The Sensory And Flavor Characteristics Of Meat From Cattle And Buffalo Fatten On Feedlot Ration Supplemented By Protected Lemuru Fish Oil In The Form Of Dried Carboxylate Salt Mixture (DCM)

Abstract

The consumer prefer to choose beef rather than buffalo meat for consumption. The objective of this study was to investigate the differences in sensory characteristics between buffalo meat and beef. In addition, volatile compounds which responsible to meat flavor of local buffalo and cattle fattened on ration supplemented by protected Lemuru fish oil in the form of dried carboxylate salt mixture (DCM). Eight Peranakan Ongole (PO) cattle and six local swamp buffalo were used in this study. They were assigned in 2x2 factorial model with two level animal class (cattle and buffalo) and two level ration (supplemented and non supplemented ration with dried carboxylate salt). The results showed that the meat from animal fed ration containing protected Lemuru fish oil in the form of dried carboxylate salt mixture (DCM) have a stronger odor (P<0,05). The color of buffalo meat was found darker than beef (P<0,05). Buffalo meat was coarser in texture compared to beef. The analysis of volatile that buffalo meat had more volatile components relative than beef.

Kebutuhan masyarakat akan daging di Indonesia terus meningkat. Daging sapi merupakan daging yang biasa dikonsumsi dan lebih disukai oleh masyarakat dibandingkan daging kerbau. Karakteristik daging kerbau memiliki warna lebih merah dan tekstur lebih kasar dibandingkan dengan daging sapi. Upaya peningkatan kualitas gizi daging kerbau dapat dilakukan dengan cara penggemukan dengan pemberian pakan yang berkualitas. Salah satu alternatif pakan suplemen yang dapat ditambahkan adalah minyak ikan lemuru yang diproteksi kedalam bentuk campuran garam karboksilat kering (CGKK). Faktor yang ikut menentukan kelezatan dan daya terima daging yang dikonsumsi, antara lain adalah warna, tekstur, bau dan flavor. Penelitian ini bertujuan mengetahui perbedaan sifat sensori dari daging sapi dan kerbau, serta mengidentifikasi komponen senyawa volatil yang membentuk flavor pada daging sapi dan kerbau yang digemukkan dengan ransum yang disuplementasi minyak ikan lemuru terproteksi.