KAJIAN pH, TOTAL KOLONI BAKTERI DAN SUSUT MASAK DAGING SAPI YANG BEREDAR DI PASAR TRADISIONAL KOTA PADANG

NEKO, RIFFIANDI (2013) KAJIAN pH, TOTAL KOLONI BAKTERI DAN SUSUT MASAK DAGING SAPI YANG BEREDAR DI PASAR TRADISIONAL KOTA PADANG. Diploma thesis, Universitas Andalas.

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Abstract

Padang City is the capital city of West Sumatra province that has denser population than other cities/regencies in West Sumatra province. Therefore, the consumption of meat in the Padang City is relatively high. Based on that, it is required to do research on meat quality in terms of pH value, cooking loss and total of bacterial colonies. This research aimed to see differences on the pH value, the number of bacterial colonies and the cooking loss of the meat sold in the traditional market in Padang City and to determine the best quality of meat in traditional market in Padang City. This research used a sample of beef, beef which is used as the sample are a part of thigh meat (top side). Beef purchased from three traditional markets in Padang City, there are Lubuk Buaya traditional market, Padang traditional market and Bandar Buat traditional market. Beef purchased simultaneously at 07.00 am in those markets, each containing over 100 grams for each market. Variables measured are pH value, number of bacterial colonies and cooking loss of beef sold in traditional markets in Padang City. Data analysis method is Randomized Block Design (RBD) which consists of three treatments the three sampling markets where beef purchased and six groups as replicates. Results of this research indicate that beef from Lubuk Buaya traditional market, Padang traditional market and Bandar Buat traditional market give a very real difference (P<0.01) in the pH value and total of bacterial colonies of meat, while the cooking loss does not give a real difference (P>0.05). The lowest total of bacterial colonies and pH value are the sample from Bandar Buat traditional market which has 5.58 for pH value and 5.66 x 105 CFU/gram for total of bacterial colonies. The lowest cooking loss is the sample from Lubuk Buaya traditional market which has 41.82%, and the highest one is the sample from Bandar Buat traditional market which has 41.97%. Keywords : Beef, pH value, cooking loss and total of bacterial colonies

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