ESTD PERPUSTAKAAN UNTAD
ESTD PERPUSTAKAAN UNTAD
| JudulKAJIAN AKTIVITAS ANTIOKSIDAN DAN NILAI KEEMPUKAN DENDENG SAPI DENGAN PENAMBAHAN ASAP CAIR TEMPURUNG KELAPA |
| Nama: Utami Komala Dewi |
| Tahun: 2020 |
| Abstrak Jerky is a processed meat product in the form of plates which is made from sliced ????fresh ground beef that has been seasoned and When dried, liquid smoke has various functional properties, namely: give aroma, taste and color due to the presence of phenol and carbonyl compounds, as a natural preservative because it contains phenolic compounds and acids that acts as an antibacterial and antioxidant liquid smoke can also act as a binder and binder. In order to determine the content of the compound antioxidant and tenderness value of beef jerky with the addition of liquid smoke coconut shell. This research was carried out at the Results Technology Laboratory Livestock, Department of Animal Husbandry, Faculty of Animal Husbandry and Fisheries, University Tadulako, which started from May to June 2019. Research using beef has inside, spices include coriander, garlic, brown sugar, cinnamon, cloves, anise, cumin, pepper, salt, galangal and liquid smoke. The design used is the Design Completely Randomized (CRD) with 5 treatments and 3 replications. The treatment is R0 = 0% liquid smoke composition, R1 = 0.5% liquid smoke composition, R2 = smoke composition 1% liquid smoke, R3 = 1.5% liquid smoke composition, R4 = 2% liquid smoke composition. Variable What was observed was the antioxidant test and meat tenderness. Research result showed that the treatment had a significant effect (P<0.01) on the test antioxidant compounds of beef jerky and meat tenderness. Based on the results of the discussion, it can be concluded that the addition of liquid smoke coconut shell in beef jerky gives good results to the antioxidant compound test and meat tenderness test. Keywords: Jerky, beef, coconut shell liquid smoke. |