Abstract
Beef is one of the most popular food commodities. Beef often has textural problems, especially when consumed. One method to improve the tenderness of beef is by enzymatic treatment. In some plants there are meat-eating enzymes. This study aims to determine the influence of leaves kenikir (cosmos caudatus kunth) against the tenderness of beef. The researchers used a complete randomized RAL design method with two factors each of the 3 levels of the first factor of leaf extract of kenikir with 25, 50, 75% concentration while the second factor was the immersion time of 15, 30 and 45 minutes. The test parameters included hardness, cooking shrinkage, power water tie and sensory (aroma, color, texture). The results showed that the texture test decreased the level of hardness of beef along with the increased concentration of the added leaves. Likewise with the long immersion, the longer the soaking results of the hardness of beef being tried further decreased.
Highlights
Daging sapi merupakan komoditas pangan dengan kandungan gizi tinggi
This study aims to determine the influence of leaves kenikir (cosmos caudatus kunth) against the tenderness of beef
The results showed that the texture test decreased the level of hardness of beef along with the increased concentration of the added leaves
Summary
AGROINTEK Volume 12, No. Maret 2018 kenikir sebanyak 25, 50, dan 50% dan faktor kedua adalah lama perendaman selama 15, 30 dan 45 menit. setiap sampel dilakukan pengulangan sebanyak 2 (dua) kali. Pengujian dilakukan terhadap beberapa parameter yaitu tingkat kekerasan daging sapi, daya ikat air, dan susut masak. Perhitungan daya ikat air menurut Soerparno (2005) menggunakan water holding capacity (WHC) adalah suatu metode yang digunakan untuk menghitung kemampuan daging untuk mengikat air yang di tambahkan selama ada perlakuan dari luar. Penghitungan daya ikat air menggunakan rumus berikut: Sedangkan susut masak menurut merupakan berat yang hilang selama pemasakan. Perhitungan susut masak mengikuti rumus berikut: Penurunan tingkat kekerasan daging sapi walaupun tidak signifikan secara statistic, namun jika dilihat dari data pengamatan yang dilakukan menunjukkan terjadi penurunan tingkat kekerasan daging sapi. Hal ini menunjukkan terjadinya penurunan tingkat kekerasan yang dialami daging sapi selama proses perlakuan perendaman. Hasil pengujian menunjukkan bahwa semakin meningkatnya konsentrasi kenikir yang ditambahkan kedalam air rendaman akan semakin menurunkan kekerasan daging sapi yang dicobakan. Hasil pengamatan tingkat kekerasan daging sapi ditunjukkan pada Tabel 1
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