%A 1414141077 ROSITA
%T PENGARUH PERENDAMAN DAGING SAPI DALAM BERBAGAI
KONSENTRASI BLEND JAHE (Zingiber officinale Roscoe)
TERHADAP pH, DAYA IKAT AIR, DAN SUSUT MASAK

%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.
%C UNIVERSITAS LAMPUNG
%D 2019
%I FAKULTAS PERTANIAN
%L eprints56964