PHYSICAL QUALITY OF BALI BEEF MARINATED WITH KLANCENG HONEY (Trigona Sp.)
Abstract
Thei purpose of thisi study is to evaluate the physical quality of Bali beef marinated with Klanceng Honey (Trigo- na Sp.) and establish its optimal influence. The marinating of the beef took place at room temperature for 30 minu- tes. Four treatments and seven replications were used in the fully randomized research design. The four treatments included non-marinated meat (P0); meat marinated with 5 ml of Trigona honey (P1); meat marinated with 10 ml of Trigona honey (P2); and meat marinated with 15 ml of Trigona honey (P3). In this investigation, the following variables were noted: pH level, meat color, cooking loss, raw loss, and water holding capacity. The findings revea- led that marinating Bali beef with Trigona honey significantly affected pH, cooking loss, raw loss, and meat color (P0.05), but had no significantly different impact on water holding capacity (P>0.05). Because the values for pH, DIA, brightness (L*), and redness (a*) have decreased, while the values for cooking loss, raw loss, and yellowness (b*) on meat color have increased, this study concludes that Klanceng Honey (Trigona Sp.) as a marinade for Bali beef has not been able to improve the physical quality of Balii beef.
Downloads
References
Guignot, F., C. Touraille, A. Ouali, M. Renerre, dan G. Moni. 1994. Relationships between postmortem pH changes and some traits of sensory quality in veal. Meat Science. 37(3): 315-325.
Hafid, H., A. Napirah, dan L. Meliana. 2018. Efek Pen- cairan Kembali Terhadap pH, Susut Masak dan Warna Daging Sapi Bali yang dibekukan. In Prosi- ding Seminar Nasional Teknologi Peternakan dan Veteriner, Kendari: Agustus 2017. Hal. 275-279.
Ismail, Y. S., C. Yulvizar., S. Sugiarti., dan M. Misraha- num. 2018. Pengaruh Marinasi Madu Terhadap Kualitas Mikrobiologis Daging Sapi (Boss sp.). In Prosiding Seminar Nasional Biotik, Banda Aceh. 3(1): 396-400.
Kartikasari, L. R., B. S. I. Santoso, dan A. M. N. Patriadi. 2018. Kualitas fisik daging ayam broiler yang diberi pakan berbasis jagung dan kedelai dengan sup- lementasi tepung purslane (Portulaca oleracea).
Jurnal Teknologi Pangan. 12(2): 64-71. Karamucki, T., J. Gardzielewska, A. Rybarczyk, M. Ja- kubowska, Natalczyk, dan W. Szymkowska. 2011. Usefulness of selected methods of colour change measurement for pork quality assessment. Czech
J. Food Sci. 29: 212–218
Khairunnisa, K., E. Mardawati, dan S. H. Putri. 2020.
Karakteristik fitokimia dan aktivitas antioksidan ekstrak propolis lebah Trigona sp. Jurnal Industri Pertanian, 2(1): 124-129.
Kuntoro, B., R. R. Maheswari., dan H. Nuraini. 2013. Mutu fisik dan mikrobiologi daging sapi asal ru- mah potong hewan (RPH) kota Pekanbaru. Jurnal Peternakan. 10(1): 1-8.
Kurniawan, N. P., D. Septinova, dan K. Adhianto. 2014. Kualitas fisik daging sapi dari tempat pemotongan hewan di Bandar Lampung. Jurnal Ilmiah Peter- nakan Terpadu. 2(3): 133-137.
Merthayasa, J. D., I. K. Suada, dan K. K. Agustina. 2015. Daya ikat air, pH, warna, bau dan tekstur daging sapi bali dan daging wagyu. Indonesia Medicus Veterinus. 4(1): 16-24.
Nurwantoro, V. P. Bintoro, A. M. Legowo, L. D. Ambara, A. Prakoso, S. Mulyani, dan A. Purnomoadi. 2011. Microbiological and physical properties of beef ma- rinated with garlic juice. J. Indonesia Trop. Anim. Agric. 36(3): 166 –170.
Sriyani, N. L. P., N. M. A. Rasna., S. A. Lindawati, dan A. A. Oka. 2015. Studi perbandingan kualitas fisik daging babi bali dengan babi landrace persilangan yang dipotong di rumah potong hewan tradisio- nal. Majalah Ilmiah Peternakan. 18(1): 164-185.
Soeparno. 2015. Ilmu dan Teknologi Daging. Gadjah Mada University Press. Yogyakarta.
