ROSITA, 1414141077 (2019) PENGARUH PERENDAMAN DAGING SAPI DALAM BERBAGAI KONSENTRASI BLEND JAHE (Zingiber officinale Roscoe) TERHADAP pH, DAYA IKAT AIR, DAN SUSUT MASAK. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
ABSTRACT THE EFFECT OF SOAKING BEEF IN VARIOUS CONCENTRATION OF GINGER BLEND (Zingiber officinale Roscoe) TO pH, WATER HOLDING CAPACITY, AND COOKING LOSS By ROSITA The purpose of the research to determined the effect of soaking beef in various concentration of ginger blend and determined the best concentration of ginger blend on pH, water holding capacity, and cooking loss on beef. This research was conducted at the Laboratory of Animal Production and Reproduction, Department of Animal Science, Faculty of Agriculture, University of Lampung. Meat samples obtained from RPH Z-Beef Indonesia. The treatment used a completely randomized design (CRD) with four treatments and five replications. Treatments are in the form of concentration of ginger blend 0%, 10%, 20%, and 30% with immersion time for 50 minutes. The results obtained were analyzed by Analysis of Variant (ANOVA) at the 5% level and followed by the Least Significant Difference (LSD) test. The results showed that the addition of ginger blend with a concentration of up to 30% did not significantly influenced (P>0.05) on the pH value and water holding capacity, but had a significant effected (P<0.05) on the cooking loss of beef. Keywords: Ginger, beef, physic quality. Penelitian ini bertujuan untuk mengetahui pengaruh perendaman daging sapi dalam berbagai konsentrasi blend jahe dan mengetahui konsentrasi jahe yang terbaik terhadap pH, daya ikat air, dan susut masak daging sapi. Penelitian ini dilaksanakan di Laboratorium Produksi dan Reproduksi Ternak, Jurusan Peternakan Fakultas Pertanian, Universitas Lampung. Sampel daging diperoleh dari RPH Z-Beef Indonesia. Perlakuan menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan lima ulangan. Perlakuan berupa konsentrasi blend jahe 0%, 10%, 20%, dan 30% dengan lama perendaman selama 50 menit. Hasil penelitian yang diperoleh dianalisis dengan Analisis of Variant (ANOVA) pada taraf nyata 5% dan dilanjutkan dengan uji Beda Nyata Terkecil (BNT). Hasil Penelitian menunjukkan bahwa penambahan blend jahe dengan konsentrasi sampai dengan 30% tidak berpengaruh nyata (P>0.05) terhadap nilai pH dan daya ikat air, tetapi berpengaruh nyata (P<0.05) terhadap susut masak daging sapi. Kata Kunci : Jahe, daging sapi, sifat fisik.
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | 500 ilmu pengetahuan alam dan matematika > 590 Ilmu hewan (zoologi) |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Peternakan |
| Pengguna Deposit: | UPT Anita Ekarini |
| Date Deposited: | 31 Mar 2022 08:46 |
| Terakhir diubah: | 31 Mar 2022 08:46 |
| URI: | http://digilib.unila.ac.id/id/eprint/56964 |
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