| dc.description.abstract | Physical characteristic of meat is very important in processing since it will determine the quality and type of processing being made. Meat characteristics of each livestock may different, but it is thought to be the same. Society in general assess the characteristics of buffalo and lamb meat with reference to the characteristics of beef, so that the processing of meat into processed meat products often have different outcomes. The aim of the experiment was to study the physical characteristic (pH, water holding capasity, tenderness, and cooking loss) of beef, buffalo meat and lamb kept at the different by postmortem periods. The design used in experiment was a completely randomized design with factorial pattern 2x3. The treatments were was postmortem periods (4 and 6 hours) and difference in kind of meat (beef, buffalo meat and lamb). The data was analysed by analysis of variance, and continued by Tukey test for significant value. The results showed that the kind of meat had a significant effect (P<0.05) on pH, water holding capacity, tenderness and cooking loss, while postmortem had significant effect (P<0.05) on pH and water holding capacity. The mean pH value of buffalo meat (6.05±0.36) was significantly (P<0.05) higher than pH value of beef (5.70±0.20) and lamb (5.99±0.11). The mean water holding capacity of beef was significantly (P<0.05) higher than buffalo meat and lamb. The mean shear force of beef (6.73±0.16 kg/cm2) and buffalo meat (6.53±0.38 kg/cm2) were significantly (P<0.05) higher than lamb (5.24±0.93 kg/cm2). | id |
| dc.description.abstract | Sifat fisik daging memegang peranan penting dalam proses pengolahan, karena menentukan kualitas serta jenis olahan yang akan dibuat. Karakteristik daging pada setiap jenis ternak kemungkinan berbeda, namun hal ini sering dianggap sama. Masyarakat pada umumnya menilai karakteristik daging kerbau dan daging domba mengacu pada karakteristik daging sapi. Tujuan penelitian ini adalah membandingkan sifat fisik (nilai pH, daya mengikat air, keempukan dan susut masak) daging sapi, kerbau dan domba pada lama postmortem yang berbeda. Rancangan yang digunakan adalah Rancangan Acak Kelompok dengan pola faktorial 2x3. Perlakuan pada penelitian ini adalah perbedaan lama postmortem (4 dan 6 jam postmortem) dan perbedaan jenis ternak (daging sapi, kerbau dan domba).
Data yang diperoleh dianalisis dengan menggunakan analisis ragam (ANOVA). Uji lanjut Tukey dilakukan jika perlakuan berpengaruh nyata. Hasil penelitian menunjukkan bahwa perbedaan jenis ternak berpengaruh nyata (P<0,05)
terhadap nilai pH, daya mengikat air, keempukan dan susut masak daging, sedangkan lama postmortem berpengaruh nyata (P<0,05) terhadap nilai pH dan daya mengikat air. Rataan nilai pH daging kerbau (6,05±0,36) nyata lebih tinggi
(P<0,05) dari pada nilai pH daging sapi (5,70±0,20) dan pH daging domba (5,99±0,11). Daya mengikat air daging sapi nyata lebih tinggi (P<0,05) dari pada daya mengikat air daging kerbau dan daging domba. Rataan shear force daging
sapi (6,73±0,16 kg/cm2) nyata lebih tinggi (P<0,05) dari pada shear force daging kerbau (6,53±0,38 kg/cm2) dan daging domba (5,24±0,93 kg/cm2). | id |
