KUALITAS FISIK DAGING DARI PASAR TRADISIONAL DI BANDAR LAMPUNG
ABSTRACT: The increasing
amount of populations makes the beef demand increased. This case should be
followed by the quality of beef sold. The beef quality sold in traditional
market can be identified by conducting the physical test of beef, that is
finding out the pH, water holding capacity, and cooking losses. This research
was aimed to find out the beef quality through physical testing (pH, water
holding capacity, and cooking losses) at traditional markets in Bandar Lampung
city. The method used in this research
was survey. Data collecting techniques were purposive sampling and
questionnaire based on the requirements specified such as: the number of beef
sales >25 kg/day, one’s own/ permanent work, and at least 2 years
selling, The beef samples taken were
about 300 grams. Questionnaire was used to find out the origin of beef, cutting
time, market condition, sales area, and equipments used. The result of beef’s physical quality from
traditional market in Bandar Lampung city showed normal value. The estimation
value of pH was 5,47-6,99, water holding
capacity was 44,31-77,6, and cooking losses was 4,64-27,91. Overall, the
quality of beef sold at traditional market in Bandar Lampung city was normal.
Penulis: Alda Nasrul Haq, Dian
Septinova, Purnama Edy Santosa
Kode Jurnal: jppeternakandd150132
