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All Journal JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Jurnal Ilmiah Ilmu-Ilmu Peternakan
Yulianti, Karenina Dwi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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Physical Characteristics of Three Types of Muscles with Different Aging Duration Yulianti, Karenina Dwi; Priyanto, Rudy; Nuraini, Henny
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 10, No 1 (2023): JITRO, January
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v10i1.28134

Abstract

The demand for premium quality meat continues to grow along with changes in the lifestyle of the upper middle class community, the increasing number of tourists and expatriates from abroad. The premium meat must be imported from abroad to meet the needs of special markets such as hotels, restaurants and supermarkets. Some Indonesian cattle cannot produce meat that meets the premium quality criteria, especially tenderness. The hardness of the flesh can be overcome by aging. This study aims to determine the physical and microbiological quality of bali beef with different aging times. This study used bali cattle. The treatments were aging for 1, 21 and 42 days and three different muscle types (Longisimus dorsi, Gluteus medius and Semitendinosus). This study used a completely randomized design (CRD) with a 3 x 3 factorial pattern. If the data obtained were significantly different, it would be continued with the Least Square Means test. The results showed that the combination of aging treatment for 21 days and muscle type (Longisimus dorsi, Semitendinosus) showed the best and most efficient steak tenderness results. Keywords: Bali cattle, aging, physical quality, muscle type
Karakteristik Fisik Tiga Jenis Otot dengan Lama Pelayuan yang Berbeda Yulianti, Karenina Dwi; Priyanto, Rudy; Nuraini, Henny
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 26 No 1 (2023): Mei 2023
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jiiip.v26i1.23307

Abstract

Permintaan daging kualitas premium terus berkembang seiring dengan sapi Indonesia masih belum mampu menghasilkan daging dengan kualitas premium. Daging yang di impor tersebut mempunyai beberapa kelebihan yaitu lebih empuk dan mempunyai derajat marbling yang tinggi sehingga sangat disukai oleh konsumen. Tujuan dari penelitian ini adalah untuk mengetahui kualitas fisik daging sapi bali dengan lama pelayuan yang berbeda. Penelitian ini menggunakan daging sapi bali dari tiga jenis otot yang berbeda yaitu Longissimus dorsi, Gluteus medius dan Semitendinosus. Sampel dilayukan pada suhu dingin 0 OC selama 1, 21 dan 42 hari. Penelitian ini menggunakan rancangan acak lengkap pola faktorial 3x3x4. Hasil penelitian menunjukkan bahwa pelayuan berpengaruh nyata (P<0,05) terhadap keempukan daging dan susut masak daging, sedangkan tidak berpengaruh nyata terhadat pH dan daya mengikat air. Jenis  daging pada otot Longissimus dorsi dan Semitendinosus yang dilayukan selama 21 hari memperlihatkan hasil keempukan daging yang terbaik.
Co-Authors Henny Nuraini Rudy Priyanto