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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Ilmu Ternak Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu Ternak Veteriner JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Jurnal Media Gizi Indonesia (MGI) Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Journal SAGO Gizi dan Kesehatan Jurnal Teknologi Hasil Peternakan
Astari Apriantini
Departemen Ilmu Produksi Dan Teknologi Peternakan, Fakultas Peternakan IPB University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Dentistry Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Veterinary Other

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Characteristics of Roasted Meltique Buffalo Meat Marinated with Papaya Extract Yudhistira, Mohammad Ariq; Apriantini, Astari; Wulandari, Zakiah
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 3 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.03.5

Abstract

Buffalo meat is recognized for its high nutritional value, low fat content, and elevated calcium levels, though its tough texture can limit consumer acceptance. To address this, meltique processing by injecting fat emulsions into muscle tissue, was applied using various animal and vegetable fats (beef tallow, Wagyu tallow, coconut oil, and palm oil) combined with papain enzyme to enhance tenderness and flavor. The aim of this study was to evaluate physicochemical characteristics of meltique buffalo meat injected with different fat emulsions. This study used a completely randomized design (CRD) with five treatments and three replications. The experiment consisted of five treatments: roasted buffalo meat as control, and samples marinated with papaya extract then injected with commercial beef tallow (T1), Wagyu beef tallow (T2), coconut oil (T3), and palm oil (T4). Moreover, all those samples were grilled and analyzed for chemical contents such as moisture, ash, protein, fat  and carbohydrat content and also physic properties such as marbling grade, fat and meat color, pH and cooking shrinkage. All treatments significantly increased moisture, fat, and marbling scores (p < 0.05) compared to control, with coconut oil injection yielding the highest fat content and marbling scores. Physical characteristics such as pH, tenderness, and cooking loss remained within acceptable quality ranges. This study concludes that combining papain and fat emulsions effectively enhances buffalo meat's tenderness, physical and nutritional quality, with coconut oil treatment showing the most favorable results.
Pengaruh palm kernel oil terhadap karakteristik daging panggang meltique: pH, susut masak, dan tingkat kesukaan Nunung Cipta Dainy; Astari Apriantini; Wardina Humayrah; Khori Seftiyani; Edit Lesa Aditia
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3B (2024): Nopember
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3B.1972

Abstract

Background: Beef has the highest Digestible Indispensable Amino Acid Score. However, beef is often difficult to consume because it has a tougher texture than poultry or fish. Meltique beef can be an alternative beef product that is easy to consume, but it still uses imported vegetable oil, which has an impact on the high selling price. It is necessary to innovate meltique using local vegetable oil.Objective: Analyse the effect of palm kernel oil (PKO) addition on the pH, cooking shrinkage and palatability of meltique meat.Methods: Using a Completely Randomised Design conducted at the Laboratory of the Faculty of Animal Husbandry, IPB from April to June 2024. The beef used was Brahman Cross sirloin. Two PKO formulas were injected, MP1 and MP2. There were four controls, namely MK1, MK2, WG and DR. The variables studied were pH using a pH meter, cooking loss by calculating the difference in raw-cooked weight, and the level of panellist preference using the hedonic test form. There were 25 semi-trained panelists who met the inclusion criteria to rate the level of preference for nine sensory attributes with a score range of 1 - 5. Statistical tests used ANOVA to analyse differences in pH, cooking loss, and Kruskal-Wallis test to analyse differences in level of preference.Results: There was a significant difference in the pH values of MP1 and MP2 with WG (P-value =0.000). There was no difference in cooking loss value (p-value =0.220). Hedonic test results showed that the level of preference of MP1 and MP2 was significantly different from WG (p-value <0.05).Conclusion: Meltique beef formulas have standard pH characteristics and cooking loss values similar to wagyu beef, but the preference level is still different from wagyu beef.
Co-Authors A. Apriantini Ahmad Sulaeman Aulia Septiani Cahyo Budiman Detiara, Azzahra E. Taufik Edit Lesa Aditia, Edit Lesa Endrawati, Yuni Cahya Eny Palupi Epi Taufik Erna Puspasari Fajri, Aulia Irhamni H. Pasaribu, Fachriyan Irma Isnafia Arief Khori Seftiyani Lucia cyrilla ENSD Muhamad Arifin, Muhamad Murtini, Devi Nunung Cipta Dainy Nurina Hadiati Rachmani Olin Aulia Yunia S. Ramadhani Salundik . Soenarno, Moch. Sriduresta Tuti Suryati, Tuti Vivi Indriani Wardina Humayrah Yudhistira, Mohammad Ariq Yunia, Olin Aulia Zakiah Wulandari