Kajian Kualitas Kimia Daging Sapi Tenderloin dan Sirloin di RPH Tradisional di Kabupaten Cirebon

Abstract

Beef is one of the most preferred sources of animal protein by consumers because it has a delicious taste. Beef is a food ingredient that is quite popular among the community. Beef consists of several parts, including beef, has in (tenderloin), and has outside (sirloin). Until now, beef circulating in the community through traditional markets has not received attention, so that aspects of meat quality tend to be neglected. The meat quality can be viewed from several aspects, including the chemical quality of the meat. This study aimed to determine the pH, fat, protein, moisture content, the ash content of tenderloin & sirloin beef in traditional RPH Cirebon Regency and to determine significant differences in pH, fat, protein, moisture content, the ash content in the meat. Beef tenderloin & sirloin in traditional RPH Cirebon Regency. The method used was the quantitative descriptive method, which was carried out on five traditional slaughterhouses in Cirebon Regency with five replications. The results of 5 traditional slaughterhouses in Cirebon Regency show that the average value of tenderloin meat with pH parameters is 5.55, fat content is 15.93%, protein content is 20.99%, water content is 78.49% ash of 1.34% while sirloin meat with pH parameters of 5.96, the fat content of 14.24%, protein content of 18.41%, water content of 74.91% and an ash content of 1.46%. The sig value of the five slaughterhouses is below 0.05, which means a significant difference in each of the parameters studied. This study concludes the condition of fresh beef in traditional slaughterhouses of Cirebon Regency, both tenderloin and sirloin when viewed from the average with various chemical quality parameters in 5 slaughterhouses, all meet the requirements and are suitable for consumption by the wider community.