MODIFIKASI WAKTU PEREBUSAN TERHADAP KUALITAS FISIK DAGING SAPI

RODJI, NUR AZIZAH ULFA KHUMAIDI and Wahyuni, Dyah (2021) MODIFIKASI WAKTU PEREBUSAN TERHADAP KUALITAS FISIK DAGING SAPI. Undergraduate thesis, Sriwijaya University.

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Abstract

Meat is an important food ingredient that meets nutritional needs. In addition to its high protein quality, meat also contains complete and balanced essential amino acids, as well as a variety of minerals and vitamins. The purpose of this study was to determine the physical quality of the niai pH, the binding power of water, and the tenderness of beef with modification of boiling time. This research was conducted for two months in nutrition and food laboratory, and agricultural products laboratory of Sriwijaya University. The design used is a Complete RandomIzed Plan (RAL) with 3 treatments and 6 replays. Treatment consists of: P0 (boiling meat for 30 minutes); P1 (modification of boiling time for 5 minutes, 30 minutes, and 7 minutes); P2 (modified boiling time for 10 minutes, 30 minutes, and 10 minutes). The observed parameters include pH, water bonding, and bility. Analyze data using Variety Analysis and advanced tests using Duncan Test. The results showed that the modification of boiling time to the physical quality of beef had no real effect (P>0.05) on pH and tenderness but had a real effect (P<0.05) on the binding power of water. The conclusion of this study is modification of boiling time for 5 minutes of heating, 30 minutes of pause, 7 minutes of cooking able to maintain the physical quality of beef.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Beef, Boiling, Physical Quality
Subjects:	S Agriculture > SF Animal culture > SF481-507 Poultry. Eggs
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	Nur Azizah Ulfa Khumaidi Rodji
Date Deposited:	16 Sep 2021 07:36
Last Modified:	16 Sep 2021 07:36
URI:	http://repository.unsri.ac.id/id/eprint/54047

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