Electronic Theses and Dissertation

Thawing ialah proses penyegaran kembali bahan yang telah beku. prosedur pencairan memiliki efek terhadap kadar protein daging sapi. penelitian ini bertujuan mengetahi pengaruh berbagai prosedur thawing terhadap kandungan protein daging sapi beku. penelitian ini menggunakan sampel daging sapi aceh jantan dari bagian paha belakang (round) yang dibekukan. penelitian ini menggunakan rancangan acak lengkap dengan beberapa perlakuan (p), antara lain: p1 sebagai kontrol (tanpa perlakuan pembekuan dan pencairan); p2 dengan membiarkan daging disuhu refrigerator; p3 meletakkan daging pada suhu ruang; p4 dengan merendam daging di air pada suhu ruang; p5 merendam daging dalam air hangat dengan suhu air 60°c dan p6 merendam daging dengan air panas (suhu mendidih) pada suhu 100ºc. parameter yang diamati yaitu kadar protein daging sapi aceh yang telah dithawing. data hasil penelitian dianalisis menggunakan analysis of variance (anova). terhadap data yang berbeda nyata pada uji anova maka dilanjutkan menggunakan uji duncan. hasil penelitian diperoleh kadar protein daging sapi sebesar 22.26% dan perlakuan dengan metode thawing memperlihatkan kadar protein berkisar antara 21.90% sampai 17.99%. berdasarkan hasil analisis statistik menunjukan bahwa kadar protein yang diperoleh berbeda nyata antar perlakuan. perlakuan thawing dengan menggunakan refrigerator, suhu ruang, air suhu ruang, dan air hangat memperlihatkan tidak berbeda nyata dengan kontrol, tetapi perbedaan nyata dengan thawing menggunakan air panas. menurut hasil penelitian bisa ditarik kesimpulan bahwa menyegarkan kembali daging sapi dengan air panas pada suhu 100℃ bisa menurunkan kadar protein daging. kata kunci : daging sapi aceh, round, thawing, kadar protein

Thawing is the process of re-freshing frozen ingredients. The thawing procedure has an effect on the protein content of beef. This study aims to examine the effect of various thawing procedures on the protein content of frozen beef. This study used samples of male aceh cattle beef from the frozen hamstrings (round). This study used a completely randomized design with several treatments (P), including: P1 as a control (without freezing and thawing treatment); P2 by letting the meat cool down in the refrigerator; P3 put the meat at room temperature; P4 by soaking the meat in water at room temperature; P5 soaked the meat in warm water with a water temperature of 60°C and P6 soaked the meat in hot water (boiling temperature) at 100ºC. The parameter observed was the protein content of thawing aceh beef. The research data were analyzed using Analysis of Variance (ANOVA). For data that are significantly different in the ANOVA test, it is continued using Duncan's test. The results showed that the protein content of beef was 22.26% and treatment with the thawing method showed protein levels ranging from 21.90% to 17.99%. Based on the results of statistical analysis showed that the protein levels obtained were significantly different between treatments. Thawing treatment using refrigerator, room temperature, room temperature water, and warm water showed no significant difference with the control, but significant difference with thawing using hot water. According to the results of the study, it can be concluded that refreshing beef with hot water at a temperature of 100℃ can reduce the protein content of the meat. Keywords: Aceh cattle beef, round, thawing, protein content