Pengaruh Penambahan Sari Buah Jeruk Lemon ( Citrus limon)Terhadap Lemak, Oksidasi Lemak, pH dan Sifat Organoleptik Daging Se’i Babi
Effect of Addition of Lemon Juice (Citrus Limon) On Fat, Fat Oxidation, pH And Organoleptic Properties of Pork Se'i Meat
DOI:
https://doi.org/10.57089/jplk.v6i2.1688Keywords:
pork se'i meat, physicochemical, lemon, organolepticAbstract
The purpose of this study was to determine the effect of the use of lemon juice (citrus limon) on fat
content, fat oxidation, pH and organoleptic properties of pork se'i meat. The method used in this
research was the Completely Randomized Design (CRD) method with 4 treatments, each treatment
repeated 4 times consisting of P0 = se'i flesh (without lemon juice) control, P1: se'i flesh + lemon juice
1%, P2: se'i flesh + lemon juice 2% and P3: se'i flesh + lemon juice 3%. The variables studied were Fat
content, fat oxidation, pH and organoleptic properties (color, aroma, and taste) of pork se'i meat.
Physicochemical data were analyzed using Analysis of variance (ANOVA), followed by Duncan assays
when there were differences between treatments and for organoleptic data and pork se'i meat favorability
levels were analyzed using the Kruskal Wallis test, if the effect was real, it was done with the Mann
Whitney test. The results showed that the treatment had a very noticeable influence (P<0.01) on fat
content, fat oxidation and pH, as well as a very noticeable effect (P<0.01) on organoleptic (color, aroma,
and taste) of pork se'i meat. It was concluded that the higher the level of lemon juice leads to a decrease
in the fat content, fat oxidation and pH of pork se'i meat, as well as a decrease in the color, aroma and
taste score of pork se'i meat.
Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh penggunaan sari jeruk lemon (Citrus limon)
terhadap kandungan lemak, oksidasi lemak, pH dan sifat organoleptik (warna, aroma dan rasa) daging se’i
babi. Metode yang digunakan dalam penelitian ini adalah metode Rancangan Acak Lengkap (RAL)
dengan 4 perlakuan setiap perlakuan diulang sebanyak 4 kali terdiri dari P0= daging se’i (tanpa sari jeruk
lemon) kontrol, P1: daging se’i + sari jeruk lemon 1%, P2: daging se’i + sari jeruk lemon 2% dan P3:
daging se’i + sari jeruk lemon 3%. Data fisikokimia dianalisis menggunakan Analysis of variance
(ANOVA), dilanjutkan menggunakan uji Duncan apabila ada perbedaan antara perlakuan dan untuk data
organoleptik dan tingkat kesukaan daging se’i babi dianalisis menggunakan uji Kruskal Wallis, apabila
berpengaruh nyatamaka dilakukan dengan uji Mann Whitney. Hasil penelitian menunjukan bahwa
perlakuan memberikan pengaruh yang sangat nyata (P<0.01) terhadap kandungan lemak, oksidasi lemak
dan pH, juga berpengaruh sangat nyata (P<0.01) terhadap organoleptik (warna,aroma, dan rasa) daging
se’i babi. Disimpulkan bahwa semakin tinggi pemberian level sari jeruk lemon menyebabkan penurunan
pada kandungan lemak, oksidasi lemak dan pH daging se’i babi, serta menurunnya skor warna, aroma dan
rasa daging se’i babi.
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