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All Journal Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner)
Aaf Falahudin
Prodi Peternakan Faperta UNMA
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science

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KUALITAS FISIK DAGING SAPI DI PASAR TRADISIONAL CIGASONG KABUPATEN MAJALENGKA Ahmad Daerobi; Aaf Falahudin; Dini Widianingrum
AGRIVET JOURNAL Vol 8, No 2 (2020)
Publisher : UNIVERSITAS MAJALENGKA

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Abstract

Penelitian ini bertujuan untuk menganalisis kualitas fisik daging sapi (pH dan susut masak) yang berasal dari pasar tradisional Cigasong Kabupaten Majalengka. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) sebanyak 8 pedagang sebagai perlakuan yang diulang sebanyak 3 kali. Metode yang digunakan adalah metode survey dan pengambilan sampel menggunakan purposive sampling.  Data dianalisis menggunakan analisis ragam dengan taraf signifikansi 95%, apabila terdapat perbedaan antar perlakuan dilanjutkan dengan uji wilayah Ganda Duncan. Hasil penelitian menunjukkan bahwa kualitas fisik daging sapi berdasarkan nilai pH dan susut masak di pasar tradisional Cigasong Kabupaten Majalengka tergolong ke dalam kualitas baik dengan nilai pH dan susut masak masing-masing 5,49±0,12 dan 32,97±2,20%.
UJI ORGANOLEPTIK BAKSO BERBAHAN BAKU DAGING SAPI YANG DISUBSTITUSI DAGING DOMBA Aaf Falahudin; Rachmat Somanjaya; Tatan Rustandi
AGRIVET JOURNAL Vol 8, No 1 (2020)
Publisher : UNIVERSITAS MAJALENGKA

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This study aims to analyze the effect and the best dose of beef meatballs substituted with lamb meat on the organoleptic properties of meatballs. The experimental design used was a Completely Randomized Design with 5 treatments and 4 replications. The treatments applied are as follows: B0 = 100% beef + 0% lamb meat, B1 = 75% beef + 25% lamb meat, B2 = 50% beef + 50% lamb meat, B3 = 25% beef + 75% lamb meat, B4 = 0% beef + 100% lamb meat. The results showed that hedonic panelists still liked the color and texture of all beef meatballs substituted with lamb meat on a hedonic scale rather like to like. However, for the smell and taste of meatballs, lamb substitutes are used for a maximum of 50% without affecting the level of preference.
Co-Authors Ahmad Daerobi dini widianingrum, dini Somanjaya, Rachmat Tatan Rustandi