Pengaruh Penggunaan Daun Mayana (Solenostemon scutellarioides L) dalam Perebusan Daging Sapi terhadap Kualitas Kimianya
The Effect of Using Mayana Leaves (Solesnostemon scutellarioides L) in Boiling Proces on the Chemical Quality of Beef
DOI:
https://doi.org/10.57089/jplk.v4i2.1125Keywords:
beef, mayana leaves, chemical quality, boilingAbstract
Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan daun mayana (Solenostemon scutellarioides L) dalam perebusan daging sapi terhadap kualitas kimia. Materi yang digunakan adalah daging sapi dan daun mayana. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan. Perlakuan terdiri dari P0 = Daging Sapi tanpa Daun Mayana, P1 = Daging Sapi 1 kg + Daun Mayana 100 g, P2 = Daging Sapi 1 kg + Daun Mayana 200g, P3 = 1 kg Daging Sapi + Daun Mayana 300 g. Variabel yang diukur meliputi kadar protein, kadar lemak, kolesterol dan nilai Thiobarbituric-Acid (TBA). Hasil penelitian penambahan daun mayana dalam perebusan daging sapi berpengaruh nyata (P<0.05) terhadap kadar protein, kadar lemak, kolesterol dan nilai Thiobarbituric-Acid (TBA). Disimpulkan bahwa penambahan daun mayana sebanyak 300g dalam perebusan daging sapi dapat meningkatkan kadar protein sebesar 38.04%, kadar lemak 2.79%, kolesterol 42.07% dan nilai Thiobarbituric-Acid (TBA) 2.71%.
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This research aims to determine the effect of added mayana leaves (Solenostemon scutellarioides L) in boiling proces on chemical quality of beef. The materials used were beef and mayana leaves. The study used a Completely Randomized Design (CRD) with 4 treatments and 4 replications. The treatments consistedof P0 = Beef without Mayana Leaves, P1 = 1 kg Beef + 100 g Mayana Leaves, P2 = 1 kg Beef + 200 g Mayana Leaves, P3 = 1 kg Beef + 300 g Mayana Leaves. Variables measured included protein content, fat content, cholesterol and Thiobarbituric-Acid (TBA) value. The results of the study shows that the addition of mayana leaves in boiling beef had a significant effect (P<0.05) on protein content, fat content, cholesterol and the value of Thiobarbituric-Acid (TBA). Concluded that additional leaves mayana about 300 g in boiling beef can increase levels of a protein of 38.04%, the fat 2.79%, cholesterol 42.07% and the value of Thiobarbituric-Acid (TBA) 2.71%.
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