{"id":28161,"date":"2026-10-30T10:40:07","date_gmt":"2026-10-30T03:40:07","guid":{"rendered":"https:\/\/businessupdate.id\/?p=28161"},"modified":"2026-10-30T10:40:09","modified_gmt":"2026-10-30T03:40:09","slug":"ipb-university-luncurkan-rendang-domba-premium-tahan-tiga-tahun","status":"publish","type":"post","link":"https:\/\/businessupdate.id\/?p=28161","title":{"rendered":"IPB University Luncurkan Rendang Domba Premium Tahan Tiga Tahun"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>BusinessUpdate &#8211; <\/strong>Tim Fakultas Peternakan IPB University mengembangkan rendang daging domba premium yang diolah dengan teknologi &#8220;sheeplight&#8221; dan bisa tahan disimpan selama tiga tahun. Penelitian untuk mengembangkan rendang daging domba sudah dimulai sejak 2016.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Peneliti IPB University sekaligus inovator redang domba premium Prof Asep Gunawan mengatakan kehadiran rendang domba premium dilatarbelakangi tantangan konsumsi daging domba yang dikenal beraroma kuat, bertekstur alot, serta berkandungan lemak dan kolesterol yang kerap dikeluhkan konsumen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u201cUntuk menjawab tantangan tersebut, tim menggunakan teknologi SheepLight berbasis <em>loop-mediated isothermal amplification<\/em> (LAMP) untuk mendeteksi penanda genetik dalam seleksi domba premium,&#8221; kata Asep dalam keterangan resmi, Jumat (30\/10\/2026). Sasarannya menciptakan daging yang lebih empuk, beraroma khas lebih rendah, dan berprofil asam lemak lebih baik.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Selain itu, rendang dipilih sebagai produk hilirisasi karena telah dikenal mancanegara dan memiliki identitas yang kuat. Pendekatan ini menghasilkan diferensiasi kualitas yang menjadi keunggulan produk akhir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pengembangan domba premium melibatkan kelompok peternak dan pemangku kepentingan di tujuh provinsi yakni Jawa Barat, Jawa Tengah, Jawa Timur, Sumatera Utara, Jambi, Sulawesi Tengah, dan Nusa Tenggara Timur. Kolaborasi mencakup pembibitan, seleksi ternak, pendampingan budi daya, hingga penguatan manajemen pemeliharaan.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tantangan berikutnya adalah pengendalian proses pengolahan. Asep menjelaskan, agar tahan lama, pengalengan dikombinasikan dengan sterilisasi termal.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prosesnya mencakup pemilihan bahan baku, persiapan daging, pengolahan dengan bumbu rendang, pengisian kaleng, hingga penutupan kemasan secara hermetis. Produk kemudian disterilisasi dengan retort (mesin steril) dengan kombinasi suhu dan waktu yang sesuai.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hasilnya, produk aman disimpan pada suhu ruang tanpa fasilitas pendingin, sehingga membuka peluang distribusi ke wilayah yang terbatas fasilitas pendinginnya. Hal ini membuka peluang distribusi yang luas ke wilayah yang terbatas fasilitas pendingin.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u201cMelalui rendang domba premium, kami ingin menunjukkan bahwa hasil penelitian pemuliaan ternak dapat memberikan nilai tambah ekonomi, membuka peluang pasar baru, meningkatkan kesejahteraan peternak, sekaligus memperkenalkan produk pangan inovatif Indonesia kepada dunia,\u201d jelas Asep.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Potensi pasar dijajaki melalui komunitas diaspora Indonesia dan konsumen kuliner Asia, khususnya di Asia Tenggara dan Timur Tengah. Upaya ini membuka peluang bagi rendang domba premium menjangkau pasar lebih luas sekaligus meningkatkan nilai tambah produk peternakan lokal.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u201cBagi kami, keberhasilan sebuah inovasi tidak hanya diukur dari publikasi ilmiah atau teknologi yang dihasilkan, tetapi juga dari seberapa besar manfaatnya bagi masyarakat. Melalui hasil penelitian ini kami dapat memberikan nilai tambah ekonomi, membuka peluang pasar baru, meningkatkan kesejahteraan peternak, sekaligus memperkenalkan produk pangan inovatif Indonesia kepada dunia,\u201d tutupnya. (pa\/jh. Foto: Dok. IPB Univeristy)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>BusinessUpdate &#8211; Tim Fakultas Peternakan IPB University mengembangkan rendang daging domba premium yang diolah dengan teknologi &#8220;sheeplight&#8221; dan bisa tahan disimpan selama tiga tahun. Penelitian untuk mengembangkan rendang daging domba sudah dimulai sejak 2016. Peneliti IPB University sekaligus inovator redang domba premium Prof Asep Gunawan mengatakan kehadiran rendang domba premium dilatarbelakangi tantangan konsumsi daging domba [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":28162,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[50],"tags":[2414,12946,2407,13253,13254],"class_list":["post-28161","post","type-post","status-publish","format-standard","has-post-thumbnail","category-scien-tech","tag-daging","tag-ipb-university","tag-premium","tag-rendang-domba","tag-sheeplight"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.5.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>IPB University Luncurkan Rendang Domba Premium Tahan Tiga Tahun - Businessupdate.id<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/businessupdate.id\/?p=28161\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"IPB University Luncurkan Rendang Domba Premium Tahan Tiga Tahun - Businessupdate.id\" \/>\n<meta property=\"og:description\" content=\"BusinessUpdate &#8211; Tim Fakultas Peternakan IPB University mengembangkan rendang daging domba premium yang diolah dengan teknologi &#8220;sheeplight&#8221; dan bisa tahan disimpan selama tiga tahun. 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