THE QUALITY OF GOAT MEAT STORED AT COLD TEMPERATURE
| Main Authors: | da Costa, Iolanda Hermenegildo, Agustina, Kade Karang, Swacita, Ida Bagus Ngurah |
|---|---|
| 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/83617 https://ojs.unud.ac.id/index.php/buletinvet/article/view/83617/46993 |
Daftar Isi:
- This study aims to determine the quality of goat meat stored at a cold temperature of 4°C in terms of subjective test, objective test and eber test. This study used a completely randomized split-in-time design with storage treatment at a cold temperature of 4°C with 5 observations, namely on day 1, 2, 3, 4, 5 each observation was examined for 5 samples. This study used local goat meat on the thigh as much as 200 grams from 5 different goats, then stored at a cold temperature of 4°C and tested for quality by subjective test, objective test and eber test. The results showed that goat meat stored at a cold temperature of 4°C had significant differences in color, odor, consistency, texture, pH, water content, water holding capacity and Eber's test (P<0.05). The results of the organoleptic test of mutton stored at a temperature of 4°C were shown by a change in the color of the meat to pale red, the smell of the meat becoming slightly fishy and foul-smelling, the consistency of the meat becoming mushy and the texture of the meat turning rough starting from the 4th day, on the results of the objective test, there was a decrease in pH, an increase in water content and a decrease in water holding capacity as well as a positive eber test result and the meat experienced early spoilage on the 4th day. the quality of goat meat is decreasing.
- Penelitian ini bertujuan untuk mengetahui kualitas daging kambing yang disimpan pada suhu dingin 4°C ditinjau dari uji subjektif, uji objektif dan uji eber. Penelitian ini menggunakan rancangan acak lengkap Split in time dengan perlakuan penyimpanan pada suhu dingin 4°C dengan 5 kali pengamatan yaitu pada hari ke-1, 2, 3, 4, 5 setiap pengamatan diperiksa sebanyak 5 sampel. Penelitian ini menggunakan daging kambing lokal pada bagian paha sebanyak 200gram dari 5 ekor kambing yang berbeda, kemudian disimpan pada suhu dingin 4°C dan diuji kualitasnya dengan uji subjektif uji objektif dan uji eber. Hasil penelitian menunjukkan bahwa, daging kambing yang disimpan pada suhu dingin 4°C terdapat perbedaan nyata pada warna, bau, konsistensi, tekstur, pH, kadar air, daya ikat air dan uji Eber (P<0,05). Hasil pada uji organoleptik daging kambing yang disimpan pada suhu dingin 4°C ditunjukkan dengan adanya perubahan warna daging menjadi merah pucat, bau daging menjadi sedikit amis dan berbau busuk, konsistensi daging menjadi lembek dan tekstur daging berubah menjadi kasar mulai dari hari ke-4, pada hasil penelitian uji objektif terjadi penurunan pH, peningkatan kadar air dan penurunan daya ikat air serta hasil uji eber yang positif dan daging mengalami pembusukan awal pada hari ke-4. Dapat disimpulkan bahwa semakin lama penyimpanan daging kambing pada suhu dingin 4°C, menunjukkan kualitas daging kambing yang semakin menurun.