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All Journal Buletin Peternakan Buletin Teknologi Pasca Panen Jurnal Ilmu Ternak Veteriner
Roswita Sunarlim
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Aging meat at room and cold temperatures on meat quality and aging loss of sheep carcass Sunarlim, Roswita; Setiyanto, Hadi
Indonesian Journal of Animal and Veterinary Sciences Vol 6, No 1 (2001)
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (134.638 KB) | DOI: 10.14334/jitv.v6i1.219

Abstract

The aim of this research is to compare the quality of meat of local carcass sheep between fresh and aging meat stored at room temperature for 12 hours, at 4oC for one day and one week. For that purpose a study of aging carcass involving 12 local sheep (male and female with different ages) was carried out by separating carcass into two parts: (1) the right portion was aged on 4oC for one day and one week, room temperature for 12 hours, and (2) the left portion as control without aging. A factorial design 2x2 (2 sexes and aging vs without aging) for three kinds of aging on quality of meat. A factorial design 2x3 (2 sexes and 3 kinds of aging) on aging loss. Replicate twice was carried out with different ages (old and young sheep). Parameter measured were pH, warter-holding capacity, cooking loss, color, tenderness, carcass weight loss. There was decrease in pH, increase in tenderness value for aged meat that stored at room temperature for 12 hours (1.84 kg), at cold temperature for one day (2.03 kg), but tenderness value was the most (0.92 kg) at cold temperature for one week compared to fresh meat (3.41, 4.06, and 3.66 kg). Lightness color (l), red color (a) and yellow color (b) for aged meat is usually increase compare to fresh meat, except for aged meat stored at room temperature for 12 hours was decrease significant. Water-holding capacity and cooking loss value of aged meat was not significant compared to fresh meat. Aging loss of aged meat stored at 4oC for one week (13.58%) was significant compared to aged meat stored at room temperature (2.42%) and 4oC for one day (2.90%).   Key words: Aging of carcass, room temperature, cold temperature, meat quality, aging loss
Potensi Lactobacillus Sp. Asal dari Dadih sebagai Starter pada Pembuatan Susu Fermentasi Khas Indonesia Roswita Sunarlim
Buletin Teknologi Pasca Panen Vol 5, No 1 (2009): Buletin Teknologi Pascapanen Pertanian
Publisher : Buletin Teknologi Pasca Panen

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Susu kaya zat gizi karena mengandung protein, lemak, karbohidrat (laktosa), vitamin dan mineral. Umumnya susu yang dikonsumsi oleh masyarakat adalah susu sapi, kerbau dan kambing. Susu sapi juga difermentasi menjadi yoghurt, yakult dan kefir. Proses pembuatannya menggunakan starter bakteri yang umumnya berupa Lactobacillus sp. Susu fermentasi khas Sumatera Barat adalah dadih berasal dari susu kerbau.Fermentasi spontan (tanpa starter bakteri) berlangsung selama 24 - 48 jam didalam ruas bambu pada suhu kamar. Bahan bakunya berasal dari susu kerbau yang produksinya sedikit. Untuk meningkatkan citra makanan tradisional menjadi skala lebih besar, diupayakan untuk menggantikannya dengan susu sapi yang diproduksi lebih besar dan dibuat starter bakteri dengan cara menginokulasi bakteri didalam dadih (Lactobacillus plantarum) sehingga dadih hasil fermentasi memiliki mutu dan cita rasa yang baik serta dapat diproduksi secara kontinue. Penggunaan bakteri L. plantarum sebanyak 3% pada susu fermentasi ternyata lebih disukai warna, aroma dan rasa kecuali kekentalannya dibandingkan dadih asli Sumatera Barat. Kombinasi L. plantarum dengan kultur yogurt diperoleh total asam tertetrasi (TAT) tidak berbeda dengan L. plantarum yang dikombinasikan dengan S.thermophilus. sedangkan nilai pHnya berbeda nyata. Kombinasi kultur yogurt dengan L. plantarum yang disimpan selama 1 minggu adalah paling disukai dengan nilai pH 3,09, TAT 1,29%, total padatan 17,74% dan nilai kekentalan 8,35 Pa.s. Kombinasi bakteri L. plantarum dengan L. acidophilus dan B. bifidum tidak memiliki perbedaan nyata akan tetapi ketiga bakteri adalah bakteri probiotik. L.casei juga ditemukan dalam dadih asal Sumatera Barat sehingga mempunyai potensi untuk dijadikan starter bakteri di masa mendatang.
Aging meat at room and cold temperatures on meat quality and aging loss of sheep carcass Roswita Sunarlim; Hadi Setiyanto
Jurnal Ilmu Ternak dan Veteriner Vol 6, No 1 (2001): MARCH 2001
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (134.638 KB) | DOI: 10.14334/jitv.v6i1.219

Abstract

The aim of this research is to compare the quality of meat of local carcass sheep between fresh and aging meat stored at room temperature for 12 hours, at 4oC for one day and one week. For that purpose a study of aging carcass involving 12 local sheep (male and female with different ages) was carried out by separating carcass into two parts: (1) the right portion was aged on 4oC for one day and one week, room temperature for 12 hours, and (2) the left portion as control without aging. A factorial design 2x2 (2 sexes and aging vs without aging) for three kinds of aging on quality of meat. A factorial design 2x3 (2 sexes and 3 kinds of aging) on aging loss. Replicate twice was carried out with different ages (old and young sheep). Parameter measured were pH, warter-holding capacity, cooking loss, color, tenderness, carcass weight loss. There was decrease in pH, increase in tenderness value for aged meat that stored at room temperature for 12 hours (1.84 kg), at cold temperature for one day (2.03 kg), but tenderness value was the most (0.92 kg) at cold temperature for one week compared to fresh meat (3.41, 4.06, and 3.66 kg). Lightness color (l), red color (a) and yellow color (b) for aged meat is usually increase compare to fresh meat, except for aged meat stored at room temperature for 12 hours was decrease significant. Water-holding capacity and cooking loss value of aged meat was not significant compared to fresh meat. Aging loss of aged meat stored at 4oC for one week (13.58%) was significant compared to aged meat stored at room temperature (2.42%) and 4oC for one day (2.90%).   Key words: Aging of carcass, room temperature, cold temperature, meat quality, aging loss
Sifat Mikrobiologi dan Sensori Dadih Susu Sapi yang Difermentasi Menggunakan Lactobacillus plantarum dalam Kemasan yang Berbeda Roswita Sunarlim; Sri Usmiati
Buletin Peternakan Vol 30, No 4 (2006): Buletin Peternakan Vol. 30 (4) November 2006
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v30i4.1212

Abstract

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Co-Authors Hadi Setiyanto Sri Usmiati