KUALITAS KIMIA DAN SENSORIS DAGING SAPI PERANAKAN ONGOLE, SAPI PERSILANGAN SIMMENTAL-PERANAKAN ONGOLE, DAN SAPI BRAHMAN CROSS YANG DIPELIHARA SECARA FEEDLOT

ADITYA NUR YUDANTO, Dr. Ir. Setiyono, SU.

2014 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui kualitas kimia dan sensoris daging sapi Peranakan Ongole (PO), Persilangan Simmental- Peranakan Ongole (SimPO), dan Brahman Cross (BX), yang dipelihara secara feedlot. Penelitian ini menggunakan 6 ekor sapi PO, 6 ekor sapi SimPO, dan 6 ekor sapi BX dengan umur dan pemberian pakan yang sama. Sampel menggunakan daging sapi Longissimus dorsi dan Biceps femoris dari tiga bangsa yang berbeda. variabel yang diteliti berupa kualitas kimia (uji kadar protein, kadar air, kadar lemak, coll dan kadar abu), dan kualitas sensoris (uji warna, rasa, bau, tekstur, keempukan dan daya terima). Pengujian kualitas kimia dilakukan sebanyak 6 kali, dan pengujian kualitas sensoris dilakukan oleh 15 orang panelis yang belum ahli. Data hasil uji kualitas kimia dianalisis dengan analisis variansi rancangan acak lengkap pola faktorial dan/atau variansi Completely Randomized Design Factorial, sedangkan data hasil uji kualitas sensoris dianalisis dengan analisis non parametrik dengan uji Hedonik Kruskal- Wallis. Hasil menunjukkan bahwa kadar protein dan kadar abu dari ketiga bangsa tidak berbeda, sedangkan kadar air, kadar lemak, dan coll memiliki perbedaan yang nyata (P<0,05). Hasil penelitian berdasarkan kualitas sensoris berupa rasa, keempukan, dan daya terima tidak berbeda, sedangkan pada variabel warna, bau, dan tekstur menunjukkan perbedaan yang nyata (P<0,05). Dari penelitian ini dapat disimpulkan bahwa kualitas kimia dan sensoris daging sapi PO dan BX lebih baik dari pada daging sapi SimPO.

The study was conducted to determine the chemical and sensory quality of Ongole Grade (PO), Simmental-Ongole Grade cross (SimPO), and Brahman cross (BX) meat grown at a feedlot system. The study used 6 PO cows , 6 SimPO cows, and 6 BX cows with the same age. The cattle received same feeding regim. Samples used for the chemical and sensory analysis were derived from beef longissimus dorsi and Biceps femoris three different breed. Variables studied in the form of chemical quality (the protein analysis, moisture, fat, collagen, and ash contents) , and sensory analysis ( color test , taste , smell , texture , tenderness and acceptance ) . Sensory quality testing conducted by 15 untrained panelists. Chemical quality data were analyzed by analysis of variance (factorial completely randomized design) while the sensory quality of the test data were analyzed by non- parametric analysis with the Kruskal - Wallis test hedonic. The results showed that the levels of protein and ash content of the three breed did not differ , while the moisture content , fat content , and collagen have significant differences ( P < 0.05 ) . The results based on sensory qualities such as flavor , tenderness , and power received is not different , whereas the variable color , odor , and texture showed significant differences ( P < 0.05 ) . From this study it can be concluded that the chemical and sensory quality of PO and BX beef is better than Simpo beef.

Kata Kunci : Peranakan Ongole, Persilangan Simmental-Peranakan Ongole, Brahman cross, Kualitas Kimia, Kualitas Sensoris.