4.

2 Hasil Perhitungan

Kelompok 1 Daging Sapi

A. Tekstur
Perlakuan daging
Kode sampel
Segar Rebus Curing

Rata-rata 14 gr/mm 22 gr/mm 16 gr/mm

B. Cooking loss
Perlakuan daging
Kode sampel
Segar Rebus Curing
Cooking loss 4,76% 4,72% 28,1%

C. Driploss

Perlakuan daging
Kode sampel
Segar Rebus Curing
driploss 19,40% 39,92% 4,68%

Kelompok 2 Bahan Daging Ayam

A. Pengukuran Tekstur
Perlakuan daging
Kode sampel
Segar Rebus Curing
Rata-rata 11,33 gr/mm 16,67 gr/mm 10 gr/mm
B. Cooking loss
Kode sampel Perlakuan daging
Segar Rebus Curing
Cooking loss 19.64% 1.43% 4.48%
C. Driploss
Perlakuan daging
Kode sampel
Segar Rebus Curing
driploss 3.79% 6.12% 3.30%
Kelompok 3 Bahan : Ikan Laut
A. Pengukuran Tekstur
Perlakuan daging
Kode sampel
Segar Rebus Curing
Rata-rata 10,67 22 11,33

B. Cooking loss
Kode sampel Perlakuan daging
Segar Rebus Curing
Cooking loss 20% 6,67% 15,24%

C. Driploss
Perlakuan daging
Kode sampel
Segar Rebus Curing
driploss 21% -6% 9,5%

Kel 4 Bahan : Daging Kambing

A. Pengukuran Tekstur
Perlakuan daging
Kode sampel
Segar Rebus Curing
Rata-rata 10 72,7 10,7
B. Cooking loss
Kode sampel Perlakuan daging
Segar Rebus Curing
Cooking loss 76,13% 97,13% 93,35%

C. Driploss
Perlakuan daging
Kode sampel
Segar Rebus Curing

driploss 7,52% 24%

-49%

Kelompok 5 Bahan : daging sapi + perendaman dalam ekstrak nanas 5%

A. Pengukuran Tekstur
Perlakuan Daging
Kode Sampel
Segar Rebus Curing
Rata-rata 10,7 22,7 8,7

B. Pengukuran Cooking loss

Perlakuan Daging
Berat (gr)
Segar Rebus Curing
Cooking loss (%) 27,5 2,5 26

C. Pengukuran Driploss

Berat (gr) Perlakuan Daging

Segar Rebus Curing
Driploss (%) 1,87 0,98 1,28
Kelompok 6 Bahan : Daging Ayam + Perendaman Ekstrak Nanas 5%
A. Pengukuran Tekstur
Perlakuan daging
Kode sampel
Segar Rebus Curing
Rata-rata 8,6 21,3 13,3

B. Cooking loss
Kode sampel Perlakuan daging
Segar Rebus Curing
Cooking loss 64% 42% 9%

C. Driploss
Perlakuan daging
Kode sampel
Segar Rebus Curing
driploss 49% 123% -80%

Kelompok 7 Bahan : Ikan Laut + Perendaman Ekstrak Nanas 5%

A. Pengukuran Tekstur
Perlakuan daging
Kode sampel
Segar Rebus Curing
Rata-rata 12 10 14

B. Cooking loss
Kode sampel Perlakuan daging
Segar Rebus Curing
Cooking loss 20,1% 3,9% 20,2%
C. Driploss
Perlakuan daging
Kode sampel
Segar Rebus Curing
driploss 6,1% 39,2% 45%

Kelompok 8 Bahan : Ikan Lele + Perendaman Ekstrak Nanas 5%

A. Pengukuran Tekstur
Perlakuan daging
Kode sampel
Segar Rebus Curing
Rata-rata 12 52,67 12

B. Cooking loss
Kode sampel Perlakuan daging
Segar Rebus Curing
Cooking loss 46,2% 13,4% 31%

C. Driploss
Perlakuan daging
Kode sampel
Segar Rebus Curing
driploss 13,58% 9,09% 2,98%