Kualitas Sensoris dan Kimia Daging Sapi yang Beredar di Beberapa Tempat Penjualan di Kota Ambon

AGRITEKNO, Jurnal Teknologi Pertanian

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Title Kualitas Sensoris dan Kimia Daging Sapi yang Beredar di Beberapa Tempat Penjualan di Kota Ambon
 
Creator Liur, Isye J
Veerman, Marcus
Mahakena, Arnolys
 
Description Meat is all animal tissue and its processed products which are suitable and used as food. Meat consists of four primary tissues, namely muscle tissue, connective tissue, epithelial tissue, and nerve tissue. Beef is meat obtained from cows that are commonly used for food consumption. This study aims to determine the sensory and chemical quality of beef circulating in several sales points in Ambon City. Parametric used are sensory analysis (color, aroma, texture) and chemical analysis (water content, ash content, protein content, fat content). The research method used is using questionnaires as primary data and testing at the Chemistry Laboratory, Department of Mathematics and Natural Sciences, University of Pattimura. The data obtained will be tested using Non-Parametric Analysis namely Conformity Test. The research results show that the evaluation of panelists, it turns out that between panelists did not differ in providing an assessment because in this study, on average, panelists gave the best assessment in terms of color, aroma, and texture.
Keywords: beef, chemical quality, sensory quality
 
ABSTRAK
Daging adalah semua jaringan hewan dan produk olahannya yang sesuai dan digunakan sebagai makanan. Daging terdiri dari empat jaringan utama, yaitu jaringan otot, jaringan ikat, jaringan epitel dan jaringan saraf. Daging sapi adalah daging yang diperoleh dari sapi yang biasa dan umum digunakan untuk keperluan konsumsi makanan. Penelitian ini bertujuan untuk mengetahui analisis kualitas sensoris dan kimia daging sapi yang beredar dibeberapa tempat penjualan di Kota Ambon. Parametrik yang digunakan yaitu analisis sensoris (warna, arona, tekstur) dan analisis kimia (kadar air, kadar abu, kadar protein, kadar lemak). Metode penelitian yang dipakai yaitu menggunakan kuisioner sebagai data primer dan pengujian pada Laboratorium Kimia Jurusan MIPA Universitas Pattimura. Data yang diperoleh akan diuji menggunakan analisis non parametrik yaitu uji kesesuaian. Hasil Penelitian menunjukkan Penilaian dari panelis, ternyata antar panelis tidak berbeda dalam memberikan penilaian sebab dalam penelitian ini secara rata-rata panelis memberikan penilaian yang terbaik dari segi warna, aroma dan tekstur.
Kata Kunci: daging sapi, kualitas kimia, kualitas sensoris
 
Publisher Universitas Pattimura
 
Date 2019-10-01
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://ojs3.unpatti.ac.id/index.php/agritekno/article/view/1411
10.30598/jagritekno.2019.8.2.42
 
Source AGRITEKNO: Jurnal Teknologi Pertanian; Vol 8 No 2 (2019): AGRITEKNO, Jurnal Teknologi Pertanian; 42-47
2620-9721
2302-9218
 
Language eng
 
Relation https://ojs3.unpatti.ac.id/index.php/agritekno/article/view/1411/1170
 
Rights Copyright (c) 2019 AGRITEKNO: Jurnal Teknologi Pertanian
http://creativecommons.org/licenses/by-sa/4.0
 

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