21 Nilai pH dan kualitas zat gizi makro daging beku … (Ernawati F; dkk) NILAI pH DAN KUALITAS ZAT GIZI MAKRO DAGING BEKU, DINGIN DAN SEGAR PADA PASAR TRADISIONAL DAN PASAR SWALAYAN (pH AND MACRONUTRITION OF FROZEN, COLD AND FRESH BEEF IN TRADITIONAL MARKETS AND SUPERMARKETS) Fitrah Ernawati, Nelis Imanningsih, Nunung Nurjanah, Ema Sahara, Dian Sundari, Aya Yuriestia Arifin, Mutiara Prihatini Pusat Pelitian dan Pengembangan Biomedis dan Teknologi Dasar Kesehatan, Badan Penelitian dan Pengembangan Kesehatan, Kementerian Kesehatan RI. Jl. Percetakan Negara No. 23 Jakarta, Indonesia E-mail: fitrahernawati@yahoo.com Diterima: 06-05-2018 Direvisi: 29-05-2018 Disetujui: 14-06-2018 ABSTRACT Beef is one of the animal livestock that has nutrient content with a good bioavalibility. However, the quality may decrease along with the state of the storage and time. The objective of the study was to evaluate the pH value, and nutrient content of frozen, cold, and fresh beef distributed in Bogor area. The design of the study was cross sectional. The location of sampling was in three traditional markets and three supermarkets in 2016. The observed variables were the type of the market, beef storage state, and part of the beef, while the dependent variable were pH and proximate (moisture, ash, fat, and protein contents). The data were analyzed by t-test and ANOVA. The results showed that nutrient content did not differ between frozen, cold and fresh beef in both traditional markets and supermarkets, except the protein that slightly higher in cold beef than those in frozen beef (p <0.05). The moisture content of beef were between 63,39-74,66 percent; by dry weight calculation, the ash content were between 2,91-4,19 percent; protein content were 54,42-79,18 percent; fat were 9,57-37,32 percent and pH were between 5,23 - 5,64. Fresh, cold and frozen beef that came from both traditional markets and supermarkets had an equal nutrition contents, except protein. Keywords: frozen beef, cold beef, fresh beef, freezing beef, nutrient content ABSTRAK Daging merupakan salah satu bahan pangan asal ternak yang mengandung zat-zat gizi dengan mutu yang sangat baik, akan tetapi kualitasnya dapat menurun seiring dengan cara dan waktu penyimpanan. Tujuan dari penelitian adalah untuk mengevaluasi nilai pH, dan kandungan zat gizi makro daging beku, dingin, dan segar yang beredar di Bogor. Desain penelitian adalah potong lintang. Lokasi sampling daging dilakukan di tiga pasar tradisional dan tiga pasar swalayan, pada tahun 2016. Variabel bebas terdiri dari jenis pasar, kondisi daging, bagian daging, sedangkan variabel terikat meliputi pH, proksimat (kadar air, kadar abu, lemak dan protein). Analisis data menggunakan uji T (t-test) dan analisis varians (ANOVA). Hasil penelitian menunjukkan bahwa kandungan gizi tidak berbeda antara daging segar, dingin, dan beku baik di pasar tradisional maupun swalayan, kecuali kadar protein. Kandungan protein pada daging dingin lebih tinggi dibandingkan daging beku (p<0,05). Daging memiliki kandungan air 63,39-74,66 persen; berdasarkan perhitungan basis kering, memiliki kadar abu antara 2,91-4,19 persen; protein antara 54,42-79,18 persen; lemak antara 9,57-37,32 persen, serta memiliki pH antara 5,23-5,64. Nilai pH dan kandungan zat gizi makro daging segar, dingin dan beku yang berasal dari pasar tradisional dan swalayan tidak berbeda nyata, kecuali protein. [Penel Gizi Makan 2018, 41(1):21-30] Kata kunci: daging beku, daging dingin, daging segar, pembekuan daging, kadar zat gizi