Electronic Theses and Dissertation

Drip loss merupakan penyusutan berat daging akibat keluarnya cairan daging selama penyimpanan. cooking loss didefinisikan sebagai berat daging yang hilang setelah proses pemasakan. penelitian ini bertujuan untuk mengetahui pengaruh perendaman daging sapi pada cuka aren terhadap drip loss dan cooking loss. sampel penelitian menggunakan daging sapi bagian paha belakang. rancangan penelitian yang digunakan yaitu rancangan acak lengkap (ral) dengan 3 perlakuan dan 3 kali pengulangan. perlakuan dilakukan dengan merendam 450 gram daging sapi yang dibagi menjadi 18 bagian dengan berat 25 gram pada cuka aren dengan konsentrasi 0%, 2,5% dan 5%. pengujian drip loss dilakukan dengan tahap penimbangan awal, penyimpanan dalam refrigerator selama 24 jam pada suhu 4-5ºc, penimbangan akhir, dan pengukuran. pengujian cooking loss dilakukan dengan tahap penimbangan awal, pemasakan menggunakan waterbath selama 50 menit pada suhu 75ºc, penimbangan akhir, dan tahap pengukuran. data hasil penelitian dianalisis menggunakan analysis of variance (anova) pola satu arah yang dilanjutkan dengan uji duncan. hasil penelitian menunjukkan perendaman daging sapi pada cuka aren dengan konsentrasi 5% dapat menurunkan persentase drip loss dan cooking loss (p

Drip loss is the shrinkage of meat weight due to the release of meat juices during storage. Cooking loss is defined as the weight of meat lost after the cooking process. The aims of study determine the effect of beef soaking in palm vinegar on drip loss and cooking loss. The research sample used beef chuch. The research design used was a completely randomized design (CRD) with 3 treatments and 3 repetitions. The treatment was carried out by soaking 450 grams of beef divided into 18 parts weighing 25 grams in palm vinegar with concentrations of 0%, 2,5% and 5%. Drip loss testing was carried out with the early weighing stage, storage in a refrigerator for 24 hours at a temperature of 4-5ºC, the last weighing, and measurement. Cooking loss testing was carried out with the early weighing stage, cooking using a waterbath for 50 minutes at 75ºC, last weighing, and measurement stages. The research data were analyzed using analysis of variance (Anova) one-way pattern followed by Duncan's test. The results showed that soaking beef in palm vinegar with a concentration of 5% can reduce the percentage of drip loss and cooking loss (P