PENGARUH LEVEL GULA PASIR DAN METODE PENGERINGAN TERHADAP KARAKTERISTIK KIMIA, FISIK, DAN SENSORIS DENDENG DAGING SAPI GILING

SUNDARI , Dr. Ir. Jamhari, M.Agr.Sc

2017 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh berbagai level gula pasir dan metode pengeringan terhadap karakteristik kimia, fisik, dan sensoris dendeng daging sapi giling. Penelitian ini dilaksanakan di Laboratorium Ilmu dan Teknologi Daging Departemen Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Gadjah Mada pada Juli sampai Agustus 2016. Dendeng dibuat dari daging sapi dengan perbedaan jumlah pemberian gula pasir yaitu 20, 30, dan 40%. Pengeringan dilakukan menggunakan oven dan sinar matahari. Pengeringan dengan oven dilakukan pada suhu 50â—¦C selama 15 jam sedangkan pengeringan sinar matahari dilakukan 6 jam per hari selama 4 hari. Produk yang dihasilkan diuji kualitas kimia, fisik, dan sensoris. Data hasil uji karakteristik kimia dan fisik dianalisis dengan rancangan acak lengkap pola faktorial (3x2) dan dilanjutkan uji Duncan. Data karakteristik sensoris diuji dengan analisis non parametrik melalui uji Hedonik Kruskal Wallis. Level gula berpengaruh nyata (P<0,05) terhadap kadar protein, keempukan, rasa, tekstur, dan daya terima. Metode pengeringan berpengaruh nyata (P<0,05) terhadap aroma. Interaksi antara level gula dengan metode pengeringan berpengaruh sangat nyata (P<0,01) terhadap warna dan keempukan dendeng. Tidak ada perbedaan yang nyata pada kadar air, kadar lemak, dan pH dendeng. Dendeng dengan level gula 40% lebih disukai panelis berdasarkan warna, rasa, tekstur, dan keempukan.

This research was aimed to determine the effect of various levels of sugar and drying method on the chemical, physical, and sensory characteristics of ground beef jerky. This research was conducted at the Laboratory of Meat Science and Technology Department of Animal Product Technology, Faculty of Animal Science, Gadjah Mada University in July and August 2016. Beef jerky was made with difference level of sugar that is 20, 30, and 40%. Drying method was done use oven and sun drying. Drying with oven was done at a temperature of 50â—¦C for 15 hours while the sun drying was done for 6 hours per day in 4 days. The resulting product quality tested chemical, physical, and sensory. Test data for chemical and physical characteristics were analyzed by completely randomized factorial design (3x2) and continued by Duncan. Data sensory characteristics tested by non-parametric analysis through Hedonic Kruskal Wallis test. Sugar levels had a significantly effect (P<0.05) on protein content, tenderness, flavor, texture, and acceptance. Drying method had a significantly effect (P<0.05) on the smell. The interaction between the sugar level and drying method had a highly significant effect (P<0.01) on color and tenderness of beef jerky. There is no real difference in moisture content, fat content, and pH. The ground beef jerky with 40% of sugar level more acceptable by the panelist in color, flavor, texture and tenderness.

Kata Kunci : Dendeng daging sapi, Gula pasir, Metode pengeringan, Karakteristik kimia, fisik dan sensoris