Pengaruh Injeksi Emulsi Minyak Jagung (Zea mays) terhadap Kualitas Kimia dan Sensoris Steak Meltique Daging Sapi Peranakan Ongole

Salfa Nabilah Irbah, Dr. Ir. Rio Olympias Sujarwanta, S.Pt., M.Sc., IPM., ASEAN. Eng.

2025 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui kualitas kimia dan sensoris steak daging sapi lokal yang diinjeksi dengan emulsi minyak jagung dalam pembuatan daging meltique. Bahan pembuatan daging meltique meliputi daging sapi Peranakan Ongole (PO), minyak jagung, air, Isolate Soy Protein (ISP), dan pewarna makanan putih.  Perlakuan dalam penelitian ini adalah injeksi emulsi minyak jagung dengan total injeksi 0; 54,6; 81,9; dan 109,2 gram; serta terdapat kontrol positif berupa daging meltique komersial yang diinjeksi dengan minyak kanola, dengan empat kali pengulangan. Parameter yang diamati yaitu kualitas kimia antara lain kadar air, protein, lemak, dan kolagen, serta kualitas sensoris antara lain warna, aroma, rasa, tekstur, dan daya terima. Analisis data uji kualitas kimia menggunakan analisis variansi Rancangan Acak Lengkap (RAL) pola searah dan dilanjutkan dengan uji Duncan New Multiple Range Test (DMRT). Analisis data uji sensoris menggunakan uji Kruskal Wallis Test dan dilanjutkan dengan uji Mann-Whitney. Injeksi emulsi minyak jagung memberikan pengaruh (P<0>

The research aimed to determine the chemical and sensory quality of local beef that are injected with the emulsion of corn oil in meltique meat. The ingredients for making meltique meat include the ongole (PO) beef, corn oil, water, Isolate Soy Protein (ISP), and opaque white food coloring. The treatment in this research has been an injection of corn oil emulsion at total injection of 0; 54.6; 81.9; And 109.2 grams and there is a positive control of commercial meltique meat injected with canola oil, with four times the repetition. The parameters observed were chemical quality are moisture, protein, fat, and collagen, as well as sensory qualities such as color, aroma, taste, texture, and acceptability. The chemical quality test data was conducted using a unidirectional Completely Randomized Design (CRD) analysis of variance followed by the Duncan New Multiple Range Test (DMRT). The sensory test data were analyzed using the Kruskal Wallis Test and followed by the Mann-Whitney Test. The Injection of corn oil emulsion effects (P < 0>

Kata Kunci : Steak, Daging Meltique, Emulsi, Minyak Jagung, Kualitas Kimia, Sensoris, Daging Sapi Peranakan Ongole.