PENGARUH PEMBEKUAN DAGING PRE DAN POST RIGOR TERHADAP SIFAT FISIK OTOT LONGISSIMUS DORSI DAN BICEPS FEMORIS SAPI PERANAKAN ONGOLE BETINA

Deo, Maria Godefrida , Prof. Dr. Ir. Soeparno

2003 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh kondisi daging pra pembekuan (pre dan post rigor} dan macam otot terhadap kualitas fisik daging sapi Peranakan Ongole betina dewasa. Pembekuan dilakukan selama dua minggu . Sampel daging diambil dari lima ekor sapi Peranakan Ongole betina dewasa dengan berat badan 250-300 kg, bagian punggung pada otot Longissimus dorsi (LD) dan bagian paha pada otot Biceps femoris (BF). Setiap sampel dibagi menjadi empat bagian : bagian pertama (kontrol) diuji dalam keadaan segar, bagian kedua daging segar (pre rigor) langsung dibekukan selama dua minggu, bagian ketiga daging segar langsung di chilling selama dua 'belas jam lalu dibekukan selama dua minggu, bagian keempat daging segar didiamkan sampai pH ultimat tercapai (rigormortis) setelah itu di chilling selama dua belas jam lalu dibekukan selama dua minggu (selama chilling dan pembekuan sampel dikemas dengan plastik polietilen, temperatur chilling 0°C dan temperatur pembekuan 18°C). Sampel bagian kedua, ketiga, dan keempat sebelum diuji terlebih dahulu dilakukan thawing dengan air mengalir selama tiga jam. Variabel yang diamati meliputi pH, cooking loss, WHC (water-holding capacity) dan keempukan. Data dianalisis dengan analisis variansi pola faktorial design 2X4 dan dilanjutkan dengan uji Duncan's new multiple range test (DMRT) untuk perbedaan rata-ratanya. Basil analisis statistik menunjukkan perbedaan sangat nyata antara perlakuan dan macam otot terhadap nilai pH, water-holding capacity (WHC), cooking loss, dan keempukan. Pembekuan prerigor menghasilkan kualitas terbaik untuk nilai pH dan WHC dan tidak berpengaruh terhadap nilai cooking loss dan keempukan. Interaksi antara perlakuan dan macam otot hanya ditemukan pada nilai pH. (kata kunci : Longissimus dorsi, Biceps femoris, Sifat Fisik, Pre/postrigor, Sapi peranakan Ongole Betina, Daging

The experiment was conducted to find out the effect of pre freezing of meat condition (pre and post rigor) and muscle types on physical quality of Ongole grade cattle meat. The freezing was done for two weeks. Meat samples were collected from Longissimus dorsi muscle of five Ongole grade cattle weighing 250 - 300 kg, and of thigh muscle of Biceps femoris (BF). Each sample was devided into four parts. The first group (control ) was tested in fresh condition. The second group of fresh meat (pre rigor) was frozen instantly for two weeks. The third group of fresh meat was chilled for twelve hours and then was frozen for two weeks. The fourth group of fresh meat was left in fush condition until the ultimate pH achieved (rigormortis ) condition, and then it was chilled, for twelve hours and was frozen for two weeks (during chilling and freezing process, the sample was packed with polyethylene plastic bag, with chilling temperature of 0°C and freezing temperature of 18°C). The second, the third, and the fourth group of samples were firstly thawed with water for three hours before being tested. The variables observed included pH, cooking loss, WHC (water-holding capacity ) and tenderness. The data were analyzed by analysis of variance factorial pattern 2x4 and continued by Duncan's new multiple range test (DMRT ) for the differences between variances. The results showed that a significant difference between treatment and muscle types on pH value, water - holding capacity (WHC), cooking loss, and tenderness were observed. Prerigor freezing resulted the best quality for pH value and WHC and did not affect cooking loss value and tenderness. Interaction between treatment and muscle types was found on pH value. Key words : Longissimus dorsir Biceps femoris, Physical Quality, Pre/Post rigor, Female Ongole Grade Cattle, Meat.

Kata Kunci : Longissimus dorsi, Biceps femoris, Sifat Fisik, Pre/postrigor, Sapi peranakan Ongole Betina, Daging