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All Journal JURNAL ILMIAH PETERNAKAN TERPADU
Nikodemus Prajnadibya Kurniawan
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KUALITAS FISIK DAGING SAPI DARI TEMPAT PEMOTONGAN HEWAN DI BANDAR LAMPUNG Nikodemus Prajnadibya Kurniawan; Dian Septinova; Kusuma Adhianto
JURNAL ILMIAH PETERNAKAN TERPADU Vol 2, No 3 (2014)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (76.188 KB) | DOI: 10.23960/jipt.v2i3.p%p

Abstract

The research was conducted in April 2014 in slaughterhouses in Bandar Lampung. This studyaims to determine the physical quality of the beef that is in Bandar Lampung by pH, water holdingcapacity and cooking loss. The meat is taken from the back of the thigh meat obtained fromslaughterhouses in Bandar Lampung. This study uses survey were analyzed descriptively.The results showed that the physical quality of the beef that is in Bandar Lampung is stillwithin the normal range. Average pH of 6.0, while the average value of 30.14 water holding capacity,and the average value of 42.53 cooking shrinkage. Based on these results it can be concluded that(1)the physical quality of the beef slaughtering place is normal and (2)good to eat.
Co-Authors Dian Septinova Kusuma Adhianto