%0 Generic
%A ROSITA, 1414141077
%C UNIVERSITAS LAMPUNG
%D 2019
%F eprints:56964
%I FAKULTAS PERTANIAN
%T PENGARUH PERENDAMAN DAGING SAPI DALAM BERBAGAI  KONSENTRASI BLEND JAHE (Zingiber officinale Roscoe)  TERHADAP pH, DAYA IKAT AIR, DAN SUSUT MASAK  
%U http://digilib.unila.ac.id/56964/
%X 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.