KUALITAS FISIK DAGING SAPI DARI TEMPAT PEMOTONGAN HEWAN DI BANDAR LAMPUNG
ABSTRACT: The research was
conducted in April 2014 in slaughterhouses in Bandar Lampung. This studyaims to
determine the physical quality of the beef that is in Bandar Lampung by pH,
water holdingcapacity and cooking loss. The meat is taken from the back of the
thigh meat obtained fromslaughterhouses in Bandar Lampung. This study uses
survey were analyzed descriptively.The results showed that the physical quality
of the beef that is in Bandar Lampung is stillwithin the normal range. Average
pH of 6.0, while the average value of 30.14 water holding capacity,and the
average value of 42.53 cooking shrinkage. Based on these results it can be
concluded that(1)the physical quality of the beef slaughtering place is normal
and (2)good to eat.
Penulis: Nikodemus Prajnadibya
Kurniawan, Dian Septinova, Kusuma Adhianto
Kode Jurnal: jppeternakandd140155
