KUALITAS FISIK DAGING SAPI BALI PADA PASAR TRADISIONAL, SWALAYAN DAN DISTRIBUTOR DAGING DI KOTA DENPASAR

Abstract

This study aims to analyze the difference in the physical quality of Balinese beef sold in traditional markets, supermarkets, and meat distributors in Denpasar City. The method used was a Complete Random Design (RAL) with three treatments and four replicas. Meat samples were analyzed for color (L*, a*, b*), pH, raw shrinkage, ripe shrinkage, and water binding (DIA). The main results showed that the redness level (a*) of meat differed markedly (P<0.05), with the highest value in the traditional market (40,60). pH values and water binding (DIA) also tend to be higher in traditional markets, although the pH is not statistically significant (P>0.05). Meanwhile, the highest decline in cooking was found in supermarkets (38,66%). Overall, it is concluded that the physical qualities of balinese beef are best found in meat sold in traditional markets.

ABSTRAK

Penelitian ini bertujuan untuk menganalisis perbedaan kualitas fisik daging sapi bali yang dijual di pasar tradisional, swalayan, dan distributor daging di Kota Denpasar. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan tiga perlakuan dan empat ulangan. Sampel daging dianalisis untuk warna (L*, a*, b*), pH, susut mentah, susut masak, dan Daya Ikat Air (DIA). Hasil utama menunjukkan bahwa tingkat kemerahan (a*) daging berbeda nyata (P<0,05), dengan nilai tertinggi di pasar tradisional (40,60). Nilai pH dan Daya Ikat Air (DIA) juga cenderung lebih tinggi di pasar tradisional, meskipun pH tidak berbeda nyata secara statistik (P>0,05). Sementara itu, susut masak tertinggi ditemukan pada swalayan (38,66%). Secara keseluruhan, disimpulkan bahwa kualitas fisik daging sapi bali terbaik ditemukan pada daging yang dijual di pasar tradisional.