THE EFFECT OF MUSCLE TYPE AND LONGER STORAGE TO THE NUTRITION VALUE OF BALI CATTLE
| Main Authors: | Dewi, Anjelia Martina, Swacita, Ida Bagus Ngurah, Suwiti, Ni Ketut |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
The Faculty of Veterinary Medicine, Udayana University
, 2016
|
| Subjects: | |
| Online Access: |
https://ojs.unud.ac.id/index.php/buletinvet/article/view/23310 https://ojs.unud.ac.id/index.php/buletinvet/article/view/23310/15316 |
Daftar Isi:
- 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
- Penelitian ini dilakukan untuk mengetahui pengaruh jenis otot dan lama penyimpanan terhadap nilai nutrisi daging sapi bali yang terdiri atas lima parameter yaitu kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat dari otot aktif dan otot pasif daging sapi bali. Berdasarkan hasil penelitian diperoleh hasil bahwa jenis otot berpengaruh berpengaruh nyata terhadap kadar air, kadar abu, kadar protein dan kadar karbohidrat daging sapi bali. Lama penyimpanan berpengaruh nyata terhadap kadar air, kadar lemak dan kadar karbohidrat. Kadar abu, kadar protein dan kadar karbohidrat otot aktif lebih tinggi bila dibandingkan dengan otot pasif. Sedangkan kadar air dan kadar lemak otot aktif, lebih rendah bila dibandingkan dengan otot pasif.