Development of Measuring Quality to Buffalo’s Meat in Toraja

Abstract

Toraja has long been known as an area that is very thick with customs and culture. Rambu Solo’ is a traditional death ceremony which in the process of its activities there is a buffalo slaughter. The number of buffalo is determined by the strata of the family who died or the ability of the family and relatives. Because the consumption of buffalo meat is quite high in Toraja, and knowledge about the quality of meat such as buffalo meat has still lacked in the community, it is necessary to test the quality of the meat. In measuring the quality of meat usually use laboratory tests, the results of which are quite long. In addition, the testing has not been carried out by the Health Service in Toraja due to limited tools and other facilities. With the development of science, now there are several sensors to detect variables of the maturity of a meat such as the color, moisture and pH. This research is a continue research that has previously been carried out, namely a prototype measuring tool for measuring meat maturity based on color.In this study, a prototype measuring instrument for the quality of buffalo meat has been made using the parameters of color, moisture and pH. The results of this study is show that prototype is able to identify several parameters of meat quality. The higher the RGB data, the better the meat. As for the good moisture, the meat has a high water holding capacity or humidity, while the pH of the meat measured is still in normal conditions for all types of meat.