ANALISIS KADAR AIR DAN KUALITAS FISIK DAGING SAPI YANG DIJUAL DI PASAR TRADISIONAL KOTA AMBON
Abstract
ABSTRAK
Kebutuhan daging masyarakat Indonesia meningkat setiap tahun sesuai kenaikan jumlah penduduk, sehingga kebutuhan protein hewani juga ikut meningkat. Daging sapi diharapkan mempunyai kualitas yang layak untuk dikonsumsi. Daging yang memiliki kualitas bagus tentunya akan memberikan produk olahan yang bagus dan akan mempermudah selama proses pengolahan. Daging yang beredar dimasyarakat seringkali tidak terjamin kualitasnya. Oleh sebab itu diperlukan uji fisik sebelum daging dikonsumsi. Pengujian sifat fisik daging di pasar tradisional sangat diperlukan karena belum adanya penelitian sebelumnya mengenai kualitas fisik daging sapi di pasar tradisional Kota Ambon. Diharapkan dari Penelitian ini akan mendapatkan informasi yang dapat dibagikan kepada masyarakat tentang kualitas fisik daging sapi yang ada di pasar tradisional Kota Ambon. Sampel yang digunakan adalah daging sapi segar sebanyak 1 kg yang diambil dari 6 penjual daging sapi segar di pasar tradisional Kota Ambon. Pengujian kualitas daging sapi segar meliputi analisa Kadar Air, pH, Cooking loss dan Water Holding Capacity (WHC). Metode penelitian yang digunakan adalah percobaan dengan Rancangan Acak Lengkap (RAL). Hasil Penelitian menunjukkan Nilai Kadar Air, pH, Cooking Loss dan Water Holding Capacity (WHC) berada pada kisaran normal dengan Nilai Kadar air dan pH menunjukkan perbedaan yang tidak berbeda nyata (P>0,05) sedangkan Cooking Loss dan Water Holding Capacity (WHC) menunjukkan perbedaan yang sangat nyata (P<0,01).
ABSTRACT
The need for meat in Indonesia increases every year according to the increase in population, so the need for animal protein also increases. Beef is expected to have decent quality for consumption. Meat that has good quality will certainly provide good processed products and will make it easier during the processing process. Meat circulating in the community is often not guaranteed quality. Therefore, a physical test is needed before the meat is consumed. Testing the physical properties of meat in traditional markets is very necessary because there has been no previous research on the physical quality of beef in traditional markets in Ambon City. It is hoped that this research will provide information that can be shared with the public about the physical quality of beef in the Ambon City traditional market. The sample used was 1 kg of fresh beef taken from 6 fresh beef sellers in the Ambon City traditional market. Testing the quality of fresh beef includes an analysis of water content, pH, cooking loss, and water holding capacity (WHC). The research method used was an experiment with a completely randomized design (CRD). The results showed that the value of water content, pH, Cooking Loss, and Water Holding Capacity (WHC) were in the normal range with the value of water content and pH showing no significant difference (P>0.05) while Cooking Loss and Water Holding Capacity (WHC) ) showed a very significant difference (P<0.01).
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References
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