PENGARUH METODE PENGERINGAN DAN KONSENTRASI BUMBU SERTA LAMA PERENDAMAN DALAM LARUTAN BUMBU TERHADAP KUALITAS DENDENG BABI
The objective of this study was to determine the effect of drying methods, spice concentrations and soaking times on the pH and chemical quality and sensory value of swine dried-meat. Slices of meat were soaked in spice solutions at the concentration of 40, 20, 13.3 and 10 % for 1, 3, 5, and 7 hours...
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| Main Authors: | , |
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| 格式: | Theses and Dissertations NonPeerReviewed |
| 出版: |
[Yogyakarta] : Universitas Gadjah Mada
2012
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| 主題: | |
| 在線閱讀: | https://repository.ugm.ac.id/97908/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=54565 |
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| 總結: | The objective of this study was to determine the effect of drying methods, spice concentrations and soaking times on the pH and chemical quality and sensory value of swine dried-meat. Slices of meat were soaked in spice solutions at the concentration of 40, 20, 13.3 and 10 % for 1, 3, 5, and 7 hours, and then were dried under the sun light or using oven (artificial drier). The observed parameters were physical quality (pH value) and chemical composition (water, protein and fat content).The data of physical and chemical quality were analyzed by Analyses of Variances and performed with Factorial Completely Randomized Design (2 Ã� 4 Ã� 4) with 3 replications, followed by Duncanâ��s Multiple Range Test. Sensory value was analyzed as non-parametric analyses by using Hedonic Test by Kruskal-Wallis continued quantitative description analysis (spider web) by MS. Excel program. The results showed that the drying methods affected significantly (P < 0.05) on water content, protein, and fat, while spice concentrations on water content, and interactions of treatment between the drying methods and soaking times on proteint content. Drying methods highly significantly (P < 0.01) on pH, while spice concentrations on protein content and pH, soaking time on water content, protein and pH, interactions of treatment between the drying methods and soaking times on fat content, and interactions drying methods, spice concentrations, and soaking times on pH. Based on spider web, the meat dried it under sunlight (solar drying) showed the characteristic of color, flavor, and consumer acceptability at the value of 3-5 and the value of texture and tenderness was 2-3. Meanwhile, the meat dried in the oven was showed the value of color and flavor 3-5 with the value of consumer acceptability, texture and tenderness 2-3. |
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