PENAMBAHAN PERASAN JERUK NIPIS DAN JAHE SERTA KOMBINASINYA TERHADAP KUALITAS KIMIA SE’I DAGING KAMBING (The Addition of Lime, Ginger juice and their Combination on the Chemical Quality of Se’i Goat)
The Addition of the Feeling of Lime and Ginger and their Combination to the Chemical Quality of Se’i Goat
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Irene Mbowa(1)
Program Studi Peternakan, Fakultas Peternakan Kelauatan dan Perikanan, Universitas Nusa Cendana
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Bastari Sabtu(2*)
Animal Husbandry Study Program, Faculty of Animal Husbandry Maritime and Fisheries, Nusa Cendana University
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Gemini E.M Malelak(3)
Animal Husbandry Study Program, Faculty of Animal Husbandry Maritime and Fisheries, Nusa Cendana University
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Hendrikus Umbu Padu(4)
Universitas Nusa Cendana
(*) Corresponding Author
Abstract
Meat is a food product that is easily spoiled if it is not processed/preserved immediately after being harvested. One way to process meat is by smoking it. The purpose of this study was to know the chemical quality of goat se’i using lime juice, ginger juice and a combination of lime and ginger juice. A Completely Randomized Design (CRD) 4×4, were allotted in this experiment. The four treatments were P₀ = Control, P₁ = Addition of 15% ginger juice, P₂ = Addition of 3% lime juice, P₃ = Addition of 15% ginger juice + 3% lime juice. The results of this study stated that ttreatments were significant difference (P<0.05) on antioxidant activity and the best was in a combination of 3% lime + 15% ginger (P3). The treatments were not significant difference (P>0.05) on fat content, protein content, fat oxidation (TBA) . It was concluded that taddition of 3% lime juice or 15% ginger and their combination in se’i goat increased the antioxidant activityand the best is in 3% lime + 15% ginger (P3).
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References
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Suantika R, Suryaningsih L, Gumilar J. 2018. Pengaruh lama perendaman dengan menggunakan sari jahe terhadap kualitas fisik (daya ikat air, keempukan dan pH ) daging domba’, Jurnal Ilmu Ternak Universitas Padjadjaran, 17(2), p. 67. doi:10.24198/jit.v17i2.15129.
Supirman, Kartikaningsih H, Zealani K. 2013. Pengaruh perbedaan pH asam jeruk nipis (Citrus auratifolia) dengan pengeringan sinar matahari terhadap kualitas kimia the alga coklat (Sargassum fillipendula).’, Jurnal mahasiswa teknologi hasil perikanan1(1):46–52. ttps://www.neliti.com/id/publications/110352/
Suryaningsih L, Setiyadi PW, Wulandari E. 2012. Pengaruh perendaman daging itik pada berbagai konsentrasi ekstrak kunyit warna, rasa, bau, dan pH. Jurnal Ilmu Ternak, 12(1): 24–28. http://jurnal.unpad.ac.id/jurnalilmuternak/article/view/5133/2560
Waghaye SY, Kshirsagar RB, Sawate AR, Shareef M. 2019. Studies on physical and chemical composition of lime (Citrus aurantifolia L.). International Journal of Chemical Studies.7(2):1098-1100. https://www.chemijournal.com/archives/2019/vol7issue2/PartS/7-1-627-816.pdf
Wahyuni D, Yosi F, Muslim G. 2019. Kualitas sensoris daging kambing yang dimarinasi menggunakan parutan Mentimun . Journal Peternakan Sriwijaya, 8(1), pp. 14–20. https://ejournal.unsri.ac.id/index.php/peternakan/article/view/9173
Widiyanto V, Darmanto YS, Swastawati F. 2013. ‘Pengaruh pemberian asap cair terhadap kualitas dendeng asap ikan bandeng (Chanos chanos Forsk), Tenggiri (Scomberomorus sp ) dan Lele (Clarias batrachus ). Journal Pengolahan dan Bioteknologi Hasil Perikanan. 3(1):. 11– 20. https://ejournal3.undip.ac.id/index.php/jpbhp/article/view/4817/4649
Zakaria FR, Susanto H, Hartoyo A. 2000. Pengaruh konsumsi Jahe (Zingeber officinale Roscoe) terhadap kadar Malonaldehida dan Vitamin E plasma mahasiswa Pesantren Ulil Albab Kedung Badak, Bogor, Jurnal Teknologi dan Industri Pangan, 11(1): 36–40. https://onesearch.id/Record/IOS3315.123456789-9598/Description.
Farhan H, rammal H, Hijazi A, Hamad H, Daher A, Reda M, Badran B. 2012. In vitro antioxidant activity of ethanolic and aqueous extracts from crude malva parviflora L. grown in lebanon. Asian Journal Pharm Clin Res, 5(3), pp. 234–238.
Fatma M. 2003.‘Kualitas daging asap pada lama pengasapan dan penyimpanan’, Jurnal Sains dan Teknologi, 4(2), pp. 83–90.
Fauzi A. 2016. Uji fitokimia ekstrak mentimun (cucumis sativus l) ekstrak nanas (ananas comosus(l) merr) dan ekstrak kombinasi mentimun dengan nanas. Universitas Sari Mulia. http://repository.unism.ac.id/363/
Gautam SS, Mishra SK, Dash V, Goyal AK, Rath G. 2010. ‘Comparative study of extraction purification and estimation of bromelain from stem and fruit of pineapple plant’, Thai Journal of Pharmaceutical Sciences, 34(2): 67-76 . https://www.thaiscience.info/journals/ Article/TJPS/10576308.pdf
Hermanto S, Muawanah A, Wardhani P. 2010. Analisis tingkat kerusakan lemak nabati dan lemak hewani akibat proses analisis tingkat kerusakan lemak nabati dan lemak hewani akibat proses pemanasan. Jurnal Kimia Valensi, 1(May), pp. 237–241. doi:10.15408/jkv.v1i6.237.
Imroatul C, Ahmad M. 2017. Aktivitas Jeruk Nipis (Citrus aurantifolia) sebagai antibakteri, antivirus, antifungal, larvasida, dan anthelmintik, Journal Farmaka, 15, pp. 9–22. doi:https://doi.org/10.24198/jf.v15i2.13040.
Khotimah K. 2012. Pengaruh ekstrak Jeruk Nipis (Citrus aurantifolia) dan metode pengolahan pada kualitas daging broiler. Universitas Komputer Indonesia. https://repository.unikom.ac.id/3450/
Konuti R, Ratulangi FS, Rompis JEG, Rumondor DBJ. 2018. Pengaruh pengunaan perasan jeruk nipis (Citrus aurantifolia S.) terhadap mutu organoleptik sate daging kambing. Jurnal Zootek. 38 (1 ): 114 – 122. https://ejournal.unsrat.ac.id/index.php/zootek/article/view/18545
Malelak GEM, Klau NHG, Toha LRW. 2014. Pengaruh pemberian asap cair dan lama simpan terhadap kualitas organoleptik daging se’i ( daging asap khas timor) effect of liquid smoke and storage time on organoleptic quality of se’i . Jurnal Nukleus Peternakan, 1(1), pp. 1–7. https://ejurnal.undana.ac.id/index.php/nukleus/article/download/695/612
Malelak GEM, Lalel HJD , Kale , Jelantik IGN. 2017. The sensory properties, color, microbial, lipid oxidation, and residual nitrite of se’i marinated with lime and roselle calyces extracts. Media Peternakan, 40(3): 194–201. https://journal.ipb.ac.id/index.php/mediapeternakan/article/view/16646
Malelak GEM, Benu I, Manu AE, Jelantik IGN. 2021. Nutritional value and color of se’i processed from cull cow meat from different body condition score and smoked at different smoke method. IOP Conf. Series: Earth and Environmental Science 653 (2021) 012041. doi:10.1088/1755-1315/653/1/012041
Min DB, Boff JM. 2002. Lipid oxidation of edible oil. Edited by D.B. Akoh, C. C.; Min. New York: Marcel Dekker.
Nerdy,Tarigan P, Lestari P, Elysa E, Nurmalisa S. 2020. Antibacterial activity test of lime juice extract against Escherichia coli. Jurnal Penelitian Farmasi dan Herbal. 3(1): 135-139. http://ejournal.delihusada.ac.id/index.php/JPFH/article/view/387/232
Purnamasari E, Nurhasni, Zain WNH. 2012. Nilai thiobarbituric acid (TBA) dan kadar lemak dendeng daging kambing yang direndam dalam jus daun sirih (piper betle l.) pada konsentrasi dan lama penyimpanan yang berbeda. Jurnal Peternakan. 9(2):46 – 54. https://ejournal.uin-suska.ac.id/index.php/peternakan/article/view/158
Putra AA, Wattanachant S, Wattanachant C. 2019. ‘Sensory-related attributes of raw and cooked meat of culled Saanen Goat marinated in ginger and pineapple juices’, Journal Tropical Animal Science, 42 (1): 59–67. https://journal.ipb.ac.id/index.php/tasj/article/view/22538
Qi S, Wang P , Zhan P,Tian H. 2022. Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification. Food Chemestry 371, 1-8. https://www.sciencedirect.com/science/article/abs/pii/S0308814621021178
Sabloit , Pieter Rihi Kale dan Sabtu B. 2019. Kualitas kimia dan organoleptik se’i sapi yang ditambahkan perasan sari buah merah (Pandanus conoideus Lam). Jurnal Nukleus Peternakan.6 (2):47– 54. https://ejurnal.undana.ac.id/index.php/nukleus/article/view/2183
Sari D, Nasuha A. 2021. Kandungan zat gizi, fitokimia, dan aktivitas farmakologis pada jahe (Zingiber officinaleRosc.): Review. Tropical Bioscience: Journal of Biological Science.1(2):11-18. https://jurnal.uinbanten.ac.id/index.php/tropicalbiosci/article/view/5246/3339
Setiawan PV, Padaga MC, Widati AS. 2014. Kajian kualitas fisik dan kimia daging kambing di pasar Kota Malang. https://fapet.ub.ac.id/wp-content/uploads/2014/03/KAJIAN-KUALITAS
Suantika R, Suryaningsih L, Gumilar J. 2018. Pengaruh lama perendaman dengan menggunakan sari jahe terhadap kualitas fisik (daya ikat air, keempukan dan pH ) daging domba’, Jurnal Ilmu Ternak Universitas Padjadjaran, 17(2), p. 67. doi:10.24198/jit.v17i2.15129.
Supirman, Kartikaningsih H, Zealani K. 2013. Pengaruh perbedaan pH asam jeruk nipis (Citrus auratifolia) dengan pengeringan sinar matahari terhadap kualitas kimia the alga coklat (Sargassum fillipendula).’, Jurnal mahasiswa teknologi hasil perikanan1(1):46–52. ttps://www.neliti.com/id/publications/110352/
Suryaningsih L, Setiyadi PW, Wulandari E. 2012. Pengaruh perendaman daging itik pada berbagai konsentrasi ekstrak kunyit warna, rasa, bau, dan pH. Jurnal Ilmu Ternak, 12(1): 24–28. http://jurnal.unpad.ac.id/jurnalilmuternak/article/view/5133/2560
Waghaye SY, Kshirsagar RB, Sawate AR, Shareef M. 2019. Studies on physical and chemical composition of lime (Citrus aurantifolia L.). International Journal of Chemical Studies.7(2):1098-1100. https://www.chemijournal.com/archives/2019/vol7issue2/PartS/7-1-627-816.pdf
Wahyuni D, Yosi F, Muslim G. 2019. Kualitas sensoris daging kambing yang dimarinasi menggunakan parutan Mentimun . Journal Peternakan Sriwijaya, 8(1), pp. 14–20. https://ejournal.unsri.ac.id/index.php/peternakan/article/view/9173
Widiyanto V, Darmanto YS, Swastawati F. 2013. ‘Pengaruh pemberian asap cair terhadap kualitas dendeng asap ikan bandeng (Chanos chanos Forsk), Tenggiri (Scomberomorus sp ) dan Lele (Clarias batrachus ). Journal Pengolahan dan Bioteknologi Hasil Perikanan. 3(1):. 11– 20. https://ejournal3.undip.ac.id/index.php/jpbhp/article/view/4817/4649
Zakaria FR, Susanto H, Hartoyo A. 2000. Pengaruh konsumsi Jahe (Zingeber officinale Roscoe) terhadap kadar Malonaldehida dan Vitamin E plasma mahasiswa Pesantren Ulil Albab Kedung Badak, Bogor, Jurnal Teknologi dan Industri Pangan, 11(1): 36–40. https://onesearch.id/Record/IOS3315.123456789-9598/Description.
Published
2023-06-22
How to Cite
Mbowa, I., Sabtu, B., Malelak, G. E., & Padu, H. (2023). PENAMBAHAN PERASAN JERUK NIPIS DAN JAHE SERTA KOMBINASINYA TERHADAP KUALITAS KIMIA SE’I DAGING KAMBING (The Addition of Lime, Ginger juice and their Combination on the Chemical Quality of Se’i Goat). JURNAL NUKLEUS PETERNAKAN, 10(1), 43-49. https://doi.org/10.35508/nukleus.v10i1.9705
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