@article{eprints12258,
           month = {Pebruari},
           title = {RAGAM ASAM-ASAM LEMAK DAGING KAMBING
DAN SAPI SEGAR SERTA OLAHANNYA PADA LOKASI
KARKAS YANG BERBEDA},
          author = {Agustina 0814051028},
            year = {2012},
         journal = {Digital Library},
             url = {http://digilib.unila.ac.id/12258/},
        abstract = {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}
}