PENGARUH LAMA PEMBAKARAN DAN JENIS BAHAN BAKAR TERHADAP KUALITAS KIMIA, FISIK, SENSORIS DAN KADAR BENZO(A)PIREN SATE DAGING KAMBING

BAYU ETTI TRI ADIYASTITI, Ir. Edi Suryanto, M.Sc., Ph.D

2014 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk untuk mengetahui pengaruh lama pembakaran dan jenis bahan terhadap kualitas kimia, fisik, sensoris dan kadar benzo(a)piren sate daging kambing. Persiapan awal, daging direndam dalam bumbu dan ditusuk dengan bambu kemudian dibakar sesuai dengan perlakuan. Perlakuan lama pembakaran adalah 3, 5 dan 7 menit dengan masing-masing dibakar menggunakan arang dan gas. Parameter yang diamati adalah kualitas kimia, fisik, sensoris dan kadar benzo(a)piren. Data kualitas dianalisis statistik menggunakan rancangan acak lengkap pola faktorial 3x2 apabila terdapat perbedaan dilakukan uji lanjut dengan Duncan’s New Multiple Range Test. Kualitas sensoris dianalisis dengan analisis non parametrik metode Kruskal-Wallis dan kadar benzo(a)piren secara deskriptif. Hasil analisis statistik menunjukkan bahwa lama pembakaran berpengaruh nyata terhadap kadar air, protein dan abu sate daging kambing. Jenis bahan bakar tidak berpengaruh nyata terhadap kadar air, protein dan abu sate daging kambing. Hasil analisis statistik menunjukkan bahwa lama pembakaran dan jenis bahan bakar berpengaruh tidak nyata terhadap kadar lemak sate daging kambing. Hasil pengujian statistik menunjukkan bahwa lama pembakaran dan jenis bahan bakar yang berbeda berpengaruh tidak nyata terhadap nilai pH sate daging kambing. Lama pembakaran berpengaruh nyata terhadap nilai keempukan sate daging kambing. Hasil analisis statistik menunjukkan bahwa lama pembakaran berpengaruh nyata terhadap warna, rasa, juiciness dan daya terima, akan tetapi berpengaruh tidak nyata terhadap bau (aroma) dan tekstur. Jenis bahan bakar berpengaruh tidak nyata terhadap kualitas sensoris. Kadar benzo(a)piren sate daging kambing dengan lama pembakaran 3, 5 dan 7 menit menggunakan arang berurut-urut adalah 2,55 ppb; 4,16 ppb dan 5,02 ppb, sedangkan pembakaran dengan gas adalah 0,68 ppb; 2,71 ppb dan 1,65 ppb. Kesimpulan dari penelitian ini adalah lama pembakaran menghasilkan perubahan warna, rasa, juiciness, daya terima dan kadar benzo(a)piren sate daging kambing. Jenis bahan bakar arang menghasilkan kadar benzo(a)piren lebih tinggi pada sate daging kambing.

This study was conducted to determine the influence of grilling duration and fuel type on quality of chemical, physical, sensory and levels of benzo(a)pyrene of goat meat satay. as the first preparation, the meat was marinated with herbs, skewered by bamboo and grilled according to the treatments. The grilling duration treatments were 3, 5 and 7 minutes by charcoal and gas. The parameter of this study were The quality of chemical, physical, sensory and levels of benzo(a)pyrene. The quality data were statistically analyzed used a complete random factorial design of 3x2 if there were differences, the further analysis would be conducted by Duncan‟s New Multiple Range Test. Sensory quality data were analyzed by Kruskal-Wallis non-parametric analysis method and levels of benzo(a)pyrene would be explained descriptively. Statistical analysis results showed that the grilling duration had a significant affected on the water, protein and ash content of goat meat satay. The fuel types were not significantly affected to the water, protein and ash content. Statistical analysis results showed that grilling duration and fuel type did not have significantly affected to the fat content of goat meat satay. Statistical test results indicated that the grilling process by different grilling duration and fuel type had no significantly affected to the value of pH in goat meat satay. The grilling duration had significant affected to the value of tenderness. Statistical analysis results showed that the grilling duration significantly influenced the meat's color, taste, juiciness and acceptance, but it did not significantly affect the meat's smell and texture. Fuel type did not significantly determine the sensory quality. The levels of benzo(a)pyrene meat goat satay of charcoal fuel with 3, 5 and 7 minutes grilling duration in sequence were 2.55 ppb; 4.16 ppb and 5.02 ppb, while by using gas were 0.68 ppb; 2.71 ppb and 1.65 ppb. The conclusions of this study were the grilling duration affected changes the color, flavor, juiciness, acceptance value and levels of benzo(a)pyrene in goat meat satay. Charcoal fuel produced a higher levels of benzo(a)pyrene in goat meat satay.

Kata Kunci : Sate Daging Kambing, Benzo(a)Piren, Kualitas Daging