ALDA NASRUL HAQ, 0914061023 (2015) KUALITAS FISIK DAGING SAPI DARI PASAR TRADISIONAL DI BANDAR LAMPUNG. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
ABSTRAK Meningkatnya jumlah penduduk membuat permintaan daging mengingkat. Hal tersebut harus diikuti dengan kualitas daging yang dijual. Daging berkualitas yang dijual dipasar tradisional dapat diketahui dengan melakukan pengujian fisik daging, yaitu dengan mengetahui pH, daya ikat air, dan susut masak. Penelitian ini bertujuan untuk mengetahui kualitas daging secara uji fisik (pH, daya ikat air, susut masak) di pasar tradisional Kota Bandar Lampung. Metode yang digunakan dalam penelitian ini adalah metode survey. Cara pengambilan data menggunakan metode purposive sampling dan kuisioner sesuai dengan persyaratan yang telah ditentukan yaitu : jumlah penjualan daging > 25 kg/hari, milik sendiri/pekerjaan tetap, lama berjualan minimal 2 tahun. Banyaknya sampel daging yang diambil sebanyak ± 300 gram. Metode kuisioner digunakan untuk mengetahui asal daging sapi, waktu pemotongan, kondisi pasar, tempat penjualan dan alat-alat yang digunakan. Hasil penelitian kualitas fisik dari pasar tradisional di Bandar Lampung menunjukan kisaran nilai pH adalah 5,47-6,99, daya ikat air daging 44,31-77,67%, serta susut masak 4,64-27,91%. Secara keseluruhan berdasarkan daging sapi yang dijual di pasar tradisional Kota Bandar Lampung termasuk normal. Kata kunci : kualitas fisik, daging sapi ABSTRACT The increasing amount of populations makes the beef demand increased. This case should be followed by the quality of beef sold. The beef quality sold in traditional market can be identified by conducting the physical test of beef, that is finding out the pH, water holding capacity, and cooking losses. This research was aimed to find out the beef quality through physical testing (pH, water holding capacity, and cooking losses) at traditional markets in Bandar Lampung city. The method used in this research was survey. Data collecting techniques were purposive sampling and questionnaire based on the requirements specified such as: the number of beef sales >25 kg/day, one’s own/ permanent work, and at least 2 years selling, The beef samples taken were about 300 grams. Questionnaire was used to find out the origin of beef, cutting time, market condition, sales area, and equipments used. The result of beef’s physical quality from traditional market in Bandar Lampung city showed normal value. The estimation value of pH was 5,47-6,99, water holding capacity was 44,31-77,6, and cooking losses was 4,64-27,91. Overall, the quality of beef sold at traditional market in Bandar Lampung city was normal. Keywords: physical quality, beef
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | > Budidaya hewan |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Peternakan |
| Pengguna Deposit: | 4366908 . Digilib |
| Date Deposited: | 17 Jun 2015 03:44 |
| Terakhir diubah: | 17 Jun 2015 03:44 |
| URI: | http://digilib.unila.ac.id/id/eprint/10299 |
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