BEEF PHYSICAL CHARACTERISTICS OF BALI AND WAGYU CATTLE
| Main Authors: | Suwiti, Ni Ketut, Susilawati, Ni Nyoman Citra, Swacita, Ida Bagus Ngurah |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
The Faculty of Veterinary Medicine, Udayana University
, 2017
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| Online Access: |
https://ojs.unud.ac.id/index.php/buletinvet/article/view/31374 https://ojs.unud.ac.id/index.php/buletinvet/article/view/31374/20117 |
Daftar Isi:
- A research has been done in order to determine a physical characteristics i.e water holding capacity, acidity level (pH), and cooking loss of beef from bali and wagyu cattle which were sold in supermarkets around Denpasar. The sampels used in this study were 15 rib eye part of bali and 15 of the wagyu beef respectively, the sampels from both types were tested on the water holding capacity parameter, the acidity level, and cooking loss. The data were analyzed by qualitative descriptive analysis. The result showed that, the bali beef contained 66.13 % water holding capacity, 5.75 of acidity level and 31.74 % of coking loss, whereas the wagyu beef contained 63.84 % water holding capacity, 5.20 of acidity level and 32.29% of cooking loss.
- Telah dilakukan penelitian yang bertujuan untuk mengetahui karakteristik fisik daya ikat air, tingkat keasaman, dan susut masak daging sapi bali dan wagyu yang dijual di pasar swalayan yang ada di Denpasar. Sampel yang digunakan adalah daging sapi bali dan wagyu pada bagian rib eye masing-masing sebanyak 15 sampel. Sampel selanjutnya diuji parameter daya ikat air, tingkat keasaman dan susut masak. Data yang diperoleh dianalisis dengan analisis deskriptif kualitatif. Hasil penelitian menunjukkan, daging sapi bali memiliki daya ikat air (66,13%), tingkat keasaman (5,75) dan susut masak (31,74%) sedangkan daging wagyu memiliki daya ikat air (63,84%) tingkat keasaman (5,20) dan susut masak (32,29%).