| NIM | D1A019055 |
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| Namamhs | FENNY NURMAYA |
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| Judul Artikel | SUPLEMENTASI SODIUM BIKARBONAT DAN PAKAN KONSENTRAT FERMENTASI TERHADAP KUALITAS FISIK DAGING DOMBA SELAMA PENYIMPANAN DINGIN |
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| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengetahui pengaruh penambahan sodium bikarbonat dan pakan konsentrat fermentasi yang diberikan terhadap sifat fisik daging domba selama penyimpanan dingin. Materi penelitian yang digunakan yaitu domba lokal jantan sebanyak 18 ekor dengan rataan bobot badan awal 17,83±2,126 kg. Pakan yang digunakan adalah pakan dasar yaitu jerami padi amoniasi serta tiga formula pakan dengan suplementasi sodium bikarbonat dan konsentrat yang difermentasi dengan yeast Saccharomyces cerevisiae. Metode penelitian dilakukan menggunakan Rancangan Acak Kelompok (RAK) dengan 3 perlakuan dan 6 ulangan. Perlakuan yang diberikan yaitu P0=Jerami padi amoniasi + Pakan konsentrat; P1=Jerami padi amoniasi + Pakan konsentrat + sodium bikarbonat; P2=Jerami padi amoniasi + Pakan konsentrat fermentasi dengan yeast + sodium bikarbonat. Variabel yang diukur adalah keempukan, daya ikat air, susut masak, dan pH daging. Hasil penelitian menunjukkan bahwa suplementasi sodium bikarbonat dalam pakan tidak berpengaruh nyata (P>0,05) terhadap kualitas fisik daging domba selama penyimpanan dingin. Hasil rataan pengukuran keempukan daging berkisar antara 0,04-0,05 mm/g/dt. Rataan daya ikat air antara 49,59-50,50%. Rataan susut masak berkisar dari 40,43-42,08%; dan rataan pH daging berkisar dari 6,69-6,73. Kesimpulan dari penelitian ini adalah suplementasi sodium bikarbonat dalam pakan belum mampu meningkatkan kualitas fisik daging domba (keempukan, daya ikat air, susut masak, dan pH daging). |
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| Abtrak (Bhs. Inggris) | A study that aims to determine the effect of adding sodium bicarbonate and fermented concentrate feed given to the physical properties of sheep meat during cold storage. The research material used was 18 male local sheep with an average initial body weight of 17.83 ± 2.126 kg. The feed used is basic feed, namely ammoniated rice straw and three feed formulas with sodium bicarbonate supplementation and concentrate fermented with Saccharomyces cerevisiae yeast. The research method was carried out using a Randomized Complete Block Design (RCBD) with 3 treatments and 6 replications. The treatment given was P0 = ammoniated rice straw + concentrate feed; P1 = ammoniated rice straw + concentrate feed + sodium bicarbonate; P2 = ammoniated rice straw + concentrated feed cooled with yeast + sodium bicarbonate. The variables measured were tenderness, water holding capacity, cooking losses and meat pH. The results showed that the supplementation of sodium bicarbonate in feed and fermented concentrate had no significant effect (P>0.05) on the physical quality of sheep meat during cold storage. The mean results for measuring tenderness ranged from 0.04-0.05 mm/g/sec. The average water holding capacity is between 49.59-50.50%. The average cooking losses ranged from 40.43-42.08%; and the average meat pH ranged from 6.69-6.73. The conclusion of this study is that sodium bicarbonate supplementation in feed and fermented concentrate has not been able to improve the physical quality of lamb meat (tenderness, water holding capacity, cooking losses, and meat pH). |
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| Kata kunci | Domba lokal, sodium bikarbonat, keempukan, daya ikat air, susut masak, pH daging |
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| Pembimbing 1 | Prof. Dr. Ir. Wardhana Suryapratama, M.S. |
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| Pembimbing 2 | Dr. Ir. Agustinus Hantoro D.R., M.P. |
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| Pembimbing 3 | |
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| Tahun | 2023 |
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| Jumlah Halaman | 9 |
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| Tgl. Entri | 2023-04-13 09:06:39.481978 |
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