This study aimed to determine the effect of soaking time for beef meat in ginger blend (Zingiber officinale Roscoe) on pH and tenderness. This research was conducted at the Animal Production and Reproduction Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. Meat samples were obtained from Z-Beef slaugher house at Bandarlampung. The study used an experimental method in a completely randomized design with four treatments and five replications using a 15% ginger blend solution. The treatments were beef meat without soaking, soaking for 10 minutes, 20 minutes and 30 minutes with ginger blend. The results obtained were analyzed with Analysis of Variance (ANOVA) at 5% significance level and continued with the Least Significant Difference test (LSD test). The results showed that the soaking time with ginger blend had no significant effect (P>0.005) on the pH value, but it had a significant effect (P<0.005) on the tenderness of beef meat with soaking time was up to 30 minutes.   Key words: Beef, Ginger, Soaking time,  pH, and tenderness

Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi saripati buah nanas dan pepaya terhadap pH, daya ikat air, dan keempukan daging itik petelur afkir. Penelitian ini dilaksanakan pada Desember 2019 – Januari 2020 di Laboratorium Produksi Ternak Jurusan Peternakan dan Laboratorium Instrumen Jurusan Teknologi Hasil Pertanian  Fakultas Pertanian Universitas Lampung. Materi penelitian menggunakan 20 potong bagian paha itik petelur afkir. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan yaitu tanpa marinasi kombinasi saripati buah nanas dan pepaya (P0), marinasi 25% nanas + 75% pepaya (P1), marinasi 50% nanas + 50% pepaya (P2), dan marinasi 75% nanas + 25% pepaya (P3). Peubah yang diamati adalah nilai pH, daya ikat air (DIA), dan keempukan. Data yang diperoleh kemudian dianalisis ragam dengan taraf nyata 5%, hasil yang berpengaruh nyata diuji lanjut menggunakan Beda Nyata Terkecil (BNT). Hasil analisis ragam bahwa marinasi daging itik dengan kombinasi saripati buah nanas dan pepaya tidak berbeda nyata (P>0,05) terhadap pH, daya ikat air, dan keempukan daging. Simpulan penelitian ini bahwa penambahan saripati buah nanas dan pepaya tidak berpengaruh terhadap pH, daya ikat air, dan keempukan daging itik petelur afkir. Kata Kunci: Daging itik afkir, Kualitas fisik, Nanas, Pepaya, Saripati

This study aimed to determine the physical quality of broiler meat including pH value, water holding capacity, and cooking losses in the modern market of Bandar Lampung City. This research was conducted on Januari-March 2020. The research material was breast fillet meat. Samples came from six modern markets in the city of Bandar Lampung (Mall Boemi Kedaton, Transmart, Central Plaza, Chandra Teluk, Chandra Karang, and Mall Kartini). The variables observed in this study were the degree of acidity (pH), water holding capacity (DIA), and cooking losses. The results of this study indicated that the degree of acidity (pH) in the modern market of Bandar Lampung City ranged from 6,109-6,386. The DIA value in the modern city market Bandar Lampung ranges from 61,157-68,021%, the value of cooking losses in the modern market of Bandar Lampung City ranges from 30,032-39,494%. The results of this study indicate that the pH, DIA, and cooking losses have met the standards for consumption in the six modern markets in the city of Bandar Lampung. Keywords: Broiler, Modern market, Degree of acidity (pH), Water holding capacity (DIA), Cooking losses.

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan larutan daun kersen dan konsentrasi larutan daun kersen yang berpengaruh terbaik terhadap nilai haugh unit (HU), indeks albumen, dan pH albumen telur asin rendah sodium. Penelitian ini dilaksanakan pada Februari 2022 di Laboratorium Produksi Ternak, Jurusan Peternakan, Fakultas Pertanian, Universitas Lampung. Penelitian dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan (penambahan 0%, 10%, 20%, dan 30% larutan daun kersen) dan diulang sebanyak 5 kali. Setiap satuan percobaan terdiri dari 3 butir telur ayam ras, sehingga jumlah telur yang digunakan yaitu 60 butir. Peubah yang diamati meliputi haugh unit (HU), indeks albumen, dan pH albumen. Data yang diperoleh dianalisis menggunakan analisis ragam pada taraf nyata 5%. Hasil penelitian menunjukkan bahwa perlakuan penambahan larutan daun kersen konsentrasi 0%, 10%, 20%, dan 30% tidak berpengaruh nyata (P>0,05) terhadap nilai haugh unit (HU), indeks albumen, dan pH albumen. Perlakuan penambahan larutan daun kersen sampai konsentrasi 30% masih memberikan hasil kualitas haugh unit (HU), indeks albumen, dan pH albumen telur asin rendah sodium yang relatif sama.

Broiler meat is one of the most common sources of animal protein consumed by Indonesians. This study aimed to determine the physical quality of broiler meat including pH value, water holding capacity, and cooking losses of broiler meat in the traditional market of Bandar Lampung city. This research was conducted in December 2019--January 2020. This research used a survey method using 79 samples of breast broiler meat. The sample was from 13 traditional markets in the city of Bandar Lampung (Rajabasa market, Untung market, SMEP market, Koga market, Way Kandis market, Way Halim market, Tugu market, Tamin market, Kangkung market, Cimeng market, Lempasing market, Gudang Lelang market, and Panjang market). The variables observed in this study included degree of Power of Hydrogen (pH), water holding capacity (WHC), and cooking losses. The results of this study indicated that the highest pH value (6.04) was from the Lempasing market, the lowest pH value (6.138) was from Gudang Lelang market, the highest WHC value was from the Lempasing market which was 58.13%, the lowest WHC value was from Way Kandis market which was 52.76%, the highest cooking loss value was obtained from the SMEP market which was 31.48%, and the lowest cooking loss value was obtained from the Rajabasa market which was 27.29%. It can be concluded that the pH value and cooking loss were still normal with an average range of 6.138-- 6.304 and 27.29--31.48%, respectively, while the average range of water holding capacity was in high category (52.76--58.13). Keywords: Broiler, Cooking loss, pH, Traditional market, Water holding capacity