PENGARUH PEMBERIAN ASAP CAIR DAN LAMA SIMPAN TERHADAP KUALITAS ORGANOLEPTIK DAGING SE’I ( DAGING ASAP KHAS TIMOR)

Penelitian ini mengevaluasi efek dari asap cair pada organoleptik kualitas se'i. Rancangan acak lengkap dengan pola faktorial 3 x 5 digunakan dalam penelitian ini. Faktor pertama adalah asap cair: Ao = tidak menambahkan asap cair (kontrol), A1 = kusambi (Schleichera oleosa) asap cair, A2 = tempurung kelapa asap cair. Faktor kedua adalah waktu penyimpanan: S0 = 0 hari (kontrol), S5 = 5 hari, S10 = 10 hari, S15 = 15 hari dan S20 = 20 hari. Setiap kombinasi perlakuan termasuk 3 ulangan. Parameter yang diukur adalah aroma, warna dan rasa se'i. Data dianalisis menggunakan uji nonparametrik Kruskall-Wallis SPSS 17. Hasil penelitian menunjukkan bahwa aroma, warna dan rasa skor menurun dan mencapai nilai terendah pada 20 hari waktu penyimpanan (P <0,05). Skor terendah untuk aroma, warna dan rasa berada di t se'i kontrol. Kesimpulannya, penambahan asap cair bisa menghambat laju turun kualitas organoleptik

Kualitas Mikrobiologi, Oksidasi Lemak, Aktivitas Antioksidan, dan Kolesterol Se’i Daging Sapi yang diasapi dengan Cara Berbeda

Penelitian ini bertujuan untuk mengukur kualitas mikrobiologi, aktivitas antioksidan, oksidasi lemak, dan kolesterol se’i daging sapi yang diasapi dengan cara berbeda. Penelitian ini telah dilaksanakan di Laboratorium Peternakan UPT Laboratorium Lapangan Lahan Kering Kepulauan Univesitas Nusa Cendana. Rancangan yang digunakan ialah Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 5 kali ulangan. Perlakuan ini terdiri dari P1 = pengasapan terbuka, P2 = pengasapan tertutup drum diletakan di atas tanah, dan P3 = pengasapan tertutup drum ditanam di dalam tanah. Variabel yang diukur meliputi kualitas mikrobiologi (total plate count dan kandungan Escherichia coli), oksidasi lemak, serta aktivitas antioksidan dan kolesterol. Hasil uji statistik menunjukkan bahwa perlakuan berpengaruh nyata (P<0,05) terhadap total plate count (TPC), aktivitas antioksidan, dan oksidasi lemak, serta hasil negatif (tidak terdeteksi) pada Escherichia coli dan tidak berpengaruh nyata (P>0,05) terhadap kolesterol. Dari penelitian ini dapat disimpulkan bahwa metode pengasapan yang berbeda memberi pengaruh terhadap kualitas mikrobiologi, aktivitas antioksidan, oksidasi lemak, dan kolesterol se’i daging sapi. Hal ini terlihat dari perlakuan pengasapan tertutup dengan drum ditanam dalam tanah (P3) yang sangat baik dalam menurunkan tingkat cemaran (TPC) serta meningkatkan aktivitas antioksidan; namun tidak dapat menurunkan nilai oksidasi lemak. Ketiga perlakuan (P1, P2, dan P3) sangat baik dalam menurunkan bahkan menghilangkan cemaran bakteri Escherichia coli dan ketiga perlakuan (P1, P2, dan P3) memberikan pengaruh yang sama terhadap kolesterol se’i daging sapi

KUALITAS ORGANOLEPTIK DAGING SE’I YANG DIOLAH DARI DAGING SAPI BALI BETINA AFKIR (Organoleptic quality of se’i made from bali cull cow beef)

Aim of this study was to evaluate quality of se’i (Rotennese smoke meat) made from cull Bali cow meat.  Completely randomized design 3x3 was used in this study.  Meat taken from cull Bali cow with body condition skore (BCS) 2 (thin), 3 (moderate)  and 4 (slightly fat). Each BCS had three replicates.  Parameters observed included taste, color, aroma, pH value and fat oxidation. The results showed that BCS had a highly significant effect (P <0.01) on color and taste, had a significant effect (P <0.05) on fat oxidation, had no significant effect (P> 0.05) on aroma and pH. Se,i made from BCS 4 had a slightly dark red color, the best taste and the highest fat oxidation rate, whereas se'i prepared from BCS 3 has a slightly dark red color, medium taste and lowest fat oxidation rate. It is concluded that the best quality of se’i produced in this study was made from BCS 4,however, it was necessary to add antioxidants to retard fat oxidation rate. Whereas if used BCS 3 it is better to add some additives to improve the taste

The Characteristics of Organoleptic and pH Value of Beef Se’i Treated by Lime, Kaffir Lime, and Lemon Juice

The aim of this study was to determine the organoleptics characteristics and pH of beef se'i which was given lime, kaffir lime and lemon juice. The study used a completely randomized design (CRD) consisting of 4 treatments and 4 replications. The treatments were (TJ= se'i without orange juice, JN= se’i given lime juice, JP= se’i given kaffir lime juice, JL= se’i given lemon juice). The parameters measured were aroma, color, taste, tenderness and pH value. The statistical analysis results showed that the treatment had a significant effect (P<0.05) on taste.  Se’i  given citrus juices had a better taste compare to cntrol, however kaffir lime or lemon juice gave better taste compared to lime juice. In conclussion, using lime, kaffir lime or lemon juice cold enhance beef se’i taste. &nbsp

KUALITAS KIMIA DAN ORGANOLEPTIK SOSIS DARAH TRADISIONAL (TA’BU) KAMBINGYANG DIBERI TAMBAHANPASTA ASAM TAMARIN(Tamarindus indica L.) (Chemical and organoleptik quality of traditional bloodsausages (ta'bu) added tamarind acid paste (Tamarindus indica L.)

This study aimed to determine the chemical and organoleptic quality of traditional blood sausage (Ta'bu) that added tamarind acid paste(Tamarindus indica L.) with different level. The materials used were goat blood, mutton, goat abdominal fat, goat liver, grated coconut, black rice flour, tamarind paste, salt, and herbs. Completely randomized design (CRD) 4x3 was used in this experiment.  The four treatments consisted of P0; without tamarind paste, P1; tamarind paste 2%, P2; tamarind paste 4% and P3; tamarind paste 6%. The variables measured were content of water, fat, protein, crude fiber, cholesterol, and color, aroma, taste, and texture. Data were analyzed using Kruskal-Wallis ANOVA and non-parametric Kruskal-Wallis. The results showed that the addition of tamarind paste caused the water and fiber content to increase, while the fat and cholesterol content decreased (P<0.01), the texture was moderate to fine and the color varied from light brown to red-brown (P<0.05). The lowest fat and cholesterol content were 13.70% and 83.28% respectively at P3 (6%), and dark brown in colour with texture medium – smooth, or the same as the control. The results of this study concluded that the best addition of tamarind paste was at the 6% level

PENGARUH LAMA PEMERAMAN DAN PENGASAPAN TERHADAP KUALITAS KIMIA DAN ASPEK ORGANOLEPTIK DAGING AYAM BROILER ASAP

Aims of this research were to know the influence of curing and smoking time on water, protein, fat, and cholesterol content, water holding capacity, and organoleptic aspect of smoked broiler chicken. The research followed completely randomized design (3x3) with factorial pattern. Factor A was curing time 8, 16 and 24 hours, and factor B was smoking time 60, 90, and 120 minutes. The result of this research showed that curing or smoking time influenced the fat and cholesterol content (P<0.05), the protein content was influenced by the smoking time (P<0.05).  Water content, water holding capacity and organoleptic aspect were not influenced by curing and smoking time. The lowest fat and cholesterol content was obtained at 24 hours curing time. The highest protein content was  obtained at 60 minutes of smoking time. The lowest fat content was obtained at 60 minutes of smoking time, the lowest cholesterol content was obtained at 120 minutes of smoke time. The combination of curing and smoking time influenced on fat and cholesterol content  (<0.05). The lowest fat content was obtained at 24 hours curing and 60 minutes smoking time. The lowest cholesterol content was obtained at 24 hours curing and 120 minutes smoking time. In conclusion as curing time increase, fat and cholesterol are decrease. As smoking time increases, protein and cholesterol decreases. ABSTRAK  Tujuan penelitian adalah untuk mengetahui pengaruh lama pemeraman dan pengasapan terhadap kadar air, protein, lemak, kolesterol, dan daya ikat air, serta aspek organoleptik daging ayam broiler asap. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) pola faktorial (3x3). Faktor A: lama pemeraman selama 8, 16 dan 24 jam, faktor B: lama pengasapan selama 60, 90, dan 120 menit. Hasil penelitian ini menunjukkan bahwa faktor lama pemeraman atau pengasapan mempengaruhi kadar lemak dan kolesterol daging ayam broiler asap (P<0.05), sedangkan kadar protein hanya dipengaruhi oleh faktor lama pengasapan (P<0.05). Kadar air, daya ikat air, serta aspek organoleptik tidak dipengaruhi oleh faktor pemeraman atau pengasapan. Kadar lemak dan kolesterol terendah pada pemeraman selama 24 jam. Kadar protein tertinggi diperoleh pada pengasapan 60 menit. Kadar lemak terendah diperoleh pada pengasapan 60 menit, kadar kolesterol terendah diperoleh pada pengasapan 120 menit. Kombinasi perlakuan lama pemeraman dan pengasapan mempengaruhi kadar lemak dan kolesterol daging ayam broiler asap (P < 0.05). Kadar lemak terendah diperoleh pada pemeraman 24 jam dan pengasapan 60 menit. Kadar kolesterol terendah diperoleh pada pemeraman 24 jam dan pengasapan 120 menit. Semakin lama pemeraman, semakin menurunkan kadar lemak dan kolesterol. Semakin lama pengasapan, semakin rendah kadar protein dan kolesterol

Characteristics of Se’i (Rotenesse Smoked Meat) Treated with Coconut Shell Liquid Smoked and Citrus aurantifolia Extract

The objective of this study was to investigate the effect of Citrus aurantifolia extract (CAE), coconut shell liquid smoke (CSLS) and the combination of CAE and CSLS (CACS) on se’i characteristics. A completely randomized design was assigned in this experiment. Treatments used were: se’i treated with  5% (v/v) CAE, CSLS 5% (v/v), (CAE : CSL 1:1) )/ (CACS) and untreated se’i as a control (C). Parameters measured were: aroma, color, taste, pH, residual nitrite, total bacterial count, Coliform, Staphylococcus aureus, Escherichia coli, and Salmonella. The data of aroma, color, and taste were analyzed by using Kruskal-Wallis test followed by Mann-Whitney test. The pH, residual nitrite, and bacterial data were analyzed with analysis of variance (ANOVA) followed by least significant differences test. Results showed that CAE caused the highest score at both aroma and taste (P<0.05). CSLS caused the lowest residual nitrite (27 ppm) (P<0.05). Application of CAE and CACS could reduce total bacteria (P<0.05) at least 1 log. Color, pH, and Coliform number were not significantly different. S. aureus, E. coli, and Salmonella were negative in all se’i samples. CAE gives the best organoleptics and bacteriological characteristics while CSLS is more effective in reducing nitrite.Key words: Citrus aurantifolia extract, coconut shell liquid smoke, se’i, smoked bee

KUALITAS DENDENG GILING AYAM AFKIR YANG DIBERI CAMPURAN JANTUNG PISANG DAN KELAPA PARUT

The aimed of this experiment was to examine the effect of adding banana flower and grated coconut on culled chiken dendeng (thin dry meat).  Experiment design used was completely randomized design (CRD) 4 treatments and 3 replication.  The treatments were: D0: culled chiken only (as control), D1: culled laying chiken + banana flower  20% (w/w) + grated coconut 10% (w/w); D2: culled laying chiken + banana flower  15% (w/w) + grated coconut 15% (w/w); D3: culled laying chiken + banana flower  10% (w/w) + grated coconut 20% (w/w). Variables measured were: aroma, color, taste, the content of water, fat and protein.  Analysis result showed that treatment was highly significant affected (P< 0.01) The color and taste wasnot effected by treatments. Conclution, the addition of banana flower and coconut grated caused the aroma score decreased but did not decrease the color score and taste score of culled chiken dendeng . The addition of more levels of banana flower from grated coconut caused an increase in culled chiken dendeng water content, the addition of grated coconut content from the banana flower caused an increase in fat levels but decreased protein content.Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan jantung pisang dan kelapa parut dalam pengolahan dendeng ayam petelur afkir.  Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Perlakuan yang dikenakan adalah: D0: daging ayam afkir saja ( control); D1: daging ayam afkir dengan penambahan jantung pisang 20% (w/w) dan  kelapa parut 10% (w/w); D2: daging ayam afkir dengan penambahan jantung pisang 15% (w/w) dan kelapa parut 15% (w/w); D3: daging ayam afkir dengan penambahan jantung pisang 10% (w/w) dan kelapa parut 20% (w/w). Variabel yang diukur adalah: aroma, warna, rasa, kadar air, kadar lemak dan protein.  Hasil penelitian menunjukkan bahwa perlakuan berpengaruh sangat nyata (P<0,01) terhadap aroma, kadar air, lemak dan protein.  Sedangkan warna dan rasa tidak dipengaruhi oleh perlakuan. Dapat disimpulkan bahwa penambahan jantung pisang dan kelapa parut menyebabkan skor aroma  dendeng giling ayam petelur afkir menurun tetapi tidak menurunkan skor warna dan skor rasa dendeng giling ayam petelur afkir.  Penambahan level jantung pisang yang lebih banyak dari kelapa parut menyebabkan kadar air dendeng ayam petelur afkir meningkat dan sebaliknya, sedangkan penambahan level kelapa parut yang lebih banyak dari jantung pisang menyebabkan kadar lemak meningkat tetapi menurunkan  kadar protein

KUALITAS SE’I SAPI YANG DITAMBAHKAN BUAH BELIMBING WULUH (Averrhoa bilimbi L) DENGAN LEVEL BERBEDA (Quality of se'i beef added bilimbi fruits (Averrhoa bilimbi l) with different levels)

The aims of this study was to evaluate  the total bacterial colonies, antioxidant activity, lipid oxidation and organoleptic quality of se'i beef with the addition of bilimbi fruits  (Averrhoa bilimbi L). The design used in this study was a completely randomized design (CRD) which consisted of 4 treatments and 3 replications. The treatments consisted of R0 = control (without the addition of Averrhoa bilimbi L), R1 = 2% addition of Averrhoa bilimbi L, R2 = 4% addition of Averrhoa bilimbi L and R3 = 6% addition of Averrhoa bilimbi L. The parameters observed included total bacterial colonies, antioxidant activity, lipid oxidation, aroma, color, taste and tenderness. The results showed that the administration of Averrhoa bilimbi L affected total bacterial colonies, antioxidant activity and lipid oxidation of se'i beef (P <0.01) where the higher the level of addition of Averrhoa bilimbi L, the higher the antioxidant activity value, the total number of bacterial colonies decreased The value of lipid oxidation decreased while the addition of Averrhoa bilimbi L 2%, 4%, 6% resulted in relatively the same aroma, color, taste and tenderness of se'i. It is concluded that processing se'i sapiwith the addition of Averrhoa bilimbi L at a level of 6% have a good effect on total bacterial colonies, antioxidant activity and lipid oxidation of se'i sapi

PENGARUH PENAMBAHAN KUNYIT PUTIH (Curcuma zedoaria) TERHADAP AKTIVITAS AIR, TOTAL PLATE CONUT (TPC), STAPHYLOCOCCUS AUREUS DAN ESCHERICHIA COLI PADA TELUR ASIN (The influence of addition white tumeric (Curcuma zedoari) on water activity, total plate....

Using of Curcuma zedoaria in food processing because of the presence of  bioactive compounds such as: phenols, flavonoids and tannins which act as antimicrobials.  The purposs of this experiment were to evaluate the effect of adding Curcuma zedoaria on salted egg quality.  Completely randomized design (CRD) 5 x 3 was used in this experiment.  The treatment used was the addition of white turmeric (Curcuma zedoaria) as much as 0%, 30%, 40%, 50% and 60%. Every treatment consisted of three replications.  Analysis of Variance (ANOVA) was used in this experiment followed by Duncan test to test the different among treatment.  The results showed that the addition of white turmeric to a level of 60% did not affect the water activity value (aw), causing an increasing in the TPC value, except for 50% (P<0.05), while Staphylococcus aureus and Escherichia coli were detected negative for all samples. The addition of white turmeric as much as 50%, gave the lowest TPC value. In processing salted eggs, it is necessary to ensure the age of the eggs used and storage methods so as to avoid contamination by microbes