KOMPOSISI KIMIA DAN KUALITAS SENSORIS DAGING KAMBING YANG DIINKUBASI DENGAN LEVEL JAHE (Zingiber officinalle linn var. Rubrum) DAN WAKTU YANG BERBEDA

R SASONGKO ADI N, Dr. Ir. Setiyono, SU.

2014 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh level jahe dan lama inkubasi yang berbeda terhadap komposisi kimia dan kualitas sensoris daging kambing. Daging kambing dipotong kecil dengan ukuran 30 g lalu dilumuri pasta jahe 0, 4, 8, dan 12% dari berat daging kemudian dilakukan inkubasi dengan lama waktu 0, 30, 60, 90, dan 120 menit. Data yang diambil adalah komposisi kimia dan kualitas sensoris daging kambing. Analisis data dilakukan dengan analisis variansi rancangan acak lengkap pola factorial 5x4 dengan 3 kali ulangan, perbedaan rerata diuji dengan Duncan’s New Multiple Range Test. Hasil penelitian menunjukkan bahwa level jahe dan lama inkubasi yang berbeda berpengaruh sangat nyata (P < 0,01) pada kadar air, kadar protein, dan kadar lemak daging kambing. Terdapat interaksi antara level jahe dan lama inkubasi pada komposisi kimia daging kambing. Aroma dan warna daging kambing yang telah dilumuri pasta jahe dan lama inkubasi menunjukan perbedaan yang nyata (P < 0,05). Kesimpulan yang dapat ditarik adalah Level jahe yang paling baik adalah pada level 4% dan lama inkubasi 30 menit, karena pada perlakuan tersebut aroma, warna, tekstur, dan daya terima masih seperti daging kambing segar.

The objective of the experiment was to determine the effect of coating by ginger pasta at different levels and incubation times on chemical composition and sensory quality of goat meat. The goat meat was cut to 30 g in size and coated with ginger pasta at the level of 0, 4, 8, and 12% from the weight of the meat, and they were incubated for 0, 30, 60, 90 and 120 minutes. The goat meat was analyzed the chemical composition and sensory quality. The data were analyzed by analysis of variance completely randomized design factorial 5x4 with 3 replication. The differences between means were tested by Duncan 's New Multiple Range Test. The results showed that levels of ginger pasta and incubation times significantly influenced (P< 0.01) water, protein and fat contents of goat meat. There were interaction between level of ginger pasta and incubation times on chemical composition of goat meat. The aroma and color of goat meat coated by ginger pasta and incubation times showed significant differences (P < 0,05). It could concluded that the best ginger level was 4% with 30 minutes incubation times because it resulted aroma, color, and texture of goat meat as good as fresh meat.

Kata Kunci : Daging kambing, Jahe (Zingiber officinalle linn var. Rubrum), Lama inkubasi, Komposisi kimia, Kualitas Sensoris