Pengaruh Penggunaan Ekstrak Air Jamur Shiitake (Lentinula edodes) Terhadap Keempukan dan Sensoris Daging Sapi Bagian Tenderloin. (Effect of the Use of Shiitake Mushroom Water Extract (Lentinula edodes) on the Tenderloin Beef Tenderloin Tenderloin).

Subehi, Rahmat (2024) Pengaruh Penggunaan Ekstrak Air Jamur Shiitake (Lentinula edodes) Terhadap Keempukan dan Sensoris Daging Sapi Bagian Tenderloin. (Effect of the Use of Shiitake Mushroom Water Extract (Lentinula edodes) on the Tenderloin Beef Tenderloin Tenderloin). Diploma thesis, Universitas 17 Agustus 1945 Surabaya.

	Text ABSTRAK.pdf Download (3MB)
	Text BAB I.pdf Restricted to Repository staff only Download (20kB) | Request a copy
	Text BAB II.pdf Restricted to Repository staff only Download (75kB) | Request a copy
	Text BAB III.pdf Restricted to Repository staff only Download (122kB) | Request a copy
	Text BAB IV.pdf Restricted to Repository staff only Download (250kB) | Request a copy
	Text BAB V.pdf Restricted to Repository staff only Download (81kB) | Request a copy
	Text LAMPIRAN.pdf Download (146kB)
	Text JURNAL.pdf Restricted to Repository staff only Download (389kB) | Request a copy
	Text JURNAL TURNITIN.pdf Restricted to Repository staff only Download (921kB) | Request a copy
	Other (Generate index codes conversion from text to indexcodes) indexcodes.txt Download (0B)
	Other (Generate index codes conversion from text to indexcodes) indexcodes.txt Download (0B)
	Other (Generate index codes conversion from text to indexcodes) indexcodes.txt Download (0B)
	Other (Generate index codes conversion from text to indexcodes) indexcodes.txt Download (0B)
	Other (Generate index codes conversion from text to indexcodes) indexcodes.txt Download (0B)
	Other (Generate index codes conversion from text to indexcodes) indexcodes.txt Download (0B)
	Other (Thumbnails conversion from text to thumbnail_preview) preview.jpg Download (0B)
	Other (Thumbnails conversion from text to thumbnail_small) small.jpg Download (0B)
	Other (Thumbnails conversion from text to thumbnail_small) small.jpg Download (0B)
	Other (Generate index codes conversion from text to indexcodes) indexcodes.txt Download (0B)
	Other (Generate index codes conversion from text to indexcodes) indexcodes.txt Download (0B)
	Other (Thumbnails conversion from text to thumbnail_medium) medium.jpg Download (0B)
	Other (Thumbnails conversion from text to thumbnail_small) small.jpg Download (0B)
	Other (Thumbnails conversion from text to thumbnail_lightbox) lightbox.jpg Download (0B)
	Other (Thumbnails conversion from text to thumbnail_medium) medium.jpg Download (0B)
	Other (Thumbnails conversion from text to thumbnail_small) small.jpg Download (0B)
	Other (Thumbnails conversion from text to thumbnail_lightbox) lightbox.jpg Download (0B)
	Other (Thumbnails conversion from text to thumbnail_preview) preview.jpg Download (0B)
	Other (Thumbnails conversion from text to thumbnail_small) small.jpg Download (0B)
	Other (Generate index codes conversion from text to indexcodes) indexcodes.txt Download (0B)
	Other (Generate index codes conversion from text to indexcodes) indexcodes.txt Download (0B)
	Other (Generate index codes conversion from text to indexcodes) indexcodes.txt Download (0B)
	Other (Generate index codes conversion from text to indexcodes) indexcodes.txt Download (0B)
	Other (Generate index codes conversion from text to indexcodes) indexcodes.txt Download (0B)
	Other (Thumbnails conversion from text to thumbnail_preview) preview.jpg Download (0B)
	Other (Thumbnails conversion from text to thumbnail_medium) medium.jpg Download (0B)
	Other (Thumbnails conversion from text to thumbnail_small) small.jpg Download (0B)
	Other (Generate index codes conversion from text to indexcodes) indexcodes.txt Download (0B)
	Other (Generate index codes conversion from text to indexcodes) indexcodes.txt Download (0B)
	Other (Generate index codes conversion from text to indexcodes) indexcodes.txt Download (0B)
	Other (Generate index codes conversion from text to indexcodes) indexcodes.txt Download (0B)
	Other (Generate index codes conversion from text to indexcodes) indexcodes.txt Download (0B)
	Other (Thumbnails conversion from text to thumbnail_lightbox) lightbox.jpg Download (0B)
	Other (Thumbnails conversion from text to thumbnail_small) small.jpg Download (0B)
	Other (Generate index codes conversion from text to indexcodes) indexcodes.txt Download (0B)
	Other (Generate index codes conversion from text to indexcodes) indexcodes.txt Download (0B)
	Other (Generate index codes conversion from text to indexcodes) indexcodes.txt Download (0B)
	Other (Generate index codes conversion from text to indexcodes) indexcodes.txt Download (0B)

Abstract

Meat is a type of food that has high nutritional value, especially its protein content. The hardness of meat during the rigor mortis phase is caused by changes in the structure of protein fibers. One natural way to get quality, tender meat is to utilize the proteolytic enzymes of Shiitake Mushrooms (Lentinula edodes). Shiitake mushroom water extract (Lentinula edodes) is used to soak beef tenderloin. The aim of this research was to determine the level of difference between beef soaked in water extract of shiitake mushrooms (Lentinula edodes) on the tenderness, color and smell of beef tenderloin. This research used a Completely Randomized Design with 4 replications. Each treatment used 600 g of meat with different concentrations of Shiitake Mushroom (Lentinula edodes) water extract soaking PO 0 ml, P1 10 ml, P2 20 ml, P3 30 ml, P4 40 ml and a penetrometer test was carried out to determine the effect of tenderness and organoleptic tests (color). and smell). The addition of water extract of shiitake mushrooms (Lentinula edodes) had a significant effect (P<0.05) on the tenderness and sensory properties of beef tenderloin. There were differences in the level of panelists' preferences for the color and smell of beef tenderloin. The research results showed that the addition of 40 ml of Shiitake Mushroom (Lentinula edodes) water extract and soaking for 4 days of beef tenderloin had the most effect on tenderness and was most preferred by the panelists in the organoleptic test.

Actions (login required)

View Item