Physicochemical Properties and Functional Group Characteristics of Kacang Goat Meat

Abstract

The characteristic of local quality goat meat in every country had been researched including in Indonesia. This research aimed to determine the properties of physical and chemical of Kacang goat meat as the character of goat meat and it could be a reference for comparison of the various quality goat meat in the world. Materials and methods: The study was conducted in Lamongan Regency, East Java, Indonesia on 40 male and female Kacang goat meat samples and at the loin and round section. The sampling was done by purposive random sampling methods. The research method was a laboratory exploratory. The observed variables were pH, Water Holding Capacity (WHC), cooking loss, shear force, Proximate and functional group characteristics with FTIR. The results: The range of physicochemical properties of Kacang goat meat covers: pH = 6.02 ± 0.09 to 6.13 ± 0.13, WHC = 35.22 ± 0.83 - 35.41 ± 0.88 %, Cooking Loss = 33.24 ± 0.85 - 35.40 ± 1.51 %, shear force = 5.50 ± 0.07 - 5.59 ± 0.1 kg/cm2. The proximate value of Kacang goat meat were: Water content = 77.20 ± 0.19 - 77.35 ± 0.54 %, Protein = 18.60 ± 0.35 - 20.08 ± 0.19 %, Fat = 4.50 ± 0.41 - 4.69 ± 0.20 %, Energy = 749.71 ± 9.43 Kcal/kg - 762.18 ± 12.18 Kcal/kg, Ash = 1.81 ± 0.16 - 1.90 ± 0.04 %. FTIR spectroscopy of Kacang goat meat showed wavelengths at peak absorption ranging from 700.16 to 2,956.87 cm–1. Conclusion: There was a variated of physicochemical and characteristics of the functional group Kacang goat meat in Indonesia, especially based on sex and section of meat.
 GRAPHICAL ABSTRACT

Amino acids characterization of the Ongole crossbreed cattle edible head skin using HPLC

“…The studies have been conducted related to the quality of meat and by product of local Indonesian livestock including chicken feet [2][3][4][5], Kacang goat [6]. There were several analyses used to characterize amino acids and bioactive peptides in foodstuffs, including using HPLC [7][8][9].…”