KARAKTERISTIK FISIKO-KIMIA, MIKROBIOLOGIS, DAN SENSORIS DENDENG GILING DAGING KERBAU DAN SAPI DENGAN PENGERINGAN SINAR MATAHARI DAN OVEN

BASTONI, Dr. Ir. Setiyono, SU

2013 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui dan membandingkan karakteristik fisiko-kimia, mikrobiologis, dan sensoris dari dendeng daging sapi dan kerbau yang dikeringkan dengan sinar matahari dan oven. Materi penelitian terdiri dari dendeng daging kerbau dan daging sapi. Metode penelitian terdiri dari pembuatan dendeng kerbau dan sapi yang dikeringkan dengan sinar matahari dan oven. Setiap perlakuan terdiri dari tiga replikasi. Pengeringan matahari dilakukan selama 7 jam per hari selama 3 hari dengan suhu 50oC. Pengeringan menggunakan oven dilakukan selama 15 jam pada temperatur 50oC. Data hasil analisis karakteristik fisiko-kimia (pH, keempukan, kadar air, protein, lemak, abu dan aktifitas air), mikrobiologis (Total plate count), dan sensoris (warna, rasa, tekstur, aroma, keempukan, dan daya terima), dianalisis dengan menggunakan analisis rancangan acak lengkap pola faktorial 2x2. Analisis dengan menggunakan software Statistical Package for the Social Sciences (SPSS). Hasil penelitian dendeng yang menunjukkan berbeda nyata (P<0,05) ditinjau dari metode pengeringan adalah karakteristik fisiko-kimia (pH, keempukan, kadar protein dan kadar lemak) dan sensoris (warna). Ditinjau dari jenis daging adalah karakteristik fisiko-kimia (kadar protein dan kadar abu) dan sensoris (warna, tekstur, dan keempukan). Ditinjau dari interaksi antara metode pengeringan dengan jenis daging adalah karakteristik kimia (kadar protein) dan sensoris (warna dan tekstur), sedangkan hasil pengujian yang menunjukkan tidak berbeda nyata (P>0,05) adalah ditinjau dari metode pengeringan karakteristik fisiko-kimia (kadar abu, kadar air, dan aktivitas air), mikrobiologis (total plate count) dan sensoris (rasa, aroma, tekstur, keempukan dan daya terima). Ditinjau dari jenis daging karakteristik fisiko-kimia (keempukan, kadar lemak, kadar air, dan aktivitas air), mikrobiologis (total plate count) dan sensoris (rasa, aroma, dan daya terima). Ditinjau dari interaksi antara metode pengeringan dengan jenis daging pada karakteristik fisiko-kimia (pH, keempukan, abu, kadar lemak, kadar air, dan aktifitas air), mikrobiologis (total plate count), dan sensoris (rasa, aroma, keempukan, dan daya terima).

This research was aimed to determine and to compare the physical - chemical , microbiological and sensory characteristics of beef and buffalo jerky dried by sun drying and oven drying methods. This research used two treatment of dried beef and buffalo meat jerky (sun drying and oven drying methods). Each treatment consisted of three replication. Sun drying was did during 7 hours per day in 3 days, while oven drying was did during 15 hours at temperature of 50oC . The collected data were analyzed using Randomized Complete Block Design and the difference was tested by factorial method (2x2). The for analysys was software Statistical Package for the Social Sciences (SPSS). Ground beef jerky research results that show significantly different (P<0.05) in terms of drying methods on physico-chemical characteristics (pH, tenderness, fat content and protein content) and sensory (color). Judging from the type of meat physico-chemical characteristics (levels of protein and ash content) and sensory (color, texture, and tenderness). Judging from the interaction between the method of drying the meat is kind of physico-chemical characteristics (protein content) and sensory (color and texture), while the test results showed no significant difference (P>0.05) was observed from drying methods physico-chemical characteristics (ash content, water content, and water activity), microbiological (total plate count) and sensory (taste, aroma , texture, tenderness and acceptance). Judging from the type of meat physico-chemical characteristics (tenderness, fat content, water content, and water activity), microbiological (total plate count) and sensory (taste, aroma, and acceptance). Judging from the interaction between the different types of meat drying method is physico-chemical characteristics (pH, tenderness, water content, ash content, fat content, and water activity), microbiological (total plate count), and sensory (taste, aroma, tenderness and acceptance).

Kata Kunci : Dendeng Daging Kerbau dan Sapi, Pengeringan, Karakteristik Fisiko-Kima, Mikrobiologis dan Sensoris