Stabilitas Mutu Daging Sapi yang Diberi Perlakuan Metode Pencucian Berbeda selama Penyimpanan Beku

Abstract

Penelitian ini bertujuan menganalisis karakteristik fisikokimia, mikrobiologis, dan kadar malondialdehid (MDA) daging sapi yang diberi perlakuan metode pencucian berbeda selama penyimpanan beku. Penelitian menggunakan rancangan acak lengkap (RAL) faktorial 5 × 2. Faktor pertama adalah metode pencucian, yaitu: tanpa pencucian (P0), dicuci air keran tanpa dibilas air layak minum dan tanpa dikeringkan (P1), dicuci air keran tanpa dibilas air layak minum dan dikeringkan (P2), dicuci air keran, dibilas air layak minum tanpa dikeringkan (P3), dicuci air keran, dibilas air layak minum dan dikeringkan (P4). Faktor kedua adalah lama penyimpanan beku (hari ke-0 dan ke-30). Penyimpanan beku selama 30 hari nyata meningkatkan (p < 0,05) nilai pH, daya putus, kadar MDA, serta menurunkan (p < 0,05) daya ikat air dan susut masak. Warna, aktivitas air, drip loss, dan total plate count tidak mengalami perubahan nyata. Secara umum, seluruh metode pencucian pada penelitian ini tidak menurunkan stabilitas mutu daging sapi selama penyimpanan beku.

This study aimed to evaluate the physicochemical characteristics, microbiological, and malondialdehyde (MDA) content of beef subjected to different washing methods during frozen storage. A 5 × 2 factorial completely randomized design was used. The first factor was the washing method: no washing (P0), washing with tap water without rinsing potable water and without drying (P1), washing with tap water without rinsing potable water followed by drying (P2), washing with tap water followed by rinsing potable water without drying (P3), and washing with tap water followed by rinsing potable water and drying (P4). The second factor was frozen storage duration (0 and 30 days). Frozen storage for 30 days increased pH, shear force, MDA content, while decreasing water-holding capacity and cooking loss (p < 0.05). No significant changes were observed in color, water activity, drip loss, or total plate count. Overall, the washing methods did not reduce overall quality stability of beef during frozen storage.