Pengaruh Perbedaan Umur Sapi Terhadap Mutu Fisik Daging Sapi

Abstract

Kualitas daging sapi dipengaruhi oleh beberapa faktor seperti pakan ternak, kondisi kesehatan ternak, perlakuan terhadap ternak sebelum dan setelah dipotong, dan umur sapi. Mutu fisik daging sapi berdasarkan SNI 3932:2008 mencakup warna daging, warna lemak, marbling, dan tekstur. Penelitian ini bertujuan untuk menganalisis pengaruh perbedaan umur sapi terhadap mutu fisik daging sapi. Terdapat empat kategori umur sapi yang dianalisis antara lain 8 bulan-1 tahun, 1,5- 2 tahun, 2,5-3 tahun, dan 3,5-4 tahun. Sampel daging sapi yang berasal dari empat kategori umur sapi tersebut dilakukan pengujian mutu fisik daging sapi secara organoleptik berdasarkan SNI 3932:2008 dengan menggunakan uji ANOVA. Berdasarkan hasil penelitian, umur sapi memberikan perbedaan yang signifikan pada warna daging dan warna lemak daging sapi tetapi tidak memberikan perbedaan yang signifikan pada marbling daging sapi. Terkait dengan tekstur daging, panelis menilai daging dari sapi berumur 8 bulan-1 tahun umumnya bertekstur halus, sedangkan daging dari sapi berumur 1,5-2 tahun, 2,5-3 tahun, dan 3,5-4 tahun umumnya bertekstur sedang.

The quality of beef is influenced by several factors such as cattle feed, cattle health conditions, treatment of cattle before and after slaughter, and the age of the cattle. The physical quality of beef according to SNI 3932:2008 includes meat color, fat color, marbling, and texture. This study aims to analyze the effect of different cattle ages on the physical quality of beef. Four cattle age categories were analyzed: 8 months to 1 year, 1.5 to 2 years, 2.5 to 3 years, and 3.5 to 4 years. Beef samples from these four age categories were tested for physical quality using organoleptic methods based on SNI 3932:2008 and ANOVA testing. Based on the research results, cattle age had a significant effect on meat color and fat color but did not significantly affect marbling. Regarding meat texture, panelists rated the meat from cattle aged 8 months to 1 year as generally fine-textured, while meat from cattle aged 1.5 to 2 years, 2.5 to 3 years, and 3.5 to 4 years was generally medium-textured