THE INFLUENCE OF IMMERSION INTO INDONESIAN BAY LEAF INFUSION TO THE QUALITY AND DURABILITY OF PORK
Abstract
This research aim was to know the influence of immersion in Indonesian bay leaf (Syzygium polyanthum) infusion for the quality and durability of pork in room temperature (280C). A total of 80 pork samples (loin) tested in the research used factorial randomized complete block design, with 2 factor such as; four factors of concentration: 0%, 5%, 10% and 15% of Indonesian bay leaf infusion, four factors of exposure time: 0, 3, 6, and 9 hours. The parameters of pork quality have checked; water holding capacity, water content, pH, color and texture. The result showed that submersion of pork in Indonesian bay leaf infusion did not affect to water holding capacity and water content of pork but showed a noticeable affect to pH, color and texture. Pork that marinated into bay leaves infusion showed a good durability during exposure in room temperature until 9 hours. It can be concluded that the infusion of bay leaves at various concentrations were able to maintain the quality of pork.
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References
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Suradi K. 2012. Pengaruh Lama Penyimpanan Pada Suhu Ruang Terhadap Perubahan Nilai pH, TVB dan Total Bakteri Daging Kerbau. J Ilmu Ternak 12(2): 9-12.
Soeparno. 2005. Ilmu dan Teknologi daging. 4 Ed. Gadjah Mada University Press. Yogyakarta.
Untoro NS, Kusrahayu, Setiani BE. 2012. Kadar air, kekenyalan, kadar lemak dan citarasa bakso daging sapi dengan penambahan ikan bandeng presto (Channos Channos Forsk). J Anim Agric 1(1): 567-583.
Wang MY, West BJ, Jensen CJ, Nowicki D, Su C, Palu AK, Anderson G. 2002. Morinda Citrifolia (Noni); a Literatur Review and Recent Advances in Noni Research. Acta Pharmacol Sin 23(12): 1127-1141.
Yanti H, Hidaytni, Elfawat. 2008. Kualitas Daging Sapi dengan Kemasan Plastik Pe (Polyethylen) dan Plastik Pp (Polypropylen) di Pasar Arengka Kota Pekanbaru. J Peternakan 5(1): 22-27.
Alvarado CZ, McKee S. 2007. Marination to improve functional properties and safety of poultry meat. J Appl Poult Res 16:113-120.
Dewanti S, Wahyudi MT. 2011. Uji aktivitas antimikroba infusum daun salam (folia syzygium polyanthum wight) terhadap pertumbuhan bakteri escherichia coli secara in-vitro. J Medika Planta 1(4): 79-81.
Fardiaz S. 1992. Mikrobiologi Pengelolaan Pangan. Departemen Pendidikan dan Kebudayaan Direktorat Jendral Pendidikan Tinggi Pusat Antar Universitas Pangan dan Gizi. Bogor. Institut Pertanian Bogor.
Fernandez X, Tornberg E. 1991. A Review of the causes of variation in muscle glycogen content and ultimate pH in pigs. J Muscle Foods 2: 209-235.
Har LW, Ismail IS. 2012. Antioxidant activity, total phenolics and total flavonoids of Syzygium polyanthum (Wight) Walp Leaves. Int J Med Arom Plants 2(2): 219-228.
Hariana A. 2006. Tumbuhan Obat dan Khasiatnya Seri 3. Penebar Swadaya. Jakarta.
Komariah I, Arief I, Wiguna Y. 2004. Kualitas Fisik dan Mikroba Daging Sapi yang ditambah Jahe (Zingiber officinale Roscoe) pada Konsentrasi dan Lama Penyimpanan yang Berbeda. Media Peternakan 27(2): 46-54.
Kusumaningrum A, Widyaningrum P, Mubarok I. 2013. Penurunan Total Bakteri Daging ayam dengan Perlakuan Perendaman Infusa Daun Salam (Syzygium polyanthum). J MIPA 36: 14-19.
Lajuck P. 2012. Ekstrak Daun Salam (Eugenia Poliantha) Lebih Efektif Menurunkan Kadar Kolesterol Total Dan Ldl Dibandingkan Statin Pada Penderita Dislipidemia. Tesis. Program Pasca Sarjana Universitas Udayana.
Lawrie RA, Ledward DA. 2006. Lawrie’s meat science (7th ed.). Cambridge: Woodhead Publishing Limited. ISBN 978-1-84569-159-2
Lee MS, Kim CT, Kim IH, Kim Y. 2008. Inhibitory effects of green tea catechin on the lipid accumulation in 3T3-L1 adipocytes. Phytotherapy Res 23(8): 1088-1091
Lukman DW. 2010. Pembusukan Daging. Fakultas Kedokteran Hewan, Institut Pertanian Bogor
Maltin CA, Warkup CC, Mathews KR, Grant CM, Porter AD, Delday MI. 1997. Pig muscle fibre characteristic as a source of variation eating quality. Meat Sci 47: 237-248.
Merthayasa JD, Suada IK, Agustina KK. 2015. Daya Ikat Air, pH, Warna, Bau dan Tekstur Daging Sapi Bali dan Daging Wagyu. Ind Med Vet 4(1): 16-24.
Muchtadi TR, Sugiono M, Ayustaningwarno F. 2010. Ilmu Pengetahuan Bahan Pangan. Alfabeta. Bogor.
Mukartini S, Jehne C, Shay B, Harfe CML.1995. Microbiological status of beef carcass meat in Indonesia. J Food Safety 15: 291-303.
Murase T, Haramizu S, Ota N, Hase T. 2009. Tea catechin ingestion combined with habitual exercise suppresses the aging-associated decline in physical performance in senescence-accelerated mice. Am J Physiol Regul Integr Comp Physiol 295: 281-289
Nurwantoro, Bintoro VP, Legowo AM, Purnomoadi, Ambara LD, Prokoso A, Mulyani S. 2012. Nilai Ph, Kadar Air, dan Total Escherichia Coli Daging Sapi yang dimarinasi dalam Jus Bawang Putih. J Apl Teknol Pangan 1(2): 20-22.
Perumal S, Mahmud R, Piaru SP, Cai LW, Ramanathan S. 2012. Potential Antiradical Activity and Cytotoxicity Assessment of Ziziphus mauritiana and Syzygium polyanthum. Int J Pharm 8(6): 535-541.
Sembiring UR, Suada IK, Agustina KK. 2015. Kualitas Daging Kambing yang Disimpan pada Suhu Ruang Ditinjau dari Uji Subjektif dan Objektif. Indo Med Vet 4(2): 155-162.
Siagian A. 2002. Mikroba patogen pada makanan dan sumber pencemarannya. USU digital library pp:1-18.
Smith DP, Young LL. 2007. Marination pressure and phosphate effects on broiler breast fillet yield, tenderness, and color. Poult Sci 86(12): 2666-2670.
Suardana IW, Swacita IBN. 2009. Higiene Makanan. Fakultas Kedokteran Hewan. Universitas Udayana. Denpasar.
Sumantra IP. 2011. Bali Tidak Lagi Datangkan Babi Dari Luar. Antara News. Sunday, July 3 2011 11:11 WIB.
Sumono A, Wulan A. 2009. Kemampuan air rebus daun salam (Eugenia polyantha Wight) dalam menurunkan jumlah koloni bakteri streptococcus sp. Majalah Farmasi Indon 20(3): 112-117.
Suradi K. 2012. Pengaruh Lama Penyimpanan Pada Suhu Ruang Terhadap Perubahan Nilai pH, TVB dan Total Bakteri Daging Kerbau. J Ilmu Ternak 12(2): 9-12.
Soeparno. 2005. Ilmu dan Teknologi daging. 4 Ed. Gadjah Mada University Press. Yogyakarta.
Untoro NS, Kusrahayu, Setiani BE. 2012. Kadar air, kekenyalan, kadar lemak dan citarasa bakso daging sapi dengan penambahan ikan bandeng presto (Channos Channos Forsk). J Anim Agric 1(1): 567-583.
Wang MY, West BJ, Jensen CJ, Nowicki D, Su C, Palu AK, Anderson G. 2002. Morinda Citrifolia (Noni); a Literatur Review and Recent Advances in Noni Research. Acta Pharmacol Sin 23(12): 1127-1141.
Yanti H, Hidaytni, Elfawat. 2008. Kualitas Daging Sapi dengan Kemasan Plastik Pe (Polyethylen) dan Plastik Pp (Polypropylen) di Pasar Arengka Kota Pekanbaru. J Peternakan 5(1): 22-27.
Published
2017-02-06
How to Cite
AGUSTINA, Kadek Karang; SARI, Prabarini Hanum; SUADA, I Ketut.
THE INFLUENCE OF IMMERSION INTO INDONESIAN BAY LEAF INFUSION TO THE QUALITY AND DURABILITY OF PORK.
Buletin Veteriner Udayana, [S.l.], feb. 2017.
ISSN 2477-2712.
Available at: <https://ojs.unud.ac.id/index.php/buletinvet/article/view/28730>. Date accessed: 02 nov. 2024.
Section
Articles
Keywords
daging babi; daun salam; kualitas; daya tahan
