakuan turun 10% diperoleh hasil tidak baik digunakan, Perlakuan naik 20% diperoleh hasil yang baik digunakan, dan Perlakuan turun 20% diperoleh hasil tidak baik digunakan.