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PETUNJUK PRAKTIKUM

PENANGANAN HASIL TERNAK

Nama Mahasiswa :…………………………….

NIM :…………………………….

Kelompok :…………………………….

Oleh:

Tim Dosen Penanganan Hasil Tenak

BAGIAN TEKNOLOGI HASIL TERNAK

FAKULTAS PETERNAKAN

UNIVERSITAS BRAWIJAYA

MALANG

2020

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DOSEN PENGAMPU

Prof. Dr. Ir. Djalal Rosyidi, AP.,MS.,IPU.,ASEAN Eng.

Prof. Dr. Ir. Lilik Eka Radiati, MS.,IPU

Dr. Ir. Imam Thohari, MP.,IPM.,ASEAN Eng.

Dr.Ir. Agus Susilo, S.Pt, MP.,IPM.,ASEAN Eng.

Dr. Ir. Mustakim, MP.,IPM

Dr.Ir. Manik Eirry Sawitri, MS.

Dr. Ir. Purwadi, MS

Dr. Abdul Manab, S.Pt, MP

Dr. Khotibul Umam Al-Awwaly, S.Pt.,M.Si

Dr. Herly Evanuarini, S.Pt, MP

Dr. Dedes Amertaningtyas, S.Pt, MP

Dr. Premy Puspitawati R, S.Pt, MP

Ria Dewi Andriani, S.Pt, MP, M.Sc

Mulia W. Apriliyani, S.Pt, MP

ASISTEN PENDAMPING

Ardian Aprillian Moh. Rizal Sauki

Tika Septi Wardani Lina Dwi Novita Sari

Fitri Purnamasari Dewi Firda Nuraini

Antita Diva Untoro Siti Khoiriyah

Farikha Elfia Silmi Inasabrilla Hendar D.

Rahmati Khairunisai Farida Fajar Utami

Winda Fransisca Saragih Ilmiatus Sholichatunnisa’

Nadella Apriliani

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PERATURAN PRAKTIKUM

1. Semua Praktikan datang tepat waktu

2. Praktikan wajib mengikuti semua kegiatan praktikum mulai awal

sampai akhir

3. Praktikan wajib mengerjakan tugas praktikum

4. Selama praktikum berlangsung praktikan wajib mengenakan jas

praktikum

5. Dilarang memakai kaos oblong, sandal, makan dan minum selama

praktikum berlangsung

6. Dilarang memakai aksesoris (jam tangan, cincin, gelang), kuku

tidak boleh panjang, rambut yang panjang di ikat dengan rapi.

7. Selama praktikum berlangsung wajib menjaga kebersihan ruangan

dan peralatan praktikum

8. Kerusakan karena kecerobohan praktikan, biaya pengganti

dibebankan kepada praktikan

9. Setiap pelanggaran akan dikenakan sanksi

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PENANGANAN DAGING

Pendahuluan

Kualitas daging dipengaruhi oleh faktor sebelum dan setelah

pemotongan. Faktor sebelum pemotongan yang dapat mempengaruhi kualitas daging antara lain adalah genetik, spesies, bangsa, tipe,

ternak, jenis kelamin, umur, pakan termasuk bahan aditif (hormon, antibiotik, mineral), dan stres. Faktor setelah pemotongan yang

mempengaruhi kualitas daging adalah metode pelayuan, stimulasi listrik, metode pemasakan, pH daging, enzim pengempuk, hormon,

antibiotik, lemak marbling, metode penyimpanan, metode preservasi, macam otot dan lokasinya.

Bahan pangan yang berasal dari daging sangat disukai oleh masyarakat umum karena rasa dan nilai gizi yang terkandung. Asam-

asam amino yang lengkap dan seimbang dalam daging memberikan

nilai nutrisi yang tinggi. Kandungan nilai gizi daging dari setiap jenis ternak relatif berbeda, setiap 100 gr daging dapat memenuhi

kebutuhan gizi orang dewasa sekitar 10 persen kalori, 50 persen protein dan 35 persen zat besi (Fe) setiap harinya.

1. Judging (Warna, Bau, Tekstur)

Prinsip

Menentukan mutu organoleptik daging sapi, daging ayam, daging

kambing, dan daging babi dengan penilaian aroma, warna, dan tekstur

daging.

Tujuan

Untuk mengetahui perbedaan dari daging sapi, daging ayam,

daging kambing, dan daging babi secara organoleptik.

Alat dan Bahan

Prosedur

1. Persiapkan alat dan bahan

2. Amati (warna, bau dan tekstur) dari beberapa jenis sampel yang

disediakan

3. Catat hasil pengamatan

o Sarung tangan

o Cup kecil

o Daging

(sapi, babi, kambing)

o Lemak

(sapi, babi, kambing

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HASIL PENGAMATAN

Daging Warna Bau Tekstur

Daging Lemak Daging Lemak Daging Lemak

Sapi

Kambing

Babi

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2. Parting Karkas Daging Ayam

Prinsip

Mengetahui bagian-bagian dari bagian-bagian dari potongan

karkas daging ayam berdasarkan SNI.

Tujuan

Untuk mengetahui bagian-bagian dari karkas daging ayam.

Alat dan bahan

Prosedur :

1. Persiapkan alat dan bahan

2. Amati bagian bagian karkas ayam

HASIL PENGAMATAN

Bagian Nama

o Sarung tangan

o Plastik Polyethylene

o Ayam utuh & sudah

potongan

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3. Kualitas Daging

• Kriteria daging yang Baik

Kriteria yang dipakai sebagai pedoman untuk menentukan kualitas

daging yang layak konsumsi adalah :

Keempukan daging, ditentukan oleh kandungan jaringan ikat.

Semakin tua usia hewan susunan jaringan ikat semakin banyak

sehingga daging yang dihasilkan semakin liat. Jika ditekan dengan

jari daging yang sehat akan memiliki konsistensi kenyal. Kandungan

lemak (marbling) adalah lemak yang terdapat diantara serabut otot

(intramuscular). Lemak berfungsi sebagai pembungkus otot dan

mempertahankan keutuhan daging pada waktu dipanaskan.

Marbling berpengaruh terhadap cita rasa. Warna daging bervariasi

tergantung dari jenis hewan secara genetik dan usia, misalkan

daging sapi potong lebih gelap daripada daging sapi perah, daging

sapi muda lebih pucat daripada daging sapi dewasa.

Rasa dan Aroma, dipengaruhi oleh jenis pakan. Daging

berkualitas baik mempunyai rasa gurih dan aroma yang sedap.

Kelembaban : Secara normal daging mempunyai permukaan yang

relatif kering sehingga dapat menahan pertumbuhan

mikroorganisme dari luar. Dengan demikian mempengaruhi daya

simpan daging tersebut.

• Kriteria Daging yang Tidak Baik

Bau dan rasa tidak normal akan segera tercium sesudah hewan

dipotong. Hal tersebut dapat disebabkan oleh adanya kelainan

sebagai berikut:

Hewan sakit terutama yang menderita radang bersifat akut

pada organ dalam yang akan menghasilkan daging berbau seperti

mentega tengik. Hewan dalam pengobatan terutama dengan

pengobatan antibiotik akan meng-hasilkan daging yang berbau

obat–obatan. Warna daging tidak normal tidak selalu

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membahayakan kesehatan, namun akan mengurangi selera

konsumen.

Konsistensi daging tidak normal yang ditandai kekenyalan daging

rendah (jika ditekan dengan jari akan terasa lunak) dapat

mengindikasikan daging tidak sehat, apaila disertai dengan

perubahan warna yang tidak normal maka daging tersebut tidak

layak dikonsumsi. Daging busuk dapat mengganggu kesehatan

konsumen karena menyebabkan gangguan saluran pencernaan.

Pembusukan dapat terjadi karena penanganan yang kurang baik

pada waktu pendinginan, sehingga aktivitas bakteri pembusuk

meningkat, atau karena terlalu lama dibiarkan ditempat terbuka

dalam waktu relative lama pada suhu kamar, sehingga terjadi

proses pemecahan protein oleh enzim-enzim dalam daging yang

menghasilkan amoniak dan asam sulfida.

• Faktor-Faktor yang Menyebabkan Penurunan Kualitas

Daging

Daging selama disimpan akan mengalami banyak perubahan

(penurunan kualitas) baik secara fisik maupun kimiawi. Kerusakan

daging segar melibatkan 3 proses, yaitu :

1. Kimiawi yang menyebabkan perubahan warna

2. Fisik yang menyebabkan pembentukan exudasi cairan (drip)

3. Mikroba yang menyebakan pembusukan, antara lain :

a. Salmonella sp. yang menyebabkan gangguan pencernaan

b. Clostridium perfringens yang dapat menyebabkan sakit

perut dan diare

c. Staphylococcus aureus yang menghasilkan racun

enterotoksin yang dapat menyebabkan gejala keracunan

seperti kekejangan pada perut dan muntah-muntah

d. Clostridium botulinum yang dapat menyebabkan keracunan

fatal yang ditandai dengan lesu, sakit kepala, pusing dan

muntah-muntah.

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• Identifikasi Pemalsuan Daging

1. Daging Ayam Tiren

a. Warna kulit kasar terdapat bercak-bercak darah pada bagian

kepala, ekor, punggung, sayap, dan dada. Bau agak anyir.

b. Konsistensi otot dada dan paha lembek. Serabut otot

berwarna kemerahan.

c. Pembuluh darah di daerah leher dan sayap penuh darah.

Warna hati merah kehitaman.

d. Bagian dalam karkas berwarna kemerahan.

e. Ayam setelah di cabuti bulunya jika dimasukkan plastik akan

keluar cairan memerah dalam plastik. Warna daging kebiruan

dalam proses pembusukan.

f. Daging ayam setelah digoreng bila diumpankan ke kucing

tidak mau dimakan.

2. Daging Sapi Gelonggong

a. Warna daging merah pucat.

b. Konsistensi daging lembek. Permukaan daging basah.

c. Biasanya penjual tidak menggantung daging tersebut karena

jika digantung akan banyak mengeluarkan air sehingga berat

daging berkurang.

3. Daging Mati Sebelum Disembelih

a. Bau khas bangkai. Irisan leher / bekas pemotongan rapi.

b. Adanya darah yang membeku pada arteri/pembuluh darah dan

vena jugularis.

c. Warna daging kehitaman (3-5 jam setelah kematian), Usus

berwarna kebiruan.

d. Paru, jantung dan organ lain masih ada darah.

e. Koseistensi daging lama sekali bahkan sampai berlubang.

f. Darah terkumpul sesuai saat terjatuh.

4. Daging Ayam Berformalin

a. Berwarna putih mengkilat.

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b. Konsistensi sangat kenyal.

c. Permukaan kulit tegang.

d. Bau khas formalin.

e. Biasanya tidak dihinggapi lalat.

Formalin adalah bahan kimia yang berupa cairan dalam suhu

ruang, tidak berwarna, bau sangat menyengat, mudah larut dalam

air dan alcohol. Formalin digunakan sebagai desinfektan, cairan

pembalsem, pengawet jaringan, dan digunakan di industry tekstil

dan kayu lapis. Formalin tidak boleh digunakan sebagai bahan

pengawet makanan karena jika digunakan pada pangan dan

dikonsumsi oleh manusia bisa menyebabkan tenggorokan terasa

panas dan menyebabkan kanker yang pada akhirnya akan

mempengaruhiorgan tubuh lainnya. Pada praktikum ini, akan

dilakukan pengamatan terhadap daging yang berformalin dan daging

segar. Agar praktikan bisa mengetahui dan membedakan ciri-ciri

daging yang berformalin atau segar.

Prinsip

Membandingkan karkas ayam segar dan berformalin melalui

pengamatan pada sampel secara langsung

Tujuan

Untuk mengetahui perbedaan antara karkas daging ayam

segar dan berformalin

Prosedur :

1. Persiapkan alat dan bahan

2. Amati bagian bagian karkas ayam

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HASIL PENGAMATAN

Kode Perubahan

Fisik Warna Bau Tekstur

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Materi Tambahan

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PEMBAHASAN

1. Berdasarkan hasil pengamatan, bandingkan dan jelaskan

bagaimana kondisi daging yang masih segar, Kondisi lemak (

Babi/Sapi/Kambing)

Daging

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2. Bandingkan dan jelaskan bagaian potongan karkas ayam

3. Berdasarkan hasil pengamatan bagaimana kondisi karkas ayam

yang diawetkan dengan formalin

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KESIMPULAN

SARAN

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DAFTAR PUSTAKA

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DOKUMENTASI

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PENANGANAN TELUR

Pendahuluan Mutu telur dan produk olahannya merupakan faktor penting yang

berkaitan dengan nilai gizi dan harapan yang dikehendaki oleh konsumen. Selera konsumen terhadap mutu telur utuh yang segar

maupun telur awetan dan produk-produk telur seyogyanya terpenuhi dengan menjaga kualitas bahan pangan tersebut.

Mutu telur dapat dilihat dari sisi eksternal dan internal. Mutu eksternal meliputi ukuran telur, bentuk telur, warna cangkang, tekstur

cangkang, cacat-cacat (defect) yang ada pada telur, dan kebersihan telur. Sedangkan mutu internal telur dapat dilihat dari besar kecilnya

rongga udara telur, isi telur (putih dan kuning telur) belum mengalami

perubahan. Pengamatan mutu telur internal dengan mudah dapat dilakukan dengan memecah cangkang telur kemudian diperiksa Indeks

putih telur maupun Indeks kuning telur. Telur merupakan bahan pangan yang bergizi dan dibutuhkan oleh

manusia. Telur mengandung protein, lemak, mineral dan vitamin., sehingga telur merupakan bahan pangan yang baik bagi manusia.

Telur yang baru keluar dari induk biasanya steril, begitu sudah mengalami penyimpanan biasanya terkontaminasi oleh

mikroorganisme. Telur merupakan media yang baik bagi pertumbuhan mikroorganisme, sehingga selama penyimpanan perlu mendapatkan

perhatian, misalnya dilakukan pengawetan. Bakteri dan jamur biasanya terdapat pada permukaan cangkang telur, akibat pencemaran dari

kotoran feses atau kotoran lain. Jumlah spora jamur pada cangkang telur segar awalnya sekitar 200 – 500, namun akan semakin

bertambah dengan cepat tergantung pada lingkungan

penyimpanannya. Pengawetan telur segar perlu dilakukan dengan tujuan agar mutu

telur dapat dipertahankan, sehingga telur dapat disimpan lebih lama

dengan mutu yang masih baik.

Prinsip

Dengan pengujian kualitas Eksternal (indeks bentuk telur,

kebersihan telur, cacat cangkang telur, tekstur telur dan berat jenis

telur) dan internal (Indeks putih telur, indeks kuning telur, pH telur

dan Haugh unit) maka akan diketahui kualitas telur.

Tujuan

1. Mengetahui mutu eksternal yaitu bentuk telur, kebersihan telur,

tekstur telur, berat telur, dan cacat-cacat pada telur segar.

2. Mengetahui mutu internal telur yaitu pH telur, Indeks putih telur,

indeks kuning telur, dan Haugh indeks pada telur segar.

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1. Pengamatan Mutu Eksternal Telur

A. INDEKS BENTUK TELUR

Alat dan Bahan

Prosedur

1. Disiapkan alat dan bahan.

2. Diukur sumbu panjang telur.

3. Diukur sumbu pendek telur.

4. Dihitung dengan rumus:

HASIL PENGAMATAN

Kelompok Kode Sumbu

Panjang

Telur

Sumbu

Pendek

Telur

Indeks

Bentuk

Telur

Bentuk

Telur

Keterangan Bentuk Telur:

• Bulat : >74%

• Oval : 72 – 74%

• Lonjong : <72%

o Jangka sorong

o 5 butir telur layer

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Perhitungan

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B. BERAT JENIS TELUR

Alat dan Bahan

Prosedur

1. Disiapkan alat dan bahan.

2. Ditimbang telur

3. Diukur volume telur dengan cara memasukkan telur ke dalam

beaker glass

4. Dimasukkan telur ke dalam beaker glass yang berisi pasir kuarsa

/ milet kemudian ditambahkan pasir kuarsa sampai penuh dan

diratakan dengan solet.

5. Diukur pasir kuarsa / milet yang tumpah dengan gelas ukur.

6. Dihitung berat jenis telur dengan rumus:

o Timbangan

o Beaker glass

o Gelas ukur

o 6 butir telur layer

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HASIL PENGAMATAN

Kelompok Kode Berat Telur Volume Telur Berat Jenis Telur

Keterangan Klasifikasi Berat Telur:

• Jumbo : >65 gram

• XL : 60-65 gram

• L : 55-60 gram

• M : 50-55 gram

• S : 45-50 gram

• Peewe : <45 gram

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Perhitungan

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C. KEBERSIHAN CANGKANG, CACAT CANGKANG, TEKSTUR

TELUR dan WARNA CANGKANG

ALAT DAN BAHAN :

o Alat indera (penglihatan dan perabaan)

o 6 butir telur layer

PROSEDUR KERJA :

1. Disiapkan alat dan bahan.

2. Diamati telur apakah ada kotoran yang menempel di permukaan

cangkang.

3. Diamati permukaan cangkang apakah ada keretakan, kondisi

tekstur cangkang, cangkang lembek dan lain-lain.

4. Diraba tekstur cangkar telur.

5. Diamati warna telur.

6. Dicatat hasil pengamatan pada table.

HASIL PENGAMATAN

Kelompok Kode Kebersihan

Telur

Keutuhan

Telur

Warna

Cangkang

Tekstur Telur

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2. Pengamatan Mutu Internal Telur

A. INDEKS PUTIH TELUR DAN HAUGH UNIT

Alat dan Bahan

Prosedur

1. Disiapkan alat dan bahan.

2. Ditimbang telur.

3. Dipecah telur di atas kaca.

4. Diukur tinggi putih telur dengan spherometer.

5. Diukur diameter putih telur dengan jangka sorong.

6. Hasil pengukuran dimasukkan ke dalam rumus:

Keterangan :

h = tinggi putih telur kental

G = 32

W= berat telur

HASIL PENGAMATAN

Kelompok Kode W (gram) h (mm) d1 (mm) d2 (mm) Indeks

Putih

Telur

HU

o Spherometer

o Jangka sorong

o Kaca 30 × 30 cm

o Timbangan

o 5 butir telur layer

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Keterangan Grade Telur:

AA : >72 B : 31 – 59,9

A : 60 - 71,9 C : <30

Perhitungan

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B. INDEKS KUNING TELUR

Alat dan Bahan

Prosedur

1. Disiapkan alat dan bahan.

2. Dipecahkan telur dan diletakkan telur di atas kaca.

3. Diukur tinggi kuning telur dengan spherometer.

4. Diukur diameter kuning telur dengan jangka sorong.

5. Hasil pengukuran dimasukkan ke dalam rumus :

HASIL PENGAMATAN

Kelompok Kode Tinggi Kuning

Telur

Diameter Kuning

Telur

Indeks Kuning

Telur

o Spherometer

o Jangka sorong

o Kaca 30 × 30 cm

o Solet

o Mikrometer

o 5 butir telur layer

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Perhitungan

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Materi Tambahan

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PEMBAHASAN

1. Berdasarkan hasil pengamatan bagaimana kualitas telur yang baik

berdasarkan mutu eksternal

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2. Berdasarkan hasil pengamatan bagaimana kualitas telur yang baik

berdasarkan mutu internal

3. Bagaimana penanganan telur yang baik pasca panen

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KESIMPULAN

SARAN

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DAFTAR PUSTAKA

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DOKUMENTASI

30

PENANGANAN SUSU

Pendahuluan

Susu memiliki nilai nutrien yang baik, sehingga dapat dijadikan

media yang sangat baik bagi pertumbuhan mikroba. Hal ini akan

menyebabkan susu mudah mengalami kerusakan yang menyebabkan

ketengikan dan penyimpangan pada rasa, aroma dan tekstur.

Kerusakan tersebut dapat bersifat kimia dan fisika, kerusakan bersifat

mikrobiologis dan kerusakan akibat pemalsuan. Kerusakan pada susu

juga disebabkan oleh terbentuknya asam laktat sebagai hasil

fermentasi laktosa oleh E.coli. Fermentasi oleh bakteri ini akan

menyebabkan aroma susu menjadi berubah dan tidak disukai oleh

konsumen.

Untuk meminimalkan kontaminasi oleh mikroorganisme dan

menghambat pertumbuhan bakteri pada susu agar dapat disimpan

lebih lama maka penanganan sesudah pemerahan hendaknya menjadi

perhatian utama peternak. Salah satu cara yang dapat ditempuh untuk

mencegah kerusakan pada susu adalah dengan cara pemanasan

(pasteurisasi). Dengan pemanasan ini diharapkan akan dapat

membunuh bakteri patogen yang membahayakan kesehatan manusia

dan meminimalisasi perkembangan bakteri lain, baik selama

pemanasan maupun pada saat penyimpanan. Ada dua macam

pasteurisasi susu pada suhu 62ºC selama 30 menit, atau pemanasan

pada suhu 72ºC selama 15 detik, yang segera diikuti dengan proses

pendinginan. (Saleh, 2004).

1. Uji Fosfatase

Enzim fosfatase terdapat pada susu mentah, enzim ini mampu

menghidrolisa fosfat organik, sering dikenal dengan fosfatase alkalis

dan fosfatase asam. Enzim tersebut dapat di in aktifkan melalui

pemansan yang lebih tinggi dari suhu pemanasan untuk

menghancurkan bakteri. Enzim fosfatase dapat digunakan sebagai

pedoman bahwa pasteurisasi dilakukan sesuai prosedur yang benar.

Prinsip

Penambahan reagen buffer substart pada susu pasteurisasi melalui

homogenisasi waterbath dapat mengetahui keberhasilan proses

pasteurisasi.

31

Tujuan

Untuk mengetahui tingkat keberhasilan proses pasteurisasi

Alat

Bahan

o Larutan Sodium Karbonat – Bikarbonat

Larutkan 3,5g natrium karbonat dan 1,5g natrium bikarbonat ke 1

liter aquades

o Buffer Substart

- Larutkan 1,5g disodium p-nitrophenyl phosphate dalam 1 liter

buffer sodium karbonat – bikarbonat

- Lebih stabil jika disimpan kulkas (4C) selama 1 bulan

Prosedur

1. Pipet 5ml Substart penyangga ke dalam tabung reaksi lalu

ditambahkan 1ml susu pasteurisasi A lalu dihomogenkan

2. Dimasukkan waterbath

3. Lakukan hal yang sama dengan perbedaan perlakuan berupa susu

pasteurisasi B setelah 2 jam

4. diambil tabung reaksi dalam waterbath

5. diamati warna dengan comperator

HASIL PENGAMATAN

Kelompok Sampel Hasil Uji

Fosfatase

Keterangan

o Watherbath

o Comparator

o Tabung Reaksi

o Pipet tetes

o Whatman no.2

o Kertas Lakmus

32

2. Pemalsuan Susu dengan Formalin

Produsen susu segar sering kali melakukan kecurangan guna

mendapatkan keuntungan yang lebih besar dalam menjual susu segar.

Pemalsuan susu segar salah satunya dilakukan dengan menambahkan

formalin supaya susu lebih tahan lama.

Prinsip

Dengan penambahan Reagen FeCl3 dan H2SO4 pada susu

terbentuk cincin berwarna ungu maka susu positif dipalsukan dengan

formalin

Tujuan

Untuk mengetahui adanya pemalsuan susu dengan fomalin

Alat

o Tabung Reaksi

Bahan

susu segar

Reagen FeCl3 dan H2SO4

Prosedur kerja

1. Disiapkan alat dan bahan

2. Dimasukkan sampel kedalam tabung reaksi

3. Ditambahkan Reagen FeCl3 dan H2SO4

4. Ditungggu beberapa saat hingga terbentuk cincin

5. Jika cincin yang terbentuk bewarna coklat berarti negatif dan

sampel susu berkualitas baik, jika cincin bewarna ungu maka susu

tersebut positif mengandung formalin dan kualitas susu tidak baik.

33

HASIL PENGAMATAN

Kelompok Sampel Hasil Uji Pemalsuan

Susu dengan

Formalin

Keterangan

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3. Uji Globula Lemak

Susu homogen adalah susu yang telah mengalami homogenisasi.

Proses homogenisasi bertujuan untuk menyeragamkan besarnya

globula-globula lemak susu didalam susu yang belum dihomogenisasi.

Globula lemak ini besarnya tidak seragam yaitu 2-20 mikrometer.

Prinsip

Pengamatan globula lemak dibawah mikroskop dengan perbesaran

100X dan 400X.

Tujuan

Untuk membedakan bentuk globula lemak susu berdasarkan

perlakuan.

Alat dan Bahan

s

Prosedur kerja

1. Disiapkan alat dan bahan.

2. Disiapkan susu dengan perlakuan A sebanyak 1ml diletakkan

diatas kaca preparat

3. Diamati diatas mikroskop

4. Diulang prosedur yang sama untuk susu perlakuan B

5. Diamati globula lemak yang terdapat pada susu

HASIL PENGAMATAN

Kelompok Sampel Hasil Uji Globula

Lemak Keterangan

o Mikroskop

o Pipet tetes

o Kaca Preparat

o Susu segar yang diberi

perlakuan A dan B

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Materi Tambahan

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PEMBAHASAN

1. Berdasarkan hasil pengamatan uji formalin, faktor apa saja yang

menyebabkan susu mengalami perubahan sehingga pada saat uji

formalin susu mengalami perubahan warna dan bagaimana cara

penanganannya?

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2. Berdasarkan hasil pengamatan, bagaimana ciri – ciri susu yang

mengalami pemalsuan dengan menggunakan formalin?

3. Berdasarkan hasil pengamatan globula lemak, apa saja yang

membedakan antara susu sebelum dan setelah dilakukan

homogenisasi dan factor apa yang menyebabkan perbedaan

tersebut?

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KESIMPULAN

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DAFTAR PUSTAKA

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DOKUMENTASI

41

PENANGANAN MADU

Pendahuluan Penanganan madu pasca panen memegang peranan penting untuk

menjaga kualitas madu. Penyimpanan yang kurang baik seperti madu yang terpapar sinar matahari, penyimpanan pada suhu tinggi,

terkontaminasi bahan-bahan asing akan menurunkan kualitas madu. Madu yang telah mengalami prosesing seperti pasteurisasi atau madu

yang dikurangi kadar airnya dengan cara dimasak akan merusak kandungan enzim madu, seperti meningkatkan HMF.

1. UJI ORGANOLEPTIK

Pengertian : 1. Madu adalah cairan kental yang memiliki rasa manis yang

umumnya berasal dari nectar berbagai tanaman yang dihasilkan oleh lebah madu. Senyawa-senyawa yang terkandung dalam

madu berasal dari nektar berbagai jenis bunga. Nektar adalah

suatu senyawa kompleks yang dihasilkan oleh kelenjar “necterifier” tanaman dalam bentuk larutan gula yang

bervariasi. Komponen utama dari nektar adalah sukrosa, fruktosa, dan glukosa serta terdapat juga dalam jumlah sedikit

zat – zat gula lainnya seperti maltosa, melibiosa, rafinosa serta turunan karbohidrat lainnya. Madu mengandung banyak mineral

seperti natrium, kalsium, magnesium, alumunium, besi, fosfor, dan kalium. Vitamin – vitamin yang terdapat dalam madu

adalah thiamin (B1), riboflavin (B2), asam askorbat (C), piridoksin (B6), niasin, asam pantotenat, biotin, asam folat, dan

vitamin K. Sedangkan enzim yang penting dalam madu adalah enzim diastase, invertase, glukosa oksidase, peroksidase, dan

lipase. Selain itu unsur kandungan lain madu adalah memiliki zat antibiotik. SNI 01/3545/2004 menyatakan bahwa maksimal

kadar air 22%, kadar gula pereduksi 60%, kadar sukrosa 10%

dengan pH 3,4-6,1. Madu bersifat higroskopis yaitu mudah menyerap molekul air dengan suhu simpan 36-38° C.

2. Royal jelly adalah cairan yang berwarna putih seperti susu yang memiliki aroma agak menyengat dengan rasa sedikit pahit dan

asam. Royal jelly dihasilkan oleh kelenjar hipofaring dengan bantuan kelenjar ludah yang terletak di bagian kepala lebah

pekerja usia 4-7 hari dengan bahan baku tepung sari tanaman. Berfungsi untuk memberi pakan calon lebah ratu dan lebah ratu.

3. Propolis adalah cairan lengket yang berwarna hitam yang berasal dari pepohonan dan pucuk bunga tanaman yang

berfungsi sebagai pelindung sarang lebah.

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4. Pollen adalah produk lebah madu yang berasal dari sel gamet

jantan atau tepung sari, bunga yang mengandung protein untuk meregenerasi sel-sel yang rusak.

Tujuan :

Untuk mengetahui perbedaan dari madu, royal jelly, propolis, dan pollen

Prinsip :

Dengan menentukan organoleptic madu, royal jelly, propolis, pollen melalui pengamatan organoleptic.

Alat dan Bahan

Prosedur : 1. Disiapkan alat dan bahan

2. Diamati aroma, rasa, dan tekstur

Hasil Pengamatan

Kelompok Sampel Warna Rasa Bau Tekstur

o Cup

o Sendok

o Koran

o alat indera

o Madu

o Propolis o royal jelly

o pollen

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Indikator

+++ : coklat gelap; manis, sangat manis/pekat; kental ++ : coklat keemasan; manis asam; manis; agak kental

+ : coklat; manis pahit; manis pahit; encer

2. UJI KADAR AIR MADU

Prinsip :

Dengan mengetahui kadar air madu berdasarkan indeks bias

menggunakan alat refraktometer.

Tujuan :

Untuk mengetahui kadar air berdasarkan indeks bias

menggunakan alat refraktometer.

Alat dan bahan :

Prosedur :

1. Diambil madu sebanyak 2-3 tetes

2. Diletakkan diatas prisma

3. Ditutup dengan day light plate

4. Diamati dan dibaca skala (antara batas biru dan putih)

Tempat sampel

Kadar air

o Refraktometer

Prinsip: memanfaatkan

refraksi cahaya polikromatis

dari sinar yang menerangi day

light plate.

o Sampel (madu murni)

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Hasil Pengamatan :

Kelompok Sampel Kadar Air (%)

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Materi Tambahan

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PEMBAHASAN

1. Berdasarkan pengamatan yang telah anda lakukan. Bandingkan dan jelaskan hasil uji organoleptik pada madu, pollen, propolis, royal jely

Madu

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KESIMPULAN

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DAFTAR PUSTAKA

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DOKUMENTASI

51

PENANGANAN HASIL SAMPING

Pendahuluan

Kulit merupakan salah satu bahan mentah yang cukup melimpah di

Indonesia, yang digunakan sebagai bahan utama dalam usaha

perkulitan dan karya seni. Tumbuh suburnya industri perkulitan di

Indonesia ini didukung oleh berbagai faktor, salah satunya adalah

peternakan. Kulit dihasilkan oleh binatang ternak, sehingga selama

manusia masih memelihara atau memanfaatkan dan mengkonsumsi

daging binatang ternak tersebut, kulit akan tetap tersedia.

Proses penyamakan terbagi menjadi 2 sistem, yaitu sistem

penyamakan berambut dan tidak berambut. Sistem penyamakan

berbulu tentunya ditujukan untuk mempertahankan keindahan bulunya

sedangkan penyamakan tidak berbulu tentunya sengaja ditujukan

untuk menghilangkan bulu. Sekilas yang membedakan kedua proses ini

adalah dilakukannya proses pengapuran pada sistem penyamakan

tidak berbulu dengan tujuan supaya mempermudah dalam

menghilangkan bulunya.

1. Penanganan Kulit

• Pengertian pengawetan kulit

Secara umum didefinisikan sebagai suatu cara atau proses untuk

mencegah terjadinya lisis atau degradasi komponen-komponen dalam

jaringan kulit.

Prinsip

Menciptakan kondisi yang tidak sesuai untuk pertumbuhan dan

perkembangan mikroorganisme perusak kulit dengan cara menurunkan

kadar air serendah mungkin dengan batasan tertentu sehingga

mikroorganisme tidak dapat tumbuh dan berkembang.

Tujuan

1. Mempertahankan struktur dan keadaan kulit dari pengaruh

lingkungan untuk sementara waktu sebelum dilakukan pengolahan.

2. Untuk tujuan penyimpanan dalam waktu yang relatif lebih lama,

agar kulit dapat terkumpul sehingga dapat dikelompokkan menurut

besar dan kualitasnya serta mengantisipasi terjadinya over produksi

karena stok kulit yang terlalu banyak.

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Alat dan Bahan

o Nampan

o Cutter/ pisau

o Rafia / selotip

o Kantong plastik

o Kulit (kambing, kelinci,

sapi)

o Garam Kasar

Prosedur

• Penggaraman basah:

1. Disiapkan alat dan bahan

2. Dilakukan fleshing dan degreasing, dimana fleshing yaitu

menghilangkan sisa-sisa daging sedangkan degreasing

menghilangkan sisa-sisa lemak.

3. Dicuci kulit dengan air mengalir, kemudian direndam dalam

cairan garam (NaCl) jenuh selama 24 jam. Garam yang

digunakan 1,5 % dari total berat air pelarut.

4. Setelah direndam, kulit tidak lagi dikeringkan tetapi kulit

diletakkan pada lantai miring yang diatasnya telah ditaburi

dengan garam. Kulit yang berada pada posisi paling bawah

diletakkan dengan bagian bulu menghadap ke lantai dan bagian

berdaging menghadap keatas.

5. Bagian berdaging ditaburi garam kira-kira 30% dari berat kulit

basah (setelah perendaman).

6. Penempatan kulit berikutnya sama halnya dengan posisi pertama

yaitu untuk kulit-kulit yang memiliki bulu pendek seperti sapi,

kerbau dan kuda. Jadi bagian daging posisi pertama bersentuhan

dengan bagian bulu posisi kedua. Begitu seterusnya hingga tinggi

tumpukan maksimal 1 meter.

7. Kulit terakhir yang berada pada posisi atas berfungsi sebagai

penutup sehingga posisi penempatannya terbalik dari keadaan

semula yaitu bagian bulu menghadap ke atas.

8. Tumpukan kulit didiamkan selama 1 malam hingga air dalam

kulit menetes sedikit demi sedikit.

9. Kulit yang telah digarami tersebut didiamkan selama 2-4 minggu

supaya cairannya bisa seluruhnya keluar. Dengan demikian kulit

dapat dilipat untuk diperdagangkan atau disimpan sebagai kulit

garaman.

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• Penggaraman kering:

1. Disiapkan alat dan bahan.

2. Dilakukan fleshing dan degreasing, dimana fleshing yaitu

menghilangkan sisa-sisa daging sedangkan degreasing

menghilangkan sisa-sisa lemak.

3. Dilakukan penggaraman secara merata.

4. Dilipat kulit yang sudah digarami

5. Dibungkus dengan kantong plastik.

6. Dijemur dengan dua cara yaitu :

• Penjemuran dengan terkena sinar matahari secara langsung

dibagi menjadi dua sesi

− sesi 1 pada pukul 08.00-11.00

− sesi 2 pada pukul 15.00-17.00.

Hindari penjemuran pada pukul 12.00 hal ini dilakukan agar

tidak terjadi hardening (kondisi dimana terjadi pengerasan

pada bagian luarnya saja dan dibagian dalam masih basah).

• penjemuran tidak terkena sinar matahari langsung

dikeringkan dengan cara mengangin-anginkan di tempat yang

teduh dalam posisi miring.

Keuntungan dan kerugian penggaraman kering:

Keuntungan Kerugian

Prosesnya cepat ±1 minggu Jumlah jaringan kulit yang rusak

banyak

Mudah dan sederhana Tidak dapat diterapkan di daerah

subtropis

kemungkinan tumbuhnya

mikroorganisme sangat kecil

Membutuhkan tempat yang luas

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Keuntungan dan kerugian penggaraman basah:

Keuntungan Kerugian

Tidak tergantung dengan sinar

matahari

Resiko tumbuhnya

mikroorganisme yang tahan

penggaraman (halapofilik)

Sedikit sekali terjadi kerusakan

kulit

Biaya lebih mahan, butuh garam

yang banyak

Tidak membutuhkan ruang yang

luas

Indikator keberhasilan:

• Kulit tipis, kering, dan kaku

• Rambutnya kering dan halus

Faktor yang mempengaruhi keberhasilan pengawetan kulit:

• Jenis kulit

• Jumlah atau konsentrasi garam

• Tujuan penggaraman

• Waktu penggaraman

• Lingkungan (suhu)

Mikroorganisme perusak kulit: Staphylococcus aureus,

Staphylococcus epidermidis, Corynebacterium sp.

Tempat tumbuh mikroorganisme: sisa-sisa pembuluh darah, sisa

jaringan lemak, sisa daging.

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HASIL PENGAMATAN

Hari Kondisi Kulit Kondisi Rambut

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Materi Tambahan

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PEMBAHASAN

1. Bagaimana penanganan kulit yang tepat agar kulit memiliki masa

simpan yang lama dan mutunya baik?

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2. Jelaskan mengapa mikroorganisme dapat merusak kualitas kulit!

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KESIMPULAN

SARAN

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DAFTAR PUSTAKA

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DOKUMENTASI

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