Gambaran Mikroskopik Berbagai Jenis Jaringan Pada Bakso
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Diana A. Wuri(1*)
Bagian Ilmu Penyakit Hewan dan Kesehatan Masyarakat Veteriner Fakultas Kedokteran Hewan Universitas Nusa Cendana
(*) Corresponding Author
Keywords:
beef meatballs, tissue types, gomori’s chrome alum hematoxylin
Abstract
The purpose of this study is to examine the meatball composition microscopically. Twelve commercial meatball samples marketed in Bogor were used in this study. All samples were processed for histopathology slides. The 5 m meatballs sections were stained with Gomori’s Chrome Alum Hematoxylin. Five (41.67%) of 12 samples showed parts of smooth muscle and cartilage within the meatball section. This findings did not comply with the Indonesian National Standard (SNI) regulation, that the meatball should contain only the skeletal muscle. This study showed that the microscopic tissue examination could be utilized as a tool for tissue types detection qualitatively in meatball.
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References
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Soeparno. 1998. Ilmu dan Teknologi Daging. Yogyakarta: Gadjah Mada University Pr.
Wuri DA. 2006. Kajian mikroskopik berbagai jenis jaringan dan proporsi daging pada bakso daging sapi yang dijual di Bogor [tesis]. Bogor: Sekolah Pascasarjana, Institut Pertanian Bogor.
Carey AM, Archer JN, Priore JD, Kotula AW, Acosta-Stein L. 1984. Histologic detection of cardiac musculature, soy flour, and partially defatted tissue in ground beef: interlaboratory study. J Assoc Off Anal Chem 67:16-19.
Dellmann HD, Brown EM. 1989. Buku Teks Histologi Veteriner. Ed ke-3. Hartono R, penerjemah. Jakarta: UI Pr. Terjemahan dari: Textbook of Veterinary Histology.
[EBS] Energy Beam Sciences. 2005. Hematoxylins. http://www.ebsciences. com/staining/hematox.htm. [24 Feb 2005].
Hartono. 1989. Histologi Veteriner. Bogor: IPB Pr.
Lawrie RA. 2003. Ilmu Daging. Ed ke-5. Parakkasi A, penerjemah. Jakarta: UI Pr. Terjemahan dari: Meat Science.
Mattjik AA, Sumertajaya IM. 2002. Perancangan Percobaan dengan Aplikasi SAS dan Minitab. Bogor: Jurusan Statistika FMIPA IPB, IPB Pr.
Ngadiwaluyo S, Suharjito. 2003. Pengaruh penggunaan sodium tripoly phosphat terhadap daya simpan bakso sapi dalam berbagai suhu penyimpanan. J Saint Teknl 7(3).[terhubung berkala]. http://www.iptek. net.id/eng/index.php. [23 Mar 2005].
Octavianie Y. 2002. Kandungan gizi dan palatabilitas bakso campuran daging dan jantung sapi [skripsi]. Bogor: Fakultas Peternakan, Institut Pertanian Bogor.
Prasetyo A. 2002. Sifat fisik bakso campuran daging dan jantung sapi pada taraf yang berbeda [skripsi]. Bogor: Fakultas Peternakan, Institut Pertanian Bogor.
[SNI] Standar Nasional Indonesia. 1995. SNI No: 01-3818-1995. Bakso daging. Jakarta: Badan Standardisasi Nasional.
Soeparno. 1998. Ilmu dan Teknologi Daging. Yogyakarta: Gadjah Mada University Pr.
Wuri DA. 2006. Kajian mikroskopik berbagai jenis jaringan dan proporsi daging pada bakso daging sapi yang dijual di Bogor [tesis]. Bogor: Sekolah Pascasarjana, Institut Pertanian Bogor.
Published
2019-06-01
How to Cite
Wuri, D. (2019). Gambaran Mikroskopik Berbagai Jenis Jaringan Pada Bakso. JURNAL KAJIAN VETERINER, 3(1), 1-10. https://doi.org/10.35508/jkv.v3i1.1006
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Articles
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