KUALITAS KIMIA DAN SENSORIS DAGING SAPI PERANAKAN ONGOLE, SAPI PERSILANGAN SIMMENTAL-PERANAKAN ONGOLE, DAN SAPI BRAHMAN CROSS YANG DIPELIHARA SECARA FEEDLOT
| Main Authors: | , ADITYA NUR YUDANTO, , Dr. Ir. Setiyono, SU. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/129039/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=69414 |
Daftar Isi:
- The study was conducted to determine the chemical and sensory quality of Ongole Grade (PO), Simmental-Ongole Grade cross (SimPO), and Brahman cross (BX) meat grown at a feedlot system. The study used 6 PO cows , 6 SimPO cows, and 6 BX cows with the same age. The cattle received same feeding regim. Samples used for the chemical and sensory analysis were derived from beef longissimus dorsi and Biceps femoris three different breed. Variables studied in the form of chemical quality (the protein analysis, moisture, fat, collagen, and ash contents) , and sensory analysis ( color test , taste , smell , texture , tenderness and acceptance ) . Sensory quality testing conducted by 15 untrained panelists. Chemical quality data were analyzed by analysis of variance (factorial completely randomized design) while the sensory quality of the test data were analyzed by non- parametric analysis with the Kruskal - Wallis test hedonic. The results showed that the levels of protein and ash content of the three breed did not differ , while the moisture content , fat content , and collagen have significant differences ( P < 0.05 ) . The results based on sensory qualities such as flavor , tenderness , and power received is not different , whereas the variable color , odor , and texture showed significant differences ( P < 0.05 ) . From this study it can be concluded that the chemical and sensory quality of PO and BX beef is better than Simpo beef.