pengaruh lama dry aging terhadap kualitas fisikokimia dan total mikrobia daging sapi

Eko Nurul Mustofa, Dr. Ir. Rio Olympias Sujarwanta, S.Pt., M.Sc., IPM., ASEAN Eng.

2024 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh lama dry aging terhadap kualitas fisikokimia dan total mikrobia daging sapi. Sampel yang digunakan yaitu potongan daging sapi bagian striploin. Perlakuan waktu dry aging dilakukan pada minggu ke-0 1, 2, 3, dan 4. Kondisi lingkungan pada proses dry aging yaitu dengan suhu ±4°C dan kelembaban ±85%. Parameter yang diuji pada penelitian ini antara lain kualitas kimia (kadar air, kadar protein, dan kadar lemak), kualitas fisik (pH, daya ikat air, keempukan dan susut masak) dan total mikrobia. Metode analisis yang digunakan yaitu pola searah (One Way Anova) dan dilanjut dengan menggunakan program SPSS Duncan’s Multiple Range Test (DMRT). Hasil analisis data menunjukkan bahwa lama penyimpanan daging sapi hasil dry aging berpengaruh nyata (P<0>

This study aims to determine the effect of dry aging duration on the physicochemical quality and total microbial count of beef. The samples used were striploin cuts of beef. The dry aging treatment was performed for 0, 1, 2, 3, and 4 weeks. The environmental conditions during the dry aging process were maintained at a temperature of ±4°C and humidity of ±85%. The parameters tested in this study included chemical quality (water content, protein content, and fat content), physical quality (pH, water holding capacity, tenderness, and cooking loss), and total microbial count. The analysis method used was One-Way ANOVA, followed by Duncan's Multiple Range Test (DMRT) using SPSS software. The data analysis showed that the dry aging duration had a significant effect (P<0>

Kata Kunci : Daging sapi, Dry aging, Kualitas fisikokimia, Total mikrobia.