THE EFFECT OF MUSCLE TYPE AND LONGER STORAGE TO THE NUTRITION VALUE OF BALI CATTLE
Abstract
The research aimed to find out the influence of muscle type and longer storage of bali beef to the nutrition value consisting of five parameters included water, fat, protein, ash and carbohydrate content originally from the active muscle and passive muscle of bali beef. The results showed that the effect of muscle type was significantly against water, ash, protein and carbohydrate content of bali beef. Moreover, longer storage significantly affect to the water, fat and carbohydrate content. Ash, protein and carbohydrate content of active muscle were higher than the passive muscle, while the water and fat content of active muscle were lower than the passive muscle
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References
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Alvarado C, McKee S. 2007. Marination to improve functional properties and safety of poultry meat. J Appl Poult Res, 16:113-120
Amrih P, Kendriyanto. 2009. Karakteristik kimia dan mikrostruktur otot longissimus dorsi dan bicep femoris dar sapi glnggong. Buletin Peternakan, 33(1): 23-29.
AOAC (Association of Official Analytical Chemist). 1995. Official Methods of Analysis of The association of Analytical Chemist. Washington D.C.
Batan IW. 2006. Sapi Bali dan Penyakitnya. Fakultas Kedokteran Hewan Universitas Udayana, Denpasar
Dewi SHC. 2013. Kualitas kimia daging ayam kampung dengan ransum berbasis konsentrat broiler. J Agrisains, 4(1): 6-11.
Eko H, Subandriyo. 2004. Potensi dan Keragaman Sumberdaya Genetik Sapi Bali. Bogor
Fatriani Y. 2003. Evaluasi penambahan tepung tapioka dan es batu pada berbagai tingkat yang berbeda terhadap kualitas bakso sapi. Skripsi. Fakultas Peternakan. Institut Pertanian Bogor
Forrest JC, Aberle ED, Hedrick HB, Judge MD, Markel RA. 1975. Principles of Meat Science.WH. Freeman and Company.
Gustiani E. 2009. Pengendalian cemaran mikroba pada bahan pangan asal ternak (daging dan susu) mulai dari peternakan sampai dihidangkan. J Litbang Pertanian, 28(3): 96-100.
Lawrie RA. 2003. Ilmu Daging. 5thEd. Penerjemah Aminuddin Parakkasi Penerbit Universitas Indonesia, Jakarta
Legowo AM, Nurwantoro, Sutaryo. 2005. Analisis Pangan. Badan Penerbit Universitas Diponegoro, Semarang
Muliansyah. 2012. Berbagai Jenis Kemasan Plastik terhadap Sifat Biokimia Buah Rambutan Terolah Minimal. J Ilmiah Agripet Pertanian, 5(11).
Nurwantoro, Mulyani S. 2003. Dasar Teknologi Hasil Ternak. Fakultas Peternakan Universitas Diponegoro, Semarang.
Ockerman C. 1983. Chemistry of Meat Tissue. Tenth ed. Dept. of Animal Science The Ohio State University and The Agricultural Research and Development Center. United States of America.
Prasetyo E, Nuhriawangsa AMP, Swastike W. 2012. Pengaruh Lama Perebusan terhadap Kualitas Kimia dan Organoleptik Abon dari Bagian Dada dan Paha Ayam Petelur Afkir. Sains Peternakan, 10 (2): 108-114.
Rahim S. 2009. Pengaruh Jenis Otot dan Lama Penyimpanan terhadap Kualitas Daging Sapi. Jurnal Ilmiah Ilmu-Ilmu Peternakan 12:2
Soeparno. 2009. Ilmu dan Teknologi Daging. 5th Ed. Gadjah Mada University Press. Yogyakarta.
Suwiti NK, Suastika P, Swacita IBN, Piraksa IW. 2013. Proseding Seminar Nasional Sapi Bali, Tingkat Kesukaan Wisatawan Asing di Bali terhadap Daging Sapi Bali dan Wagyu:.42
Swatland HJ.1984. Structure and Development of Meat Animals. Prentice-Hall Inc.Englewood, New Jersey
Schweigert P. 1991. Meat Science and Technology. The Science of Meat and Meat Product.WH Freemen Co, San Fransisc
Untoro NS, Kusrahayu, Setiani BE. 2012. Kadar air, Kekenyalan, Kadar Lemak dan Citarasa Bakso Daging Sapi dengan Penambahan Ikan Bandeng Presto. J Anim Agric, 1(1): 567-583.
Wang RR, Pan XJ, Peng ZO. 2009. Effect of Heat Exposure on Muscle Oxidation and Protein Functionalities of Pectoralis Major in Broiers. Poult Sci, 88: 1078-1084.
Widati AS. 2008. Pengaruh Lama Pelayuan Temperatur Pembekuan dan Bahan Pengemas terhadap Kualitas Kimia Daging Sapi Beku. J Ilmu Teknologi Hasil Ternak, 3(2): 39-49.
Published
2016-08-06
How to Cite
DEWI, Anjelia Martina; SWACITA, Ida Bagus Ngurah; SUWITI, Ni Ketut.
THE EFFECT OF MUSCLE TYPE AND LONGER STORAGE TO THE NUTRITION VALUE OF BALI CATTLE.
Buletin Veteriner Udayana, [S.l.], aug. 2016.
ISSN 2477-2712.
Available at: <https://ojs.unud.ac.id/index.php/buletinvet/article/view/23310>. Date accessed: 02 nov. 2024.
Section
Articles
Keywords
daging sapi bali; jenis otot; lama penyimpanan; nilai nutrisi; bali beef; muscle type; longer storage; nutrition value
