PENGARUH PEREBUSAN DAN PERENDAMAN DENGAN PENAMBAHAN BAWANG PUTIH TERHADAP KADAR LEMAK PADA DAGING AYAM BROILER

Abstract

Broiler chicken meat is a source of animal protein for the human body, broiler meat consumed by
people of Indonesia karen price is relatively cheap and easily obtainable in both traditional markets
and supermarkets. The aim of this study was to analyze the fat content of broiler chicken meat that
has been given a variety of treatments, soaking and boiling with added garlic as a lipid-lowering
agent. Results of the study showed the average fat content in broiler meat were not given treatment
equal to 21.12%, the average fat content of broiler chicken meat marinated with distilled water
20.59%, the average fat content of chicken broiler boiled with distilled water at 8.93%, the average
fat content of broiler chicken meat marinated with garlic and distilled water of 8.59% and the average
fat content of broiler chicken meat boiled in distilled water and garlic at 3.62% , From the data
analysis by SPSS can be concluded that the treatment of the most influential on the decline is the fat
content of broiler chicken meat boiled in distilled water and garlic.
Keywords: Broiler chickens, Fat, Garlic, Soaking, Boiling, Soxhlet Extraction