10. Effect of Pressure and Drainage Duration to Protein Level in Dry Meat Acehnese (Sie balu)

Muarrif Tursina, Nurliana Nurliana, Muhammad Isa, Ismail Ismail, Herrialfian Herrialfian, Hamdan Hamdan

Abstract


The aim of this research was to know effect of Pressure Duration to protein level in Dry Meat Acehnese (Sie balu). Thigh of fresh beef was used in this study (musculus semitendinosus) eight pieces, weighing 250 grams each. All of meats were in the pressed with a iron plate weight of 10 kg. The design of research used  a completely randomized design (CRD). All of meats were randomly divided into four treatments. First treatment (PO) as control, were not given pressure. Second treatment (P1) was given pressure during 6 hours. Third treatment (P2) was given pressure during the 12 hours and the four treatment (P3) was given pressure during 18 hours. Of results showed the pressure with 10 kg on meat significant effect on the protein content of  Aceh Sie balu (p <0.01). It was concluded that the pressure with weigher 10 kg increase the level protein sie balu during in process

Keywords


pressure; siebalu; protein level; drying

Full Text:

PDF

References


Aboagla EM-E, dan T. Terada. 2004. Effects of egg yolk during the freezing step of cryopreservation on the viability of goat spermatozoa. Theriogenology 62:1160-1172.

Akhadiyah, dan Budi. 2011. Water Holding Capacity (WHC) kadar protein, dan kadar air dendeng sapi pada berbagai konsentrasi ekstrak jahe (Zingiber officinale Roscoe) dan lama perendaman yang berbeda. Jurnal Ilmu dan Teknologi Hasil Ternak. 2(6): 41-46.

Costa, dan W. Yuniarti. 2012. Kajian Mutu Abon Sapi dengan Lama Perebusan yang Berbeda. Laporan Pengkajian Ilmiah. Kementerian Pertanian. Kupang.

Gaspersz, V. 1989. Metode Perancangan Percobaan. Penerbit Armico, Bandung.

Kilara, A. 1994.Whey Protein Functionally. In: Protein Functionality in Food System (Ed. N. S. Hettiarachchy and G. R. Ziegler). Marcel Dekker Inc, New York.pp:325-356.

Kinsman, D. M., A. W. Kotula and B. C. Breidenstein. 1994. Muscle Foods. Chapman and Hall, New York.

Kusnadi. D. C., V.P. Bintaro dan A.N. Al Bahaari. 2012. Daya Ikat Air, Tingkat Kekenyalan dan Kadar Protein Pada Bakso Kombinasi Daging Sapi dan

Daging Kelinci. Jurnal Aplikasi Teknologi Pangan.

Lawrie, R.A. 2003. Ilmu Daging. Penerjemah: Aminuddin Parakkasi. Edisi kelima. Penerbit Universitas Indonesia.

Nurliana., Fakhrurrazi, dan Sulasmi. 2003. Hubungan antara aktivitas air dan pH terhadap jumlah bakteri pada tiga metode pembuatan daging kering khas aceh (Sie Balu). Laporan Hasil Penelitian Dosen Muda, Lembaga Penelitian Unsyiah. Banda Aceh.

Prasetyo, T. 2009. Pola Resistensi Bakteri dalam Darah terhadap Kloramfenikol, Trimethoprim/Sulfametoksazol dan Tetrasiklin di Laboratorium Mikrobiologi Klinik Fakultas Kedokteran Universitas Indonesia (LMK FKUI). Skripsi. Fakultas Kedokteran. Universitas Indonesia. Jakarta.

Puspitasari, A. M. P. Nuhriawangsa dan W. Swastike. 2013. Pengaruh Pemanfaatan Kunyit (Curcuma domestica Val.) terhadap Kualitas Mikrobia dan Fisiko-kimia Daging Sapi. Tropical Animal Husbandry Vol. 2 (1). 58-64.

Soeparno. 2009. Ilmu dan Teknologi Daging. Cetakan ke-5. Gadjah Mada University Press, Yogyakarta.

Soeparno. 2011.Ilmu Nutrisi dan Gizi Daging. Cetakan ke-1. Gadjah Mada University Press, Yogyakarta.

Soeparno, 1994.Ilmu dan Teknologi Daging. Gadjah Mada University Press. Yogyakarta.

Suryanto, E. 2006. Memilih Daging Berkualitas. Food Review. Bogor.

Toldra, Fidel. 1998. Proteolysis and lipolysis in flavour development of dry-cured meat products.Abstract. Meat Science. 49:S101.




DOI: https://doi.org/10.21157/j.med.vet..v12i1.4060

Article Metrics

Abstract view : 0 times
PDF - 0 times

Refbacks

  • There are currently no refbacks.


Copyright (c) 2018 by author and J. Med. Vet.

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

Creative Commons License
J. Med. Vet. is licensed under a Creative Commons Attribution 4.0 International License.