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

o Sarung tangan o Daging

o Cup kecil (sapi, babi, kambing)
o Lemak
(sapi, babi, kambing

Prosedur
1. Persiapkan alat dan bahan
2. Amati (warna, bau dan tekstur) dari beberapa jenis sampel yang
disediakan
3. Catat hasil pengamatan
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HASIL PENGAMATAN
Warna Bau Tekstur
Daging
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

o Sarung tangan o Ayam utuh & sudah

o Plastik Polyethylene potongan

Prosedur :
1. Persiapkan alat dan bahan
2. Amati bagian bagian karkas ayam

HASIL PENGAMATAN
Bagian Nama

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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
Perubahan
Kode
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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Lemak
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 2. Bandingkan dan jelaskan bagaian potongan karkas ayam

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3. Berdasarkan hasil pengamatan bagaimana kondisi karkas ayam

yang diawetkan dengan formalin
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KESIMPULAN

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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

o Jangka sorong o 5 butir telur layer

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 Sumbu Indeks Bentuk
Panjang Pendek Bentuk Telur
Telur Telur Telur

Keterangan Bentuk Telur:

• Bulat : >74%
• Oval : 72 – 74%
• Lonjong : <72%

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Perhitungan
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B. BERAT JENIS TELUR

Alat dan Bahan

o Timbangan o 6 butir telur layer

o Beaker glass
o Gelas ukur

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:

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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 Keutuhan Warna Tekstur Telur
Telur Telur Cangkang

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2. Pengamatan Mutu Internal Telur

A. INDEKS PUTIH TELUR DAN HAUGH UNIT

Alat dan Bahan

o Spherometer o 5 butir telur layer

o Jangka sorong
o Kaca 30 × 30 cm
o Timbangan

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 HU
Putih
Telur

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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

o Spherometer o 5 butir telur layer

o Jangka sorong
o Kaca 30 × 30 cm
o Solet
o Mikrometer

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 Diameter Kuning Indeks Kuning
Telur Telur Telur

22
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

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3. Bagaimana penanganan telur yang baik pasca panen

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KESIMPULAN

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SARAN

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DAFTAR PUSTAKA

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28
DOKUMENTASI

29
 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.

30
Tujuan
Untuk mengetahui tingkat keberhasilan proses pasteurisasi

Alat
o Watherbath
o Comparator
o Tabung Reaksi
o Pipet tetes
o Whatman no.2
o Kertas Lakmus

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 (4C) 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 Keterangan
Fosfatase

31
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.

32
 HASIL PENGAMATAN
Kelompok Sampel Hasil Uji Pemalsuan Keterangan
Susu dengan
Formalin

33
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

o Mikroskop o Susu segar yang diberi
s o Pipet tetes perlakuan A dan B
o Kaca Preparat

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
Hasil Uji Globula
Kelompok Sampel Keterangan
Lemak

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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?

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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

40
 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.

41
 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

o Cup o Madu
o Sendok o Propolis
o Koran o royal jelly
o pollen
o alat indera

Prosedur :
1. Disiapkan alat dan bahan
2. Diamati aroma, rasa, dan tekstur

Hasil Pengamatan
Kelompok Sampel Warna Rasa Bau Tekstur

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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 :

o Refraktometer o Sampel (madu murni)

Prinsip: memanfaatkan
refraksi cahaya polikromatis
dari sinar yang menerangi day
light plate.

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)

Kadar air

Tempat sampel

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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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Propolis
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KESIMPULAN

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SARAN

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DAFTAR PUSTAKA

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DOKUMENTASI

50
 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 Kulit (kambing, kelinci,
o Cutter/ pisau sapi)
o Rafia / selotip o Garam Kasar
o Kantong plastik

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 Membutuhkan tempat yang luas

mikroorganisme sangat kecil

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Keuntungan dan kerugian penggaraman basah:

Keuntungan Kerugian

Tidak tergantung dengan sinar Resiko tumbuhnya

matahari mikroorganisme yang tahan
penggaraman (halapofilik)

Sedikit sekali terjadi kerusakan Biaya lebih mahan, butuh garam

kulit 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

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SARAN

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DAFTAR PUSTAKA

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DOKUMENTASI

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