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Media Kedokteran Hewan

ISSN 2015-8930

Vol. 30 / No. 1 / Published : 2014-01

TOC : 4, and page :42 - 50

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Original Article :

Characteristic of carcas, meat tenderness and marbling of beef cattle at manokwari

Author :

  1. Andoyo Supriyantono*1
  2. Siti Chusnul Chotimah *2
  3. Irba Unggul Warsono*3
  1. Jurusan Produksi Ternak Fakultas Peternakan Perikanan dan Ilmu Kelautan Universitas Negeri Papua Jl. Gunung Salju Amban 98314 Manokwari Papua Barat
  2. Jurusan Produksi Ternak Fakultas Peternakan Perikanan dan Ilmu Kelautan Universitas Negeri Papua Jl. Gunung Salju Amban 98314 Manokwari Papua Barat
  3. Jurusan Produksi Ternak Fakultas Peternakan Perikanan dan Ilmu Kelautan Universitas Negeri Papua Jl. Gunung Salju Amban 98314 Manokwari Papua Barat

Abstract :

Abstrak             Kualitas daging sapi ditentukan oleh kepualaman dan keempukan dagingnya.  Secara umum konsumen mempertimbangkan dua hal tersebut ketika membeli daging sapi di pasar.  Tujuan penelitian ini adalah menentukan karakteristik kepualaman dan keempukan daging sapi di Manokwari.  Sebanyak 40 ekor sapi Bali dan sapi-sapi silangan digunakan sebagai sampel untuk menganalisa karkas, kepualaman dan keempukan daging.  Satu kilogram daging diambil dari permukaan longisimus dorsi muscle antara rusuk ke 12 dan 13 untuk menganalisis kepualaman dan keempukan daging.  Keempukan daging diukur dengan alat penetrometer. Kepualaman dievaluasi pada irisan melintang dari permukaan longisimus dorsi muscle antara rusuk 12 dan 13 kemudian dibandingkan dengan skor nilai kepualaman USDA berkisar dari 0 hingga 9.  Hasil penelitian menunjukkan abhwa persentase karkas sapi Bali di Manokwari berkisar antara 53.07% hingga 57.18% dengan keempukan daging yang sesuai dengan umur dan tanpa kepualaman.   Absract Quality of beef cattle is expressed by the property of marbling and meat tenderness. These properties were considered by the consumers when buying beef cattle in the market. The objective of the research was to determine the characteristics of meat tenderness and marbling of beef cattle in Manokwari.   40 Bali cattle and crossbred cattle were used as samples to analyze carcass, tenderness and marbling.  Live weight of cattle and carcass weight were recorded to calculate percentage of carcass.  One kilogram of meat was taken on the surface of longisimus dorsi muscle between the ribs of 12 and 13 to analyze tenderness and marbling. Tenderness was measured by a penetrometer. Marbling was evaluated on cross-sectional surface longisimus dorsi muscle between the ribs 12 and 13, then compared with the standard USDA marbling score values of 0 to 9. The results showed that the percentage of beef carcass Bali in Manokwari ranged from 53.07 percent to 57.18 percent with age-appropriate level of tenderness and without marbling.

Keyword :

marbling, meat tenderness, beef.,


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Archive Article

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Volume : 30 / No. : 1 / Pub. : 2014-01
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