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Open access Jurnal SINTA 2

Perbedaan Karakteristik Fisik dan Hedonik Daging Sapi dengan Metode Perebusan yang Berbeda

JITRO (Jurnal Ilmu dan Teknologi Peternakan Tropis) · Vol. 9 No. 1 (2022) · pp. 300–305

DOI
10.33772/jitro.v9i1.18428
ISSN
2406-9337
Published
2022-01-31
Publisher
Universitas Halu Oleo
Language
eng
License
creativecommons.org/licenses/by-sa/4.0

Abstract

ABSTRAKKandungan gizi yang tinggi pada daging sapi menyebabkan daging sapi mudah rusak apabila tidak ditangani dengan tepat, salah satu cara pengolahan daging sapi adalah dengan moist heat cooking atau perebusan. Perebusan konvensional dengan suhu tinggi dan waktu yang lama menyebabkan denaturasi nutrisi daging sapi semakin tinggi, sehingga ditemukan metode perebusan termodifikasi yang lebih efektif dan efisien. Penelitian ini bertujuan untuk mengetahui perbedaan karakteristik fisik yaitu Water Holding Capacity (WHC) dan mutu hedonik pada daging sapi topside dengan metode perebusan yang berbeda. Pengujian WHC dianalisis dengan uji independent t-test dan mutu hedonik dianalisis dengan uji non-parametrik Kruskal Wallis, kemudian apabila terdapat perbedaan nyata maka dilanjutkan dengan uji Mann-Whitney. Hasil penelitian menunjukkan bahwa terdapat perbedaan (p0,05) metode perebusan terhadap nilai WHC dan hedonik aroma, tetapi tidak terdapat perbedaan (p0,05) terhadap aspek tekstur, rasa, juiciness dan overall.Kata Kunci: daging sapi, hedonik, perebusan, WHCDifferences in Physical Characteristics and Hedonic Properties of Beef with Different Boiling MethodsABSTRACTThe high nutritional value in beef causes beef to be perishable if handled unproperly, beef can be processed by boiling. Boiling with high temperature for long time causes the denaturation of beef’s nutrition, so modified boiling method was found that claims could improve beef quality efficiently. This study aims to determine the differences in physical characteristics Water Holding Capacity (WHC) and hedonic quality of topside beef with different boiling methods. Parametric data (WHC) was analyzed by independent t-test and non-parametric data was analyzed by Kruskal Wallis and advanced Mann-Whitney test. The results showed that the different boiling method shows difference (p0,05) in the WHC value and aroma, but has no difference (p0,05) on texture, flavor, juiciness and overall quality.Keywords: beef, boiling, hedonic, WHC

Collaboration network of the authors

18 authors · 32 co-authorship links · 8 across different organisations

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Indonesia University of Education
  • Sebelas Maret University
  • State University of Malang
  • Universitas Sulawesi Tenggara
  • Diponegoro University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Sulistyo SaputroSebelas Maret University1
Murwani Dewi WijayantiSebelas Maret University1
Sentot Budi RahardjoSebelas Maret University1
Liliasari LiliasariIndonesia University of Education1
E. Nursa'adahAffiliation unknown1
Wiji WijiIndonesia University of Education1
Muhammad Nurul HanaIndonesia University of Education1
Hayuni Retno WidartiState University of Malang1
Ana PermanasariState University of Malang1
Sri KhayatiUniversitas Sulawesi Tenggara1
Rifkah Anniza RahmanUniversitas Sulawesi Tenggara1
Alimuddin AlimuddinAffiliation unknown1
Fitri Rachmillah FadmiAffiliation unknown1
Hery SupratmanAffiliation unknown1
Rahmad Fani RamadhanAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/peternakan-tropis/oai, first harvested 29 Okt 2026, last seen 29 Okt 2026.
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	<dc:title xml:lang="en-US">Perbedaan Karakteristik Fisik dan Hedonik Daging Sapi dengan Metode Perebusan yang Berbeda</dc:title>
	<dc:creator>Daeli, Yohana Feynendra</dc:creator>
	<dc:creator>Pramono, Yoyok Budi</dc:creator>
	<dc:creator>Mulyani, Sri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRAKKandungan gizi yang tinggi pada daging sapi menyebabkan daging sapi mudah rusak apabila tidak ditangani dengan tepat, salah satu cara pengolahan daging sapi adalah dengan moist heat cooking atau perebusan. Perebusan konvensional dengan suhu tinggi dan waktu yang lama menyebabkan denaturasi nutrisi daging sapi semakin tinggi, sehingga ditemukan metode perebusan termodifikasi yang lebih efektif dan efisien. Penelitian ini bertujuan untuk mengetahui perbedaan karakteristik fisik yaitu Water Holding Capacity (WHC) dan mutu hedonik pada daging sapi topside dengan metode perebusan yang berbeda. Pengujian WHC dianalisis dengan uji independent t-test dan mutu hedonik dianalisis dengan uji non-parametrik Kruskal Wallis, kemudian apabila terdapat perbedaan nyata maka dilanjutkan dengan uji Mann-Whitney. Hasil penelitian menunjukkan bahwa terdapat perbedaan (p0,05) metode perebusan terhadap nilai WHC dan hedonik aroma, tetapi tidak terdapat perbedaan (p0,05) terhadap aspek tekstur, rasa, juiciness dan overall.Kata Kunci: daging sapi, hedonik, perebusan, WHCDifferences in Physical Characteristics and Hedonic Properties of Beef with Different Boiling MethodsABSTRACTThe high nutritional value in beef causes beef to be perishable if handled unproperly, beef can be processed by boiling. Boiling with high temperature for long time causes the denaturation of beef’s nutrition, so modified boiling method was found that claims could improve beef quality efficiently. This study aims to determine the differences in physical characteristics Water Holding Capacity (WHC) and hedonic quality of topside beef with different boiling methods. Parametric data (WHC) was analyzed by independent t-test and non-parametric data was analyzed by Kruskal Wallis and advanced Mann-Whitney test. The results showed that the different boiling method shows difference (p0,05) in the WHC value and aroma, but has no difference (p0,05) on texture, flavor, juiciness and overall quality.Keywords: beef, boiling, hedonic, WHC</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US">universitas Diponegoro</dc:contributor>
	<dc:date>2022-01-31</dc:date>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/peternakan-tropis/article/view/18428</dc:identifier>
	<dc:identifier>10.33772/jitro.v9i1.18428</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Ilmu dan Teknologi Peternakan Tropis; Vol 9, No 1 (2022): JITRO, Januari 2022; 300-305</dc:source>
	<dc:source>2406-9337</dc:source>
	<dc:source>10.33772/jitro.v9i1</dc:source>
	<dc:language>eng</dc:language>
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	<dc:rights xml:lang="en-US">Copyright (c) 2022 JITRO (Jurnal Ilmu dan Teknologi Peternakan Tropis)</dc:rights>
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