Electronic Theses and Dissertation

Daging kerbau merupakan salah satu sumber protein hewani yang memiliki kadar lemak rendah dan tekstur padat, sehingga mudah rusak. Untuk memperpanjang umur simpan dan menjaga kualitasnya, dilakukan pengolahan menjadi dendeng dengan penambahan bumbu khas Aceh. Penggunaan bumbu khas Aceh, yang kaya akan senyawa fenolik, flavonoid, dan minyak atsiri, dipercaya mampu memengaruhi pH dan aktivitas antioksidan pada produk akhir dendeng. Oleh karena itu, penelitian ini bertujuan untuk menganalisis pengaruh lama perendaman bumbu khas Aceh terhadap pH dan aktivitas antioksidan dendeng daging kerbau. Penelitian dilaksanakan pada bulan Maret 2025 hingga April 2025 di Laboratorium Ilmu dan Teknologi Pengolahan Daging Departemen Peternakan dan Laboratorium Analisis Pangan Departemen Teknologi Pengolahan Hasil Pertanian, Fakultas Pertanian Universitas Syiah Kuala, Banda Aceh. Materi yang digunakan adalah daging kerbau bagian paha depan dan bumbu khas Aceh yaitu sereh, lengkuas, kemiri, jahe, kunyit, bawang putih, ketumbar, cengkeh, bawang merah, kayu manis, dan pala. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan lama perendaman (P0 = 0 menit, P1 = 60 menit, P2 = 120 menit, dan P3 = 180 menit) dan lima ulangan. Parameter yang diamati adalah pH dan aktivitas antioksidan (IC₅₀) dengan metode DPPH. Hasil penelitian menunjukkan bahwa lama perendaman tidak memberikan pengaruh nyata terhadap nilai pH dendeng daging kerbau, meskipun terjadi penurunan pH secara biologis. Lama perendaman berpengaruh sangat nyata (P

Buffalo meat is a source of animal protein that contains low fat and has a dense texture, making it highly perishable. To extend its shelf life and maintain quality, the meat is processed into jerky with the addition of traditional Acehnese spices. These spices are rich in phenolic compounds, flavonoids, and essential oils, which are believed to influence the pH and antioxidant activity of the final jerky product. Therefore, this study aimed to analyze the effect of marination duration using Acehnese spices on the pH and antioxidant activity of buffalo meat jerky. The research was conducted from March to April 2025 at the Meat Science and Technology Laboratory, Department of Animal Science, and the Food Analysis Laboratory, Department of Agricultural Product Technology, Faculty of Agriculture, Universitas Syiah Kuala, Banda Aceh. The materials used included buffalo meat (foreleg part) and Acehnese spices such as lemongrass, galangal, candlenut, ginger, turmeric, garlic, coriander, clove, shallot, cinnamon, and nutmeg. A Completely Randomized Design (CRD) was applied with four marination durations (P0 = 0 minutes, P1 = 60 minutes, P2 = 120 minutes, and P3 = 180 minutes) and five replications. Observed parameters included pH and antioxidant activity (IC₅₀) using the DPPH method. The results showed that marination duration had no significant effect on the pH value of buffalo meat jerky, although a biological decrease in pH was observed. However, marination duration had a highly significant effect (P