Electronic Theses and Dissertation

Pengolahan daging kerbau masih sangat jarang dilakukan, padahal sangat berpeluang
menjadi produk diversifikasi seperti pembuatan sate. Daging kerbau mengandung nilai pH
daging 5,4, kadar air 76,6%, dan protein 19%. sehingga daging diolah menjadi sate dengan
penambahan bahan marinade yaitu bawang putih. Bawang putih mempunyai senyawa allicin
dimana senyawa allicin secara efektif menghambat degradasi, yaitu proses pemecahan protein
menjadi molekul – molekul sederhana. Senyawa allicin mengatur terbentuknya rasa, aroma,
dan sifat farmakologi bawang putih seperti antibakteri, dan antioksidan. Allisin bisa
menghambat pertumbuhan bakteri dengan cara mencegah sintesis DNA. Oleh karena itu,
penelitian ini bertujuan untuk menunjukkan bahwa olahan sate daging kerbau menggunakan
bawang putih memiliki nutrisi yang baik, dapat menghasilkan rasa yang sama lezatnya dengan
sate yang terbuat dari daging sapi, dan dapat meningkatkan kualitas sate daging kerbau.

Penelitian ini telah dilaksanakan pada bulan Februari 2024 di Laboratorium Ilmu dan
Teknologi Pengolahan Daging, analisis pH dilakukan di Laboratorium Mikrobiologi Pangan
dan Hasil Pertanian dan analisis protein dilakukan di Laboratorium Teknologi Hasil Pangan,
Program Studi Peternakan Fakultas Pertanian Universitas Syiah Kuala, Darussalam, Banda
Aceh. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4
perlakuan dan 5 ulangan, dengan demikian terdapat 20 unit perlakuan dengan lama
perendaman yang berbeda. Perlakuan yang diberikan yaitu P0 (kontrol/tanpa penambahan
bawang putih), P1 (penambahan 2% bawang putih), P2 (penambahan 4% bawang putih) dan
P3 (penambahan 6% bawang putih). Hasil analisis sidik ragam pada analisis I menunjukkan
bahwa marinasi dengan bawang putih tidak berpengaruh nyata (P>0,05) terhadap nilai pH.
Sedangkan pada analisis II menunjukkan bahwa sate daging kerbau marinasi dengan bawang
putih berpengaruh sangat nyata (P

Buffalo meat processing is still very rarely done, even though it has the opportunity to become a diversified product such as making satay. Buffalo meat contains a pH value of 5.4, 76.6% moisture content, and 19% protein, so the meat is processed into satay with the addition of marinade ingredients, namely garlic. Garlic has an allicin compound which effectively inhibits degradation, the process of breaking down proteins into simple molecules. Allicin compounds regulate the formation of flavour, aroma, and pharmacological properties of garlic such as antibacterial, and antioxidant. Allicin can inhibit bacterial growth by preventing DNA synthesis. Therefore, this study aims to show that processed buffalo meat satay using garlic has good nutrition, can produce the same delicious flavour as satay made from beef, and can improve the quality of buffalo meat satay. This research was conducted in February 2024 at the Meat Processing Science and Technology Laboratory, pH analysis was conducted at the Food and Agricultural Products Microbiology Laboratory and protein analysis was conducted at the Food Product Technology Laboratory, Animal Husbandry Study Programme, Faculty of Agriculture, Syiah Kuala University, Darussalam, Banda Aceh. This study used a completely randomised design (CRD) consisting of 4 treatments and 5 replicates, thus there were 20 treatment units with different soaking durations. The treatments given were P0 (control/no garlic addition), P1 (2% garlic addition), P2 (4% garlic addition) and P3 (6% garlic addition). The results of the analysis of variance in analysis I showed that marination with garlic had no significant effect (P>0.05) on the pH value. While in analysis II showed that buffalo meat satay marinated with garlic had a very significant effect (P