Pengaruh perendaman daging sapi dalam air rebusan daun salam (Syzygium polyanthum) terhadap kualitas kimia

Abstract

Abstract Beef is a food source from livestock that contains high nutrients. Beef is a source of animal protein that is easily digested in the human body. One way to prevent damage to beef is preservation by soaking the meat in boiling water of bay leaves. The purpose of this study was to determine the effect of storage time of beef that has been soaked with boiled water of bay leaves on chemical quality. This research method uses Completely Randomized Design (CRD). The data obtained were analyzed statistically using Analysis Of Variance (ANOVA). If there is a significant significant difference between treatments, the test is continued with Duncan Multiple Range (DMRT). Parameters observed in this study included pH, water content, dissolved protein and phenol tests. The results showed that the length of storage of beef that had been soaked in boiling water of bay leaves was non-significant (P>0.1) on the pH value and water content but was significantly different (P0,1) terhadap nilai pH dan kadar air namun signifikan berbeda nyata (P<0,05) terhadap protein terlarut dan signifikan berbeda sangat nyata (P<0,01) terhadap fenol. Semakin lama penyimpanan daging sapi di refrigerator akan meningkatkan kadar air dan protein terlarut tetapai tidak dengan fenol. Kata kunci: Air rebusan daun salam; Daging sapi; Kualitas kimia

Keywords

• Air rebusan daun salam
• Daging sapi
• Kualitas kimia