Kadar kolesterol daging domba garut menyusui lepas sapih dan dewasa dengan cara pemasakan yang berbeda

Abstract

There is a myth that cholesterol as lipids component of the meat can cause an aterosclerosis. However, it has been known that as the sheep getting older, the higher the cholesterol content of its meat and it has been expected that the cooking method might reduce the meat cholesterol content. Therefore, to establish the consumer confidence on the nutritional quality of the sheep meat, a research was conducted to examine the cholesterol content of milk lamb (age less than 3 months), lamb (age about 8 months), and mutton (barren ewe age more than 3 years) of Garut Sheep at diierent cooking methods (grill, steaming, and boiling). Three milk lambs, three lambs, and two mutton were used in this experiment. The experiment was conducted as a factorial experiment and designed as a completely Randomized design. Any significant results were further analysed using the Least Square Means test. The results indicated that all cooking methods were able to reduce the cholesterol content of the sheep meat (P<0.05). The younger the sheep the lesser the meat cholesterol content (Pi 0.05). The cholesterol content after grilling, boiling, and steaming of milk lamb were 5.77,7,14,2,72 mgs, of lamb were 34.07,41.45, and 19.28 mgs, and of mutton were 107.63, 139.87, and 84.95 mgs per 100 gram of meat respectively. The grilling method reduced the meat cholesterol content about 33 to 50 %, the boiling method reduced the meat cholesterol content about 19 to 35 % and the steaming method reduced the meat cholesterol content about 61 to 75 %. Keywords : cholesterol, milk lamb, lamb, mutton, grill, boil, steam