Immersion effect with extracts of papaya leaf, pineapple, ginger on quality of organoleptic and Bali beef nutrition
Keywords:
Bali beef, organoleptic, papaya, raw implants, water binding capacityAbstract
This research was conducted at the Laboratory of Animal Produce Technology Faculty of Veterinary, Udayana University. Aims to determine the effect of papaya leaf extract, extract pineapple and ginger extract on the physical and organoleptic qualities of Bali beef through soaking. Variables measured to determine the physical properties of meat between meat pH and shrinkage of cooked meat, while the variables measured to determine the organoleptic quality of Bali beef among other examples: color, texture, taste, and smell of meat by panelist. The analyze used variance analysis, while experiment design used in this research is, Completely Random Design simple 4 treatment pattern 5 replication from Steel and Torie processed by Costas Statistic Method. Measurement of pH of the meat using pH meters, and the measurement of moisture content after cooking, is sought through the calculation of the percentage ratio of the difference between the weight of raw meat and the weight of meat after cooking. Conclusions and results of this study found that beef soaked in pineapple extracts showed: raw shrinkage, texture, color, taste, tenderness, and odor showed the best physical and organoleptic quality (P <0.05) compared to ginger extract and papaya leaf extract. While the physical and organoleptic qualities of beef soaked in extra papaya leaves show the worst indication.
Downloads
References
Aberle, H. B., & Forrest, J. C. (2001). Principle of Meat Science, 4 th Edit. Kendal.
Abustam, E., & Ali, H. M. (2004). Bahan Ajar Ilmu dan Teknologi Pengolahan Daging. Fakultas Peternakan. Universitas Hasanuddin, Makassar.
Bacus, J. (1984). Update: meat fermentation 1984. Food Technology (USA). http://agris.fao.org/agris-search/search.do?recordID=US8530773
Bouton, P. E., HARRIS, P. T., & Shorthose, W. R. (1971). Effect of ultimate pH upon the water?holding capacity and tenderness of mutton. Journal of food science, 36(3), 435-439. https://doi.org/10.1111/j.1365-2621.1971.tb06382.x
Buckle, K. A., Edwards, R. A., Fleet, G. H., & Wootton, M. (1985). Ilmu Pangan. Terjemahan Hari Purnomo Adiono. Universitas Indonesia.
Buckle, K. A., Edwars, R. A., Flest, G. H., & Wotton, M. Food Science. Hari Purnomo dan Adiono. 1985. Penterjemah Ilmu Pangan.
De Man, P., & Warminski, A. (1997). Aesthetic ideology (Vol. 65). U of Minnesota Press.
Dwiloka, B., Rianto, E., & Ekawati, R. (2006). Perbandingan Kualitas “Blade” Sapi Lokal dan Sapi Impor yang Diolah dengan Metode “Pan Frying”. Jurnal Sains dan Teknolog I Hasil Ternak, 2(1), 8-22.
Hartono, E., Iriyanti, N., & Santosa, R. (2013). Penggunaan pakan fungsional terhadap daya ikat air, susut masak, dan keempukan daging ayam broiler. Jurnal Ilmiah Peternakan, 1(1).
Lawrie, R. A. (2003). Ilmu Daging. Penerjemah Aminuddin Parakkasi.
Masudana, I. W. (1990, September). Pengembangan sapi Bali di Bali dalam sepuluh tahun terakhir(1980-1990). In Proceeding Seminar Nasional Sapi Bali. Denpasar (pp. 20-22).
Purbowati, E., Sutrisno, C. I., Baliarti, E., Budhi, S. P. S., & Lestariana, W. (2006). Chemical composition of longissimus dorsi and biceps femoris on different slaughter weight of local male sheep reared in the village. Animal Production, 8(1). http://animalproduction.net/index.php/JAP/article/view/259
Romans, J. R., & Ziegler, P. T. (1974). The Meat We Eat 10" edition. The interstate Printers and Publishers Inc., Danville, Illinois.
Shanks, B. C., Wulf, D. M., & Maddock, R. J. (2002). The effect of freezing on Warner-Bratzler shear force values of beef longissimus steaks across several postmortem aging periods. Journal of Animal Science, 80(8), 2122-2125. https://doi.org/10.1093/ansci/80.8.2122
Sriyani, N. L. P., Suarta, I. G., Sumardani, N. L. G., Putri, B. R. T., & Yupardi, W. S. (2018). Effect of carcass aging towards pork organoleptic quality of bali pig. International Journal of Life Sciences, 2(3), 136-141. https://doi.org/10.29332/ijls.v2n3.229
Suardana, I. W., & Swacita, I. B. N. (2009). Higiene Makanan. Kajian Teori Dan Prinsip Dasar. Fakultas Kedokteran Hewan. Universitas Udayana, Denpasar.
Sudrajat, G. (2007). Sifat fisik dan organoleptik bakso daging sapi dan daging kerbau dengan penambahan karagenan dan khitosan.
Suparno, E. (2009). National Manpower Strategy (Strategi Ketenagakerjaan Nasional): Sebuah Upaya Meraih Keunggulan Kompetitif Global. Jakarta: Penerbit Buku Kompas.
Suparno, O., Covington, A. D., Phillips, P. S., & Evans, C. S. (2005). An innovative new application for waste phenolic compounds: Use of Kraft lignin and naphthols in leather tanning. Resources, Conservation and Recycling, 45(2), 114-127. https://doi.org/10.1016/j.resconrec.2005.02.005
Suwiti, N. K., Suastika, P., Swacita, I. B. N., & Piraksa, W. (2013, September). Tingkat kesukaan wisatawan asing di Bali terhadap daging sapi bali dan wagyu. In Proc Seminar Nasional Sapi Bali (Vol. 42).
Syam, S. S. (2002). A model and methodologies for the location problem with logistical components. Computers & Operations Research, 29(9), 1173-1193. https://doi.org/10.1016/S0305-0548(01)00023-5
Tanaka, J., Trianto, A., Musman, M., Issa, H. H., Ohtani, I. I., Ichiba, T., ... & Scheuer, P. J. (2002). New polyoxygenated steroids exhibiting reversal of multidrug resistance from the gorgonian Isis hippuris. Tetrahedron, 58(32), 6259-6266. https://doi.org/10.1016/S0040-4020(02)00625-7
Winarno, F. G. (2004). Keamanan pangan jilid 1. M-Brio Press, Bogor.
Published
How to Cite
Issue
Section
Articles published in the International Journal of Life Sciences (IJLS) are available under Creative Commons Attribution Non-Commercial No Derivatives Licence (CC BY-NC-ND 4.0). Authors retain copyright in their work and grant IJLS right of first publication under CC BY-NC-ND 4.0. Users have the right to read, download, copy, distribute, print, search, or link to the full texts of articles in this journal, and to use them for any other lawful purpose.
Articles published in IJLS can be copied, communicated and shared in their published form for non-commercial purposes provided full attribution is given to the author and the journal. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
This copyright notice applies to articles published in IJLS volumes 4 onwards. Please read about the copyright notices for previous volumes under Journal History.
