Electronic Theses and Dissertation

GAMBARAN HISTOLOGIS DAGING SAPI ACEH
BAGIAN CHUCK (OTOT PAHA DEPAN) PADA
KONDISI SEGAR DAN DINGIN

Roy Fauzi Sinurat (1502101010027)
drh. Cut Dahlia Iskandar, M.Sc, Ph.D. dan drh. Rastina, M.Si.


ABSTRAK

Penelitian ini bertujuan untuk mengetahui perbedaan gambaran histologis daging sapi aceh bagian chuck (otot paha depan) pada kondisi segar dan dingin. Penelitian ini menggunakan 10 sampel daging sapi aceh bagian otot paha depan (chuck) yang dibagi menjadi 3 kelompok perlakuan. Kelompok A daging pada kondisi segar, kelompok B daging setelah penyimpanan refrigerator dengan suhu 4°C dan kelompok C daging setelah penyimpanan dalam showcase dengan suhu 1-10°C. Penyimpanan dingin dilakukan selama 5 hari. Penelitian menggunakan proses mikroteknik dilanjutkan dengan pewarnaan Hematoksilin-Eosin. Parameter berupa jarak antar serabut otot (µm) dan jumlah sel fibroblast. Pengamatan menggunakan mikroskop cahaya. Data dianalisis dengan uji T. Hasil penelitian menunjukkan bahwa jarak antar serabut otot daging sapi aceh bagian chuck (otot paha depan) pada kelompok A memiliki rataan ±SD 40,88 ± 13,21; 122,72 ± 25,61; 146,09 ± 30,64 µm dan jumlah sel fibroblast masing-masing 11,3 ± 1,25; 10,6 ± 1,26 ; 10,8 ± 0,63. Kelompok A dengan kelompok B menunjukkan perbedaan yang nyata (P0,05). Berdasarkan hasil penelitian dapat disimpulkan bahwa terdapat perbedaan gambaran histologis daging sapi aceh bagian chuck (otot paha depan) pada kondisi segar dan dingin berdasarkan jarak antar serabut otot tetapi tidak pada jumlah sel fibroblas.
Kata kunci: Histologis, daging sapi aceh, chuck (otot paha depan), segar dan dingin.


Histological Overview Of Aceh Cattle Beef Chuck
In Conditions Fresh And Cold

Roy Fauzi Sinurat (1502101010027)
drh. Cut Dahlia Iskandar, M.Sc, Ph.D. dan drh. Rastina, M.Si.


ABSTRACT
This study aims to identified the difference in histological feature of aceh cattle beef’s chuck (quadriceps muscle) in a fresh and cold condition. This studied used 10 samples of quadriceps muscle (chuck) of aceh cattle beef that were divided into 3 groups of experiment. In group A the beef was still in fresh condition, in group B the beef was kept in refrigerator with 4°C temperature and in group C the beef is kept in showcase with 1-10°C temperature. The beefs were kept in refrigerator for 5 days. This study used microtechnic process continued with hematoxylin-eosin. The parameter was the length between muscle fibers (µm) and the amount of fibroblast cell. The observation used light microscope. The data were analyzed by T test. The result of the studied shows that the length between muscle fibers of aceh cattle beef’s chuck (quadriceps muscle) in group A; B; and C has an average ±SD each 40,88 ± 13,21; 122,72 ± 25,61; 146,09 ± 30,64 µm and the amount of each fibroblast cell is 11,3 ± 1,25; 10,6 ± 1,26 ; 10,8 ± 0,63. Group A and group B showed was difference (P0,05). Based on the result of the study, it can be concluded that there is a difference in histological feature of aceh cattle beef’s chuck (quadriceps muscle) in a fresh and cold condition based on the length between muscle fibers but was not fibroblast cell .
Keywords: histological, aceh cattle beef, chuck (quadriceps muscle), fresh, cold.

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