Karakteristik Fisikokimia dan Organoleptik Daging Kerbau Meltique Panggang yang Diinjeksi Berbagai Jenis Minyak Nabati

Abstract

Daging kerbau mengandung protein yang lebih tinggi dibandingkan daging sapi, namun tingkat konsumsinya masih rendah di kalangan masyarakat karena karakteristiknya yang alot, sehingga perlu dilakukan teknik pengempukkan daging. Penelitian ini bertujuan menganalisis pengaruh injeksi minyak nabati terhadap karakteristik fisikokimia dan organoleptik daging kerbau meltique panggang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perlakuan, yaitu: tanpa injeksi minyak nabati (K), injeksi minyak kelapa (MK), dan injeksi minyak kelapa sawit (MS). Tahapan penelitian meliputi penentuan formulasi emulsi minyak nabati, injeksi, pemanggangan, kemudian dilanjutkan pengujian fisikokimia dan organoleptik. Hasil pengujian menunjukkan bahwa perlakuan injeksi emulsi minyak kelapa maupun minyak kelapa sawit berpengaruh nyata terhadap nilai pH, persentase susut masak, daya putus, dan profil tekstur serta dapat meningkatkan tingkat kesukaan dan mutu organoleptik pada parameter aroma, tekstur, keempukan, rasa khas daging, kadar minyak, dan keseluruhan daging kerbau panggang. Perlakuan injeksi emulsi minyak kelapa merupakan perlakuan terbaik dengan karakteristik yang mendekati daging sapi meltique komersial.

Buffalo meat contains higher protein than beef, but its consumption level is still low among the public due to its tough characteristics, so it is necessary to use meat tenderization techniques. This study aims to analysis the effect of vegetable oil injection on the physicochemical and organoleptik characteristics of grilled buffalo meltique. This study used a completely randomized design (CRD) with 3 treatments, namely: no vegetable oil injection (K), coconut oil injection (MK), and palm oil injection (MS). The research stages included determination of vegetable oil emulsion formulation, injection, baking, followed by physicochemical and organoleptik testing. The results showed that the injection treatment of coconut oil emulsion and palm oil had a significant effect on the pH value, cooking shrinkage percentage, breaking power, and texture profile and could improve the level of liking and organoleptik quality on the parameters of aroma, texture, tenderness, meat flavor, oil content, and overall grilled buffalo meat. The coconut oil emulsion injection treatment was the best treatment with characteristics close to commercial meltique meat.