Karakteristik fisikokimia otot longissimus dorsi dan biceps femoris dari sapi glonggongan
PRASETYO, Amrih, Prof. Dr. Ir. Soeparno
2008 | Tesis | S2 Ilmu PeternakanTujuan penelitian adalah menganalisis karakteristik fisik dan kimia daging sapi glonggongan dengan yang dipotong sesuai prosedur. Sampel daging diambil di Kabupaten Boyolali berasal dari lima ekor sapi PO jantan yang diglonggong dibandingkan dengan lima ekor sapi PO jantan normal dengan bobot hidup ratarata 250 – 300 kg. Kadar air daging sapi glonggong menunjukkan lebih tinggi dibanding daging sapi normal pada otot BF dan LD yaitu rata-rata 80,64% dan 80,14% vs 78,60% dan 74,57%. Protein daging sapi BF (15,98 %) dan LD (16,17%) lebih rendah dari pada daging sapi normal BF (21,08%) dan LD (21,07%). Nilai asam laktat daging sapi glonggong otot LD lebih rendah dari pada daging normal yaitu (2.815,891 vs 6.827,77 ppm).Hasil uji kualitas fisik menunjukkan pH daging sapi glonggong lebih tinggi dibanding dengan daging sapi normal, pH otot Biceps femoris (BF) dan Longissimus dorsi (LD) rata-rata 5,88 dan 6,32 vs 5,45 dan 5,52. Hasil uji susuk masak daging glonggong dari otot BF dan LD mempunyai susut masak lebih tinggi dibanding daging normal yaitu rata-rata 47,13% dan 42,62% vs 37,25% dan 37,67%. Nilai rata-rata drip sapi glonggongan otot BF adalah 39,20% ± 9,99. Nilai rata-rata drip sapi glonggongan otot LD 37,13% ± 10,9. Nilai rata-rata drip sapi normal otot BF adalah 23,47% ± 4,86. Nilai rata-rata drip sapi normal otot LD adalah 26,32% ± 6,24. Data fisik dan kimia daging dianalisis menggunakan analisis varian (2x2). Karateristik mikrostruktur daging dianalisis secara descriptife. Kesimpulan penelitian adalah daging sapi hasil glonggongan menunjukkan karakteristik kimia dan fisik yang lebih rendah dibanding dengan daging sapi yang dipotong secara normal. Terjadi kerusakan jaringan otot dilihat secara mikrostruktur pada otot LD, BF maupun organ hati dari daging sapi yang diglonggong.
The study was conducted to evaluate the chemical and physical characteristic s of glonggong meat compared with the normal meat. The meat samples were taken from Boyolali Regency, came from five glonggong male Ongole grade cattle, and from five normal cattle with the average live weight of 250 – 300 kg. The water content of glonggong meat was higher compared with that of normal meat on BF and LD muscle, average water content was 80.64% and 80.14% vs 78.60% and 74.57%, respectively. The protein contents of BF (15.98 %) and LD (16.17%) was lower than the protein contents normal meat of BF (21.08%) and LD (21.07%), respectively. The meat lactic acid value of glonggong meat of LD muscle was lower than that of normal meat of LD muscle (2815.891 vs 6827.77 ppm). Physical characteristic s showed that the pH of glonggong meat was higher compared with that of normal meat. The average pH of Biceps femoris (BF) and Longissimus dorsi (LD) muscle was 5.88 and 6.32 vs 5.45 and 5.52 respectively. The cooking loss showed that the glonggong meat of BF and LD muscle was higher compared with normal meat, the average of cooking loss was 47.13% and 42.62% vs 37.25% and 37.67% respectively. The drip loss of glonggong meat value of BF muscle and LD muscle that was 39.20% ± 9.99 and 37.13% ± 10.9, while the drip loss of normal meat of BF and LD muscle that was 23.47% ± 4.86 and 26.32% ± 6.24, respectively. The chemical and physical data were analyzed by using analysis of variance of 2x2 factorial pattern. The microstructure characteristics were also analyzed descriptively. There was a damage of glonggong meat microstructure of LD, BF muscle and also of liver organ. In conclusion, the glonggong meat had a lower chemical and physical characteristics compared with the normal meat.
Kata Kunci : Fisikokimia otot sapi,Glonggongan,Longissimus dorsi,Chemical and physical characteristics, Meat, Glonggong
