PENGARUH PENAMBAHAN HIDROLISAT PROTEIN KEDELAI TERHADAP ANGKA PEROKSIDA DAN SIFAT SENSORIS DAGING SAPI

Resty Tarwiyatul Falah, Ir. Jamhari, M.Agr.Sc.; Dr. Ir. Supadmo. MS.

2013 | Skripsi | S1 PETERNAKAN

PENGARUH PENAMBAHAN HIDROLISAT PROTEIN KEDELAI TERHADAP ANGKA PEROKSIDA DAN SIFAT SENSORIS DAGING SAPI Resty Tarwiyatul Falah 09/285399/PT/05722 INTISARI Penelitian bertujuan untuk mengetahui pengaruh penambahan hidrolisat protein kedelai terhadap angka peroksida dan sifat sensoris daging sapi yang disimpan pada suhu refrigerator. Materi yang digunakan dalam penelitian antara lain daging sapi Peranakan Ongole (PO) bagian loin, ekstrak protein kedelai, dan ekstrak pankreas. Perlakuan yang diberikan ada dua yaitu pemberian hidrolisat protein kedelai pada level 0, 50, dan 100% dan lama masa simpan dalam suhu refrigerator selama 0, 3, 6, dan 9 hari. Variabel yang diamati meliputi aktivitas antioksidan hidrolisat protein kedelai, angka peroksida daging sapi, dan sifat sensoris daging sapi yang meliputi warna, tekstur, flavor dan aroma, juiciness, keempukan, dan daya terima. Data angka peroksida dan kualitas sensoris diuji dengan analisis variansi pola faktorial 3x4 (3 level hidrolisat protein dan 4 macam lama penyimpanan) dengan 3 kali ulangan dan apabila ada perbedaan yang nyata diuji dengan Duncan’s New Multiple Range Tests. Data aktivitas antioksidan dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa pemberian hidrolisat protein kedelai 0, 50, dan 100% memberikan pengaruh yang tidak nyata terhadap angka peroksida dan sifat sensoris daging sapi. Lama penyimpanan daging yang diberi hidrolisat protein kedelai akan meningkatkan angka peroksida, skor warna, tekstur, flavor dan aroma, keempukan, serta daya terima tetapi menurunkan skor juiciness. Terjadi interaksi antara level pemberian hidrolisat protein kedelai dengan lama penyimpanan pada suhu refrigerator terhadap angka peroksida dan skor tekstur daging sapi. Kata kunci: Daging sapi, Hidrolisat protein kedelai, Penyimpanan refrigerator, Angka peroksida, Sifat sensoris daging.

EFFECT OF SOY PROTEIN HIDROLYZATE ADDITION TO PEROXIDE VALUE AND SENSORY CHARACTERISTIC OF BEEF Resty Tarwiyatul Falah 09/285399/PT/05722 ABSTRACT The purpose of this study was investigate the effect of soy protein hydrolyzate on peroxide value and sensory characteristics of beef stored at refrigerator temperature. Materials used in this study were Ongole grade beef of loin, soy protein extract, and pancreatic extract of goat. There were two treatments in this study, namely soy protein hydrolyzate level consisted of 0, 50, and 100%, and duration of storage time at the refrigerator temperature of 0, 3, 6, and 9 days. Variables observed included antioxidant activity of soy protein hydrolyzate, beef peroxide value and sensory characteristics consisting of colour, texture, flavor and aroma, juiciness, tenderness, and acceptance. Peroxide value and sensory characteristics were tested by analysis of variance of 3x4 factorials (3 levels of soy protein hydrolyzate and 4 duration of storage time) with 3 replications. The mean differences were tested by Duncan’s New Multiple Range Tests. The data of antioxidant activity was analyzed descriptively. The results of this study showed that the treatment of soy protein hydrolyzate level of 0, 50, and 100% did not influence the peroxide value and the sensory characteristics of beef. Duration of storage time of beef with soy protein hydrolyzate will increased the peroxide value, the score of color, texture, flavor and aroma, tenderness, and the acceptance, but it decreased the juiciness score of beef. There were interactions between level of soy protein hydrolyzate and duration of storage time at refrigerator temperatures to peroxide value and texture beef scores. Keywords: Beef, Soy protein hydrolyzate, Refrigerator storage, Peroxide value, Sensory characteristic of beef.

Kata Kunci : Daging sapi, Hidrolisat protein kedelai, Penyimpanan refrigerator, Angka peroksida, Sifat sensoris daging.