Update Artikelilmiah: 9569

GUNTUR HAMUSTHI GRAHITA

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman larutan perasan jeruk nipis terhadap keempukan, daya ikat air, dan susut masak pada daging sapi bagian paha (Biceps femoris). Bahan penelitian yaitu daging sapi bagian paha, air perasan jeruk nipis,  aquades dan alat yang digunakan yaitu baskom, pisau, alat pemeras jeruk nipis, saringan, tiang penggantung daging, kertas whatman 41, plat kaca, beban 35 kg, stopwatch, plastik transparan, milimeterblok,  timbangan, kantong plastik, waterbath, penetrometer, oven, cawan porselin, dan tissue gulung. Metode penelitian secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan ulangan sebanyak 5 kali. Rataan keempukan yang diperoleh adalah 0,167 mm/g/dt, rataan daya ikat air yang diperoleh adalah  49,04 %, sedangkan rataan susut masak yang diperoleh adalah 71,03 %.. Hasil penelitian menunjukkan bahwa lama perendaman menggunakan larutan perasan jeruk nipis dengan konsentrasi 10% berpengaruh tidak nyata (P>0,05) terhadap keempukan, daya ikat air, dan susut masak pada daging sapi bagian paha. Kesimpulan dari penelitian bahwa lama perendaman daging sapi bagian paha (Biceps femoris) menggunakan larutan perasan jeruk nipis (Citrus aurantifolia) dengan konsentrasi 10% dan lama perendaman 15, 30, dan 45 menit menghasilkan keempukan, daya ikat air, dan susut masak yang relatif sama.

Abtrak (Bhs. Inggris)

The purpose of this research was  to determine the effect of immersion time in a  solution of lime juice on the tenderness, water holding capacity and cooking losses of thigh part beef meat (Biceps femoris). The research materials consisted of thigh part beef meat, lemon juice, distilled water, tool table, bowl, knife, lemon squeezer, strainer, meat pole hanger, paper whatman 41, glass plate, balance of 35 kg capacity, stopwatch, transparent plastic, milimeterblock, scales, plastic bags, water bath, penetrometer, oven, porcelain cup, and tissue rolls. The research method was experiment, using completely randomized design (CRD) with 4 treatments and 5 replication. The mean obtained for tenderness was 0.167 mm/g/s, the average of water holding capacity obtained was 49.04 %, while the average of obtained cooking losses was 71.03 %. The data obtained were included in the tabulation and analyzed using analysis of variance. The results showed that the immersion  time using a solution of lime juice with a concentration of 10% did not affect significantly (P> 0.05) on tenderness, water holding capacity and cooking losses of thigh part beef meat. The conclusion of this research is, thigh part beef meat (Biceps femoris) using a solution of lime juice (Citrus aurantifolia) with a 10 % concentration immersion time of 15, 30, and 45 min.  Resulted in relatively similar tenderness, water holding capacity and cooking losses were relatively the same.

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