Pengaruh Perendaman Daging Sapi dengan Ekstrak Buah Nanas terhadap Kualitas Fisik Daging Sapi Brahman Cross
DOI:
https://doi.org/10.36665/jpm.v2i1.37Keywords:
meat, beef, brisket, pineapple extractAbstract
This study aims to determine the effect of soaking Brahman cross beef with pineapple fruit extract on pH, water holding capacity, and cooking loss. The material used in this study was 1.6 kg Brahman cross beef brisket section aged 5 years. The design used was a completely randomized design (CRD) with immersion treatment (minute) with pineapple fruit extract (P0=0, P1=15, P2=30, P3=45) and 4 replications. The variables measured were pH, water holding capacity and cooking loss. The mean obtained for pH is P0=5.75; P1=5.50; P2=5.45; and P3=5,40 for water holding capacity P0=14,61; P1=21.30; P2=22.91; and P3=24.21 while for cooking loss P0=32.92; P1=21.30; P2=47.06; and P3=44.30. From the results of this study, it can be concluded that the length of soaking meat with pineapple extract gave a very significant difference (P<0.01) to the pH value and cooking loss and not significantly different (P>0.05) to the water holding capacity.
References
Abubakar, B., Haryanto, Kuswandi, dan T. B. Murdiati. 2001. Karakteristik karkas dan kualitas daging sapi PO yang mendapat pakan mengandung probiotik. Publikasi Seminar Nasional Teknologi Peternakan dan Veteriner.
Asryani, D. M. 2007. Eksperimen Pembuatan Kecap Manis dari Biji Turi dengan Bahan Ekstrak Buah Nanas. Skripsi. Fakultas Teknik. Universitas Negeri Semarang. Semarang.
Astawan, M. 2008, Sehat dengan Hidangan Hewan. Jakarta, Penebar Swadaya.
Carrol, C. D., C. Z. Alvarado, M. M. Brashers, L. D. Thompson, and J. Boyce. 2007. Marination of turkey breast fillets to control the growth of Listeriamonocytogenes and improve meat quality in deliloaves. Poult. Sci. 86:150 – 155
FAO. 2004. Statistical database of Food Balance sheet. FAOSTAT. http://www.fao.org. [13 Mei 2020].
Forest, J. C., Aberle E. D, Hendrick H. B., Judge M. D, and Markel R. A. 1975. Priciples of Meat Science. W. H. Freeman and Company. San Fransisko.
Komariah, S., Rahayu, dan Sarjito. 2009. Sifat fisik daging sapi, kerbau, dan domba pada lama postmortem yang berbeda. Buletin Peternakan. 33(3): 183-189.
Lawrie, R. A. 2003. Ilmu Daging. Jakarta, Universitas Indonesia Press.
Maghfiroh, M., Dewi R. K, dan Susanto, E. (2016). Pengaruh Konsentrasi dan Lama Perendaman Ekstrak Kulit Nanas Terhadap Kualitas Fisik dan Kualitas Organoleptik Daging Bebek Petelur Afkir. Program Studi Peternakan, Fakultas Peternakan, Universitas Islam Lamongan.
Merthayasa, J. S., I. K. Suada, dan K. K. Agustina. 2015. Daya ikat air, pH, warna, bau, dan tekstur daging sapi Bali dan daging Wagyu. Indonesia Medicus Veteriner. 4(1): 16-24.
Mitsumoto, G. L., Mitsuhasi, and S. Ozawa. 1992 Influence of slaughter weight, sire, concentrat Ffeding and Mmcle on physical and chemical caracteristics in Japanese Black beef. Aust. J. Anim. Sci. 5: 629-634.
Shanks, B. C., D. M. Wolf, and R. J. Maddock. 2002. Technical note : The efect of freezing on warner bratzler shear forse values of beef longissimus steak across several postmortem aging periods. J. Anim. Sci. 80: 2122-2125.
Pethick, D. W., G. S. Harper, and V. H. Oddy. 2004. Growth, development and nutritional manipulation of marbling in cattle : a review. Aust. J. Exp. Agric. 44(7): 705-715.
Putra, M. K. 2016. Metode pemasakan dengan teknik sous vide rendang daging sapi : Pendekatan Organoleptik. Sekolah Tinggi Pariwisata Bandung. 3(2): 220.
Soeparno. 2009. Ilmu dan Teknologi Daging. Cetakan Kelima. Yogyakarta, Gadjah Mada University Press.
Sanudo, C., J. L. Olleta, M. M. Campo, B. Panea, G. Renand, F. Turin, S. Jabet, K. Osoro, C. Olivan, G. Noval, M. J. Garcia, D. García, R. Cruz Sagredo, M. A. Oliver, M. Gil, M. Gispert, X. Serra, L. Guerrero, M. Espejo, S. García, M. Lopez, M. Izquierdo, R. Quintanilla, M. Martín, and J. Piedrafita. 2008. Meat Quality of Ten Cattle Breeds of the
Southwest of Europe. FAIR1 CT95 0702 Final Report, 190-132. 2008.
Tambunan, R. D. 2009. Keempukan Daging dan Faktor - Faktor yang Mempengaruinya. Balai Pengkajian Teknologi Pertanian Lampung.
Taylor, A. Steven, Baker, L. Thomas. 1994. An Assessment of The Relationship Between Service Quality and Customer Satisfaction in The Formation of Consumers Purchase Intentions. Journal of Retailing. 70(2): 163- 178.
Utami. D. P., dan Pudjomartatmo. 2011. Manfaat bromelin dan sari buah nanas dan waktu pemasakan untuk meningkatkan kualitas daging itik afkir. Jurnal Sains Peternakan. 1(1).
Wirarno, F. G. 2009. Enzim Pangan. Jakarta, PT. Gramedia Pustaka Utama. Yanti, H., Hidayati, dan Elfawati. 2008. Kualitas daging sapi dengan kemasan PE (Polyethylen) dan plastik PP (polypropylen) di pasar Arengka Kota Pekanbaru. Jurnal Peternakan. 5: 22-27.
