PENGARUH TINGKAT KONSENTRASI PENGGUNAANKARAGENAN TERHADAP AWAL KEBUSUKAN NUGGET PUYUH PADA SUHU RUANG THE EFFECTS OF VARIOUS CARRAGEENAN CONCENTRATION TOWARDS QUAIL NUGGET ROTTENNESS STORED AT ROOM TEMPERATURE

The research about The Effects of Various Carrageenan Concentration Towards Quail Nugget Rottenness Stored at Room Temperature, was conducted on Mei 2015 at the Laboratorium Teknologi Pengolahan Produk Peternakan, Fakultas Peternakan, Universitas Padjadjaran. The objectives of this research was to know the effects of various car rageenan concentration towards quail nugget rottenness at room temperature and got to know which level concentration that gave best total bacteria, pH, and the longest beginning of rottenness on quail nugget. The research was experimentally used polynomial orthogonal with five treatments (carrageenan concentration): P-1 (without carrageenan (0.0%)); P-2 (0.5%); P-3 (1.0%); P-4 (1.5%); and P-5 (2.0%); was four times replication. Results indicated that 1.5% carrageenan is the best for quail nugget, according to 17.49x10 5 cfu/gram total bacteria, pH 6.39 and the longest beginning of rottenness (278.75 minutes).