Update Artikelilmiah: 9629

CLAUDIA OKTAFIANI NUR CANDRA

NIM

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Abstrak (Bhs. Indonesia)

Penelitian yang bertujuan untuk mengetahui pengaruh perendaman pada konsentrasi larutan jeruk nipis (Citrus aurantifolia) terhadap daya ikat air, susut masak dan keempukan daging paha sapi. Bahan penelitian yaitu daging paha sapi, 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 pisau gulung. Metode penelitian secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan dan ulangan sebanyak 5 kali. Hasil penelitian menunjukan bahwa perendaman pada konsentrasi jeruk nipis dengan lama waktu 45 menit berpengaruh tidak nyata (P>0,05) terhadap daya ikat air dan susut masak namun berpengaruh secara linier terhadap nilai keempukan daging paha sapi dengan persamaan Y = -0,0474 + 0,0023 X (r = 0,96). Rataan daya ikat air yang diperoleh 35.80%, rataan susut masak yang diperoleh adalah 41.30%, dan rataan keempukan 0.03 mm/g/dt.. Kesimpulan dari penelitian adalah perendaman daging bagian paha sapi menggunakan konsentrasi perasan jeruk nipis sampai 15 % menghasilkan daya ikat air dan susut masak daging paha sapi relatif sama dan menurunkan keempukan.

Abtrak (Bhs. Inggris)

The purpose of this research was determine the effects of submerged on lemon (Citrus aurantifolia) water extract concentration toward water holding capacity (WHC), cooking loss and tenderness of cattle thigh meat. The research materials consisted of thigh part beef meat, submerged of lemon water, distilled water, tool table, bowl, knife, lemon squeezer, strainer, meat pole hunger, 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) w treatment and 5 replication. The results showed that soaking in lemon juice concentration with a long time of 45 minutes did not affect significantly (P> 0.05) on water holding capacity and cooking losses but a linear effect on the value of thigh meat tenderness of beef by the equation Y = 0.0474-0.0023 X (r = 0.96). Average of result from Water Holding Capacity which collected is 35,80%, Cooking loss 41,30%, and 0,03 of tenderness. The conclusion of the study is soaking meat beef thigh using lime juice concentration to 15% resulted in water holding capacity and cooking losses of meat are relatively the same thigh and lower beef tenderness.

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