Pengaruh perendaman daging sapi dalam air rebusan daun salam (Syzygium polyanthum) terhadap kualitas kimia
The effect of soaking beef in booting water of salam leaf (Syzygium polyanthum) on chemical quality
DOI:
https://doi.org/10.46549/jipvet.v14i2.425Keywords:
Air rebusan daun salam, Daging sapi, Kualitas kimiaAbstract
Abstract
Beef is a food source from livestock that contains high nutrients. Beef is a source of animal protein that is easily digested in the human body. One way to prevent damage to beef is preservation by soaking the meat in boiling water of bay leaves. The purpose of this study was to determine the effect of storage time of beef that has been soaked with boiled water of bay leaves on chemical quality. This research method uses Completely Randomized Design (CRD). The data obtained were analyzed statistically using Analysis Of Variance (ANOVA). If there is a significant significant difference between treatments, the test is continued with Duncan Multiple Range (DMRT). Parameters observed in this study included pH, water content, dissolved protein and phenol tests. The results showed that the length of storage of beef that had been soaked in boiling water of bay leaves was non-significant (P>0.1) on the pH value and water content but was significantly different (P<0.05) on dissolved protein and significantly different (very significant). P<0.01) to phenol. The longer the storage of beef in the refrigerator will increase the water content and dissolved protein but not with phenol.
Keywords: Beef; Boiled water of bay leaves; Chemical quality
Abstrak
Daging sapi merupakan bahan pangan asal ternak yang mengandung nutrisi tinggi. Daging sapi adalah sumber protein hewani yang mudah dicerna di dalam tubuh manusia. Salah satu cara untuk menghambat kerusakan daging sapi adalah pengawetan dengan merendam daging dengan air rebusan daun salam. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh lama penyimpanan daging sapi yang telah direndam dengan air rebusan daun salam terhadap kualitas kimia. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Data yang diperoleh dianalisis secara statistik menggunakan Analisis Of Variance (ANOVA). Apabila terdapat beda nyata yang signifikan antar perlakuan, uji dilanjutkan dengan Duncan Multiple Range (DMRT). Parameter pengamatan penelitian ini meliputi uji pH, kadar air, protein terlarut dan fenol. Hasil penelitian menunjukkan lama penyimpanan daging sapi yang telah direndam dengan air rebusan daun salam non signifikan (P>0,1) terhadap nilai pH dan kadar air namun signifikan berbeda nyata (P<0,05) terhadap protein terlarut dan signifikan berbeda sangat nyata (P<0,01) terhadap fenol. Semakin lama penyimpanan daging sapi di refrigerator akan meningkatkan kadar air dan protein terlarut tetapai tidak dengan fenol.
Kata kunci: Air rebusan daun salam; Daging sapi; Kualitas kimia
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