IDENTIFIKASI DAGING SAPI BALI DENGAN METODE HISTOLOGIS

Abstract

ABSTRAK Telah dilakukan penelitian identifikasi daging sapi bali dengan metode histologis yakni melakukan pengamatan terhadap struktur mikroskopis. Sampel daging sapi bali. berupa muskulus pectoralis profundus, diperoleh dari pasar swalayan di Denpasar. Sampel difiksasi, didehidrasi dan diembedding dalam parafin selanjutnya dilakukan pemotongan dengan mikrotom ketebalan 4 - 5 µ. Dibuat sediaan histologis dengan metode pewarnaan Harris-Haematoxilin-Eosin. Pengamatan terhadap struktur histologi dilakukan dengan mikroskop cahaya binokuler pembesaran 450x. Hasil penelitian menunjukkan struktur histologi daging sapi bali terdiri atas serabut otot skelet longitudinal dan tranversal dengan multinuklleus. Nukleus terletak dipinggir sel. Ditemukan jaringan ikat padat dan jaringan lemak dengan pembuluh darah. Diameter serabut otot berukuran 8,40 ± 1,41 µm. Pada pengamatan histologis juga ditemukan : endomisium, perimisium dan epimisium IDENTIFICATION OF BALI CATTLE MEAT WITH HISTOLOGICAL METHODS ABSTRACT A study to identification the microscopic structure of bali cattle meat by histological methods, has been carried out. The meat bali cattle samples were collected from musculus pectoralis profundus has been taken from Denpasar supermarket. The tissue samples were fixed, dehydrated and embedded in paraffin and 4 - 5 µ. sections. Harris-Haematoxilin-Eosin staining method, using to identified of histological structure. Microscopic analysis was performed using a binocular light microscope (450X). The study showed that, histological structure of bali cattle beef was composed by longitudinally and transverselly skeletal muscle with a multinucleated. The nuclei in the periphery of the cell, there are dense connective tissue, fat, with small blood vessels. The skeletal myofibers diameter of muscle is 8.40 ± 1,41 µm. We observed for the presence of : endomysium , perimysium and epimysium.