PENGARUH LAMA PERENDAMAN DALAM LARUTAN NATRIUM LAKTAT TERHADAP DAYA AWET DAGING SAPI PADA PENYIMPANAN SUHU RUANG [The Effect of Soaking Time in Sodium Lactate on the Shelf Life of Beef in Room Temperature]

Aritonang, S.N (2007) PENGARUH LAMA PERENDAMAN DALAM LARUTAN NATRIUM LAKTAT TERHADAP DAYA AWET DAGING SAPI PADA PENYIMPANAN SUHU RUANG [The Effect of Soaking Time in Sodium Lactate on the Shelf Life of Beef in Room Temperature]. Journal of the Indonesian Tropical Animal Agriculture, 32 (1). pp. 41-43. ISSN 0410-6320

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Abstract

ABSTRAK Penelitian mengenai pengaruh perendaman dalam larutan natrium laktat terhadap daya awet daging sapi pada penyimpanan suhu ruang, telah dilakukan pada 5 kg daging sapi bagian paha yang dipotong-potong menjadi 20 bagian masing-masing 250 g dan dibagi dalam 5 kelompok. Penelitian ini berupa eksperimental yang menggunakan rancangan acak lengkap dengan 5 perlakuan, yaitu perendaman daging dalam larutan natrium laktat 6% selama : 0 jam (R0), 1 jam (R1), 2 jam (R2), 3 jam (R3) dan 4 jam (R4) dengan pengulangan 4 kali, lalu disimpan pada suhu ruang. Parameter yang diamati dalam penelitian adalah warna daging, pH, kadar protein, jumlah koloni bakteri dan daya simpan daging. Hasil penelitian menunjukkan bahwa perendaman dalam larutan natrium laktat 6% selama 3 jam sangat nyata meningkatkan daya simpan daging sapi yaitu selama 44.00 jam pada penyimpanan suhu ruang. Kata kunci : sodium laktat, perendaman, penyimpanan, daging sapi ABSTRACT The research on the effect of soaking time in sodium lactate on the shelf life of beef in a room temperature storage was done using 5 kg of beef, that was sliced into 20 pieces (250 g/piece), and then were divided in to five groups. The design of this experiment was a completely randomized design with 5 treatments and 4 replications. The treatments were the soaking time in sodium lactate 6% for 0 hour (Ro), 1 hour (R1), 2 hours (R2), 3 hours (R3) and 4 hours (R4), and then these were stored in a room temperature. The variables observed were meat colour, pH, protein content, bacteria colony count and shelf life of meat. The results indicated that the soaking time in sodium lactate significantly affected (P <0.01) the shelf life of meat. It showed that the increasing of soaking time up to 3 hours caused significantly enhanced the shelf life of meat on room temperatur storage. Keywords : sodium lactate, soaking, shelf life, beef

Item Type:Article
Subjects:S Agriculture > S Agriculture (General)
S Agriculture > SF Animal culture
Divisions:Faculty of Animal and Agricultural Sciences > Department of Animal Agriculture
ID Code:16749
Deposited By:Mr. Marry Christiyanto
Deposited On:14 Jul 2010 18:20
Last Modified:14 Jul 2010 18:20

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