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Judul:	Kualitas Steak Daging Babi Hasil Restrukturisasi dengan Alginat dan Kalsium Laktat
Penulis:	Erwin H. B. Sondakh \|\| email: erwin_sondakh@yahoo.com
Jurnal:	Agrinimal Vol. 3 no. 2 - hal. 47-50 Tahun 2013 [ Pertanian ]
Keywords:	steak, pork, alginate, calcium lactate
Abstract:	The objective of this research are to produce pork steak, to study carefully about effect of utilizing alginate and calcium lactate combination on quality of restructured steak. Fresh pork meat was obtained from abatoir house. The treatments were implemented using Completely Randomized Design (CRD) with three replications. Pork meat used in this research was made steak with the following treatments: (A1) alginate 0% and calcium lactate 0%; (A2) alginate 0.5% and calcium lactate 0.2%; (A3) alginate 0.7% and calcium lactate 0.2%; (A4) alginate 0.7% and calcium lactate 0.5%. The result showed that the using alginate (0.5 - 0.7%) and calcium lactate (0.2 - 0.5%) can be used as binding agent for restructured pork steak processing and it can be lower purge loss percentage, prohibit more weight losing for cooking, show fairly strong meat bound and the texture is almost like pure meat.
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