Penggunaan Asap Cair Tempurung Kelapa Dalam Pembuatan Dendeng Menggunakan Daging Sapi Betina Afkir Skor Kondisi Tubuh (Skt) 2

The Use Of Coconut Shell Liquid Smoke In The Making of Jerky By Using Rejected Female Beef Body Condition Scor (Bcs) 2

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan asap cair tempurung kelapa terhadap kualitas organoleptik (aroma, warna, rasa dan keempukan), kadar air, kadar protein dan total mikroba dari dendeng daging sapi betina afkir. Materi yang digunakan adalah daging sapi betina afkir Skor Kondisi Tubuh (SKT) 2, asap cair tempurung kelapa dan bumbu-bumbu. Rancangan percobaan yang digunakan adalah rancangan acak lengkap terdiri dari 4 perlakuan yaitu, P0: perlakuan tanpa asap cair (Kontrol), P1: perlakuan dengan asap cair 1%, P2: perlakuan dengan asap cair 1,5%, dan P3: perlakuan dengan asap cair 2%. Setiap perlakuan diulang sebanyak 3 kali. Data kadar air, protein, total mikroba dianalisis dengan Analysis of Variance (ANOVA) dilanjutkan dengan uji Duncan. Kualitas organoleptik dianalisis menggunakan Kruskal–Wallis dan dilanjutkan dengan uji Mann Whitney. Hasil penelitian menunjukkan perlakuan berpengaruh nyata (P<0,05) terhadap rasa. Warna, aroma dan keempukan tidak dipengaruhi perlakuan (P>0,05). Perlakuan berpengaruh sangat nyata (P<0,01) terhadap kandungan air, protein dan total mikroba dendeng. Terjadi penurunan kadar air dan total mikroba serta peningkatan kadar protein pada penggunaan asap cair 2%. Rasa dendeng yang lebih disukai pada perlakuan asap cair 2%, sedangkan warna, aroma, keempukan relatif sama. Disimpulkan bahwa penggunaan asap cair mempengaruhi sifat organoleptik khususnya rasa, kadar air, kadar protein dan juga total mikroba dan  rasa dendeng yang lebih disukai, kadar air yang semakin rendah, kadar protein yang semakin meningkat dan total mikroba yang semakin menurun pada dendeng sapi SKT 2.

Kata Kunci: Asap cair,  tempurung kelapa, Dendeng, Skor Kondisi Tubuh

 

ABSTRACT

This study aims to determine the effect of the use of coconut shell liquid smoke on organoleptic quality (aroma, color, taste and tenderness), water content, protein content and total microbes. The materials used were beef, rejected Body Condition Score (SKT) 2, coconut shell liquid smoke and spices. The design used was a completely randomized design consisting of 4 treatments, namely, treatment without liquid smoke (control), treatment with liquid smoke 1%, 1.5%, 2%. Each treatment was repeated 3 times. Data on water content, protein, and total microbes were analyzed by Analysis of Variance (ANOVA) followed by Duncan's test if there were differences between treatments. The organoleptic quality was analyzed using Kruskal–Wallis and continued with the Mann Whitney test. The results of the treatment had a significant effect (P<0.05) on taste. Color, aroma, tenderness had no significant effect (P>0.05). Meanwhile, the water content, protein and total microbes had a very significant effect (P<0.01). There was a decrease in water content and total microbial as well as an increase in protein content in the use of 2% liquid smoke. The taste of beef jerky was preferred in the 2% liquid smoke treatment, while the color, aroma, tenderness were relatively the same. The overall conclusion is that the use of liquid smoke affects the organoleptic properties, especially taste, water content, protein content and also the total microbes of SKT 2 beef jerky. The taste of beef jerky is preferred, water content decreases, protein content increases and total microbes decrease.

Keywords: Coconut shell liquid smoke, Beef jerky, Body condition score 2