Buletin Veteriner Udayana Volume 14 No. 4: 397-403 pISSN: 2085-2495; eISSN: 2477-2712 Agustus 2022 Online pada: http://ojs.unud.ac.id/index.php/buletinvet DOI: 10.24843/bulvet.2022.v14.i04.p12 Terakreditasi Nasional Sinta 4, berdasarkan Keputusan Direktur Jenderal Pendidikan Tinggi, Riset, dan Teknologi No. 158/E/KPT/2021 397 Kualitas Kimiawi dan Orgnanoleptik Daging Sapi Bali yang di Injeksi Growth Promotor (CHEMICAL AND ORGANOLEPTIC QUALITY OF BALI BEEF INJECTED GROWTH PROMOTER) Ni Wayan Ayu Rukmini 1 *, Ida Bagus Ngurah Swacita 2 , Ni Ketut Suwiti 3 , I Nengah Kerta Besung 4 1 Mahasiswa Program Profesi Dokter Hewan, Fakultas Kedokteran Hewan, Universitas Udayana, Jl. PB. Sudirman, Denpasar, Bali, Indonesia 80234; 2 Laboratorium Kesehatan Masyarakat Veteriner, Fakultas Kedokteran Hewan, Universitas Udayana, Jl. PB. Sudirman, Denpasar, Bali, Indonesia 80234; 3 Laboratorium Histologi Veteriner, Fakultas Kedokteran Hewan, Universitas Udayana, Jl. PB. Sudirman, Denpasar, Bali, Indonesia 80234. 4 Laboratorium Bakteriologi dan Mikologi Veteriner, Fakultas Kedokteran Hewan, Universitas Udayana, Jl. PB. Sudirman, Denpasar, Bali, Indonesia 80234. *Email: ayurukmini13@gmail.com Abstrak Telah dilakukan penelitian pengaruh pemberian growth promotor terhadap kualitas kimiawi dan organoleptik daging sapi bali yang diberkan perlakuan penyuntikan growth promotor. Penelitian eksperimental ini menggunakan Rancangan Acak Lengkap dengan dua perlakuan yaitu sapi yang diberi growth promotor dan sapi kontrol (tanpa diberi growth promotor) serta dua jenis daging yaitu sirloin dan shank. Penelitian diulang sebanyak enam kali. Sebanyak 24 sampel yang berasal dari 12 ekor sapi bali jantan umur 18 bulan yang diberi growth promotor dan tanpa diberi growth promotor. Pengujian dilakukan terhadap kualitas kimia (kadar protein, lemak, kadar air) dan organoleptik (warna, aroma, tekstur dan konsistensi). Hasil penelitian menunjukkan, injeksi growth promotor meningkatkan secara nyata kadar lemak dan protein kasar sedangkan kadar air daging sirloin dan shank menurun. Injeksi growth promotor memberikan warna dan tekstur yang lebih baik, namun tidak berpengaruh terhadap konsistensi dan aroma daging sapi bali. Kata kunci: Growth promotor; kualitas kimia; organoleptik; sapi bali Abstract Research on the effect of growth promoter on the chemical and organoleptic quality of Bali beef has been carried out. This experimental study used a completely randomized design with two treatments, namely cows that were given a growth promoter and control cows (without being given a growth promoter) and two types of meat, namely sirloin and shank. The research was repeated six times. A total of 24 samples from 12 male Bali cows aged 18 months were given a growth promoter and no growth promoter. Tests were carried out on chemical quality (protein, fat, water content) and organoleptic quality (color, aroma, texture and consistency). The results showed that injection growth promoter can increase levels of fat and crude protein and reduce water content of sirloin and shank. Growth promoter injection gave better color and texture, but had no effect on the consistency and aroma of Bali beef. Keywords: Bali cattle, chemical quality, organoleptic, growth promotor