STABILITAS MUTU DAGING SAPI YANG DIBERI PERLAKUAN METODE PENCUCIAN BERBEDA SELAMA PENYIMPANAN SUHU DINGIN

Abstract

Penelitian ini bertujuan menganalisis pengaruh perlakuan metode pencucian berbeda dan lama penyimpanan pada suhu dingin terhadap stabilitas mutu daging sapi, serta menentukan kombinasi perlakuan yang paling efektif dalam mempertahankan mutu daging sapi. Daging sapi bagian paha belakang diberi berbagai perlakuan pencucian yang meliputi: 1) tanpa pencucian; 2) pencucian dengan air keran tanpa dibilas air siap minum dan tanpa pengeringan; 3) pencucian dengan air keran tanpa dibilas air siap minum dengan pengeringan; 4) pencucian dengan air keran dan dibilas air siap minum tanpa pengeringan; 5) pencucian dengan air keran dan dibilas air siap minum dengan pengeringan. Setelah dicuci kemudian dikemas dan disimpan pada refrigerator selama 0 atau 5 hari. Hasil penelitian menunjukkan bahwa perlakuan metode pencucian tidak menunjukkan pengaruh terhadap mutu fisikokimia maupun mutu mikrobiologis daging sapi. Penyimpanan dingin selama 5 hari nyata meningkatkan (p < 0,01) kandungan malondiadehid (MDA) dan nilai total plate count (TPC) hingga melebihi batas ambang maksimum (6 log CFU/mL). Secara umum, seluruh metode pencucian dapat diterapkan dalam penanganan daging sapi tanpa menghasilkan penurunan mutu yang berarti.

This study aimed to analyze the effects of different washing methods and cold storage duration on the quality stability of beef, as well as to determine the most effective treatment combination for maintaining beef quality. Beef from the hind leg was subjected to five washing treatments: (1) no washing; (2) washing with tap water without rinsing with drinking water and without drying; (3) washing with tap water without rinsing with drinking water followed by drying; (4) washing with tap water followed by rinsing with drinking water without drying; and (5) washing with tap water followed by rinsing with drinking water and drying. After washing, the samples were packaged and stored in a refrigerator for 0 or 5 days. The results showed that the different washing methods had no significant effect on the physicochemical or microbiological quality of the beef. Cold storage for 5 days significantly increased (p < 0.01) the malondialdehyde (MDA) content and total plate count (TPC), with TPC exceeding the maximum acceptable limit of 6 log CFU/g. Overall, all washing methods can be applied in beef handling without causing a significant deterioration in beef quality.