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All Journal Jurnal Ilmiah Ilmu-Ilmu Peternakan
Rarah RA Maheswari
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Karakteristik Daging dengan Penambahan NaCl pada Berbagai Waktu Aging Post Mortem Wahniyathi Hatta; Joko Hermanianto; Rarah RA Maheswari
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol. 9 No. 2 (2006): November 2006
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.749 KB) | DOI: 10.22437/jiiip.v0i0.577

Abstract

It  is  important  to  maintain  meat  characteristics  after  slaughtering  because  its relationship  with  preferences  and  economics  values of  meat  and  meat  product.    Salt addition  is  an  alternative.    The  aim  of  this  research  was  to  observe  influence  of  salt addition  on  meat  characteristics  during  the  first  7  day  of  post  mortem  aging.    Meat sample was divided into three groups of salt added treatments : 1) without salt addition, 2) salt added at one  day prior to aging, and 3) salt added every day along aging period.  The results showed that salt added at the zero day was to increase pH, solubility of salt-soluble  protein,  and  water  holding  capasity  (WHC)  to  a higher  level  compared  to  the other two treatments.  Although salt  addition may increased the meat characteristics, decreasing these characteristics could not be avoided when the meat stored for 7 day post mortem aging.  
Hubungan Penerapan Standard Sanitation Operational Procedure (SSOP) Terhadap Mutu Daging Ditinjau Dari Tingkat Cemaran Mikroba Bambang Kuntoro; Rarah RA Maheswari; Henny Nuraini
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol. 15 No. 2 (2012): November 2012
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (451.662 KB) | DOI: 10.22437/jiiip.v15i2.1794

Abstract

Meat is animal origin food and serve as a source of animal protein for human nutrition. High demand for meat is not always followed by improvement of facilities and condition in slaughterhouses. This study was conduncted to examine the relationship between the implementation of the Standard Sanitation Operational Procedure (SSOP) at Slaughterhouse to the level of microbial contamination in meat. Random sampling was arranged  on a population of livestocks owned by five merchants at Pekanbaru City Slaughterhouse,  three heads respectively. Carcass parts analyzed microbially were Bicepfemoris (BF) and Longissimus dorsi lumbarum (LD). The variables  observed were the evaluation of the application of SSOP, establishment number and microbiological analysis (total plate count, E. coli, Coliform and Salmonella). The results showed that  SSOP evaluation from eighteen characteristics implemented was 54.65%,  and the assessment establishment number deviations indicate that there were 57 minor, 35 major, 14 serious and 8 critical (pre establishment number level). Below maximum implementation of SSOP, closely related to the high level of microbial contamination in  meat. Microbial analysis results (TPC, E.coli and Coliform) showed above the maximum limit set by the Indonesian National Standard (INS  3932:2008), while for Salmonella analysis was negative. In conclusion,  the application of SSOP in Pekanbaru City Slaughterhouse was not implemented well as shown by establishment number and  high level of microbiological contamination (TPC, E.coli and coliform).
Co-Authors Bambang Kuntoro Henny Nuraini Joko Hermanianto Wahniyathi Hatta