PENGARUH BUBUK AMPAS KOPI PADA METODE WET AGING TERHADAP KUALITAS KIMIA DAN SENSORIS STEAK DAGING SAPI PERANAKAN ONGOLE
Ilham Fakhri Arunika, Dr. Ir. Endy Triyannanto, S.Pt., M.Eng., IPM., ASEAN Eng.
2024 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN
Penelitian
ini dilakukan untuk mengetahui pengaruh bubuk ampas kopi dan durasi wet
aging serta interaksi keduanya
terhadap kualitas kimia dan sensoris steak
daging sapi Peranakan Ongole. Uji yang dilakukan terdiri atas uji kualitas
kimia dan uji kualitas sensoris. Metode yang dilakukan yaitu menambahkan bubuk
ampas kopi robusta sebanyak 0%, 2%, 4%, dan 6?ri berat daging kemudian dilakukan
wet aging selama 0, 7, dan 14
hari. Selanjutnya daging dibekukan selama 50 hari sebelum dilakukan uji
lanjutan. Data yang diperoleh dari uji kualitas kimia dan sensoris dianalisis
menggunakan Two Way ANOVA dengan RAL
pola faktorial. Data yang signifikan akan dilanjutkan dengan uji DMRT. Hasil uji kualitas kimia
menunjukkan bahwa bubuk ampas kopi berpengaruh nyata (P<0>0,05) terhadap kadar protein dan
lemak. Durasi wet aging berpengaruh
nyata (P<0>steak daging
sapi Peranakan Ongole pada variabel warna, rasa, tekstur, dan daya terima.
This
research was conducted to investigate the effects of coffee grounds powder and
the duration of wet aging, as well as
their interaction, on the chemical and sensory quality of Peranakan Ongole beef
steak. The tests consisted of chemical quality tests and sensory quality tests.
The method involved treating with the addition of coffee grounds powder at 0%,
2%, 4%, and 6% of the meat weight, then wet aged for 0, 7, and 14 days.
Subsequently, the meat was frozen for 50 days. Data obtained from the chemical and
sensory quality tests were analyzed using Two Way ANOVA with factorial CRD
pattern. Significant data were further analyzed using DMRT test. The results of
the chemical quality test showed that the addition of coffee grounds powder
significantly affected (P<0>0,05) the protein and fat content. The duration of wet aging significantly affected (P<0>
Kata Kunci : Bubuk ampas kopi, wet aging, lama penyimpanan, kualitas kimia, kualitas sensoris, daging sapi Peranakan Ongole, steak.
