Setiawan, PutuJevi (2014) Kajian Kualitas Fisik Dan Kimia Daging Kambing Di Pasar Kota Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
Pengambilan data pada penelitian ini dilaksanakan di Laboratorium Rekayasa dan Pengolahan Hasil Ternak Program Studi Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya pada bulan Mei 2013 sampai dengan Juni 2013. Tujuan penelitian adalah adalah untuk mengetahui kualitas fisik dan kimia daging kambing di pasar kota Malang ditinjau dari kualitas fisik (pH, tekstur, WHC) dan kimia (kadar air, kadar protein, kadar lemak). Materi yang digunakan dalam penelitian ini adalah daging kambing yang diambil dari 5 pasar di kota Malang yaitu pasar Dinoyo, Blimbing, Gadang, Madyopuro dan Pasar Besar, setiap pasar diambil 2-3 sampel dari pedagang yang berbeda. Metode yang digunakan adalah survei dan cara pengambilan sampel dengan simple random sampling. Variabel pengamatan meliputi pH, tekstur, WHC, kadar air, kadar lemak, dan kadar protein. Hasil penelitian penelitian menunjukkan bahwa nilai pH, WHC, tekstur, kadar air, kadar lemak dan kadar protein daging kambing di pasar kota Malang berturut-turut adalah pasar Dinoyo 5,2; 32,68%; 10,72mm/g/detik; 77,43%; 7,03% dan 17,96%. Pasar Blimbing 5,15; 31,63%; 10,92mm/g/detik; 79,02%; 6,93% dan 17,67%. Pasar Gadang 5,33; 32,73%; 10,27mm/g/detik; 77,25%; 7,56% dan 18,51%. Pasar Madyopuro 5,37; 34,74%; 10,28mm/g/detik; 76,16%; 7,98% dan 18,74%. Pasar Besar 5,48; 36,30%; 9,79mm/g/detik; 76,08%, 8,56% dan 18,81%. Berdasarkan hasil penelitian kualitas daging kambing di 5 pasar kota Malang memiliki rata-rata pH 5,31; WHC 33,61%; tekstur 10,38 mm/g/detik; kadar air 77,18%; kadar lemak 7,61%; kadar protein 18,34%. Disarankan perlu adanya penelitian lanjutan tentang kualitas fisik dan kimia daging kambing yang dijual di pasar selain kota Malang.
English Abstract
Data collection of this research was carried out at Chemical laboratory of Animal Husbandry Faculty, Brawijaya University from May to June 2013. This research aimed to determine of the physical and chemical quality of the meat goat in five markets at Malang based on physical quality (pH, WHC, texture) and chemical (water, fat, protein content). Materials used in this research were fresh goat meat from 11 sellers in 5 markets. The method used were way the sample survey and withsimple random sampling.The conclusion showed that goat meat in 5 markets Malang city has an average of pH 5.31; WHC 33.61%; texture 10.38 mm/g/second; water 77.18%; fat 7.61% and protein 18.34%. It was suggested there are advanced research about the quality of physical and chemical goat meat sold in the market in addition to the Malang city.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2014/46/051402101 |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Hasbi |
| Date Deposited: | 25 Mar 2014 13:45 |
| Last Modified: | 20 Oct 2021 07:51 |
| URI: | http://repository.ub.ac.id/id/eprint/137309 |
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