IDENTIFIKASI KEEMPUKAN DAN WARNA DAGING PRIMAL CUT CARCASS (LEG, SHOULDER, RACK, LOIN) DOMBA LOKAL BETINA YEARLING.

IDENTIFIKASI KEEMPUKAN DAN WARNA DAGING PRIMAL CUT
CARCASS (LEG, SHOULDER, RACK, LOIN) DOMBA LOKAL BETINA
YEARLING

RAMON DEAN RYAN

ABSTRAK
Penelitian mengenai “Identifikasi Keempukan dan Warna Daging Primal
Cut Carcass (Leg, Shoulder, Rack, Loin) Domba Lokal Betina Yearling” telah
dilaksanakan pada 28 April - 3 Mei 2013. Tujuan penelitian ini adalah untuk
mengetahui nilai warna daging dan nilai keempukan potongan leg, shoulder, rack
dan loin pada karkas domba lokal betina yearling. Metode penelitian yang
digunakan adalah analisis deskriptif pada 5 ekor domba betina yearling. Hasil
penelitian bahwa rata-rata keempukan pada leg (51,53 mm/detik), shoulder (56,8
mm/detik), rack (61,33 mm/detik) dan loin (75,2 mm/detik) dan nilai warna
daging yang sering muncul (modus) untuk potongan leg 6 (coklat gelap), shoulder
5 (coklat), rack 4 (coklat muda) dan loin 4 (coklat muda).
Kata kunci : Domba Lokal, Yearling, Keempukan, Warna Daging

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IDENTIFICATION TENDERNESS AND MEAT COLOUR PRIMAL CUT
CARCASS (LEG, SHOULDER, RACK, LOIN) LOCAL FEMALE SHEEP
YEARLING

RAMON DEAN RYAN

ABSTRACT

Research on the "Identification Tenderness and Meat Colour Primal Cut
Carcass (Leg, Shoulder, Rack, Loin) Local Females Sheep Yearling " was held on
28 April to 3 May 2013. The purpose of this study was to determine the value of
meat colour and tenderness value cuts carcass leg, shoulder, loin and rack on
local females sheep Yearling. The method used is descriptive analysis for the 5
heads Yearling sheeps each taken half-carcasses. The result showed that the
average tenderness in the leg (51.53 mm/seconds), shoulder (56.8 mm/seconds),
rack (61.33 mm/seconds) and loin (75.2 mm/seconds) and the value of meat
colour that often appears (mode) for a piece of leg 6 (dark brown), shoulder 5
(brown), 4 rack (light brown) and loin 4 (light brown).
Key words: Local Sheep, Yearling, Tenderness, Meat Colour

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