Sifat Fisiko-Kimia Dendeng Daging Giling terkait Cara Pencucian (Leaching) dan Jenis Daging yang Berbeda

Physico-Chemical Properties of Dendeng Giling (from Minced Meat) as Affected by Leaching Methods and Kinds of Meat

Suharyanto * a, R. Priyanto b & E. Gurnadi b

a Jurusan Peternakan, Fakultas Pertanian, Universitas Bengkulu
b Departemen Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan, Institut Pertanian Bogor

(Diterima 14-02-2008; disetujui 11-06-2008)

Dendeng is a typical Indonesian jerked meat commonly made from sliced or ground beef with 2 mm thickness. This research was conducted to study the effect of kind of meat and leaching method on pH, toughness, protein, fat content and peroxide value (PV) of ground jerked meat. The experiment was set up in a completely randomized factorial design with three replications. The first factor was three levels of leaching methods (no washing, washed in 1.5 x 1.5 x1.5 cm size and washed minced meat). The second factor was kind of meat namely horse meat, lamb and beef. The results indicated that neither interaction effect between leaching and kind of meat nor effect of leaching were significant on all characteristics observed. Kind of meat influenced significantly on the pH, toughness, fat content and PV of dendeng (P<0.01).

Key words: dendeng, physical-chemical characteristics, leaching

Media Peternakan

PENGARUH KONSENTRASI EKSTRAK DAUN KATUK

(SAUROPUS ANDROGYNUS) DAN LAMA PERENDAMAN

TERHADAP WARNA DAN BAU DAGING

(Effect of katuk leaf extract and immersion length on the meat color and odor)

Suharyanto

(Jurusan Peternakan Fakultas Pertanian Universitas Bengkulu)

ABSTRACT

This research was conducted to evaluate the effect of katuk leaf extract concentration and immersion length on meat color and odor. The experimental design used a completely randomized factorial design (3 X 2) with three replications. The first factor was katuk leaf extract concentration with 3 levels: no katuk leaf extract (K1), 2.25 gram katuk leaf extract per 1 liter distillated water (K2) and 4.5 gram katuk leaf extract per 1 liter distillated water (K3). The second factor was immersion length with 2 levels: 15 minutes (P1) and 30 minutes (P2). The results of this research indicated that there were interaction effect between katuk leaf extract concentration and immersion length on the meat color at 0 and 3^th day (P<0.05) and meat odour at 3^th and 9^th day. Effect of katuk leaf extract concentration factor was significant on meat color and odor (P<0.05). There was no effect of immersion length on the meat color and odor (P>0.05). The thicker of the extract concentration, the darker and more odorous of the meat (P<0.05).

Keywords: katuk leaf extract, meat color and odor.

ABSTRAK

Penelitian ini bertujuan untuk mengevaluasi pengaruh konsentrasi ekstrak daun katuk (Sauropus androgynus) dan lama pencelupan terhadap warna dan bau daging. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) dengan 2 (dua) faktor perlakuan (3 X 2) dengan tiga ulangan. Faktor pertama adalah konsentrasi ekstrak daun katuk dengan 3 taraf yaitu taraf 0 berupa air destilasi tanpa ekstrak daun katuk (K0); taraf 2,25 gram ekstrak daun katuk dalam 1 liter air destilasi (K1); dan taraf 4,5 gram ekstrak daun katuk dalam 1 liter air destilasi (K3). Faktor kedua adalah lama perendaman dengan 2 taraf yaitu pencelupan selama 15 menit (P1) dan 30 menit (P2). Hasil penelitian memperlihatkan bahwa terdapat interaksi antara konsentrasi ekstrak daun katuk dengan lama pencelupan terhadap warna daging pada hari ke-0 dan ke-3 (P<0,05) dan terhadap bau pada hari ke-3 dan ke-6 (P<0,05). Faktor pencelupan tidak berpengaruh terhadap warna dan bau daging (P>0,05). Semakin tinggi konsentrasi ekstrak daun katuk maka daging semakin berwarna gelap dan bau (P<0,05).

Kata-kata kunci: ekstrak daun katuk, warna dan bau daging

Agriculture Volume 10 No 3, November 2007-Februari 2008. Hal 290-295.

Komposisi Proksimat Nikumi (Surimi-like) Curing

pada Beberapa Jenis Daging yang Dicuci (Leached)

dengan Cara Kominusi Berbeda

Proximate Composition of Cured Nikumi (Surimi-like) of Some Meat Kinds Washed (Leached)

by Different Comminution Methods

Suharyanto

Jurusan Peternakan Fakultas Pertanian Universitas Bengkulu

Jalan Raya Kandang Limun Bengkulu Telp. (0736) 21170 Pst 219.

ABSTRACT

This research was conducted to study the effect of leaching methods and kinds of meat on the proximate composition of Nikumi (surimi-like). The experimental design used a completely randomized factorial design (3 X 3) with three replications. The first factor was leaching methods with 3 levels (no washing [P1], washed in 1.5 x 1.5 x1.5 cm sizes [P2] and washed in minced meat [P3]). P1 was minced directly without washed while P2 was minced after washed and then dewatered (pressed). P3 was minced first and washed and dewatered. Washing was conducted once as long as 1 minute. By using cold water (5 – 10^oC). The second factor was kind of meat: Horse (D1), Lamb (D2) and Beef (D3). The results of this research indicated that neither interaction effect between leaching and kind of meat nor effect of leaching were significant on the proximate composition of nikumi (P>0.05). Kind of meat influenced significantly on the fat content of nikumi (P<0.01). The fat content of lamb nikumi was significant higher than others (P<0.01).

Key Word: Leaching methods, surimi-like, meat, proximate.

Jurnal Sain Peternakan Volume 2 Nomor 2, Juli – Desember 2007. Hal 91-95.

KUALITAS TELUR AYAM RAS YANG BEREDAR

DI KOTA BENGKULU

LAYER EGGS QUALITY DISTRIBUTED IN BENGKULU CITY

Suharyanto

Jurusan Peternakan Fakultas Pertanian Universitas Bengkulu

ABSTRACT

This study aimed to know eggs qualities by involving 8 respondents of egg distributor, 10 egg retailers of Pasar Pagar Dewa, 12 egg retailers of Pasar Minggu and 16 egg retailer of Pasar Panorama. Each respondent, both distributor and retail level, was taken as many as 5 eggs to be measured and analyzed the egg quality variables. The result showed that majority of distributors’ level had specific gravity value 1.090 (71.4%) and this value reduced to 48.7% at retailers’ level. It indicated that majority specific gravity value distributed to the lower value. The albumen index average of distributor was 0.04 and of retailers was 0,0322. The yolk index showed the same phenomenon to albumen index where 0.31 was distributors’ index and 0.277 was retailers’ index. While the air sac increase from distributors level to retailers level where distributors was 0.060 and retailers was 0.16.

Key words: eggs, quality, distributors, retailers.

ABSTRAK

Penelitian ini dilakukan untuk kualitas telur ayam ras yang beredar di pasaran Kota Bengkulu dengan melibatkan 8 responden distributor telur dan 10 orang responden pedagang pengecer Pasar Pagar Dewa, 12 responden pengecer Pasar Minggu dan 16 responden pengecer Pasar Panorama sehingga total responden sebanyak 38 orang. Masing-masing resonden diambil sebanyak 5 butir telur untuk diukur variabel kualitas telur. Hasil penelitian menunjukkan bahwa specific gravity pada tingkat distributor mayoritas (71,4%) bernilai 1,090 dan sebesar 48,7% pada tingkat pengecer dan sisanya menyebar pada nilai yang lebih rendah. Indeks putih telur mengalami penurunan dari tingkat distributor ke pengecer, yaitu dari 0,04 menjadi 0,0322 dan indeks kuning telur mengalami penurunan dari tingkat distributor ke pengecer, yaitu dari 0,31 menjadi 0,277, sedangkan rongga udara meningkat dari tingkat distributor ke pengecer, yaitu dari 0,060 – 0,160 .

Kata kunci: telur, kualitas, distributor, pengecer

Agriculture Volume 8 Nomor 01, Maret – Juni 2007. Hal 197-200.

Umur dan Berat Telur Ayam Ras yang Beredar di Kota Bengkulu

Age and weight of layer eggs distributed in Bengkulu

Suharyanto

Jurusan Peternakan, Fakultas Pertanian, Universitas Bengkulu, Bengkulu

Jalan Raya Kandang Limun, Bengkulu.Telp. (0736) 21170. Pst. 219.

ABSTRACT

This study aimed to know eggs storage term, weight and their origin by involving 8 respondents of egg distributor, 10 egg retailers of Pasar Pagar Dewa, 12 egg retailers of Pasar Minggu and 16 egg retailer of Pasar Panorama. Each respondent, both distributor and retail level, was taken as many as 5 eggs to be measured. The result showed that most of the distributors took the egg from producers directly (75%) and the others obtained from the egg collectors. At the retailers level, some egg supplies were from producer directly (31.6%). Egg storage term average was 6.69 days at distributors level and 9.78 days at retailers level. The retailers’ egg weight was heavier than distributors’ where 62.8 grams was at retailers level and 65.6 grams at distributors level

Key words: eggs, weight, storage term.

ABSTRAK

Penelitian ini dilakukan untuk mengetahui umur, berat dan asal telur ayam ras yang beredar di pasaran Kota Bengkulu dengan melibatkan 8 responden distributor telur dan 10 orang responden pedagang pengecer Pasar Pagar Dewa, 12 responden pengecer Pasar Minggu dan 16 responden pengecer Pasar Panorama sehingga total responden sebanyak 38 orang. Hasil penelitian menunjukkan bahwa pada umumnya distributor mendapatkan telur dari produsen langsung (75%) dan sisanya berasal dari pedagang pengumpul di luar Provinsi Bengkulu, ada 31,6% pengecer yang langsung mendapatkan telur dari produsen di luar Provinsi Bengkulu umur telur rata-rata untuk tingkat distributor adalah 6,69 hari dan tingkat pengecer 9,78 hari. Berat telur rata-rata mengalami penurunan dari tingkat distributor ke pengecer, yaitu dari 65,6 gram menjadi 62,8 gram.

Kata Kunci: Telur, berat, umur simpan.

Jurnal Sain Peternakan Indonesia Volume 2 Nomor 1, Januari – Juni 2007. Hal 22 – 25.