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

• Main Authors: , YUsnaini, , Prof. (ret) Dr. Ir Soeparno
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2013
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/119337/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=59333
• Institution: Universitas Gadjah Mada

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.