KAJIAN KARAKTERISTIK ASAP CAIR TEMPURUNG KENARI (Canarium indicum L.) SEBAGAI PENGEMBANG FLAVOR DAGING

YUsnaini, Prof. (ret) Dr. Ir Soeparno,

2013 | Disertasi | S3 Ilmu Peternakan

Penelitian ini bertujuan untuk karakteristik asap cair tempurung kenari sebagai pengembangan flavor daging. Metode yang dilakukan dengan mengevaluasi karakteristik asap cair tempurung kenari pada berbagai tingkat pengenceran, mengevalusi pengaruh pengenceran asap cair tempurung kenari terhadap sifat kimia, fisik, mikrobiologi dan sensoris daging asap mentah dan membandingkan efek pemanasan menggunakan oven listrik dan oven gas terhadap sifat kimia, fisik, mikrobiologi dan sensoris daging asap matang. Karakterisasi sifat kualitatif dan kuantitatif asap cair tempurung kenari dianalisis dengan GC dan GC-MS. Analisis benzo(a)piren asap cair tempurung kenari dilakukan menggunakan GC. Data senyawa volatil dan benzo(a)piren dianalisis secara deskriptif. Data pH, antioksidan, warna dan antibakteri asap cair tempurung kenari serta sifat kimia, fisik dan mikrobiologi daging asap mentah dianalisis variansi CRD pola searah dilanjutkan dengan uji Duncan”s New Multiple Range Test. Data sifat kimia, fisik dan mikrobiologi daging asap matang dianalisis Independent-Sample T Test. Data sensoris asap cair tempurung kenari, daging asap mentah dan daging asap matang diuji dengan analisis nonparametrik Kruskal-Wallis. Tempurung kenari berpotensi menjadi bahan baku asap cair dengan rendemen 42,58%. Senyawa benzo(a)piren tidak terdeteksi pada asap cair tempurng kenari. Asap cair tempurung kenari dapat berperan sebagai pengembang flavor daging dengan terpenetrasinya senyawa volatil ke daging yang didominasi oleh senyawa furfural dan guaiakol. Komposisi fenol daging asap mentah yang lebih rendah (74,26 ppm) dibandingkan dengan batas ambang diperoleh pada tingkat pengenceran tiga kali dan baik untuk pengembang flavor daging. Pemanasan daging asap matang dengan oven listrik lebih cepat sembilan puluh menit daripada oven gas yang menunjukkan bahwa metode pemanasan dengan oven listrik lebih baik. Ketengikan daging asap matang lebih tinggi pada pemanasan dengan oven gas, oven listrik direkomendasikan untuk pemanasan daging asap dengan ketengikan yang rendah pada penyimpanan 4 hari.

This research was aimed to evaluate characteistic of kenari liquid smoke as meat flavor developer. To achieve this study, characterization of kenari shell liquid smoke in various levels of dilutions, evaluation of dilution effects on chemical, physical, microbiological and sensory properties of the raw smoke-meat and heating method using electric and gas ovens on the properties of the cooked smoke-meat had been carried out. The characterization of qualitative and quantitative properties of kenari shell liquid smoke was analyzed by GC and GC-MS. The benzo(a)piren was analyzed by GC. The data of volatile compound and benzo(a)piren were analyzed by a descriptive method. The of data pH, antioxidant, color and antibacterial of kenari shell liquid smoke with chemical, physical and microbiological properties of raw smoke-meat were analyzed by analysis of variance CRD followed by Duncan’s Multiple Range Test. The data of chemical, physical and microbiological properties of cooked smoke-meat were analyzed by using Independent-Sample T Test. The sensory data of kenari shell liquid smoke, raw smoke-meat and cooked smoke-meat were tested by analysis of Kruskal-Wallis method. Kenari shell could be potentially used as raw material for liquid smoke production with the yield of 42,58% w/w). The benzo(a)piren was not detected in the liquid smoke. Kenari shell liquid smoke could act as a meat flavor developer, and the major components of the raw smoke-meat were furfural and guaiacol. A lower phenol composition (74,26 ppm) in comparison with the threshold was observed in the raw smoke, meat indicating a good dilution level treatment (tree levels) for developing the meat flavor. To obtain a good cooked smoke meat from the electric oven was ninety minutes faster than in the gas oven showing a more preferable heating method for the electric oven. As a high rancidity of the cooked smoke-meat was obtained from the gas oven, the electric oven was recommended for heating the smokemeat showing a low rancidity in the four days.

Kata Kunci : Tempurung kenari, Asap cair, Oven listrik, Oven gas, Daging asap matang