Electronic Theses and Dissertation

Kornet daging sapi merupakan produk olahan daging yang digemari masyarakat karena kepraktisannya, namun kandungan lemaknya yang tinggi menjadikannya rentan terhadap oksidasi selama penyimpanan yang berujung pada ketengikan dan penurunan kualitas produk. Bumbu kari aceh komersil yang kaya senyawa bioaktif seperti kurkumin, gingerol, dan allicin diduga berpotensi menghambat proses oksidasi lemak sekaligus mempertahankan kualitas kornet selama penyimpanan.
Penelitian ini bertujuan untuk menganalisis pengaruh penggunaan bumbu kari aceh komersil terhadap kadar lemak dan ketengikan kornet daging sapi pada waktu penyimpanan yang berbeda. Penelitian dilaksanakan pada bulan April 2026 di Laboratorium Ilmu dan Teknologi Pengolahan Daging, Laboratorium Analisis Pangan dan Hasil Pertanian, serta Laboratorium Ilmu Nutrisi, Teknologi, dan Pakan Ternak, Departemen Peternakan, Fakultas Pertanian, Universitas Syiah Kuala. Penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial 4x3 yang terdiri dari Faktor A yaitu konsentrasi bumbu kari aceh komersil (a1 = 0%, a2 = 1%, a3 = 2%, a4 = 3%) dan Faktor B yaitu lama penyimpanan (b1 = 0 hari, b2 = 1 hari, b3 = 3 hari), dengan 3 ulangan sehingga diperoleh 36 unit percobaan. Parameter yang diamati adalah kadar lemak dan ketengikan.
Hasil penelitian menunjukkan bahwa penggunaan bumbu kari aceh komersil berpengaruh nyata (P

Corned beef is a popular processed meat product due to its convenience. However, its high fat content makes it susceptible to oxidation during storage, leading to rancidity and a decline in product quality. Commercial Acehnese curry seasoning, rich in bioactive compounds such as curcumin, gingerol, and allicin, is thought to have the potential to inhibit fat oxidation while maintaining corned beef quality during storage. This study aimed to analyze the effect of commercial Acehnese curry seasoning on fat content and rancidity of corned beef at different storage times. The study was conducted in April 2026 at the Meat Processing Science and Technology Laboratory, the Food and Agricultural Product Analysis Laboratory, and the Animal Nutrition Science, Technology, and Feed Laboratory, Department of Animal Husbandry, Faculty of Agriculture, Syiah Kuala University. The study used a 4x3 factorial Completely Randomized Design (CRD) consisting of Factor A, the concentration of commercial Acehnese curry spices (a1 = 0%, a2 = 1%, a3 = 2%, a4 = 3%) and Factor B, the storage duration (b1 = 0 days, b2 = 1 day, b3 = 3 days), with 3 replications, resulting in 36 experimental units. The parameters observed were fat content and rancidity. The results showed that the use of commercial Acehnese curry spices had a significant effect (P