Electronic Theses and Dissertation

Daging sapi merupakan sumber protein hewani yang memiliki kandungan gizi tinggi, namun mudah mengalami kerusakan sehingga perlu dilakukan pengolahan menjadi seperti kornet untuk mempertahankan kualitas dan memperpanjang daya simpan. salah satu inovasi dalam pengolahan kornet adalah dengan penggunaan bumbu kari aceh komersil yang kaya akan rempah-rempah dan senyawa bioaktif yang diduga dapat memengaruhi kadar protein dan nilai ph produk. penelitian ini bertujuan untuk mengetahui pengaruh penggunaan bumbu kari aceh komersil terhadap protein dan ph kornet daging sapi. penelitian dilaksanakan pada bulan april hingga mei 2026 di laboratorium ilmu dan teknologi pengolahan daging, laboratorium ilmu dan teknologi produksi ternak ruminansia, dan laboratorium analisis pangan dan hasil pertanian, fakultas pertanian, universitas syiah kuala, kecamatan syiah kuala, kota banda aceh. penelitian menggunakan rancangan acak lengkap (ral) yang terdiri dari 4 perlakuan dan 4 ulangan, sehingga diperoleh 16 unit percobaan. adapun perlakuan yang dilakukan yaitu p0 (kontrol/0% penambahan bumbu kari aceh komersil), p1 (1% penambahan bumbu kari aceh komersil), p2 (2% penambahan bumbu kari aceh komersil), p3 (3% penambahan bumbu kari aceh komersil). parameter yang diamati dalam penelitian ini adalah nilai protein dan ph. hasil penelitian menunjukkan bahwa penggunaan bumbu kari aceh komersil berpengaruh sangat nyata (p

Beef is a source of animal protein that has high nutritional content, but is easily damaged so it needs to be processed into something like corned beef to maintain quality and extend shelf life. One innovation in corned beef processing is the use of commercial Acehnese curry spices that are rich in spices and bioactive compounds that are thought to affect the protein content and pH value of the product. This study aims to determine the effect of the use of commercial Acehnese curry spices on the protein and pH of corned beef. The study was conducted from April to May 2026 at the Meat Processing Science and Technology Laboratory, Ruminant Livestock Production Science and Technology Laboratory, and Food and Agricultural Product Analysis Laboratory, Faculty of Agriculture, Syiah Kuala University, Syiah Kuala District, Banda Aceh City. The study used a Completely Randomized Design (CRD) consisting of 4 treatments and 4 replications, resulting in 16 experimental units. The treatments were P0 (control/0% addition of commercial Aceh curry spices), P1 (1% addition of commercial Aceh curry spices), P2 (2% addition of commercial Aceh curry spices), P3 (3% addition of commercial Aceh curry spices). The parameters observed in this study were protein and pH values. The results showed that the use of commercial Aceh curry spices had a very significant effect (P