Yohanes Jonatahir
P r o g r a m S t u d i M a n a j e m e n T a t a B o g a , S T P N u s a D u a B a l i J i n . D a r m a w a n g s a , K a m p i a l , N u s a D u a B a l i . P h : ( 0 3 6 1 ) 7 7 3 5 3 8
A B S T R A K
Kuliner sebagai salah satu akar daya larik wisata dan kuliner dari daging sapi merupakan salah satu yang paling populer bagi pelanggan (gastronomi), tapi kualitas daging sapi yang ditemukan di pasar sering kurang baik atau keras dan elastis untuk digigit. Dalam eksperimen ini, daging sapi keras diberikan perlakuan dengan buah kiwi dan disimpan untuk beberapa lama untuk mendapatkan daging sapi dengan kelembutan yang memadai. Eksperiment ini dilakukan dengan tiga sampel dimana dua diantaranya ditambahkan sejumlah buah kiwi sebagai perlakuan dan satu sampel tanpa perlakuan sebagai pengontrol. Hasilnya, daging sapi yang diberikan perlakuan dengan buah kiwi lebih empuk sejalan dengan tingkat kuantitas buah kiwi yang ditambahkan
Kata kunci: daging sapi, buah kiwi, kelembutan daging
ABSTRACT
Culinary as one of the root of tourism object and the culinary from beef is one of the mostpopularfor the customer (gastronomy), but the quality of the beef which found in the market often bad or hard and elastic for bile. In this experimental the hard beef is given a treatment with kiwi fruit and saved for severel times in order to get tender beef. The
experiment is done with three samples, twwo of which are with different grade of quantity of kiwi fruit added and one sample without treatment as a controtler. The re suit show s that the beef which is treated with kiwi fruits are more tender as the degree of the quantity of the kiwi fruit
added.
Keywords: beef, kiwi fruit, tenderness.
PENDAHULUAN K u l i n e r m e n j a d i s a l a h s a t u a k a r p a r i w i s a t a d a n k u l i n e r d a r i b a h a n d a g i n g s a p i m e r u p a k a n m a k a n a n y a n g s a n g a t d i g e m a r i o l e h k o n s u m e n . D a l a m p e n g o l a h a n d a g i n g , s e o r a n g j u r u masak/chef i d e a l n y a m e m p u n y a i p e n g e t a h u a n d a s a r t e n t a n g d a g i n g s a p i y a n g b e r k u a l i t a s b a i k . D a g i n g s a p i y a n g b a i k d i h a s i l k a n d a r i s a p i y a n g d i b u d i d a y a k a n k h u s u s u n t u k d i a m b i l d a g i n g n y a saja. N a m u n d i b e b e r a p a n e g a r a y a n g b e r k e m b a n g s e p e r t i I n d o n e s i a , b a n y a k d a g i n g y a n g b e r e d a r d i p a s a r y a n g b e r a s a l d a r i s a p i p e k e r j a , s e p e r t i : u n t u k m e n a r i k p e d a t i a t a u m e m b a j a k . J e n i s d a g i n g s a p i i n i , k u a l i t a s n y a k u r a n g b a i k ( a l o t ) . S e l a i n d a r i c a r a p e m b u d i d a y a a n , c a r a m e m o t o n g s a p i y a n g s a l a h b i s a m e m b u a t k e a d a a n d a g i n g sapi m e n j a d i a l o t . U n t u k m e n g a t a s i p e r m a s a l a h a n d a g i n g y a n g a l o t , d i b u t u h k a n t e k n i k d a l a m p e n g e m p u k k a n d a g i n g s a p i . B e b e r a p a t e k n i k d a l a m m e n g e m p u k k a n d a g i n g a n t a r a l a i n : d e n g a n m e n g g u n a k a n d a u n p a p a y a , d a u n s i m b a r m e n j a n g a n , d a u n n a n g k a , d a u n j a m b u , b u a h n a n a s , b u a h j e r u k s e r t a b u a h k i w i . D a l a m t u l i s a n T u g a s A k h i r S T P N D B a l i , I W a y a n E k a D a r m a G u n a ( 2 0 0 8 : 4 6 -4 8 ) , m e n g u r a i k a n b a h w a d a u n s i m b a r m e n j a n g a n d a n b u a h n a n a s m a m p u m e n i n g k a t k a n k e l e m b u t a n d a g i n g sapi. B u a h nanas m e m i l i k i k a n d u n g a n e n z i m bromelain, y a i t u s u a t u e n z i m p r o t e a s e y a n g d a p a t menghidrolisa p r o t e i n , protease a t a u p e p t i d a , s e h i n g g a d a p a t d i g u n a k a n u n t u k m e l u n a k a n d a g i n g . M e n u r u t S p e s i a l i s G i z i F K U I , P e n n a d h i ( o k e z o n e . c o m : 2 0 0 9 ) , " B u a h k i w i (Actinidia deliciosa) d a p a t j u g a d i g u n a k a n u n t u k m e l e m b u t k a n d a g i n g y a n g a l o t , d e n g a n c a r a m e n a r u h p o t o n g a n t i p i s b u a h k i w i p a d a d a g i n g s a p i d a n d i t u n g g u 3 0 s a m p a i 6 0 m e n i t s e b e l u m d i m a s a k a k a n m e l e m b u t k a n d a g i n g t a n p a m e r u b a h r a s a p a d a d a g i n g a k i b a t b u a h i t u " . B u a h k i w i m e n g a n d u n g e n z i m aclinidin y a n g s a n g a t b a i k s e b a g a i p e m e c a h p r o t e i n . D a g i n g i t u sebagai s u m b e r p r o t e i n l e b i h d i k e n a l d e n g a n n a m a p o l i p e p t i d a , y a n g b e r a r t i d a r i s a t u p e p t i d a b e r i k a t a n d e n g a n p e p t i d a l a i n u n t u k m e m b e n t u k m a s a d a g i n g t e r s e b u t . E n z i m actinidin s e b a g a i p e m e c a h p r o t e i n y a n g s a n g a t b a i k a k a n m e m e c a h p e p t i d a y a n g t e r d a p a t p a d a d a g i n g t e r s e b u t , b i l a p e p t i d a t e r p e c a h m a k a d a g i n g a k a n m e n j a d i e m p u k . B e r d a s a r k a n L a t a r B e l a k a n g , p e n u l i s b e r k e s p e r i m e n u n t u k m e l e m b u t k a n d a g i n g s a p i d e n g a n b u a h k i w i , d e n g a n l e b i h c e r m a t y a n g m e n g g u n a k a n v a r i a b e l e k s t e r n a l y a n g y a n g d i k o n t r o l l e b i h c e r m a t d a n r i n c i , seperti j e n i s d a g i n g s a p i y a n g d i g u n a k a n , k e t e b a l a n p o t o n g a n d a g i n g s a p i , k o m p o s i s i b a h a n p e l e m b u t ( b u a h k i w i ) y a n g d i g u n a k a n , d a n w a k t u y a n g d i b u t u h k a n u n t u k m e m b u a t d a g i n g s a p i m e n j a d i l e b i h e m p u k a t a u l e m b u t . M E T O D E P E N E L I T I A N P e n e l i t i a n i n i a d a l a h p e n e l i t i a n e k s p e r i m e n t a l l a b o r a t o r i u m , y a n g b e r t u j u a n m e n d e s k r i p s i k a n h a s i l d a g i n g s a p i y a n g d i l e m b u t k a n d e n g a n b u a h k i w i , o l e h k a r e n a n y a y a n g m e n j a d i o b y e k p e n e l i t i a n a d a l a h p e n g a r u h B u a h K i w i s e b a g a i b a h a n p e n g e m p u k t e r h a d a p t i n g k a t k e l e m b u t a n d a g i n g s a p i . L o k a s i p e n e l i t i a n d i l a k u k a n d i d a p u r Continental S e k o l a h T i n g g i
P a r i w i s a t a B a l i y a n g b e r a l a m a t d i J a l a n D a n n a w a n g s a , D e s a K a m p i a l . P O B O X 2 N u s a D u a . S u m b e r d a t a a d a l a h h a s i l e k s p e r i m e n y a n g o l e h k a r e n a n y a m e r u p a k a n d a t a p r i m e r , b a i k k u a l i t a t i f m a u p u n k u a n t i t a t i f . E k s p e r i m e n d i l a k u k a n d e n g a n t i g a t i n g k a t a n j u m l a h b u a h k i w i , y a k n i ; 1 0 % , 2 0 % , 3 0 % d a r i B u a h K i w i ( A c t i n i d i a deliciosd) d a n d a g i n g s a p i b a g i a n pahaltopside ( 2 0 0 g r a m d e n g a n k e t e b a l a n 3 c m ) y a n g a k a n d i h a s i l k a n . I T e k n i k a n a l i s i s d a t a y a n g d i p e r g u n a k a n a d a l a h t e k n i k analisis data d e s k r i p t i f k u a l i t a t i f d e n g a n m e n g g u n a k a n u j i o r g a n o l e p t i k . M e n u r u t G o r d o n ( 1 9 9 7 : 1 1 3 ) t e k n i k a n a l i s i s d a t a d e s k r i p t i f k u a l i t a t i f y a i t u s u a t u t e k n i k a n a l i s i s b e r u p a k e g i a t a n m e n g a m a t i , m e m a h a m i d a n m e n a f s i r k a n d a t a a t a u f a k t a s e r t a h u b u n g a n n y a d i a n t a r a d a t a a t a u f a k t a f a k t a y a n g b e r k a i t a n d e n g a n v a r i a b e l -v a r i a b e l . U j i O r g a n o l e p t i k , y a i t u t e k n i k p e n g u j i a n d e n g a n a n a l i s i s p e n g i n d e r a a n t e r h a d a p m a k a n a n o l e h Gisela Jellinek ( 1 9 8 5 : 1 7 ) d a l a m b u k u n y a y a n g b e r j u d u l "Sensory Evciluation ofFood\ M e n g u r a i k a n b a h w a , p e n g u j i a n b a h a n s e c a r a Organoleptik y a i t u p e n g u j i a n b a h a n s e c a r a s u b j e k t i f d e n g a n p e r t o l o n g a n p a n c a i n d e r a m a n u s i a ( i n d e r a p e n g l i h a t a n , i n d e r a p e r a b a , i n d e r a p e r a s a , i n d e r a p e n c i u m a n ) . P a n c a i n d e r a y a n g b i a s a d i g u n a k a n a d a l a h : a. I n d e r a p e n g l i h a t a n , d i g u n a k a n u n t u k m e n g u j i y a n g d a p a t d i l i h a t o l e h m a t a , m i s a l n y a w a r n a , k e k e n t a l a n , u k u r a n , d a n b e n t u k s e r t a k e l a i n a n y a n g d a p a t d i l i h a t y a n g a d a p a d a b a h a n . b . h i d e r a p e r a b a , d i g u n a k a n u n t u k m e n g u j i y a n g b e r h u b u n g a n d e n g a n p e r a b a a n b a i k d e n g a n t a n g a n , m i s a l n y a t i n g k a t k e k e r a s a n , t e k s t u r , k e l e k a t a n , k e k e n y a l a n , k e e m p u k a n d a n sebagainya. c. I n d e r a p e r a s a , d i g u n a k a n u n t u k p e n e l i t i a n y a n g b e r h u b u n g a n d e n g a n m u l u t d a n l i d a h , m i s a l n y a r a s a , k e l e m b u t a n d a n s e b a g a i n y a . d . I n d e r a p e n c i u m a n , d i g u n a k a n u n t u k p e n g u j i a n y a n g b e r h u b u n g a n d e n g a n h i d u n g , m i s a l n y a b a u d a n a r o m a . T e o r i k e e m p u k a n d a g i n g y a n g b a i k m e n u r u t S o e p a r n o ( 1 9 9 2 : 3 0 1 ) , k e e m p u k a n d a g i n g s e c a r a k e s e l u r u h a n m e l i p u t i t e k s t u r d a n m e l i b a t k a n t i g a a s p e k . P e r t a m a , k e m u d a h a n a w a l p e n e t r a s i g i g i k e d a l a m d a g i n g ; k e d u a , m u d a h n y a d a g i n g d i k u n y a h m e n j a d i I f a g m e n / p o t o n g a n - p o t o n g a n y a n g l e b i h k e c i l ; d a n k e t i g a a d a l a h j u m l a h r e s i d u y a n g t e r t i n g g a l s e t e l a h p e n g u n y a h a n . PEMBAHASAN D a g i n g S a p i ; M e n u r u t C h a r l e y ( 1 9 7 0 : 3 5 9 ) , d a g i n g d i t i n j a u d a r i i l m u b i n a t a n g a d a l a h b a g i a n d a r i t u b u h h e w a n d i s a m p i n g k u l i t d a n t u l a n g . D a r i s e g i p e n g o l a h a n m a k a n a n a t a u k u l i n e r , p e n g e r t i a n d a g i n g a d a i air s e m u a d a g i n g y a n g d i a m b i l d a r i h e w a n y a n g d i p e l i h a r a k h u s u s u n t u k d i d a p a t k a n d a g i n g n y a . D i p e l i h a r a k h u s u s a r t i n y a h e w a n t e r s e b u t s e n g a j a d i t e r n a k k a n , d i b e r i m a k a n y a n g b a i k , d i j a g a k e s e h a t a n d a n p e r k e m b a n g a n t u b u h n y a d e n g a n tuj u a n a g a r m e n g h a s i l k a n d a g i n g y a n g e m p u k d a n b e r k u a l i t a s . S o e p a r n o ( 2 0 0 5 : 1 ) , m e n d e f i n i s i k a n d a g i n g s e b a g a i s e m u a j a r i n g a n h e w a n d a n s e m u a p r o d u k h a s i l p e n g o l a h a n j a r i n g a n - j a r i n g a n t e r s e b u t y a n g s e s u a i u n t u k d i m a k a n s e r t a t i d a k m e n i m b u l k a n g a n g g u a n k e s e h a t a n b a g i y a n g
m e m a k a n n y a . O r g a n - o r g a n l a i n , m i s a l n y a h a t i , g i n j a l , o t a k , p a r u - p a r u , j a n t u n g , l i m p a , p a n k r e a s , d a n j a r i n g a n o t o t t e r m a s u k d a l a m definisi i n i . J a d i p a d a d a s a r n y a d a g i n g a d a l a h ; s e k u m p u l a n j a r i n g a n y a n g b e r a s a l d a r i h e w a n d i s a m p i n g k u l i t d a n t u l a n g y a n g l a z i m d i k o n s u m s i . K u a l i t a s d a g i n g b e r m a c a m m a c a m d a n d a g i n g y a n g b e r k u a l i t a s m e m p u n y a i t e k s t u r y a n g l e m b u t b i l a d i m a s a k . D a g i n g y a n g k u a l i t a s n y a k u r a n g b a i k m e m p u n y a i t e k s t u r y a n g a l o t b i l a d i o l a h a t a u d i m a s a k . L u n a k t i d a k n y a d a g i n g t e r g a n t u n g d a r i u s i a h e w a n t e r s e b u t , g e m u k t i d a k n y a ( l e m a k ) d a n j u g a a r a h j a l u r o t o t - o t o t n y a . D a g i n g y a n g p u t i h w a r n a n y a l e b i h b a n y a k k a d a r z a t b e s i d a n v i t a m i n B - n y a . D i a n t a r a j e n i s d a g i n g , d a g i n g s a p i a d a l a h s a n g a t p o p u l e r b a g i k o n s u m e n d i m a n a d a g i n g s a p i m e r u p a k a n b a h a n p a n g a n y a n g p e n t i n g d a l a m m e m e n u h i k e b u t u h a n g i z i s e l a i n p r o t e i n n y a t i n g g i , p a d a d a g i n g s a p i t e r d a p a t p u l a k a n d u n g a n Asam Amino Esensial y a n g m e r u p a k a n p e m b a n g u n p r o t e i n t u b u h y a n g h a r u s berasal d a r i m a k a n a n . K a r e n a t i d a k d a p a t d i b e n t u k d a l a m t u b u h , p r o t e i n d a g i n g l e b i h m u d a h d i c e r n a d a r i p a d a y a n g b e r a s a l d a r i n a b a t i . D a g i n g s a p i j u g a m e n g a n d u n g b e b e r a p a j e n i s v i t a m i n d a n m i n e r a l . S e c a r a u m u m d a g i n g y a n g b e r k u a l i t a s b a i k a d a l a h d a g i n g y a n g s e r a t n y a h a l u s , m e m p u n y a i s e d i k i t j a r i n g a n p e n g h u b u n g , m e m p u n y a i k u a l i t a s l e m a k s e d a n g , s e r a t - s e r a t n y a m e n u j u s a t u a r a h s e h i n g g a b i d a n g i r i s a n n y a t e r l i h a t r a t a , m e m p u n y a i w a r n a y a n g c e r a h d a n t i d a k p u c a t s e r t a t i d a k a d a b a u a s a m a p a l a g i b u s u k d a n a p a b i l a d i p e g a n g t i d a k t e r a s a l e k a t d i t a n g a n ( M u z a m i s , 1 9 8 2 ) .
Tabel 1 Kandungan Zat Gizi Daging Sapi (per 100 gram) N O Z A T G I Z I J U M L A H 1 A i r ( g r ) 6 6 2 P r o t e i n ( g r ) 18,8 J E n e r g i ( k a l ) 2 7 0 4 L e m a k ( g r ) 14 5 K a l s i u m ( m g ) 11 6 B e s i ( m g ) 2,8 7 V i t a m i n ( S I ) 3 0 S u m b e r : D e p k e s R I ( 2 0 0 5 ) K a n d u n g a n g i z i p a d a d a g i n g s a p i d a p a t d i l i h a t p a d a t a b e l b e r i k u t
Penggunaan daging sapi dalam masakan; u n t u k d a p a t m e n d a p a t k a n h a s i l m a s a k a n y a n g m a k s i m a l , d i g u n a k a n l a h b a g i a n - b a g i a n d a g i n g t e r t e n t u y a n g d a p a t d i l i h a t p a d a g a m b a r b e r i k u t i n i : B e r d a s a r k a n s t a n d a r p e r d a g a n g a n ( S P ) 1 4 4 - 1 9 8 2 y a n g d i t e t a p k a n D e p a r t e m e n P e r d a g a n g a n I n d o n e s i a , p e n g g o l o n g a n d a g i n g s a p i / k e r b a u m e n u r u t k e l a s n y a a d a l a h : 1) Golongan (kelas) I , m e l i p u t i d a g i n g b a g i a n : a ) . P i a s d a l a m (lenderloin), b ) . T a n j u n g (rump), c ) . L e m u s i r (cabe roli): K e p a l a ( i n s i d e ) , P e n u t u p (top side), P e n d a s a r d a n g a n d i k (silver side). 2) Golongan (kelas) I I , m e l i p u t i d a g i n g b a g i a n : a ) . P a h a d e p a n t e r d i r i d a r i s e n g k e l ( s h a n k ) d a n p a h a d e p a n ( c h u c k ) , b ) . D a g i n g i g a (Hb meaf), c ) . P u n u k (blade). 3) Golongan (kelas) I I I , m e l i p u t i d a g i n g b a g i a n : a ) s a m e a m (flank), b ) . S a n d u n g
S u m b e r :
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Gambar 1 Denah bagian bagian Daging Sapi dari sebuah
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Tabel 2 Pengolahan Daging SapiN o J e n i s D a g i n g S e s u a i u n t u k m a k a n a n
1. D a g i n g p u n u k (blade) E m p a l , s e m u r , s o p , k a r i , a b o n d a n r e n d a n g . 2. D a g i n g p a h a d e p a n (chuck) E m p a l , s e m u r , s o p , k a r i , a b o n d a n r e n d a n g . j . D a g i n g l e m u s i r (cub roli) Bistik, s a t e , r e n d a n g , e m p a l , d a n sukiyaki. 4 . H a s l u a r (sirloin) Bistik, rollade.
5. H a s d a l a m (lenderloin) Grill, steak, s a t e , d a n sukiyaki.
6. P e n u t u p + t a n j u n g (top side + rump) Bistik, e m p a l , r e n d a n g , d e n d e n g , b a s o , d a n a b o n . 7. P e n d a s a r + g a n d i k (silver side) Bistik, r e n d a n g , e m p a l , d e n d e n g , b a s o , d a n a b o n . 8. D a g i n g k e l a p a (inside) Cornet, s a t e , s o p , d a n r a w o n .
9. S e n g k e l (shank) S e m u r , s o p , r a w o n , d a n e m p a l . 10. S a m c a n (jlank) Cornet, s a t e , s o p , d a n r a w o n . 11. D a g i n g i g a (rib meat) Cornet, r a w o n , s o p , d a n roast. 12. S a n d i n g l a m u r (briskel) Cornet, r a w o n , s o p , d a n roast.
l a m u r (briskef) d a n c ) . D a g i n g b a g i a n l a i n y a
Buah Kiwi; B u a h k i w i a d a l a h sejenis
b u a h beri y a n g b e r a s a l d a r i p o h o n a n g g u r
act ini dia deliciosa.
D a l a m s i s t e m a t i k a (talcsonomi) t u m b u h a n , k i w i d i k l a s i f i k a s i k a n s e b a g a i b e r i k u t : K i n g d o m : Plantae ( t i u r i b u l i - t i u i i b u l i a n ) S u b k i n g d o m : Tracheobionta ( t u m b u h a n
S u p e r D i v i s i : S p e r m a t o p h y t a ( m e n g h a s i l k a n b i j i ) D i v i s i : Magnoliophyta ( t u m b u h a n b e r b u n g a ) K e l a s : Magnoliopsida ( b e r k e p i n g d u a / d i k o t i l ) S u b K e l a s : Dilleniidae O r d o : Theales F a m i l y : Actinidiaceae G e n u s : Actinidia S p e s i e s : Actinidia Chinensis S u m b e r : w w w . p l a n t a m o r . c o m / i n d e x . p h p ? p l a n t = 2 6 B u a h k i w i t e r b a g i a t a s 2 j e n i s y a i t u k i w i h i j a u d a n k i w i gold. S e s u a i d e n g a n n a m a n y a , k i w i h i j a u m e m p u n y a i d a g i n g b e r w a r n a h i j a u , s e d a n g k a n k i w i gold m e m i l i k i d a g i n g b e i w a r n a l a i n i n g . B u a h k i w i n a m p a k s e p e r t i t e l u r b e r w a r n a k e c o k l a t a n y a n g b u r a m , s e m e n t a r a p a d a d a g i n g b u a h n y a y a n g b e r a d a d i d a l a m n y a b e r w a r n a h i j a u a t a u k u n i n g d e n g a n b e r t a b u r a n s e r a n g k a i a n b i j i - b i j i k e c i l b e r w a r n a h i t a m .
Gambar 2 Buah kiwi
S u m b e r : w o r d p r e s s . c o m / b u a h k i w i k e c i l -k a v a - i n a n f a a t / M e n u r u t ( k a m u s i l m i a h o t l i n e . o r g : 2 0 0 9 ) , b u a h k i w i m e n g a n d u n g b e b e r a p a j e n i s v i t a m i n , s e p e r t i v i t a m i n A , B 1 , B 2 , B 6 , C d a n E . V i t a m i n C d i d a l a m k i w i j u m l a h n y a 17 k a l i l i p a t l e b i h b a n y a k d i b a n d i n g k a n b u a h a p e l . H a l i n i l a h y a n g m e m b u a t p e r a n v i t a m i n C d a n E d a l a m b u a h k i w i k i w i b e r f u n g s i s e b a g a i antioksidan, z a t p e n a n g k a l r a d i k a l b e b a s p e n y e b a b p e n u a a n d i n i d a n p e n c e g a h sel k a n k e r . S e l a i n i t u , d a l a m b u a h k i w i j u g a b a n y a k m e n g a n d u n g z a t - z a t l a i n s e p e r t i , potassium d a n pectin y a n g m e m b a n t u m e n g o n t r o l k a d a r k o l e s t e r o l d i d a l a m d a r a h ; z a t lutein y a n g d a p a t m e n c e g a h k a n k e r prostat; v i t a m i n A y a n g b e r h u b u n g a n d e n g a n k e s e h a t a n m a t a ; fosfor d a n z a t b e s i y a n g d a p a t m e n c e g a h p e n y a k i t t u l a n g b e n g k o k , d a n l a i n - l a i n . B u a h I d w i j u g a m e n g a n d u n g mineral kalium y a n g b e r f u n g s i m e n j a g a g e r a k r e f l e k s i s t e m s a r a f d a n m e n j a g a f u n g s i o t o t . M i n e r a l i n i j u g a b e r p e r a n s e b a g a i p e n u r u n t e k a n a n d a r a h t i n g g i , s e d a n g k a n mineral magnesium d a l a m b u a h k i w i m a m p u m e n c e g a h s e r a n g a n j a n t u n g d a n hipertensi. P a d a b u a h k i w i t e r k a n d u n g j u g a a s a m amino arginin, a s a m l e m a k O m e g a 3 , a s a m folat, a s a m askobin s e r t a e n z i m
actinidin. A s a m amino arginin b e r s i f a t vasodilator a t a u p e n u r u n t e k a n a n d a r a h , m e m b a n t u m e n i n g k a t k a n a l i r a n d a r a h d a n m e n g o b a t i g e j a l a impotensi r i n g a n . A s a m l e m a k O m e g a 3 d a p a t m e n g u r a n g i r e s i k o p e n y a k i t j a n t u n g koroner, stroke, s e r t a m e n c e g a h g a n g g u a n p e r k e m b a n g a n p a d a a n a k s e p e r t i autisme k a r e n a a s a m l e m a k O m e g a 3 m e r u p a k a n k o m p o n e n p o t e n s i a l d a l a m m e n c e r d a s k a n o t a k . K a n d u n g a n a s a m folat p a d a b u a h k i w i m e m b a n t u m e n c e g a h r i s i k o N T D , y a i t u s u a t u k o n d i s i
d i m a n a j a n i n t e r l a h i r c a c a t a t a u b a h k a n t a n p a r o n g g a k e p a l a . E n z i m actinidin p a d a b u a h k i w i d a p a t m e n g a t a s i s e m b e l i t s e d a n g k a n a s a m askobin-nya m e l i n d u n g i t u b u h d a r i d e m a m d a n n y e r i p e r s e n d i a n . Enzim; M e n u r u t W i k i p e d i a ( 2 0 0 7 ) , e n z i m a d a l a h s a t u a t a u b e b e r a p a g u g u s p r o t e i n y a n g b e r f u n g s i s e b a g a i s e n y a w a y a n g m e m p e r c e p a t p r o s e s r e a k s i t a n p a h a b i s d a n b e r e a k s i d a l a m s u a t u r e a k s i k i m i a E n z i m b e k e r j a d e n g a n c a r a m e n e m p e l p a d a p e r m u k a a n m o l e k u l z a t - z a t y a n g b e r e a k s i d a n d e n g a n d e m i k i a n m e m p e r c e p a t p r o s e s r e a k s i . E n z i m m e r u p a k a n k a t a l i s a t o r b i o l o g i y a n g d a p a t m e m u l a i d a n m e m p e r l a n c a r b e r m a c a m - m a c a m r e a k s i b i o k i m i a . E n z i m b a n y a k t e r d a p a t d i d a l a m b a k t e r i , r a g i , j a m u r , t a n a m a n , d a n h e w a n . B e b e r a p a f u n g s i e n z i m d a l a m b a h a n p a n g a n : a. P e n y e b a b k e m a t a n g a n s e p e r t i y a n g b a n y a k t e r d a p a t p a d a b u a h - b u a h a n d a n s a y u r - s a y u r a n s e b e l u m d i p a n e n , e n z i m a k t i f d a l a m r e a k s i - r e a k s i y a n g m e n y e b a b k a n k e m a t a n g a n . b . M e n g u b a h c i t a r a s a , w a r n a , t e k s t u r , k e l e m b u t a n d a n sifat-sifat l a i n d a r i b a h a n p a n g a n .
Prosedur Kerja dalam Eksperimen
S e b e l u m p e l a k s a n a a n e k s p e r i m e n d i l a k u k a n p e r s i a p a n - p e r s i a p a n y a k n i ; p e r s i a p a n p e r a l a t a n y a n g d i g u n a k a n d a l a m p e n e l i t i a n i n i a d a l a h t i m b a n g a n m e r e k o h a u s ,
wooden spatula, bowl, p i s a u , cutting board, napkin, apron, stove, tray, d a n oven. Persiapan bahan yaitu; b a h a n y a n g
d i p e r g u n a k a n d a l a m p e n e l i t i a n i n i a d a l a h j e n i s d a g i n g s a p i l o k a l , b a g i a n d a g i n g y a n g d i g u n a k a n a d a l a h b a g i a n p e n u t u p / t a p side y a n g m a s i h s e g a r d a n b u a h k i w i y a n g m a t a n g . Sampel; d a l a m e k s p e r i m e n i n i m e n g g u n a k a n d a g i n g top side d e n g a n t a k a r a n b u a h k i w i y a n g b e r b e d a . D a l a m h a l i n i p e n e l i t i m e m i l i h d a g i n g s a p i l o k a l k a r e n a d a g i n g s a p i l o k a l m e m i l i k i t e k s t u r d a g i n g y a n g l e b i h a l o t d i b a n d i n g k a n d e n g a n t e k s t u r d a g i n g s a p i impori. C a r a k e r j a n y a s e b a g a i b e r i k u t : 1) P o t o n g d a g i n g s a p i d e n g a n b e r a t y a n g s a m a , setiap b a g i a n m e m i l i k i b e r a t 2 0 0 g r d e n g a n k e t e b a l a n 3 c m s e b a n y a k 4 s a m p e l . 2 ) T i m b a n g b u a h k i w i s e s u a i d e n g a n p e r b a n d i n g a n n y a d e n g a n d a g i n g s a p i , y a i t u 0 % , 1 0 % , 2 0 % , d a n 3 0 % d a r i d a g i n g s a p i . 3 ) M e m o t o n g t i p i s b u a h k i w i d a n m e n a r u h n y a p a d a d a g i n g s a p i l a l u d i t u n g g u s e l a m a 6 j a m s e b e l u m d i m a s a k . 4 ) M e n a r u h d a g i n g s a p i d i a t a s teflon d a n m e m a n g g a n g n y a . 5 ) S e t e l a h 2 0 m e n i t , a n g k a t d a g i n g s a p i k e m u d i a n d i p o t o n g - p o t o n g m e n j a d i b e b e r a p a b a g i a n u n t u k d i u j i . Hasil Eksperimen U n t u k m e n g e t a h u i h a s i l e k s p e r i m e n d i l a l a i k a n u j i o r g a n o l e p t i k o l e h p e n u l i s d a n b e b e r a p a p a n e l i s y a k n i : T e s o r g a n o l e p t i k t e r h a d a p k e l e m b u t a n d a g i n g s a p i d i l a l a i k a n o l e h p e n e l i t i d a n p a n e l i s y a n g t e r d i r i d a r i m a h a s i s w a / i s e r t a d o s e n . D a r i t e s o r g a n o l e p t i k t e r s e b u t d i p e r o l e h d a t a y a n g d a p a t d i l i h a t d a r i b e r i k u t i n i .
Tabel 3 Hasil Percobaan Penelitian
Keempukan Daging Sapi dengan Menaruh Potongan Tipis Buah Kiwi pada 200 gr Daging Sapi
S a m p e l T a k a r a n T e k s t u r D a g i n g S a p i C a t a t a n B u a h K i w i ( % ) A l o t A g a k A l o t A g a k E m p u k E m p u k R a s a O l 0 y T i d a k a d a p e r u b a h a n r a s a 0 2 10 y p a d a d a g i n g s a p i T i d a k a d a p e r u b a h a n r a s a 0 3 20 y p a d a d a g i n g s a p i T i d a k a d a p e r u b a h a n r a s a 0 4 30 y p a d a d a g i n g s a p i T i d a k a d a p e r u b a h a n r a s a p a d a d a g i n g s a p i S u m b e r : u j i c o b a j u n i 2 0 1 0 ( d a t a d i o l a h ) 1. S a m p e l 1 H a s i l d a r i s a m p e l 1 m e n u n j u k k a n d a g i n g s a p i t a n p a m e n g g u n a k a n b u a h k i w i , m e m i l i k i t e k s t u r d a g i n g y a n g a g a k a l o t , s u l i t d i k u n y a h , b e r s e r a t k a s a r d a n r e s i d u y a n g d i t i n g g a l k a n d a l a m m u l u t b a n y a k . 2 . S a m p e l 2 H a s i l d a r i s a m p e l 2 m e n u n j u k k a n d a g i n g sapi d e n g a n p e n a m b a h a n 1 0 % b u a h k i w i ( 2 0 g r ) , m e m i l i k i t e k s t u r d a g i n g y a n g a g a k a l o t , a g a k s u l i t d i k u n y a h , s e r a t n y a a g a k k a s a r d a n r e s i d u y a n g d i t i n g g a l k a n d a l a m m u l u t t i d a k b a n y a k . 3. S a m p e l 3 H a s i l d a r i s a m p e l 3 m e n u n j u k k a n d a g i n g sapi d e n g a n p e n a m b a h a n 2 0 % b u a h k i w i ( 4 0 g r ) , m e m i l i k i t e k s t u r d a g i n g y a n g a g a k e m p u k , m u d a h d i k u n y a h , s e r a t n y a l e b i h m u d a h u n t u k d i p i s a h - p i s a h k a n , d a n r e s i d u y a n g d i t i n g g a l k a n d a l a m m u l u t s e d i k i t . 4 . S a m p e l 4 H a s i l d a r i s a m p e l 4 m e n u n j u k k a n d a g i n g sapi d e n g a n p e n a m b a h a n 3 0 % b u a h k i w i ( 6 0 g r ) , m e m i l i k i t e k s t u r d a g i n g y a n g e m p u k , m u d a h d i k u n y a h , s e r a t n y a h a l u s , d a n r e s i d u y a n g d i t i n g g a l k a n d a l a m m u l u t s a n g a t s e d i k i t . D a r i h a s i l p e n g u m p u l a n d a t a p a n e l i s y a n g t e l a h d i b a g i k a n k e p a d a p a n e l i s y a n g b e r j u m l a h 1 0 o r a n g , d a p a t d i a r t i k a n p e n d a p a t p a n e l i s h a m p i r s a m a d e n g a n p e n d a p a t p e n u l i s , y a i t u d a g i n g s a p i y a n g m e m i l i k i t i n g k a t k e e m p u k a n y a n g p a l i n g b a i k a d a l a h d a g i n g s a p i y a n g m e n g g u n a k a n t a k a r a n 2 0 % - 3 0 % b u a h k i w i . H a s i l tes y a n g d i l a k u k a n o l e h p a n e l i s d a p a t d i l i h a t p a d a t a b e l 3 . 2 b e r i k u t i n i .
Tabel 4 Hasil Uji Panelis S a m p e l T a k a r a n B u a h K i w i ( % ) T e k s t u r D a g i n g S a p i P a n e l i s S a m p e l T a k a r a n B u a h K i w i ( % ) T e k s t u r D a g i n g S a p i 1 2 J 4 5 6 7 8 9 10 0 1 0 A l o t A g a k A l o t A g a k E m p u k E m p u k y y y y y y y y y y 0 2 10 A l o t A g a k A l o t A g a k E m p u k E m p u k y y y y y y y y y y 0 3 2 0 A l o t A g a k A l o t A g a k E m p u k E m p u k y y y y y y y y y y 0 4 3 0 A l o t A g a k A l o t A g a k E m p u k E m p u k y y • y y y y y y y K o m e n t a r p a n e l i s : 1 . P e n g g u n a a n b a h a n p e n g e m p u k 6- S e h a r u s n y a k e t e b a l a n d a g i n g 4 c m d a g i n g ( b u a h k i w i ) k u r a n g c o c o k a t a u 5 c m a 8 a r l e b l h t e r a s a k a r e n a h a r g a b u a h k i w i m a h a l . p e r b e d a a n n y a . 2 . T i d a k a d a p e r u b a h a n r a s a p a d a 7- P e r b e d a a n k e e m p u k k a n p a d a d a g i n g s a p i s e t e l a h a d a n y a d a g i n g n y a s a n g a t t i p i s , p e n a m b a h a n b u a h k i w i ; t i d a k 8- S e b a i k n y a p o t o n g a n b u a h k i w i s e e m p u k d a g i n g s t e a k p a d a j a n g a n d i b e r s i h l c a n d a n d a g i n g s a p i . u m u m n y a , s e p e r t i sirloin a t a u 9- S e h a r u s n y a dwven saja, b i a r t e r l i h a t
tenderloin. r e a k s i a n t a r a p o t o n g a n t i p i s b u a h 3 . P e n g g u n a a n j e n i s d a g i n g s a p i t i d a k l d w i d e n g a n d a g i n g s a p i . c o c o j c 1 0 . I d e y a n g b a g u s k a r e n a a d a b a h a n 4 . A l a n g k a h b a i k n y a , m e t o d e m e m a s a k p e n g e m p u k d a g i n g y a n g b a r u , d i g a n t i a g a r h a s i l n y a l e b i h m a k s i m a l . s ePe r t l l a w i; d a u n j a m b u , b u a h j e m k 5. S e b a i k n y a , b u a h k i w i tidak d i p o t o n g d a n s e b a g a i n y a . t i p i s , t e t a p i d i r a j a n g h a l u s .
1 . P a d a d a g i n g s a p i y a n g t i d a k m e n d a p a t p e r l a k u a n p e n a m b a h a n b u a h k i w i , 6 0 % p a n e l i s m e n y a t a k a n t e k s t u r d a g i n g a g a k a l o t , 3 0 % p a n e l i s m e n y a t a k a n t e k s t u r d a g i n g a g a k e m p u k , d a n 1 0 % p a n e l i s m e n y a t a k a n t e k s t u r d a g i n g e m p u k . 2 . P a d a d a g i n g s a p i y a n g m e n d a p a t p e r l a k u a n p e n a m b a h a n 1 0 % ( 2 0 g r ) b u a h k i w i , 5 0 % p a n e l i s m e n y a t a k a n t e k s t u r d a g i n g a g a k e m p u k , 3 0 % p a n e l i s m e n y a t a k a n t e k s t u r d a g i n g a g a k a l o t , 1 0 % t e k s t u r d a g i n g alot, d a n 1 0 % p a n e l i s m e n y a t a k a n t e k s t u r d a g i n g e m p u k . 3. P a d a d a g i n g s a p i y a n g m e n d a p a t p e r l a k u a n p e n a m b a h a n 2 0 % ( 4 0 g r ) b u a h k i w i , 8 0 % p a n e l i s m e n y a t a k a n t e k s t u r d a g i n g a g a k e m p u k , d a n 2 0 % p a n e l i s m e n y a t a k a n t e k s t u r d a g i n g e m p u k . 4 . P a d a d a g i n g s a p i y a n g m e n d a p a t p e r l a k u a n p e n a m b a h a n 3 0 % ( 6 0 g r ) b u a h k i w i , 6 0 % p a n e l i s m e n y a t a k a n t e k s t u r d a g i n g e m p u k , 2 0 % p a n e l i s m e n y a t a k a n t e k s t u r d a g i n g a g a k e m p u k , 1 0 % p a n e l i s m e n y a t a k a n t e k s t u r d a g i n g a g a k a l o t , d a n 1 0 % p a n e l i s m e n y a t a k a n t e k s t u r d a g i n g a l o t . PENUTUP Simpulan B e r d a s a r k a n p e n e l i t i a n y a n g d i l a k u k a n , d i p e r o l e h s u a t u k e s i m p u l a n y a i t u : 1. P e n a m b a h a n b u a h k i w i p a d a d a g i n g s a p i d a p a t m e n a m b a h k e e m p u k a n d a r i t e k s t u r d a g i n g s a p i . J u m l a h t a k a r a n b u a h k i w i y a n g b e r b e d a t e r b u k t i m e m p e n g a r u h i t i n g k a t k e e m p u k a n d a g i n g s a p i d a n m e n y e b a b k a n k e e m p u k a n d a g i n g s a p i y a n g b e r b e d a . 2 . D a r i p e r c o b a a n y a n g d i l a k u k a n , u n t u k m e n d a p a t k a n t e k s t u r d a g i n g s a p i y a n g p a l i n g b a i k a d a l a h d e n g a n p e r s e n t a s e p e n g g u n a a n b u a h k i w i 2 0 % d a n m a k s i m a l 3 0 % a g a r t i d a k b e r p e n g a r u h p a d a k e l e n t u r a n d a g i n g s a p i . Saran 1 . P e r l u d i l a k u k a n p e n e l i t i a n l e b i h l a n j u t t e r h a d a p t e k s t u r d a g i n g s a p i d e n g a n m e n g g u n a k a n j e n i s b u a h k i w i y a n g berbeda, m i s a l n y a k i w i go/r/, k i w i m e r a h . 2 . P e r l u d i l a k u k a n p e n e l i t i a n l e b i h l a n j u t d e n g a n m e n g g u n a k a n j e n i s d a g i n g y a n g b e r b e d a , m i s a l n y a d a g i n g sirloin, lenderloin, d a n s e b a g a i n y a . 3 . P e r l u d i l a k u k a n p e n e l i t i a n l e b i h l a n j u t t e n t a n g p e r u b a h a n w a r n a d a n r a s a p a d a d a g i n g s a p i s e t e l a h d i t a m b a h k a n b u a h k i w i . DAFTAR PUSTAKA A n o n i m . 2 0 0 5 . Karkas. ( h t t p : / / w w w . g o o g l e . c o . i d / s e a r c h ? h l - i d & s o u r c e = h p & q = k a r k a s & m e t a = & a q = f & a q i = g 6 g -s l g 3 & a q l = & o q = & g -s _ r f a i . d i a k -s e -s 2 7 A p r i l 2 0 1 0 )
A n o n i m . 2 0 0 6 . Buah Kiwi Kecil, ( h t t p : / / w w w . w o r d p r e s s . c o m / b u a h k i w i -k e c i l - -k a y a - m a n f a a t . d i a -k s e s 1 N o v e m b e r 2 0 0 9 ) A n o n i m . 2 0 0 6 . Informasi Species. ( h t t p : / / w w w . p l a n t a m o r . c o m / i n d e x . p h p ? p l a n t = 2 6 . d i a k s e s 7 N o v e m b e r 2 0 0 9 ) A n o n i m . 2 0 0 6 . Keterangan Karkas. ( h t t p : / / w w w . p u s t a k a - d e p t a n . g o . i d / a g r i t e k / d k i i 0 1 1 9 . p d f . d i a k s e s 2 7 A p r i l 2 0 1 0 ) A n o n i m . 2 0 0 8 . Jutaan Manfaat Buah
k e s e h a t a n / j u t a a n - m a n f a a t - b u a h - k i w i . d i a k s e s 1 N o v e m b e r 2 0 0 9 ) C h a r l e y , H . 1 9 7 0 . Food Science. U S A : J o h n W i l e y & s o n s I n c . D a r m a G u n a , I W a y a n E k a . 2 0 0 8 . Perbandingan Pengaruh Penambahan Daun
Simbar Menjangan Dengan Buah Nanas Muda Terhadap Kelembutan Daging Sapi Setelah Direbus Di Dapur Continental Sekolah Tinggi Pariwisata Bali. N u s a D u a : S e k o l a h T i n g g i P a r i w i s a t a B a l i . D e p k e s R I . 2 0 0 5 . Kandungan Gizi Daging Sapi. ( h t t p : / / w w w . d k p . g o . i d . d i a k s e s 2 7 A p r i l 2 0 1 0 ) P e r m a d h i , I n g e . 2 0 0 9 . M e m e t i k M a n f a a t S e h a t S i B u a h K i w i . ( h t t p : / / l i f e s t y l e . O k e z o n e . c o m / r e a d / 2 0 0 9 / 0 9 / 0 2 / 2 7 / 2 5 3 6 0 7 / m e m e t i k m a n f a a t s e h a t s i -b u a h - k i w i . d i a k s e s 1 N o v e m -b e r 2 0 0 9 ) G o r d o n , R . 1 9 9 7 . Basic Interviewing Skills. I t a s c a . I I : F . E . P e a c o c k . H a m m o n d , A . 1 9 3 2 . Meal Science. N e w Z e a l a n d . L i n c o l n U n i v e r s i t y J e l l i n e k , G . 1 9 8 5 . Sensory Evalualion of food. E n g l a n d : E l l i s H o r w o o d . K o m p a s C y b e r n e t M e d i a . 2 0 0 4 . Manfaat Daging Sapi. ( h t t p : / / w w w . c u t i n g b e e f . c o m . d i a k s e s 1 N o v e m b e r 2 0 0 9 ) K o m p a s C y b e r n e t M e d i a . 2 0 0 5 . Daging Sapi Manfaatnya. ( h t t p : / / w w w . f o r t u n e c i t y . c o m . d i a k s e s 1 N o v e m b e r 2 0 0 9 ) M u z a r n i s , I . 1 9 8 2 . Pengolahan Daging. J a k a r t a . C V Y a s a G u n a . P u r n o m o , H d a n P a n d a g a . 1 9 8 9 . Ilmu Daging. N U F F I C . M a l a n g . U n i v e r s i t a s B r a w i j a y a . S i h i t e , R . 2 0 0 0 . Food Product
(Dasar-Dasar Tata Boga). S u r a b a y a . S I C .
S o e p a r n o . 1 9 9 2 . Ilmu dan Teknologi
Daging. Y o g y a k a r t a : U G M .
S o e p a r n o . 2 0 0 5 . Ilmu dan Teknologi
Daging. Y o g y a k a r t a : U G M .
S u t o m o , T . 1 9 8 9 . Pedoman Keterampilan
Memasak. B a n d u n g : P i o n i r J a y a .
W i k i p e d i a . 2 0 0 7 . Enzim, Ensiklopedia
Bebas Berbahasa Indonesia, ( h t t p : / /
i d . w i l r i p e d i a . o r g / w i k i / e n z i m . d i a l c s e s 1 N o v e m b e r 2 0 0 9 )
