PENGARUH LAMA PERENDAMAN EKSTRAK BUAH NANAS (Ananas comocus) TERHADAP SIFAT FISIK DAN SESNSORIS DAGING SAPI BAGIAN SHANK

Galih Candra Sakti, Ir. Edi Suryanto, M.Sc., Ph.D., IPU., ASEAN Eng.

2024 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman ekstrak buah nanas terhadap sifat fisik dan sensoris daging sapi bagian shank. Materi yang digunakan yakni buah nanas muda dan daging sapi bagian shank. Metode yang digunakan yankni dengan merendam daging sapi bagian shank kedalam ekstrak buah nanas selama 0, 15, 30, 45, dan 60 menit. Data Penelitian mencakup data sifat fisik daging sapi bagian shank (pH, daya ikat air, susut masak, keempukan) dan uji sensoris (warna, aroma, rasa, tekstur, dan daya terima). Penelitian menggunakan analisis data rancangan acak lengkap (ANOVA) pola searah pada sifat fisik dan sensoris, kemudian dilanjutkan menggunakan uji lanjut Duncan’s New Multiple Range Test (DMRT). Penelitian ini dilakukan di Laboratorium Ilmu dan Teknologi Daging, Fakultas Peternakan, Universitas Gadjah Mada. Hasil penelitian yang dilakukan dengan konsentrasi ekstrak buah nanas 16% diperoleh hasil sifat fisik daging sapi bagian shank berpengaruh nyata (P<0>

This study aims to determine the effect of soaking time in pineapple fruit extract on the physical and sensory properties of beef shank. The materials used were young pineapple fruit and beef shank. The method used was to soak the beef shank in pineapple fruit extract for 0, 15, 30, 45, and 60 minutes. Research data included physical properties of beef shank (pH, water binding capacity, cooking shrinkage, tenderness) and sensory tests (color, aroma, taste, texture, and acceptability). The study used data analysis of complete randomized design (ANOVA) unidirectional pattern on physical and sensory properties, then continued using Duncan's New Multiple Range Test (DMRT). This research was conducted at the Meat Science and Technology Laboratory, Faculty of Animal Science, Gadjah Mada University. The results of the research conducted with 16% pineapple fruit extract concentration obtained the physical properties of beef shank significantly influenced (P <0>

Kata Kunci : Daging sapi, Ekstrak nanas, Kualitas fisik, Kualitas sensoris