Kualitas Sensoris dan Kimia Daging Sapi yang Beredar di Beberapa Tempat Penjualan di Kota Ambon

Abstract

Meat is all animal tissue and its processed products which are suitable and used as food. Meat consists of four primary tissues, namely muscle tissue, connective tissue, epithelial tissue, and nerve tissue. Beef is meat obtained from cows that are commonly used for food consumption. This study aims to determine the sensory and chemical quality of beef circulating in several sales points in Ambon City. Parametric used are sensory analysis (color, aroma, texture) and chemical analysis (water content, ash content, protein content, fat content). The research method used is using questionnaires as primary data and testing at the Chemistry Laboratory, Department of Mathematics and Natural Sciences, University of Pattimura. The data obtained will be tested using Non-Parametric Analysis namely Conformity Test. The research results show that the evaluation of panelists, it turns out that between panelists did not differ in providing an assessment because in this study, on average, panelists gave the best assessment in terms of color, aroma, and texture.
 Keywords: beef, chemical quality, sensory quality
 
 ABSTRAK
 Daging adalah semua jaringan hewan dan produk olahannya yang sesuai dan digunakan sebagai makanan. Daging terdiri dari empat jaringan utama, yaitu jaringan otot, jaringan ikat, jaringan epitel dan jaringan saraf. Daging sapi adalah daging yang diperoleh dari sapi yang biasa dan umum digunakan untuk keperluan konsumsi makanan. Penelitian ini bertujuan untuk mengetahui analisis kualitas sensoris dan kimia daging sapi yang beredar dibeberapa tempat penjualan di Kota Ambon. Parametrik yang digunakan yaitu analisis sensoris (warna, arona, tekstur) dan analisis kimia (kadar air, kadar abu, kadar protein, kadar lemak). Metode penelitian yang dipakai yaitu menggunakan kuisioner sebagai data primer dan pengujian pada Laboratorium Kimia Jurusan MIPA Universitas Pattimura. Data yang diperoleh akan diuji menggunakan analisis non parametrik yaitu uji kesesuaian. Hasil Penelitian menunjukkan Penilaian dari panelis, ternyata antar panelis tidak berbeda dalam memberikan penilaian sebab dalam penelitian ini secara rata-rata panelis memberikan penilaian yang terbaik dari segi warna, aroma dan tekstur.
 Kata Kunci: daging sapi, kualitas kimia, kualitas sensoris

Effect of Marinated Gelugur Acid (Garcinia atroviridis) on the Chemical and Organoleptic Quality of Rarit Beef

“…Organoleptic test to determine consumer acceptance of the products produced [8] -The criteria for determining colour are as follows: light brown score (9), brownish score (8), slightly blackish brown score (7), brownish-black (6), black on the surface score (5), black slightly white spots score (4) Black has lots of white spots (3), Black has lots of white spots (2), Black has lots of spots white score (1) -The criteria for determining the flavour are as follows: delicious, the dominant beef taste is scored (9), the beef is tasty enough dominant score (8), good taste of beef strips a little reduced score (7), rather good, the taste of beef is rare reduced score (6), less tasty, beef rarit taste lacking, dominant seasoning score (5), not tasty, no beef rarit taste, dominant seasoning score (4) Not tasty, no beef jerky taste, dominant seasoning score (3), not bad, beef crunchy taste none, dominant seasoning score (2), very bad, no beef rarit taste, very dominant seasoning score (1) -The criteria for determining the aroma are as follows: not fishy, fresh, smell typical of the sliced beef score (9), not fishy, smells typical of the sliced beef score (8), not a fishy, specific grain of beef, beef slightly reduced score (7), not fishy, specific meat rarity beef decreased score (6), Slightly fishy, slightly rancid, smelly less fresh score (5), Slightly fishy, slightly rancid, smelly not fresh score (4), Fishy, smells bad, rancid score (3), Fishy, rotten, rancid score (2), very fishy, smells bad, and very rancid score (1) -The criteria for determining texture are as follows: Elastic and springy score (9), slightly elastic and springy score (8), slightly elastic and springy score (7), slightly elastic and less springy score (6), less elastic and slightly soft score (5), less elastic and slightly soft score (4), less elastic and soft score (3), less elastic, mushy, and somewhat watery score (2), less elastic, soft, and juicy score (1)…”

“…The tamarind gelugur marinade is then mixed, with 2 grams of salt and 2 grams of sugar for each treatment. Then marinate the meat with tamarind for 30 minutes at room temperature [7].…”

Quality of Balinese Beef Produced by Pesanggaran Slaughterhouse With Abiansemal Village Abattoirs

“…Besung et al (2013) Perbedaan daya ikat air dapat timbul karena terdapatnya perbedaan perlakuan antara daging produksi rumah pemotongan hewan dengan tempat pemotongan hewan yang menyebabkan perbedaan hasil daya ikat air, daya ikat air dengan kadar air saling berhubungan. Hal ini dikatakan oleh Liur et al (2019), dimana semakin tinggi nilai kadar air maka semakin rendah nilai daya ikat air (WHC), demikian sebaliknya semakin rendah nilai kadar air daging maka semakin tinggi nilai daya ikat air (WHC).…”

“…Hal ini dapat terjadi karena daging sapi antara rumah pemotongan dengan tempat pemotongan tidak mendapat perlakuan yang sama sehingga menunjukkan perbedaan yang signifikan. Daging sapi yang dipotong mengalami proses pengistirahatan, pemotongan, dan proses daging menjadi karkas yang cukup baik segingga kadar air dalam daging tidak melebihi 80% (Liur et al, 2019). Kadar air yang tinggi disebabkan umur ternak yang muda, karena pembentukan protein dan lemak daging belum sempurna (Rosyidi et al, 2000).…”