Efektivitas Asap Cair Tongkol Jagung Terhadap Karakteristik Fisik Dan Organoleptik Dendeng Ayam

Ina, Yessy Tamu

doi:10.23969/pftj.v9i2.5644

Cited by 2 publications

(3 citation statements)

References 21 publications

(9 reference statements)

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“…The highest average pH was at P4, namely the addition of coconut shell liquid smoke with 15 min sonication, which was 6.12, and the lowest average was at P0, namely as a control or without adding coconut shell liquid smoke, which was 5.66. Based on the research results [9], the pH value of the meat decreased due to the immersion process in liquid smoke. The smoke components attached to the meat cells became many because the smoke components were acidic, namely the presence of carboxylic acids, which included formic acid, acetate, and butyrate.…”

Section: Value Of Phmentioning

confidence: 99%

Physical Quality Duck Jerky with Liquid Smoke Sonication

Salsabila¹,

Susilo²,

Rosyidi³

2023

Advances in Biological Sciences Research

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This study aims to determine the effect of adding coconut liquid smoke sonication on pH, Water Holding Capacity (WHC), tenderness, L*a*b* color, and duck jerky aroma. The jerky is made from ground duck meat with additional spices such as salt, brown sugar, garlic, ginger, galangal, and coriander. The concentration of liquid smoke used is 1.5%. This research method used a completely randomized design (CRD) with 6 treatments and 3 replications consisting of P0: without adding liquid smoke, P1: liquid smoke without sonication, P2: liquid smoke sonication for 5 min, P3: liquid smoke sonication for 10 min, P4: liquid smoke sonication for 15 min, and P5: liquid smoke sonication for 20 min. Parameters observed included pH, WHC, tenderness, L*a*b* color, and aroma. Data were analyzed using Analysis of Variance (ANOVA). If the data shows a significant difference, proceed with the Duncan Multiple Range Test (DMRT). The average value of pH was 5.66-6.12, WHC was 70.67%-79.67%, tenderness was 3.27-4.93, lightness (L*) was 42.62%-44.86%, redness (a*) was 11.12%-12.86%, yellowness (b*) was 12.03%-12.49%, the aroma was 1.67-3.87. The results showed that sonication liquid smoke had no significant effect (P > 0.05) on pH, WHC, L*a*b color, and aroma but had a very significant effect (P < 0.01) on tenderness. Liquid smoke with sonication for 10 min is the duck jerky that panelists must accept because it has the right aroma of smoke and meat taste.

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Section: Value Of Phmentioning

confidence: 99%

Physical Quality Duck Jerky with Liquid Smoke Sonication

Salsabila¹,

Susilo²,

Rosyidi³

2023

Advances in Biological Sciences Research

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“…Dalam rangka meningkatkan nilai guna dan ekonomi dari sekam padi perlu dilakukan satu inovasi yaitu pengolahan sekam padi menjadi asap cair. Asap cair dapat digunakan sebagai bahan pengawet alami (Ina et al, 2022).…”

Section: Pendahuluanunclassified

“…Pada umumnya metode pengasapan daging dapat dilakukan dengan pengasapan konvensional dan modern. Namun metode pengasapan konvensional berbahaya karena mengandung PAH yang bersifat karsinogen baik pada produk dan dapat mengganggu kesehatan manusia (Ina et al, 2022). Sehingga untuk mengantisipasi senyawa yang bersifat karsinogen dari asap diperlukan memanfaatkan asap cair sebagai sumber pengasapan.…”

Section: Pendahuluanunclassified

Pengolahan Se’i Sapi dengan Memanfaatkan Asap Cair Sekam Padi dan Pengaruhnya Terhadap Kadar Air, pH dan Organoleptik

Umbu Deta Lunggi,

Ina

2024

JPS

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This research aims to determine the effect of different concentrations of rice husk liquid smoke on water content, pH, fat content and organoleptics in beef se'i including (color, taste, texture and preference). The research material used in this research was 6 kg of beef. This research used a Completely Randomized Design (CRD), consisting of 4 treatments and 5 replications, namely P1=rice husk liquid smoke concentration 0.5%, P2=rice husk liquid smoke concentration 1%, P3=rice husk liquid smoke concentration 1.5 % and P4 = concentration of rice husk liquid smoke 2% so there are 20 sample units. The observation variables are water content, pH, fat content and organoleptics (color, taste, texture, preferences). The data is analyzed with a confidence level of 5%, if the results have a real effect then proceed with a real difference test. Organoleptic data were statistically processed using the Non-Parametric Kruskal Wallis method. The results of the research carried out can be concluded that smoking cow se'I with a high concentration of rice husk liquid smoke can increase the percentage of water content and pH and have an effect in increasing the panelists' acceptance of organoleptic se'I by obtaining a slightly brownish, soft and soft se'I color. distinctive taste.

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Efektivitas Asap Cair Tongkol Jagung Terhadap Karakteristik Fisik Dan Organoleptik Dendeng Ayam

Cited by 2 publications

References 21 publications

Physical Quality Duck Jerky with Liquid Smoke Sonication

Physical Quality Duck Jerky with Liquid Smoke Sonication

Pengolahan Se’i Sapi dengan Memanfaatkan Asap Cair Sekam Padi dan Pengaruhnya Terhadap Kadar Air, pH dan Organoleptik

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