Electronic Theses and Dissertation

Sebagai sumber protein hewani bernilai gizi tinggi, namun memiliki daya simpan yang relatif terbatas sehingga memerlukan proses pengolahan lebih lanjut, salah satunya menjadi kornet. Penambahan bumbu kari Aceh pada pembuatan kornet tidak hanya berfungsi sebagai pemberi cita rasa, tetapi juga berpotensi mempengaruhi kualitas fisikokimia produk melalui kandungan senyawa-senyawa bioaktif yang terkandung di dalamnya. Berdasarkan latar belakang tersebut, penelitian ini bertujuan mengevaluasi pengaruh penggunaan kari Aceh komersil terhadap kualitas kornet daging sapi, khususnya pada parameter kandungan lemak dan daya ikat air.
Penelitian dilaksanakan di Laboratorium Ilmu dan Teknologi Pengolahan Daging, Departemen Peternakan, Fakultas Pertanian, Universitas Syiah Kuala. Metode yang digunakan adalah eksperimen dengan rancangan acak lengkap (RAL) terdiri atas empat perlakuan, yaitu P0 (tanpa penambahan bumbu kari Aceh komersil), P1 (1%), P2 (2%), dan P3 (3%) dengan empat kali ulangan. Parameter yang diamati meliputi kandungan lemak dan daya ikat air (DIA). Data yang diperoleh dianalisis menggunakan uji ANOVA, dan apabila ditemukan perbedaan nyata dilanjutkan dengan uji Duncan.
Hasil penelitian menunjukkan bahwa penggunaan bumbu kari Aceh komersil tidak memberikan pengaruh nyata (P>0,05) terhadap kandungan lemak kornet daging sapi. Hal ini disebabkan kandungan lemak lebih dipengaruhi oleh bahan baku utama seperti daging sapi dan kulit ayam dibandingkan penambahan bumbu dalam jumlah kecil. Meskipun demikian, penggunaan bumbu kari Aceh komersil memberikan pengaruh sangat nyata (P

While a highly nutritious source of animal protein, the product has a relatively limited shelf life, necessitating further processing—such as conversion into corned beef. Incorporating Acehnese curry seasoning into corned beef production serves not only to enhance flavor but also potentially influences the product's physicochemical quality through its bioactive compounds. Given this context, this study aimed to evaluate the effect of using commercial Acehnese curry seasoning on the quality of beef corned beef, specifically regarding fat content and water-holding capacity. The research was conducted at the Meat Processing Science and Technology Laboratory, Department of Animal Science, Faculty of Agriculture, Syiah Kuala University. An experimental method using a Completely Randomized Design (CRD) was employed, comprising four treatments: P0 (control/no commercial Acehnese curry seasoning), P1 (1%), P2 (2%), and P3 (3%), with four replications each. The parameters observed were fat content and water-holding capacity (WHC). Data were analyzed using ANOVA, and significant differences were further examined using Duncan's test. The results indicated that the use of commercial Acehnese curry seasoning did not significantly affect (P>0.05) the fat content of the beef corned beef. This is because fat content is primarily determined by the main raw materials—such as beef and chicken skin—rather than the addition of seasoning in small quantities. However, the use of commercial Acehnese curry seasoning had a highly significant effect (P