RESISTANCE OF GOAT MEAT STORED ON ROOM TEMPERATURE
| Main Authors: | Gani, Vinensia Ghona, Swacita, Ida Bagus Ngurah, Agustina, Kadek Karang |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | ind |
| Terbitan: |
The Faculty of Veterinary Medicine, Udayana University
, 2022
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| Online Access: |
https://ojs.unud.ac.id/index.php/buletinvet/article/view/69168 https://ojs.unud.ac.id/index.php/buletinvet/article/view/69168/44879 |
Daftar Isi:
- The purpose of this study was to determine the resistance of goat meat stored at room temperature. This study used a completely randomized design with 3 times of observation time, namely at the 8th, 16th and 24th hours in which 5 samples were examined for each observation. Testing of goat meat samples begins with subjective and objective physical tests, then the Eber test, then carried out a H2S test. The results showed that the five samples were not significantly different (P>0.05) with respect to consistency, texture, and significantly (P<0.05) in the color, smell, pH value, water content and water binding capacity, Eber test, and H2S test. At 16 and 24 hours, the color of the goats changes to brownish red, has a foul odor, the content becomes soft, the texture of the five meats has become coarse, a decrease in pH value, decreased water content and increased water binding capacity. In the Eber test, there was steam on the tube wall and for the H2S test, brown spots were seen on the tissue paper where this process of decay had occurred. From this research it can be concluded that, goat meat stored at room temperature decomposes at 16 hours. It is recommended that put the goat meat at room temperature, preferably no more than 16 hours and to maintain its quality, goat meat can be stored at cold temperatures.
- Tujuan penelitian ini adalah untuk mengetahui ketahanan daging kambing yang disimpan pada suhu ruang. Penelitian ini menggunakan rancangan acak lengkap dengan 3 kali waktu pengamatan yaitu jam ke-8, 16 dan 24 pada setiap pengamatan diperiksa sebanyak 5 sampel. Pengujian sampel daging kambing diawali dengan uji fisik secara subjektif dan objektif kemudian uji Eber, selanjutnya dilakukan uji H2S. Hasil penelitian menunjukan bahwa kelima sampel tidak berbeda nyata (P>0,05) terhadap konsistensi, tekstur, dan berbeda nyata (P<0,05) pada warna, bau, nilai pH, kadar air dan daya ikat air, uji Eber dan uji H2S. Pada jam ke 16 dan 24 warna pada kambing mengalami perubahan menjadi merah kecoklatan, berbau busuk, kosisitensi menjadi lembek, tekstur kelima daging telah menjadi kasar, terjadi penurunan nilai pH, kadar air meningkat dan daya ikat air menurun. Pada uji Eber terlihat adanya uap pada dinding tabung dan untuk uji H2S terlihat adanya bintik kecoklatan pada kertas tisu diamana hal ini telah terjadi proses pembusukan. Dari penelitian ini dapat disimpulkan bahwa, daging kambing yang disimpan pada suhu ruang mengalami pembusukan pada jam ke-16. Disarankan bahwa meletakkan daging kambing pada suhu ruang, sebaiknya tidak lebih dari 16 jam dan untuk mempertahankan kualitasnya, daging kambing dapat disimpan pada suhu dingin.