PENGARUH PENGGUNAAN SOPHIA (MINUMAN BER ALKOHOL) DAN LAMA SIMPAN YANG BERBEDA TERHADAP KUALITAS DAGING SE’I SAPI BETINA TUA (Effect of Using Sophia Use in Difeerent Storage Times on the Quality of Smoked Meat from Aged Cow Female Beef)
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Agatha Feriyanti Fore Kehik(1*)
Program Studi Magister Ilmu Peternakan Undana
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Geetruida M. Sipahelut(2)
Universitas Nusa Cendana
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Bastari Sabtu(3)
Universitas Nusa Cendana
(*) Corresponding Author
Abstract
The purpose of this study was to determine the effect of using Sophia (alcoholic beverage) use in difeerent storage times on on the quality of smoked meat from aged cow female beef. This study used 36 kg of fresh old female beef, Sophia and saltpeter. The method used was a Completely Randomized Design (CRD) 4x4 factorial pattern. The two factors applied were: the factor of giving the level of Sophia use 0% (Control), 10%, 12%, 14%. The storage time factor was 3 days, 6 days, 9 days. Each treatment was repeated 3 times to obtain 36 experimental units. The parameters in this study were pH, total bacteria and organoleptic. The data obtained were analyzed using analysis of variance (Analysis of Variance / Anova). Organoleptic data were calculated using the Non-Parametric Kruskall-Wallist test method, if there were differences, continued with the Mann-Whitney test. The results showed a significant interaction between Sophia levels and storage duration on the pH of se'i meat, where the pH decreased on the 3rd day with a level of 14% Sophia. TPC increased from 1.03 X 102 on the 3rd day to 4.09 X 102 on the 6th day but decreased from 2.15 X 102 to 1.76 with the administration of Sophia. The conclusion is that the use of Sophia levels and storage duration factors for old female se'i meat has the potential to improve the quality of pH, total plate count (TPC) and organoleptic at the level of 10%-14% during storage.
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References
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Melo, A., Olga, V., Petisca, C., Pinho, O., & Ferreira I. M. P. L. V. O. F. 2008. Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef. Journal of Agricultural and Food Chemistry, 56(22). https://pubs.acs.org/doi/abs/10.1021/jf801837s
Myers, R. L. & Myers, R. L. 2007. The 100 Most Important Chemical Compounds: A Reference Guid Westport, Conn.: Greenwood Press.
Naveena, B. M., S. K. Mendiratta, & A. S. R Anjaneyulu. 2004. Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome). Meat Science. 68(3): 363–369. https://doi.org/10.1016/j.meatsci.2004.04.004
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Octaviyanti, N., Dwiloka, B., & Setiani, B. E. 2017. Mutu kimiawi dan mutu organoleptik kaldu ayam bubuk dengan penambahan sari bayam hijau. Jurnal Aplikasi Teknologi Pangan. 6(2): 1–4. https://core.ac.uk/download/pdf/294883023.
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Owuama, C. I., & Ododo, J. C. 1993. Refractometric determination of ethanol concentration. Food Chemistry. 48(4): 415–417. https://www.sciencedirect.com/science/article/abs/pii/030881469390327C
Prasetyo, H., Padaga, M. C., & Sawitri, M. E. 2013. Study on physico-chemical quality of beef in the market of Malang City. Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK). 8(2): 1–8. https://doaj.org/article/58ea698bfc564743aef84abef619b6e0
Sabtu, B. & Suryatni, N. P. F. 2015. Pengaruh Pemberian Ekstrak Angkak (Monascus spp) Sebagaii Alternatif Pengganti Peran Potasium Nitrat (Salpeter) Pada Curing Daging Terhadap Kualitas dan Masa Simpan Daging Se’i Sapi. Laporan Penelitian Hibah Bersaing. Universitas Nusa Cendana.
Shackelford, S. D., Wheeler, T. L., Meade, M. K., Reagan, J. O., Byrnes, B. L., & Koohmaraie, M. 2001. Consumer impressions of tender select beef. Jurnal of Animal Science. 79(10): 2605–2614. https://academic.oup.com/jas/article-abstract/79/10/2605/4683289?login=false
Smaoui, S., Ben Hlima, H., & Ghorbel, R. 2012. The effect of sodium lactate and lactic acid combinations on the microbial, sensory, and chemical attributes of marinated chicken thigh. Poultry Science. 91(6): 1473–1481. https://pubmed.ncbi.nlm.nih.gov/22582309/
SNI. 2009. Batas Maksimum Cemaran Mikroba Dalam Pangan. Badan Standar Nasional Indonesia. Jakarta.
Soeparno. 2011. Ilmu Nutrisi Gizi dan Daging. Yogyakarta: Gadjah Mada University Press.
Vaz, M., T. Hogg, & J. A. Couto. 2012. The antimicrobial effect of wine on Bacillus cereus in simulated gastro-intestinal conditions. Food Control. 28(2): 230–236. https://www.sciencedirect.com/science/article/abs/pii/S0956713512002575
Wete, E. M., Sio, S., & Kia, K. W. 2019. Aktivitas Antioksidan, Kadar Air, Nilai pH dan Total Fenolik Dendeng Sapi yang Dicuring Menggunakan Ekstrak Rosella (Hibiscus sabdariffa L.). JAS. 4(4): 56–59. https://doi.org/10.32938/ja.v4i4.705
Lin, Y. C., W. T. Chen, & R. G. R. Chou. 2000. Postmortem Changes in Mule Duck Muscle Marinated in Red Wine. Journal of Food Science. 65(5): 906–908. https://ift.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2000.tb13610.x
Zainal, T. R., P. R. Kale, & G. E. M. Malelak. 2021. Kualitas Daging Se’iSapi yang Diproses Menggunakan Buah Belimbing Wuluh (Averrhoa Bilimbi Linn) Kering Matahari. Jurnal Sains Peternakan Indonesia. 16(2): 194-201. https://doi.org/10.31186/jspi.id.16.2.194-201
Zaujec, K., Mojto, J., & Gondeková, M. 2012. Comparison Of Meat Quality In Bulls And Cows. Journal of Microbiology, Biotechnology and Food Sciences. 43(3): 160-165. https://scispace.com/pdf/comparison-of-meat-quality-in-bulls-and-cows-42zq4xl7vi.pdf
Zhang, Y., Sun, Y., & Song, H. 2021. Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage. Foods. 10(10): 2430. https://doi.org/10.3390/FOODS10102430
Astini, N. P. W. S. 2020. Analisis kadar nitrit pada kornet daging sapi. International Journal of Applied Chemistry Research. 2(2): 42–45. https://ejournal.undiksha.ac.id/index.php/IJACR/article/view/28733.
Bahri, S. 2001. Mewaspadai Cemaran Mikrobapada Bahan Pangan, Pakan, dan Produk Peternakan di Indonesia. Jurnal Penelitian dan Pengembangan Pertanian. 20(2): 55−64.
Botelet, A. 2008. The Gourmet’s Guide to Cooking with Wine. Quarry Books, Beverly, Massachusetts.
Cetin-Karaca Hayriye. 2011. Evaluation of natural antimicrobial phenolic compounds against foodborne pathogens. Master’s Theses. University of Kentucky.
Choi, J.Y., & Kang, I. K. L. T. 2005. Proteolytic enzymes and control in surum. CRC Press. Boca Racon.
Detha, A. & Datta, F. U. 2015. Aktivitas Antimikroba Sopi Terhadap Bakteri Patogen Salmonella typhimurium dan Salmonella enteritidis. Jurnal Kajian Veteriner. 3(1): 17–21. https://media.neliti.com/media/publications/298633-aktivitas-antimikroba-sopi-terhadap-bakt-c84030aa.pdf
Dolgosheva, E. V., Romanova, T. N., Baimishev, R. K., & Korosteleva, L. A. 2022. The utilization of strong alcoholic beverages while processing semi-smoked sausage. IOP Conference Series. 954(012026). https://iopscience.iop.org/article/10.1088/1755-1315/954/1/012026.
Fachraniah & Fona, Z. 2009. Peningkatan Kualitas Distilasi. Jurnal Reaksi Journal of Science and Technology. 7(14): 1–11. https://scholar.google.co.id/scholar?hl=id&as_sdt=0%252C5&q.
Gómez-Salazar, J. A., Ochoa-Montes, D. A., Cerón-García, A., Ozuna, C., & Sosa-Morales, M. E. 2018. Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat. Journal of Food Quality. 2018. https://doi.org/10.1155/2018/5754930
Ilavarasan, R., Abraham, R. J. J., Rao, V. A., Ruban, S. W., & Ramani, R. 2016. Effect of age on meat quality characteristics and nutritional composition of Toda Buffalo. Buffalo Bulletin. 35(2): 215-223. https://krishikosh.egranth.ac.in/server/api/core/bitstreams/b92a5656-9368-4bff-a8af-6963c108ec77/content
Istrati, D., Ionescu, A., Vizireanu, C., Ciuciu, A. M. S., & Dinica, R. 2012. The tenderization of bovine Biceps femoris muscle using marinades on the basis of wine. Romanian Biotechnological Letters. 17(6): 7787-7795. https://rombio.unibuc.ro/wp-content/uploads/2022/05/17-6-9.pdf
Kijowski, J., and Mast, M. G. 1993. Tenderization of spent fowl drumsticks by marination in weak organic solutions. International Journal of Food Science & Technology. 28(4): 337–342. https://doi.org/10.1111/j.1365-2621.1993.tb01279.x
Komoltri, P., & Pakdeechanuan, P. 2012. Effects of marinating ingredients on physicochemical, microstructural and sensory properties of golek chicken. International Food Research Journal. 19(4): 1449–1455. http://ifrj.upm.edu.my/19%20(04)%202012/23%20IFRJ%2019%20(04)%202012%20Pakdeechanuan%20(023).pdf
Krvavica, M., B. Mioč, E. Friganović, A. & Kegalj, I. L. 2012. Drying and ripening – a basic processes in the production of dry-cured products. MESO. 24: 170–177. https://hrcak.srce.hr/file/128083
Kurian, S., & Josekumar, V. S. 2017. Phytochemical screening, antimicrobial activity and brine shrimp lethality bioassay of different extracts of Alysicarpus vaginalis var. nummularifolius (DC.) MIQ (DC.) MIQ. (Family: Fabacae). International Journal of Pharmacy and Pharmaceutical Sciences. 9(1): 1–6. DOI: 10.22159/IJPPS.2017V9I1.15688
La France, P. 1997. Cooking and eating with beer, 50 Chefs, brewmasters, and Restaurateurs Talk about Beer and Food. John Wiley & Sons. New York.
Malelak, G. E. M. 2010. Se’i (Daging Asap Khas Timor). Penerbit Lamalera, Jakarta.
Malelak, G. E. M., Sipahelut, G. M., Jelantik, I. G. N., Ratu, M. R. D., & Lalel, H. J. D. 2015. Characteristics of se’i (rotenesse smoked meat) treated with coconut shell liquid smoked and citrus aurantifolia extract. Media Peternakan. 38(2): 89–94. https://doi.org/10.5398/medpet.2015.38.2.89
Melo, A., Olga, V., Petisca, C., Pinho, O., & Ferreira I. M. P. L. V. O. F. 2008. Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef. Journal of Agricultural and Food Chemistry, 56(22). https://pubs.acs.org/doi/abs/10.1021/jf801837s
Myers, R. L. & Myers, R. L. 2007. The 100 Most Important Chemical Compounds: A Reference Guid Westport, Conn.: Greenwood Press.
Naveena, B. M., S. K. Mendiratta, & A. S. R Anjaneyulu. 2004. Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome). Meat Science. 68(3): 363–369. https://doi.org/10.1016/j.meatsci.2004.04.004
Nisiotou, A., Chorianopoulos, N. G., Gounadaki, A., Panagou, E. Z., & Nychas, G. 2013. Effect of wine-based marinades on the behavior of Salmonella Typhimuriumand background flora in beef fillets. International Journal of Food Microbiology. 164(2–3): 119–127. https://doi.org/10.1016/j.ijfoodmicro.2013.04.008
Nurwanto, V. P. Bimtoro, A. M. Legowo, & A. Purnomoadi. 2012. Pengolahan daging dengan sistem marinasi untuk meningkatkan keamanan pangan dan nilai tambah. Scientific Journal of ICRD. 22(2): 72-78.
Octaviyanti, N., Dwiloka, B., & Setiani, B. E. 2017. Mutu kimiawi dan mutu organoleptik kaldu ayam bubuk dengan penambahan sari bayam hijau. Jurnal Aplikasi Teknologi Pangan. 6(2): 1–4. https://core.ac.uk/download/pdf/294883023.
Oktasari, R., Irawati Diasari, & Susilowati, S. 2020. Konsentrasi Sari Buah Asam Jawa (Tamarindus Indika L.) Terhadap WHc dan pH Daging Kalkun. Jurnal Rekastwa Peternakan. 3(1): 84–88. https://jim.unisma.ac.id/index.php/fapet/article/view/13665
Owuama, C. I., & Ododo, J. C. 1993. Refractometric determination of ethanol concentration. Food Chemistry. 48(4): 415–417. https://www.sciencedirect.com/science/article/abs/pii/030881469390327C
Prasetyo, H., Padaga, M. C., & Sawitri, M. E. 2013. Study on physico-chemical quality of beef in the market of Malang City. Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK). 8(2): 1–8. https://doaj.org/article/58ea698bfc564743aef84abef619b6e0
Sabtu, B. & Suryatni, N. P. F. 2015. Pengaruh Pemberian Ekstrak Angkak (Monascus spp) Sebagaii Alternatif Pengganti Peran Potasium Nitrat (Salpeter) Pada Curing Daging Terhadap Kualitas dan Masa Simpan Daging Se’i Sapi. Laporan Penelitian Hibah Bersaing. Universitas Nusa Cendana.
Shackelford, S. D., Wheeler, T. L., Meade, M. K., Reagan, J. O., Byrnes, B. L., & Koohmaraie, M. 2001. Consumer impressions of tender select beef. Jurnal of Animal Science. 79(10): 2605–2614. https://academic.oup.com/jas/article-abstract/79/10/2605/4683289?login=false
Smaoui, S., Ben Hlima, H., & Ghorbel, R. 2012. The effect of sodium lactate and lactic acid combinations on the microbial, sensory, and chemical attributes of marinated chicken thigh. Poultry Science. 91(6): 1473–1481. https://pubmed.ncbi.nlm.nih.gov/22582309/
SNI. 2009. Batas Maksimum Cemaran Mikroba Dalam Pangan. Badan Standar Nasional Indonesia. Jakarta.
Soeparno. 2011. Ilmu Nutrisi Gizi dan Daging. Yogyakarta: Gadjah Mada University Press.
Vaz, M., T. Hogg, & J. A. Couto. 2012. The antimicrobial effect of wine on Bacillus cereus in simulated gastro-intestinal conditions. Food Control. 28(2): 230–236. https://www.sciencedirect.com/science/article/abs/pii/S0956713512002575
Wete, E. M., Sio, S., & Kia, K. W. 2019. Aktivitas Antioksidan, Kadar Air, Nilai pH dan Total Fenolik Dendeng Sapi yang Dicuring Menggunakan Ekstrak Rosella (Hibiscus sabdariffa L.). JAS. 4(4): 56–59. https://doi.org/10.32938/ja.v4i4.705
Lin, Y. C., W. T. Chen, & R. G. R. Chou. 2000. Postmortem Changes in Mule Duck Muscle Marinated in Red Wine. Journal of Food Science. 65(5): 906–908. https://ift.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2000.tb13610.x
Zainal, T. R., P. R. Kale, & G. E. M. Malelak. 2021. Kualitas Daging Se’iSapi yang Diproses Menggunakan Buah Belimbing Wuluh (Averrhoa Bilimbi Linn) Kering Matahari. Jurnal Sains Peternakan Indonesia. 16(2): 194-201. https://doi.org/10.31186/jspi.id.16.2.194-201
Zaujec, K., Mojto, J., & Gondeková, M. 2012. Comparison Of Meat Quality In Bulls And Cows. Journal of Microbiology, Biotechnology and Food Sciences. 43(3): 160-165. https://scispace.com/pdf/comparison-of-meat-quality-in-bulls-and-cows-42zq4xl7vi.pdf
Zhang, Y., Sun, Y., & Song, H. 2021. Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage. Foods. 10(10): 2430. https://doi.org/10.3390/FOODS10102430
Published
2025-12-31
How to Cite
Fore Kehik, A., Sipahelut, G., & Sabtu, B. (2025). PENGARUH PENGGUNAAN SOPHIA (MINUMAN BER ALKOHOL) DAN LAMA SIMPAN YANG BERBEDA TERHADAP KUALITAS DAGING SE’I SAPI BETINA TUA (Effect of Using Sophia Use in Difeerent Storage Times on the Quality of Smoked Meat from Aged Cow Female Beef). JURNAL NUKLEUS PETERNAKAN, 12(2), 129-138. https://doi.org/10.35508/nukleus.v12i2.24687
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