Pengaruh Lama Perendaman dan Konsentrasi Jus Bawang Putih (Allium Sativum L) terhadap Uji TPC (Total Plate Count) dan Sifat Fisik pada Daging Sapi

Abstract

Beef is a meat that produces a higher source of animal protein than other livestock meat. Meat processing is generally done to improve the quality and preserve the meat. One way of processing meat is marination/soaking. Marination is the act of soaking meat using a certain material before further processing. This study aims to determine the effect of soaking time and concentration using garlic juice on TPC test and physical properties of beef. The design used in this study was a completely randomized design in factorial pattern with two factors (4x4) and 2 replicates. Factor 1 soaking time (L0 = no soaking, L1 = 12 hours, L2 = 16 hours and L3 = 20 hours). Factor 2 garlic juice concentration (P0 = no garlic juice, P1 = 16%, P2 = 20% and P3 = 16%). Soaking garlic juice with different lengths and concentrations at the test level (P < 0.01) gave a very significant effect on total microbial colonies, pH value and cooking shrinkage. However, there was no significant effect on water binding capacity of beef. This study showed that garlic juice soaking resulted in a total microbial colony of 5.29 CFU/g; pH of 5.58; water binding capacity of 39.68% and cooking shrinkage of 33.43%. Garlic juice soaking reduced total microbial colonies, lowered pH, decreased water binding capacity and increased cooking shrinkage of beef.