0814051028, Agustina (2012) RAGAM ASAM-ASAM LEMAK DAGING KAMBING DAN SAPI SEGAR SERTA OLAHANNYA PADA LOKASI KARKAS YANG BERBEDA. Digital Library.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Abstrak Penelitian ini bertujuan untuk mengidentifikasi ragam asam lemak daging kambing dan sapi segar serta olahannya pada lokasi karkas yang berbeda yaitu daging has, paha dan perut. Hasil penelitian menunjukkan bahwa total asam lemak daging sapi has 66,02%, daging sapi bagian paha 64,54%, daging sapi perut 58,28%, daging kambing has 35,30%, daging kambing bagian paha 36,35%, dan daging kambing perut 68,81%. Konsentrasi tertinggi asam lemak jenuh terdapat pada daging sapi perut 29,44% dan asam lemak tak jenuh terdapat pada daging kambing perut 41,67%. Konsentrasi asam lemak jenuh daging sapi dan kambing goreng lebih tinggi dibandingkan daging segarnya. Di sisi lain, konsentrasi asam lemak tak jenuh daging sapi dan kambing menurun setelah proses penggorengan. Daging sapi dan kambing rebus memiliki konsentrasi asam lemak jenuh dan tak jenuh yang lebih rendah dibandingkan daging segarnya. Kata kunci : asam lemak, daging kambing, daging sapi, dan karkas. Abstract This study aims to identify variation of fatty acids in fresh lamb and beef and their processed in different parts of carcass such as loin, round and flank. The research showed that total of fatty acids in beef loin was 66,02%, beef round was 64,54%, beef flank was 58,28%, lamb loin was 35,30%, lamb round was 36,35%, and lamb flank was 68,81%. The highest concentration of saturated fatty acid found in beef flank was 29,44 %, and the highest concentration of unsaturated fatty acids in lamb flank was 41, 67 %. The concentration of saturated fatty acid in fried beef and lamb were higher than fresh beef and lamb. The other hand, the concentration of unsaturated fatty acid in beef and lamb decreased after frying process. The boiled beef and lamb, both had concentration of saturated and unsaturated fatty acid were lower than fresh beef and lamb. Keywords : fatty acids, beef, lamb, and carcass
| Jenis Karya Akhir: | Artikel |
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| Subyek: | |
| Program Studi: | Fakultas Pertanian dan Pascasarjana |
| Pengguna Deposit: | IC-STAR . 2015 |
| Date Deposited: | 07 Sep 2015 03:59 |
| Terakhir diubah: | 07 Sep 2015 03:59 |
| URI: | http://digilib.unila.ac.id/id/eprint/12258 |
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