Karakteristik Daging Domba yang Diberi Perlakuan Metode Pencucian Berbeda Selama Penyimpanan Suhu Beku

Abstract

Penelitian ini bertujuan mengevaluasi pengaruh berbagai metode pencucian terhadap karakteristik fisikokimia, mikrobiologis, dan kadar malondialdehida daging domba selama 30 hari penyimpanan beku. Penelitian menggunakan rancangan acak lengkap faktorial dengan lima perlakuan pencucian, yaitu tanpa pencucian serta pencucian menggunakan air keran dengan atau tanpa pembilasan air siap minum yang disertai atau tanpa disertai pengeringan menggunakan tisu makan, kemudian disimpan selama 0 atau 30 hari pada suhu beku. Hasil penelitian menunjukkan bahwa pencucian meningkatkan (p < 0,01) drip loss, menurunkan (p < 0,05) daya mengikat air, menurunkan (p < 0,01) kecerahan warna dan daya putus. Penyimpanan beku selama 30 hari meningkatkan (p < 0,01) pH, menurunkan kecerahan warna, daya putus, dan total plate count, sedangkan susut masak, drip loss, daya mengikat air, aktivitas air, dan kadar malondialdehida tidak dipengaruhi secara nyata. Secara umum, seluruh metode pencucian tidak menurunkan mutu fisikokimia maupun mikrobiologis daging domba selama penyimpanan beku 30 hari. Pencucian yang hanya menggunakan air keran menghasilkan nilai drip loss yang lebih tinggi dibandingkan perlakuan pencucian lainnya.

This study aimed to evaluate the effects of different washing methods on the physicochemical characteristics, microbiological quality, and malondialdehyde (MDA) content of lamb meat during 30 days of frozen storage. The experiment was conducted using a completely randomized factorial design with five washing treatments and two storage periods (0 and 30 days). The washing treatments consisted of no washing and different combinations of washing with tap water, rinsing with potable water, and drying with paper towels. The results showed that washing significantly increased drip loss (p < 0,01) and decreased water-holding capacity (p < 0,05), lightness, and shear force (p < 0,01). Frozen storage for 30 days significantly increased pH (p < 0,01) and decreased lightness, shear force, and total plate count, whereas cooking loss, drip loss, water-holding capacity, water activity, and MDA content were not significantly affected. Overall, the washing treatments affected several physical characteristics of lamb meat but did not adversely affect its microbiological quality or lipid oxidation during 30 days of frozen storage. Among the washing treatments, washing with tap water alone resulted in the highest drip loss.