Three Students of Faculty of Animal Science (FAS) UGM students presented a research poster entitled Comparison of Basic Characteristics on Onion Based and Water Based Beef Hamburg Steak Quality at Chosun University, Korea, mid-August 2019. This activity was the final project of their internship program at Chungnam National University, Korea. The three students are Laras Santi Nur’aini (2017), Elsa Cleantha Andira (2017), and Wahyu Eka Putri (2017).
“We conducted the research during the internship, which was in mid-July to August 2019. In that study, we compared the characteristics of hamburg steak with the addition of garlic and water. This research was conducted because the level of meat consumption in developed and developing countries continues to increase, especially in Korea,” said Laras in a release sent on Friday (9/27).
Laras added, some countries use garlic in the processing of hamburg steak, while others use water as an additional ingredient. The study was conducted to compare the characteristics of hamburg steak as seen from the color of the meat, cooking losses, and texture analysis.
“As a result, there were no significant differences between the two tests in terms of cooking losses, texture analysis, and meat color. Garlic can replace water as an additional ingredient in hamburg steak, both can be choices depending on the taste,” explained Laras.
While carrying out the research and presenting posters, the three were accompanied by mentors and professors in the meat science laboratory at CNU. “Mentors are very helpful and open our horizons. In our group there are also students from Cambodia, this trains our ability to work together, exchange knowledge, and understand differences,” said Laras.
The poster presentation was organized by the National Institute for International Education (NIIED), Ministry of Education, Republic of Korea with judges from several universities in Korea.
Internship Program
Laras, Eka, and Putri are FAS UGM students who passed the 2019 GKS for ASEAN Countries’ Science and Engineering Students program. The three of them took an internship program on July 11-August 14, 2019 at Chungnam National University in Korea.
“Internships in Korea were an amazing experience for us. It was very amazing when we can interact with various students from different countries, work together, and learn new languages from various countries,” said Laras.
She revealed, the apprenticeship program was filled with lecture activities in the classroom, practicum in the laboratory, visits to several animal husbandry companies, and field trips.
“In Korea, there are only a few subjects but the material is given more detail. Lecturers use language that is easily understood in lectures and there is 10 minute break session,” Laras said. (Nadia)