KOMPARASI KUALITAS FISIK DAGING SAPI LOKAL DAN IMPOR DI KOTA YOGYAKARTA

Budiawan, Rezki (2017) KOMPARASI KUALITAS FISIK DAGING SAPI LOKAL DAN IMPOR DI KOTA YOGYAKARTA. Skripsi thesis, Universitas Mecu Buana Yogyakarta.

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Abstract

KOMPARASI KUALITAS FISIK DAGING SAPI LOKAL DAN IMPOR DI KOTA YOGYAKARTA REZKI BUDIAWAN NIM : 15022106 INTISARI*1 Tujuan penelitian ini adalah untuk mengetahui komparasi kualitas fisik daging sapi lokal dan daging sapi impor di Kota Yogyakarta. Penelitian ini menggunakan 5×500g sampel daging sapi lokal dan 5×500g sampel daging sapi impor umur (2-3 tahun) pada bagian Longissimus dorsi. Metode penelitian dengan percobaan Rancangan Acak Lengkap (RAL) dengan dua perlakuan yaitu daging sapi lokal dan impor dengan masing-masing lima ulangan. Data yang diperoleh dianalisis dengan uji T (T-test) untuk kedua perlakuan. Variabel yang diteliti berupa uji fisik daging yaitu pH daging, daya ikat air (DIA), susut masak daging, dan keempukan daging. Hasil penelitian dari semua variabel yang didapat dari kedua perlakuan daging sapi lokal dan daging sapi impor berbeda tidak nyata (P>0,05) dengan nilai berturut-turut yaitu pH 5,41 ± 0,07 dan 5,47 ± 0,04, DIA 39,10±0,33% dan 39,00±0,40%, susut masak daging 40,04±1,4% dan 38,19±1,01% dan keempukan 9,51±1,6 kg/cm2 dan 11,26±0,6 kg/cm2. Berdasarkan hasil penelitian dapat disimpulkan bahwa daging sapi lokal dan daging sapi impor di Kota Yogyakarta memiliki kualitas fisik yang relatif sama. 2kata kunci : daging sapi lokal, daging sapi impor, kualitas fisik daging sapi *) Intisari Skripsi Sarjana, Program Studi Peternakan, Fakultas Agroindustri, Universitas Marcu Buana Yogyakarta, 2017 THE COMPARISON OF PHYSICAL QUALITY BETWEEN LOCAL AND IMPORTED BEEF IN YOGYAKARTA CITY REZKI BUDIAWAN NIM : 15022106 ABSTRACT*3 The purpose of this research was to know the comparation of physical quality between local and imported beef in Yogyakarta. This study used 5 × 500g samples of local beef and 5 × 500g of imported beef aged samples (2-3 years) on Longissimus dorsi. The research method with Complete Randomized Design experiment (CRD) with two treatments which local beef and import in five times replications for each beef. The data obtained were analyzed by T (T-test) test for both treatments. The variables examined were physical meat test, meat pH, Water Holding Capacity (WHC), shrinkage of meat, and meat tenderness. The results obtained from both treatment of local and imported beef respectively are pH 5.41 ± 0.07% and 5.47 ± 0.04%, WHC 39.10 ± 0.33% and 39.00 ± 0.40%, cooking losses 40.04 ± 1.4% and 38.19 ± 1.01% and tenderness 9.51 ± 1.6 kg / cm² and 11.26 ± 0.6 kg / cm2. This research can be concluded that the physical quality of local and imported beef was relatively the same. Keywords: local beef, imported beef, physical quality of beef 3 *Abstract Thesis of S1 Animal Husbandry Program, Faculty of Agroindustry, Universitas Marcu Buana Yogyakarta, 2017

Item Type: Thesis (Skripsi)
Additional Information/ Lokasi Hardcopy: Dr.Ir.Sri Hartati Candra Dewi, M.Si Dr.Ir.Sundari, M.P
Subjects: S Agriculture > SF Animal culture
Divisions: Fakultas Agroindustri > Program Studi Peternakan
Depositing User: Peternakan UMBY
Date Deposited: 24 Jan 2018 05:46
Last Modified: 24 Jan 2018 05:46
URI: http://eprints.mercubuana-yogya.ac.id/id/eprint/1385

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