KOMPOSISI pH, SUSUT MASAK DAN DAYA IKAT AIR PADA BERBAGAI JENIS UMUR DAN JENIS OTOT YANG BERBEDA PADA SAPI BALI
DOI:
https://doi.org/10.37090/jwputb.v7i1.862Abstract
This study aims to examine the composition of the pH, cooking loss and water holding capacity of Bali cattle, at different ages and muscle locations. The locations of the muscles observed were the Longissimus dorsi (LD), Pectoralis superficialis (PS), Semitendinosus (ST) and Triceps Brachii (TB) muscles. Cattle aged 1-1.5 years and 3.5-4 years with moderate body condition, 250 g of each sample was taken for every 6 Bali cattle. This study used a 4x2x3 factorial design with a total of 24 experimental units, in a randomized block design (RBD), factor A was muscle type (A1 (LD), A2 (PS), A3 (ST), and A4 (TB)). Factor B is age (B1 aged 1-1.5 years and B2 aged 3.5-4 years). The treatment showed a significant effect, so further tests were carried out using the Duncan Multiple Range Test (DMRT) and how to analyze the data using SPSS. The variables measured were pH, cooking losses and water holding capacity. The research data was processed using analysis of variation (ANOVA). The results of this study concluded that there was no interaction between the type of muscle and the age of the cattle in the meat quality test on pH, cooking loss and water holding capacity of Bali beef. Muscle type has no effect on pH, cooking loss and water holding capacity of Bali beef. Age greatly influences the pH of Bali beef and affects the water holding capacity of Bali beef, but has no effect on cooking loss of Bali beef.
Keywords: Water Holding Capacity, Muscle Type, Fatty Acid Composition, Bali Cattle, Cooking Loss, Age.
References
Abustam, E 2009. Bahan Ajar Ilmu dan Teknologi Daging. Fakultas Peternakan Universitas Hasanudin. Makassar.
Amir, A. 2008. Rangkaian Ilmu Kedokteran Forensik. Edisi Ketiga. Bagian : Forensik Fakultas Kedokteran. Universitas Sumatera Utara, Medan.
Astruc, T. 2014. Connective Tissue: Structure, Function, and Influence on Meat Quality. Encyclopedia of Meat Sciences, 1: 321-328. Elsevier Ltd. DOI: 10.1016/B978-0-12-384731-7.00186-0.
Bulent E., A. Yilmaz, M. Ozcan, C. Kaptan, H. Hanouglu, I. Erdogan, and H. Yalcintan. 2009. Carcass measurements and meat quality of Turkish Merino, Ramlic, Kivircik, Chios and Imroz lambs raised under an intensive production system 82. 64-70.
Christensen, M., Purslow, P. P., dan Larsen, L. M. 2000. The Effect of Cooking Temperature on Mechanical Properties of Whole Meat, Single Muscle Fibres and Perimysial Connective Tissue. Meat Science 55: 301-307.
Haq, A. N., D. Septinova, dan P. E. Santosa. 2015. Kualitas Fisik Daging dari Pasar Tradisional di Bandar Lampung. Jurnal Ilmiah Peternakan Terpadu, 3 (3).
Ilavarasan, R., R. J. J. Abraham, V. A. Rao, S. W. Ruban, and R. Ramani. 2016. Effect of age on meat quality characteristics and nutritional composition of Toda Buffalo. Buffalo Bulletin 35(2):215-223.
Judge, M. D., E. D. Aberle, J. C. Forrest, H. B. Hendrick and R. A. Merkel. 1989. Principle of Meat Science. 2nd ed. Kendall Hunt Publishing Co., Dubuque, lowa.
Kurniawan, N. P., D. Septinova, dan K. Adhianto. 2014. Kualitas Fisik Daging Sapi dari Tempat Pemotongan Hewan di Bandar Lampung. Jurnal Ilmiah Peternakan Terpadu, 2 (3).
Lawrie, R. A. dan Ledward, A. E. 2006. Lawries Meat Science, Seventh Edition. Woodhead Publishing Limited. Chapter 3-The structure and growth of muscle: 51-73.
______, R. A. 2003. Ilmu Daging. Edisi 5. Terjemahan Parakkasi, A. Universitas Indonesia Press, Jakarta.
Lonergan, E. H. 2010. Water-Holding Capacity of fresh meat. Am Meat Sci Assoc 2010: 1-7.
Mach, N., A. Bach, A. Velarde, and M. Devant. 2008. Association between animal, transportation, slaughterhouse practices, and meat pH in beef. Meat Sci 78: 232–238.
Mendrofa, V. A., Priyanto, R., dan Komariah. 2016. Sifat Fisik dan Mikroanatomi Daging Kerbau dan Sapi pada Umur yang Berbeda. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan, 4(2): 325-331.
Nurani, A.T. 2010. MEAT (Daging). Universitas Pendidikan Indonesia, Bandung.
Nuraini, H., Mahmudah, Winarto, A., dan Sumantri, C. 2013. Histomorphology and Physical Characteristics of Buffalo Meat at Different Sex and Age. Media Peternakan, 36(1): 6-13.
______, H., Aditia, E. L., dan Brahmantiyo, B. 2018. Meat Quality of Indonesian Local Cattle and Buffalo. Bovine Science, Chapter 5: 65-78. DOI: 10.5772/intechopen.79904.
Nurwanto, Septianingrum, Surhatayi. 2003. Buku Ajar Dasar Teknologi Hasil Ternak. Semarang: Universitas Diponegoro.
Obuz, E., M.E. Dikeman., J.P. Grobbel., W. Stephens., and T.M. Loughin. 2004. Beef longissimus lumborum, biceps femoris and deep pectoralis Warner-Bratzler shear force is affected differently by endpoint temperature, cooking method and USDA quality grade. Meat Sci. 68:243-248.
Prasetyo, A. 2002. Sifat Fisik Bakso Campuran Daging dan Jantung Sapi pada Taraf yang Berbeda. Institut Pertanian Bogor, Bogor.
Riyanto, J. 2001. Karakteristik kualitas fisik dan nutrisi daging sapi PO pada berbagai macam otot. Buletin Peternakan. Edisi Tambahan. hlm. 232–240.
Romans, J. R., J. C. William, C. W. Carlos, L. G., Marion and K. W. Jones. 1994. The Meat We Eat. 13rd Ed. Interstate Publishers Inc. Danville, Illinois.
Soeparno. 2005. Komposisi Karkas dan Teknologi Daging. Fakultas Peternakan. Pascasarjana UGM. Yogyakarta.
_______. 2009. Ilmu dan Teknologi Daging. Cetakan V. Gadjah Mada University Perss.Yogyakarta.
Steel, R. G.D. and J. H. Torrie. 1995. Prinsip dan Prosedur Statistika suatu Pendekatan Biometric. Gramedia Pustaka Utama, Jakarta.
Suwiti, N.K, Suastika IP, Swacita IBN, Besung INK. 2015. Studi histologi dan histomorfometri daging sapi Bali dan Wagyu. J Veteriner 16(3): 432-438.
Triatmojo, H. 1992. Pengaruh Proses Pelayuan Terhadap Kualitas Daging. Disertasi Program Pasca Sarjana Institut Pertanian Bogor. Bogor.
Weglarz, A. 2010. Meat Quality Defined Based on Ph And Colour Depending on Cattle Category and Slaughter Season. Czech J. Anim. Sci. 55(12): 548–556.
Yanti, H., Hidayati, dan Elfawati. 2008. Kualitas Daging Sapi dengan Kemasanplastik PE (Polyethylen) dan Plastik PP (Polypropylen) Di pasar Arengka Kota Pekanbaru. Jurnal Peternakan. 5 (1).
Yudistira. 2005. Mengenali Daging Sehat. Laboratorium Histologi, Fakultas Kedokteran Hewan Universitas Udayana.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Windy Melinda, Khasrad Khasrad, Jaswandi Jaswandi
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
