Pengaruh Pelayuan terhadap Daya Simpan dan Keempukan Daging

Zahro, S. F.; Fitrah, K. A.; Prakoso, S. A .; Purnamasari, Listya

doi:10.25077/jpi.23.3.235-239.2021

Cited by 5 publications

(4 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Aging in a closed room is done after the meat has passed the rigor mortis phase. Meat after going through the rigor period will be tender, but before going through the rigor period, there will be a decrease in the tenderness of the meat (Zahro et al 2021). Wet-aging is aging using vacuum packaging on meat that can produce stable and maximally by maintaining the hygienic value of the meat.…”

Section: Resultsmentioning

confidence: 99%

Physical Characteristics of Three Types of Muscles with Different Aging Times

Yulianti

Priyanto

Nuraini

2023

JIPTHP

View full text Add to dashboard Cite

The demand for premium beef continues to increase along with changes in the lifestyle of upper middle class, increasing tourists and expatriates from abroad. Local cattle usually cannot produce premium beef, but aging can improve the quality of meat. This study aimed to characterize the physical quality (pH, cooking loss, water holding capacity, and tenderness) of bali beef with different aging times. This study used three types of muscles, which is Longissimus dorsi, Gluteus medius, and Semitendinosus from bali beef aged ± 3 years and body weight of ± 350 kg. Samples were aged at cold temperatures for 1, 21, and 42 days. A completely randomized design with a 3x3x4 factorial was used in this study. Least Square Means test was applied if the data obtained is significantly different. The results showed that the three types of muscle produced relatively the same physical properties, except for cooking loss. The Longissimus dorsi and Semitendinosus muscles were aged for 21 days to show the best results ofmeat tenderness.

show abstract

Section: Resultsmentioning

confidence: 99%

Physical Characteristics of Three Types of Muscles with Different Aging Times

Yulianti

Priyanto

Nuraini

2023

JIPTHP

View full text Add to dashboard Cite

show abstract

“…Factors affecting the texture value are color, marbling, and water-holding capacity. Texture was also closely related to connective tissue proteins, myofibrils, and sarcoplasm [43]. The decreased texture of the two treatments the longer the storage time was probably due to the marbling fat content in the meat, especially beef.…”

Section: Texturementioning

confidence: 95%

Effect of biodegradable coating from taro starch-duck bone gelatin on chemical and organoleptic quality of beef meatballs during room temperature storage

Ayu Laksanawati,

Khirzin,

Meidayanti

et al. 2024

BIO Web Conf.

View full text Add to dashboard Cite

Beef meatball is a perishable food, so packaging is required to minimize the effect of storage time at room temperature. In this study, storage of beef meatballs without packaging and beef meatballs with natural biodegradable coating taro starch-duck bone gelatin was carried out. Effect of using biodegradable coating on beef meatballs during storage 0, 6, 12, 18, 24 hours at room temperature on chemical properties and organoleptic of meatballs were examined. The experimental design used was a factorial Block Randomized Design. Mean differences were tested with Duncan's New Multiple Range Test. The results of the statistical analysis showed that there was an interaction between the use of biodegradable coatings and the storage time. The use of biodegradable coatings had a significant effect (P<0.05) and storage time also had a significant effect (P<0.05) on chemical and organoleptic quality which increased the value of water content, decreased the value of water holding capacity, pH, protein content, fat content, as well as the organoleptic score. The application of a biodegradable coating taro starch-duck bone gelatin had a positive effect on the shelf life of beef meatballs during room temperature storage for 24 hours.

show abstract

“…WHC sangat dipengaruhi oleh nilai pH daging. Semakin rendah daya ikat air maka semakin nilai susut masak akan mengalami peningkatan dengan adanya peningkatan susut masak dapat menandakan bahwa daging tersebut tidak berkualitas baik (Zahro et al., 2021).…”

Section: Susut Masakunclassified

Sifat Fisiko Kimia Bakso Daging Sapi Bali Dengan Fortifikasi Serat Menggunakan Tepung Rebung

Nurfaida¹,

Herni²,

Hardianti³

et al. 2023

TROLIJA

View full text Add to dashboard Cite

Kualitas bakso dipengaruhi oleh komposisi bahan penyusunnya, salah satu yang dijadikan bahan pengisi pada penelitian ini yaitu tepung rebung . Penelitian ini bertujuan untuk mengetahui pengaruh pemberian tepung rebung terhadap kualitas bakso daging sapi Bali. Rancangan yang digunakan pada penelitian ini adalah rancangan acak lengkap (RAL) pola faktorial 3 x 3 dengan 3 kali penelitian yaitu : Faktor Pertama yaitu level tepung rebung (0%, 10%, dan 20%). Faktor Kedua yaitu lama penyimpanan bakso (0 hari, 7 hari, dan 14 hari). Data diolah dengan analisis ragam. Parameter yang diamati adalah susut masak, daya putus dan nilai thiobarbituric acid (TBA). Hasil penelitian menunjukkan level tepung rebung berpengaruh nyata (P<0.05) terhadap nilai susut masak, namun tidak berpengaruh terhadap daya putus bakso dan nilai TBA. Lama penyimpanan tidak berpengaruh (P > 0.05) terhadap nilai susut masak dan daya putus bakso sedangkan lama penyimpanan nilai TBA berpengaruh (P < 0.05) terhadap nilai TBA bakso. Berdasarkan hasil penelitian dapat disimpulkan bahwa penambahan tepung rebung dengan level yang berbeda belum mampu memperbaiki kualitas yang baik dilihat dari susut masak, daya putus dan TBA bakso.

show abstract

Pengaruh Pelayuan terhadap Daya Simpan dan Keempukan Daging

Cited by 5 publications

References 2 publications

Physical Characteristics of Three Types of Muscles with Different Aging Times

Physical Characteristics of Three Types of Muscles with Different Aging Times

Effect of biodegradable coating from taro starch-duck bone gelatin on chemical and organoleptic quality of beef meatballs during room temperature storage

Sifat Fisiko Kimia Bakso Daging Sapi Bali Dengan Fortifikasi Serat Menggunakan Tepung Rebung

Contact Info

Product

Resources

About