BEEF QUALITY IN PESANGGARAN ABBATOIR RATED FROM pH VALUE AND WATER HOLDING CAPACITY
Abstract
Pesanggaran abattoir is the largest slaughterhouses in Bali. The purpose of this study was to determine the beef quality in Pesanggaran abattoirs tested from pH value and water holding capacity and the relationship between the two variables. Fifteen samples of beef taken from longisimus dorsi tested the qualities based on the pH value and water holding capacity during the process of the observation period starting at the first hour until eight. The results showed that, the quality of beef produced in Pesanggaran abattoirs has an ultimate pH 5.51 at the 7th hour after slaughter and water holding capacity with a value of 60.4% at the 7th hour after slaughter. It can be concluded that the pH and WHC of beef at Pesanggaran abattoir decreased from first hour to 7th hour and there are positive correlation between pH and WHC of beef.
Downloads
References
Amertaningtyas D. 2012. Kualitas daging sapi segar di pasar tradisional Kecamatan Poncokusumo Kabupaten Malang. J Ilmu dan Teknologi Hasil Ternak 7(1): 42-47.
Authority EFS. (2013). Scientific opinion on monitoring procedures at slaughterhouses for bovines. EFSA Panel on Animal Health and Welfare (AHAW). Italy EFSA J 11(12): 3460.
Besung INK, Wulandari NMDA, Swacita IBN. 2013. Pengaruh rempah-rempah dan lama penyimpanan daging babi terhadap angka lempeng total bakteri. Bul Vet Udayana 6(1): 29-34
Harmini, Asmarantaka RW, Atmakusuma J. 2011. Model dinamis sistem ketersediaan daging sapi nasional. J Ekonomi Pembangunan 12(1): 128-146.
Khasrad, Ningrat RWS. 2010. Improving carcass quality of indigenous cattle of West Sumatera fed local feed resources. Pakistan. J of Nutrition 9(8): 822-826.
Methayasa JD, Suada IK, Agustina KK. 2015. Daya Ikat Air, pH, warna, bau dan tekstur daging sapi bali dan daging wagyu. Ind Med Veterinus 4(1): 16-24.
Priyanto R, Fuah AM, Aditia EL, Baihaqi M, Ismail M. 2015. Peningkatan produksi dan kualitas daging sapi lokal melalui penggemukan berbasis serealia pada taraf energi yang berbeda. J Ilmu Pertanian Indonesia 20(2): 108-114.
Rasyad NVB, Rosyidi D, Widati AS. 2012. Pengaruh lama pemanggangan dalam microwave terhadap kualitas fisik steak daging ayam. J Ilmu dan Teknologi Hasil Ternak 7(1): 6-11.
Sampurna, IP, dan Nindhia TS. 2008. Analisis Data dengan SPSS dalam Rancangan Penelitian. Udayana University Press.
Sonbait LY, Monim H, Woran D. 2008. Preferensi konsumen terhadap produk olahan daging sapi di Kota Sorong. J Ilmu Peternakan 3(1): 87- 93.
Soeparno. 2011. Ilmu dan Nutrisi Daging. Gadjah Mada University Press. Yogyakarta.
Subagyo WC, Suwiti NK, Suarsana IN. 2015. Karakteristik protein daging sapi bali dan wagyu setelah direbus. Bul Vet Udayana 7(1): 17-25.
Wenno CRF, Swacita IBN, Suada IK. 2015. Penerapan animal welfare pada proses pemotongan sapi bali di rumah pemotongan hewan pesanggaran. Ind Med Veterinus 4(3): 238-248.
