KUALITAS FISIK DAGING SAPI DARI PASAR TRADISIONAL DI BANDAR LAMPUNG
| ctrlnum |
10299 |
|---|---|
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><title>KUALITAS FISIK DAGING SAPI DARI PASAR TRADISIONAL 
DI BANDAR LAMPUNG
</title><creator>ALDA NASRUL HAQ, 0914061023</creator><subject>Budidaya hewan</subject><description>
ABSTRAK

Meningkatnya jumlah penduduk membuat permintaan daging mengingkat. Hal tersebut harus diikuti dengan kualitas daging yang dijual. Daging berkualitas yang dijual dipasar tradisional dapat diketahui dengan melakukan pengujian fisik daging, yaitu dengan mengetahui pH, daya ikat air, dan susut masak. Penelitian ini bertujuan untuk mengetahui kualitas daging secara uji fisik (pH, daya ikat air, susut masak) di pasar tradisional Kota Bandar Lampung. Metode yang digunakan dalam penelitian ini adalah metode survey. Cara pengambilan data menggunakan metode purposive sampling dan kuisioner sesuai dengan persyaratan yang telah ditentukan yaitu : jumlah penjualan daging > 25 kg/hari, milik sendiri/pekerjaan tetap, lama berjualan minimal 2 tahun. Banyaknya sampel daging yang diambil sebanyak ± 300 gram. Metode kuisioner digunakan untuk mengetahui asal daging sapi, waktu pemotongan, kondisi pasar, tempat penjualan dan alat-alat yang digunakan. Hasil penelitian kualitas fisik dari pasar tradisional di Bandar Lampung menunjukan kisaran nilai pH adalah 5,47-6,99, daya ikat air daging 44,31-77,67%, serta susut masak 4,64-27,91%. Secara keseluruhan berdasarkan daging sapi yang dijual di pasar tradisional Kota Bandar Lampung termasuk normal.

Kata kunci : kualitas fisik, daging sapi







ABSTRACT

The increasing amount of populations makes the beef demand increased. This case should be followed by the quality of beef sold. The beef quality sold in traditional market can be identified by conducting the physical test of beef, that is finding out the pH, water holding capacity, and cooking losses. This research was aimed to find out the beef quality through physical testing (pH, water holding capacity, and cooking losses) at traditional markets in Bandar Lampung city. The method used in this research was survey. Data collecting techniques were purposive sampling and questionnaire based on the requirements specified such as: the number of beef sales >25 kg/day, one’s own/ permanent work, and at least 2 years selling, The beef samples taken were about 300 grams. Questionnaire was used to find out the origin of beef, cutting time, market condition, sales area, and equipments used. The result of beef’s physical quality from traditional market in Bandar Lampung city showed normal value. The estimation value of pH was 5,47-6,99, water holding capacity was 44,31-77,6, and cooking losses was 4,64-27,91. Overall, the quality of beef sold at traditional market in Bandar Lampung city was normal.

Keywords: physical quality, beef
</description><publisher>FAKULTAS PERTANIAN</publisher><date>2015-04-14</date><type>Thesis:Bachelors</type><type>PeerReview:NonPeerReviewed</type><type>Book:Book</type><identifier>http://digilib.unila.ac.id/10299/85/2.%20%20ABSTRAK%20%28IND%29.pdf</identifier><type>Book:Book</type><identifier>http://digilib.unila.ac.id/10299/84/1.%20%20ABSTRAK%20%28ENG%29.pdf</identifier><type>Book:Book</type><identifier>http://digilib.unila.ac.id/10299/2/2.%20%20COVER%20DALAM.pdf</identifier><type>Book:Book</type><identifier>http://digilib.unila.ac.id/10299/3/3.%20%20HALAMAN%20PERSETUJUAN.pdf</identifier><type>Book:Book</type><identifier>http://digilib.unila.ac.id/10299/4/4.%20%20HALAMAN%20PENGESAHAN.pdf</identifier><type>Book:Book</type><identifier>http://digilib.unila.ac.id/10299/5/5.%20%20DAFTAR%20ISI.pdf</identifier><type>Book:Book</type><identifier>http://digilib.unila.ac.id/10299/6/6.%20%20DAFTAR%20TABEL.pdf</identifier><type>Book:Book</type><identifier>http://digilib.unila.ac.id/10299/7/7.%20%20DAFTAR%20GAMBAR.pdf</identifier><type>Book:Book</type><identifier>http://digilib.unila.ac.id/10299/8/8.%20%20BAB%20I.pdf</identifier><type>Book:Book</type><identifier>http://digilib.unila.ac.id/10299/9/9.%20%20BAB%20II%20new.pdf</identifier><type>Book:Book</type><identifier>http://digilib.unila.ac.id/10299/10/10.%20BAB%20III%20new.pdf</identifier><type>Book:Book</type><identifier>http://digilib.unila.ac.id/10299/11/11.%20BAB%20IV.pdf</identifier><type>Book:Book</type><identifier>http://digilib.unila.ac.id/10299/12/12.%20BAB%20V.pdf</identifier><type>Book:Book</type><identifier>http://digilib.unila.ac.id/10299/13/13.%20DAFTAR%20PUSTAKA.pdf</identifier><identifier> ALDA NASRUL HAQ, 0914061023 (2015) KUALITAS FISIK DAGING SAPI DARI PASAR TRADISIONAL DI BANDAR LAMPUNG. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG. </identifier><relation>http://digilib.unila.ac.id/10299/</relation><recordID>10299</recordID></dc>
|
| format |
Thesis:Bachelors Thesis PeerReview:NonPeerReviewed PeerReview Book:Book Book Report:Report Report |
| author |
ALDA NASRUL HAQ, 0914061023 |
| title |
KUALITAS FISIK DAGING SAPI DARI PASAR TRADISIONAL
DI BANDAR LAMPUNG |
| publisher |
FAKULTAS PERTANIAN |
| publishDate |
2015 |
| isbn |
9780914061021 |
| topic |
Budidaya hewan |
| url |
http://digilib.unila.ac.id/10299/85/2.%20%20ABSTRAK%20%28IND%29.pdf http://digilib.unila.ac.id/10299/84/1.%20%20ABSTRAK%20%28ENG%29.pdf http://digilib.unila.ac.id/10299/2/2.%20%20COVER%20DALAM.pdf http://digilib.unila.ac.id/10299/3/3.%20%20HALAMAN%20PERSETUJUAN.pdf http://digilib.unila.ac.id/10299/4/4.%20%20HALAMAN%20PENGESAHAN.pdf http://digilib.unila.ac.id/10299/5/5.%20%20DAFTAR%20ISI.pdf http://digilib.unila.ac.id/10299/6/6.%20%20DAFTAR%20TABEL.pdf http://digilib.unila.ac.id/10299/7/7.%20%20DAFTAR%20GAMBAR.pdf http://digilib.unila.ac.id/10299/8/8.%20%20BAB%20I.pdf http://digilib.unila.ac.id/10299/9/9.%20%20BAB%20II%20new.pdf http://digilib.unila.ac.id/10299/10/10.%20BAB%20III%20new.pdf http://digilib.unila.ac.id/10299/11/11.%20BAB%20IV.pdf http://digilib.unila.ac.id/10299/12/12.%20BAB%20V.pdf http://digilib.unila.ac.id/10299/13/13.%20DAFTAR%20PUSTAKA.pdf http://digilib.unila.ac.id/10299/ |
| contents |
ABSTRAK
Meningkatnya jumlah penduduk membuat permintaan daging mengingkat. Hal tersebut harus diikuti dengan kualitas daging yang dijual. Daging berkualitas yang dijual dipasar tradisional dapat diketahui dengan melakukan pengujian fisik daging, yaitu dengan mengetahui pH, daya ikat air, dan susut masak. Penelitian ini bertujuan untuk mengetahui kualitas daging secara uji fisik (pH, daya ikat air, susut masak) di pasar tradisional Kota Bandar Lampung. Metode yang digunakan dalam penelitian ini adalah metode survey. Cara pengambilan data menggunakan metode purposive sampling dan kuisioner sesuai dengan persyaratan yang telah ditentukan yaitu : jumlah penjualan daging > 25 kg/hari, milik sendiri/pekerjaan tetap, lama berjualan minimal 2 tahun. Banyaknya sampel daging yang diambil sebanyak ± 300 gram. Metode kuisioner digunakan untuk mengetahui asal daging sapi, waktu pemotongan, kondisi pasar, tempat penjualan dan alat-alat yang digunakan. Hasil penelitian kualitas fisik dari pasar tradisional di Bandar Lampung menunjukan kisaran nilai pH adalah 5,47-6,99, daya ikat air daging 44,31-77,67%, serta susut masak 4,64-27,91%. Secara keseluruhan berdasarkan daging sapi yang dijual di pasar tradisional Kota Bandar Lampung termasuk normal.
Kata kunci : kualitas fisik, daging sapi
ABSTRACT
The increasing amount of populations makes the beef demand increased. This case should be followed by the quality of beef sold. The beef quality sold in traditional market can be identified by conducting the physical test of beef, that is finding out the pH, water holding capacity, and cooking losses. This research was aimed to find out the beef quality through physical testing (pH, water holding capacity, and cooking losses) at traditional markets in Bandar Lampung city. The method used in this research was survey. Data collecting techniques were purposive sampling and questionnaire based on the requirements specified such as: the number of beef sales >25 kg/day, one’s own/ permanent work, and at least 2 years selling, The beef samples taken were about 300 grams. Questionnaire was used to find out the origin of beef, cutting time, market condition, sales area, and equipments used. The result of beef’s physical quality from traditional market in Bandar Lampung city showed normal value. The estimation value of pH was 5,47-6,99, water holding capacity was 44,31-77,6, and cooking losses was 4,64-27,91. Overall, the quality of beef sold at traditional market in Bandar Lampung city was normal.
Keywords: physical quality, beef
|
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IOS4198.10299 |
| institution |
Universitas Lampung |
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43 |
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library:university library |
| library |
Perpustakaan Universitas Lampung |
| library_id |
537 |
| collection |
Digital Repository Unila |
| repository_id |
4198 |
| subject_area |
Miscellany of Technology and Applied Sciences/Aneka Ragam tentang Teknologi dan Ilmu Terapan Research of Social Science/Metode Riset Penelitian Ilmu Sosial, Statistik Ilmu Sosial Agriculture/Industri Pertanian Econmics/Ilmu Ekonomi |
| city |
KOTA BANDAR LAMPUNG |
| province |
LAMPUNG |
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1 |
| repoId |
IOS4198 |
| first_indexed |
2017-04-20T08:15:52Z |
| last_indexed |
2017-04-20T08:15:52Z |
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dc |
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1686096582545506305 |
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17.538404 |