Kualitas bakso daging sapi peranakan ongole yang diberi pakan basal tongkol jagung dan undegraded protein dalam complete feed

BERUTU, Karina Mia, Ir. Edi Suryanto, M.Sc.,Ph.D

2010 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk mengetahui komposisi kimia, fisik dan sifat organoleptik bakso yang berasal dari otot Longissimus dorsi (LD) dan Biceps femoris (BF) sapi Peranakan Ongole (PO) yang diberi pakan basal tongkol jagung dan undegraded protein dalam complete feed. Materi penelitian yang digunakan adalah dua belas ekor sapi PO (Peranakan Ongole). Sapi-sapi ini dibagi menjadi 3 kelompok perlakuan yaitu perlakuan pakan hijauan dan konsentrat, complete feed dan complete feed ditambah undegraded protein. Sapi dipelihara selama empat bulan. Pada akhir pemeliharaan, sembilan ekor sapi PO dipotong dan diambil sampel daging dari otot Longissimus dorsi (LD) dan Biceps femoris (BF) untuk pembuatan bakso. Data komposisi kimia dan kualitas fisik dianalisis variansi dengan analisis Randomized complete block design (RCBD) dan perbedaan ratarata diuji lanjut dengan Duncan’s new multiple range test. Data sifat organoleptik dianalisis statistik non parametrik dengan metode Kruskal-Wallis. Hasil analisis statistik terhadap komposisi kimia dan kualitas fisik bakso menunjukkan bahwa jenis otot mempunyai pengaruh yang tidak nyata terhadap kadar air, kadar protein, pH dan daya ikat air, kecuali kadar lemak dan keempukan berpengaruh nyata (P<0,05). Rata-rata persentase kadar lemak bakso LD dan BF yaitu (2,57 vs 2,66%) dan keempukan bakso yaitu (14,95 vs 11,93 mm). Perbedaan perlakuan pakan berpengaruh sangat nyata (P<0,05) terhadap kadar air, kadar lemak, kadar protein dan pH. Rata-rata persentase kadar air bakso P1, P2 dan P3 yaitu (66,07 vs 66,36 vs 68,57%), kadar lemak (2,59 vs 2,62 vs 2,63%), kadar protein (12,41 vs 13,48 vs 13,90%) dan pH (6,76 vs 6,30 vs 6,01). Hasil uji statistik terhadap kualitas organoleptik bakso menunjukkan bahwa pengaruh jenis otot dan perlakuan pakan berpengaruh sangat nyata (P<0,01) terhadap warna, rasa, tekstur dan kekenyalan. Rata-rata warna bakso LD dan BF yaitu (2,63 vs 2,58), rasa (2,55 vs 2,68), tekstur (2,90 vs 2,62) dan kekenyalan (2,60 vs 2,97). Rata-rata warna bakso P1, P2 dan P3 yaitu (2,51 vs 2,56 vs 2,73), rasa (2,94 vs 2,44 vs 2,45), tekstur (3,09 vs 2,76 vs 2,43) dan kekenyalan (2,85 vs 2,77 vs 2,74). Dari hasil penelitian ini, dapat disimpulkan bahwa jenis otot mempunyai pengaruh tidak nyata pada komposisi kimia dan kualitas fisik bakso, tetapi jenis otot dan perlakuan pakan mempunyai pengaruh yang sangat nyata (P<0,01) terhadap sifat organoleptik bakso.

This study aims to determine the chemical composition, physical and organoleptic quality of meatballs in two types of beef muscle of Longissimus dorsi (LD) and Biceps femoris (BF) Ongole Crossbred corncob basal feed and undegraded protein in complete feed. Research materials were used twelve cows PO (Peranakan Ongole). These cows were divided into 3 treatment groups of green feed treatment and concentrate, complete feed and complete feed plus undegraded protein. At the end of research, nine cows PO (Peranakan Ongole) were slaughted and the meat were used for making meatballs from Longissimus dorsi muscle (LD) and Biceps femoris (BF). The data of chemical composition and physical quality were analyzed by analysis of variance Randomized complete block design (RCBD) and the average difference further tested by Duncan's new multiple range test. Organoleptic characteristics of data non-parametric statistics were analyzed with the Kruskal-Wallis method. The results of statistical analysis of chemical composition and physical quality meatballs showed that the type of muscle was not significantly affected water, protein content, pH and water binding power, except fat and tenderness. The average of meatball fat LD and BF (2.57 vs 2.66%) and tenderness (14.95 vs 11.93 mm). The difference in real effect of feed treatment was significantly (P<0.05) with water, fat, protein content and pH. The average of water meatball P1, P2 and P3 (66.07 vs 66.36 and 68.57%), fat (2.59 vs 2.62 vs 2,63%), protein content (12.41 vs 13.48 vs 13.90%) and pH (6.76 vs 6.30 vs 6.01). The results of statistical tests of organoleptic quality of meatballs muscle and feed treatment showed that there was in significantly effect (P<0.01) of color, flavor, texture and elasticity. The average of meatball color LD and BF (2.63 vs 2.58), flavor (2.55 vs 2.68), texture (2.90 vs 2.62), and elasticity (2.60 vs 2.97). The average of meatball color P1, P2 and P3 (2.51 vs 2.56 vs 2.73), flavor (2.94 vs 2.44 vs 2.45), texture (3.09 vs 2.76 vs 2.43) and elasticity (2.85 vs 2.77 vs 2.74). From this research results of this study, it can be concluded that the muscle type there was not significantly with chemical composition and physical quality but the muscle type and feed treatment was significantly (P<0.01) with organoleptic quality.

Kata Kunci : Bakso,Complete feed,Undegraded protein,Komposisi kimia dan kualitas fisik, Meatballs, Complete feed, Undegraded protein, Chemical composition and Physical quality, Organoleptic quality