Effect of Ginger (Zingiber Officinale Roscoe) Marination With Various Concentration On Tenderness, Protein Solubility and Total Microbial Count of Meat.

Hartono, Alfon Val Volenso and Prof. Dr. Ir. Lilik Eka Radiati,, MS., IPU (2023) Effect of Ginger (Zingiber Officinale Roscoe) Marination With Various Concentration On Tenderness, Protein Solubility and Total Microbial Count of Meat. Sarjana thesis, Universitas Brawijaya.

Abstract

Penelitian ini bertujuan untuk mengetahui viabilitas bahan alami sebagai pengawet dan pelunak daging. Daging, sebagai makanan bergizi dan mudah rusak, rentan terhadap kontaminasi bakteri, sehingga menyebabkan kerusakan dan umur simpan yang terbatas. Untuk mengatasi hal ini, teknik penanganan, perlakuan awal, dan pengawetan yang tepat sangat penting untuk meningkatkan kualitas daging dan meningkatkan umur simpannya. Penelitian dilaksanakan di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan Universitas Brawijaya, pada tanggal 5 Desember 2022 sampai dengan 3 Januari 2023. Penelitian menggunakan rancangan true eksperimental dengan tiga perlakuan dan empat ulangan, dengan fokus pada tiga variabel: Kelembutan, Kelarutan Protein, dan Pertumbuhan Mikroba. Setiap variabel dinilai menggunakan uji laboratorium dan Rancangan Acak Lengkap (RAL) dengan dua perlakuan dan empat ulangan. Perlakuan tersebut melibatkan tiga konsentrasi jahe yang berbeda: T0 (kontrol), T1 (50% jahe), dan T2 (100% jahe). Pendekatan komprehensif ini memungkinkan dilakukannya pemeriksaan menyeluruh terhadap pengaruh konsentrasi jahe terhadap tiga variabel yang diteliti. Hasil uji keempukan tidak menunjukkan pengaruh yang nyata dengan meningkatnya konsentrasi jahe, vii karena hasil pengamatan tidak menunjukkan tren menurun yang konsisten. Namun, uji kelarutan protein menunjukkan efek yang signifikan, menunjukkan peningkatan jumlah protein yang diencerkan selama analisis nanodrop. Selanjutnya uji TPC (Total Plate Count) menunjukkan adanya pengaruh yang nyata sehingga terjadi penurunan jumlah mikroba total berkorelasi dengan peningkatan konsentrasi jahe. Kesimpulannya, konsentrasi jahe 100% memberikan hasil terbaik pada uji TPC dan uji Kelarutan Protein, sedangkan konsentrasi jahe 50% memberikan hasil terbaik pada uji Keempukan.

English Abstract

This research aims to explore the viability of natural ingredients as preservatives and meat tenderizers. Meat, being a nutritious and perishable food, is susceptible to bacterial contamination, leading to deterioration and a limited shelf life. To address this, proper handling, pretreatment, and preservation techniques are crucial to improve meat quality and increase its shelf life. The research was conducted at the Laboratory of Animal Products Technology, Faculty of Animal Science, University of Brawijaya, from December 5th, 2022, to January 3rd, 2023. The study followed a true experimental design with three treatments and four replications, focusing on three variables: Tenderness, Protein Solubility, and Microbial Growth. Each variable was assessed using laboratory tests and a Complete Randomized Design (CRD) with two treatments and four replications. The treatments involved three different concentrations of ginger: T0 (control), T1 (50% ginger), and T2 (100% ginger). This comprehensive approach allowed for a thorough examination of the effects of ginger concentration on the three variables of interest. The tenderness test results did not demonstrate a significant effect with the increasing concentration of ginger, vii as the observed results did not exhibit a consistent descending trend. However, the protein solubility test indicated a significant effect, revealing an increased number of diluted proteins during the nanodrop analysis. Furthermore, the TPC (Total Plate Count) test showed a significant effect, leading to a decreased total microbial count in correlation with the increasing concentration of ginger. In conclusion, 100% ginger concentration yielded the best results in the TPC test and Protein Solubility test, while 50% ginger concentration provided the best results in the Tenderness test.

Other obstract

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Item Type:	Thesis (Sarjana)
Identification Number:	0523050223
Uncontrolled Keywords:	Marination, concentration, puree
Subjects:	600 Technology (Applied sciences) > 636 Animal husbandry
Divisions:	Fakultas Peternakan > Peternakan
Depositing User:	Endang Susworini
Date Deposited:	19 Sep 2023 01:46
Last Modified:	19 Sep 2023 01:46
URI:	http://repository.ub.ac.id/id/eprint/203013

Text (DALAM MASA EMBARGO) Alfon Val Volenso Hartono.pdf Restricted to Registered users only until 31 December 2024. Download (2MB)

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