KARAKTERISTIK FISIK DAGING SAPI HAS DALAM PADA PERENDAMAN BERBAGAI BAGIAN BUAH NANAS

Authors

  • Inti Mulyo Arti Program Studi Agroteknologi, Teknologi Industri, Universitas Gunadarma
  • Adinda Nurul Huda Staff Pengajar di Program Studi Agroteknologi, Teknologi Industri, Universitas Gunadarma
  • Evan Yonda Pratama Tenaga Laboran di Program Studi Agroteknologi, Teknologi Industri, Universitas Gunadarma

DOI:

https://doi.org/10.26418/jft.v2i2.40798

Keywords:

pineapple, beef, pH, weight gain, temperature

Abstract

The purpose of this study was to determine changes in physical characteristics in tenderloin beef due to soaking in various parts of pineapple with different soaking times. The portion of pineapple that is used includes the meat, middle weevil, bark and leaves. The treatment of beef has inside without soaking pineapple was stated as control. The measured variables are pH, weight and temperature of beef has in. Observations were carried out for 0, 10, 20, 30, 40, 50 to 60 minutes soaking. The results showed that beef has been deep for 60 minutes soaking with the juice of the pineapple fruit changes in pH, weight and temperature. The pH value of meat on soaking meat, tubers and pineapple leaves is relatively the same. The weight of pineapple flesh increases along with the immersion of the pineapple juice. The temperature of beef has decreased in except for soaking with tuber juice and pineapple meat.

References

Feiner, G. 2006. Meat Products Handbook, Practical Science and Technology. Woodhead Publishing Limited, Cambridge

Gerelt, B., Y. Ikeuchi, and A. Suzuki. 2000. Meat tenderization by proteolytic enzymes after osmotic dehydration. Meat Science 56 (3): 311-318

Herdyastuti, N. 2006. Isolasi dan Karakterisasi Ekstrak Kasar Enzim Bromelin dari Batang Nanas (Ananas comusus L.merr). Berk. Penel. Hayati Vol. 12: 75–77

Lehninger, A.L. 1998. Biochemistry. New York. Academic Press

Moyle R, Fairbain DJ, Ripi J, Crowe M, Biotella JR. 2005. Developing pineapple fruit has small transcriptone dominated by metallothionein. I Exp Bot 56: 101-112

Nasution, I.S., Yusmanizar dan Melianda, K. 2012. Pengaruh Penggunaan Lapisan Edibel (Edible Coating), Kalsium Klorida dan Kemasan Plastik Terhadap Mutu Nanas (Ananas comosus Merr.) Terolah Minimal. Jurnal Teknologi dan Industri Pertanian Indonesia 4 (2) : 21-26

Poedjiadi, A. dan F.M. Titin Supriyanti. 2009. Dasar-dasar Biokimia.UI Press, Jakarta

Radiat, L. E., Eny Sri W. dan Iswanto. 2013. Pengaruh penambahan Larutan Ekstrak Nanas dan Lama Perendaman Terhadap Kualitas Fisik dan Organoleptik dalam Dada Ayam Kampung Segar Bagian Dada. Skripsi Fakultas Peternakan, Universitas Brawijaya.

Radiati, L.E., Eny S. W. dan Iswanto. 2013. Pengaruh Penambahan Larutan Ekstrak Nanas dan Lama Perendaman Terhadap Kualitas Fisik dan Organoleptik dalam Daging Ayam Kampung Segar Bagian Dada. Fakultas Peternakan, Universitas Brawijaya. Malang

Rismawati, Eka Wulandari dan Kusmayadi Suradi. 2016. Pengaruh Konsentrasi Ekstrak Buah Mengkudu (Morinda citrifolia L.) Senagai Perendam Daging Ayam Kampung Afkir Terhadap Kualitas Fisik dan Organoleptik. Skripsi Fakultas Peternakan, Universitas Padjajaran

Sawano Y, Hatano K, Miyakawa T, Tanokura M. 2008. Absolute Side-Chain Structure at Position 13 Is Required for The Inhibitory Activity of Bromein. Journal Biology and Chemistry 283(52): 36338–36343

Silaban R. 2009. Kajian pemanfaatan getah buah untuk melunakkan daging. Media Prima Sains 1 (1)

Soeparno. 2011. Ilmu dan Teknologi Daging. Gadjah Mada University Press. Yogyakarta

Supartono. 2004. Karakterisasi Enzim Protease Netral dari Buah Nenas Segar. Jurnal MIPA Universitas Negeri Semarang 27 (2): 134-142.

Syahbani, R. 2017. Pemanfaatan Enzim Bromelin yang Diisolasi dari Bonggol Nanas (Ananas Comosus L) sebagai Pengempuk Daging Sapi (Bos Taurus). Sumatera Utara: Repositori Institusi USU. Hal. 22.

T. Palmer. 1981. Understanding Enzymes. Elli Horwood. England

Yusriah dan Nengah Dwianita Kuswytasari. 2013. Pengaruh pH dan Suhu Terhadap Aktivitas Protease Penicillium sp. Jurnal Sains dan Seni Pomits 2 (1) : 48-50

Downloads

Additional Files

Published

2020-05-07

Issue

Vol. 2 No. 2 (2019): October

Section

Articles

License

Copyright (c) 2020 FoodTech: Jurnal Teknologi Pangan

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a  Attribution-ShareAlike 4.0 International (CC BY-SA 4.0)  that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See  The Effect of Open Access).