In East Nusa Tenggara, liquid palm sugar has been long used as a marination material because this process can reduce beef water activity so that it can reduce the number of microbes. The purpose of this study was to determine the characteristics of microbes (bacteria and yeasts) in inhibiting the growth of pathogenic bacteria and acceptability of beef which was marinated using liquid palm sugar. The experiment was conducted experimentally in a laboratory according to a completely randomized design with 5 treatments of immersion time, namely the immersion for 1 day, 3 days, 5 days, 7 days and 10 days and four replications for each treatment. The results of the study showed that the highest increase in the total plate count was observed for the immersion time of 5 days, following the quadratic equation of Y = 92.46 + 64.53X + -493.09X2 (R2= 0.57), the highest increase of lactic acid bacteria in beef was on 5-day immersion time following the quadratic equation of Y = 52.93 + 63.33X + - 477.15X2 (R2=0.79), and the increase in total yeast of beef over 5-day of immersion time followed the regression equation Y= 46.73 + 18.86X (R2= 0.82). The texture and overall acceptance of marinated beef are preferred for the 5-day immersion, while the color, taste, and flavor are not affected by the length of marination time up to 10 days of immersion.
ABSTRAK. Daging sapi tergolong bahan pangan yang cepat rusak sehingga perlu penanganan yang baik, untuk menjaga kualitas daging sapi salah satu caranya adalah marinasi menggunakan gula lontar cair. Penelitian ini dilakukan secara eksperimen di laboratorium dengan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan yaitu marinasi 1,3,5,7 dan 10 hari, masing-masing perlakuan diulang sebanyak 4 kali. Tujuan penelitian ini adalah untuk mengetahui pengaruh marinasi gula lontar cair pada daging sapi. Hasil penelitian ini menunjukkan bahwa daging sapi yang di marinasi pada gula lontar cair berpengaruh terhadap nilai pH, Daya Ikat Air, Susut Masak serta daya awet. Waktu yang terbaik untuk marinasi daging sapi dengan menggunakan gula lontar cair adalah 3 hari. Kata kunci : Daging sapi, gula lontar cair, marinasi ABSTRACT. Beef is classified as food that is quickly damaged so it needs good handling, to maintain the quality of beef one way is marination using liquid palm sugar. The research was carried out experimentally in a laboratory with a completely randomized design with 5 treatments, namely, 1, 3, 5, 7 and 10 days marination, each treatment was repeated 4 times. The purpose of this study was to determine the effect of liquid palm sugar marination on beef. The results showed that marinated liquid palm sugar on beef had an influence on the pH value, water holding capacity and cooking losses and the durability of beef. The best time to marinate beef in the best liquid palm sugar in 3 days.
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