Open AccessThe Use of Saponification of Animal and Vegetable Oils in The Rations on The Physical Quality of Sheep Meat on Bicepsfemoris Muscles
Author(s) -
Joko Riyanto,
Susi Dwi Widyawati,
Wara Pratitis Sabar Suprayogi,
Ari Kusuma Wati
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/372/1/012026
Subject(s) - saponification , tenderness , food science , palm oil , meat tenderness , fish oil , vegetable oil , saponification value , zoology , chemistry , fish <actinopterygii> , biology , iodine value , biochemistry , fishery
Acceptance and level of preference for sheep meat is influenced by the physical quality of the meat. This study aimed to know the effect of the use of animal oil saponification (lemuru fish oil: LFO) and vegetable oil (palm oil: PO) which was added to the ration on the physical quality of sheep meat. Twelve male local sheep were randomly divided into 3 ration treatments; P0: control ration (40% king grass : 60% concentrate), P1: 40% king grass + 57% concentrated + 3% saponified LFO and P2: 40% grass king + 57% concentrate + 3% saponified PO. Each treatment consisted of 3 replications. The observed variables were physical quality of meat (pH, cooking losses, tenderness, collagen). The data obtained were analyzed by variance analysis and real difference test between treatments. The results showed that the use of LFO and PO was not significant effect (P>0.05) on the physical quality of meat (pH, cooking losses, tenderness, collagen). It can be concluded that the use of animal and vegetable oil saponification cannot improve the physical quality of sheep meat.