PENGARUH PERENDAMAN ASAP CAIR TEMPURUNG KELAPA TERHADAP SIFAT FISIK DAN MASA SIMPAN DAGING SAPI

Lisa Adum Prasetya, Muhammad Amrullah Pagala, tamrin tamrin

Abstract



ABSTRACT

This study aimed to analyze the effect of soaking beef on liquid smoke on the physical properties and shelf life of
beef. This study used a Completely Randomized Design (CRD) consisting of four treatments, using liquid smoke with
concentrations of 0% (P
0
– control), 10% (P
1
), 20% (P
2
), and 30% (P
3
). Each treatment was repeated three times so that
twelve trial units were used in this study. The results show that panelists favored beef immersed in 20% concentration of liquid
smoke (P
2
) with mean preference scores of color, aroma, and texture reached 4.19 (like), 4.16 (like), and 4.03 (like),
respectively. Organoleptic descriptive results show that the average color scores were Quality 1: P
0
(2.71), P
1
(3.57), and P
2

(4.57). Meanwhile, the average scores of aroma and texture were 4.27 (smokey aroma) and 4.28 (soft). Beef has pH levels of
6.15, 5.63, 5.43, and 4.92 in P
0
, P
1
, P
2
, and P
3
treatments, respectively. Meanwhile, the respective water binding capacity in
P
0
, P
1
, P
2
, and P
3
treatments reached 45.97, 57.11, 73.52, and 87.58 while the respective water contents reached 82.34%,
84.89%, 87.18%, and 89.72%. The higher the concentration of liquid smoke, the lower the pH value but the higher the water
binding capacity and water contents. Beef shelf-life test with H
2
S showed a positive (+) value with the latest initial decay sign
that appeared at P
3
treatment (Day 2).

Keyword :Beef, Liquid Smoke, shelf life, Physical Properties.


ABSTRAK

Tujuan penelitian ini yaitu untuk mempelajari pengaruh perendaman daging sapi pada asap cair terhadap sifat fisik
dan masa simpan daging sapi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat
perlakuan, penggunaan asap cair P
0
(control 0%), P
1
(10 %), P
2
(20 %) dan P
3
(30 %) masing–masing perlakuan diulang
sebanyak 3 kali sehingga di peroleh 12 unit percobaan. Hasil penelitian menunjukan bahwa panelis menyukai daging sapi
dengan perendaman pada asap air konsentrasi P
2
(20 %), dengan rerata kesukaan warna sebesar 4.19 (suka), aroma
sebesar 4.16 (suka), dan tekstur sebesar 4.03 (suka). Hasil deskriptif organoleptik menunjukan bahwa rerata penilaian skor
warna Mutu 1 P
0
(2.71), P
1
(3.57), P
2
(4.57), aroma sebesar 4.27 (berbau asap), dan tekstur sebesar 4.28 (empuk). Daging
Sapi memiliki kadar pH P
0
(6.15), P
1
(5.63), P
2
(5.43) dan P
3
(4.92) memiliki nilai daya ikat air (DIA) P
0
(45.97), P
1
(57.11), P
2

(73.52) dan P
3
(87.58) dan Kadar Air ) P
0
(82.34%), P
1
(84.89%), P
2
(87.18%) dan P
3
(89.72%). Semakin tinggi konsentrasi
asap cair maka nilai pH makin menurun, Daya Ikat Air meningkat dan kadar air juga meningkat. Uji masa simpan daging sapi
dengan H
2
S menunjukan positif (+) mengalami awal tanda pembusukan paling lama yaitu pada perlakuan P
3
(Hari ke 2).

Kata kunci: Daging Sapi, Asap Cair, Masa Simpan,Sifat Fisik.

 


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