Kualitas Organoleptik Dendeng Sapi Yang Diberi Gula Merah Dengan Level Berbeda

Abstract

Dendeng giling merupakan salah satu produk olahan daging secara tradisional dibuat dari daging giling yang ditambah gula aren dan bumbu-bumbu lainya. Dendeng sudah memasyarakat dan digemari tua-muda sebagai bahan lauk. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gula aren dengan level yang berbeda terhadap kualitas organoleptik dendeng giling sapi. Materi penelitian dendeng dibuat dari daging sapi bali yang di beri garam, bumbu dan gula merah dengan kosentrasi yang berbeda yaitu 10% , 20%, dan 30% dan 40% sebagai perlakuan. Data diolah dengan analisis sidik ragam berdasarkan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dengan 15 orang panelis sebagai ulangan. Peubah yang diamati adalah kualitas organoleptik dendeng berupa warna, citarasa, keempukan dan penerimaan umum panelis (akseptabilitas). Hasil menunjukkan bahwa penambahan gula aren pada dendeng giling daging sapi berpengaruh nyata (p<0.05) terhadap sifat organoleptik yaitu meningkatkan flavor (cita rasa) tetapi menurunkan warna, keempukan. Dan tidak berpengaruh terhadap akseptabilitas dendeng. Disimpulkan bahwa produk olahan dendeng giling daging sapi yang berkualitas baik adalah pada dendeng dengan penambahan gula aren 20% dimana mempunyai sifat organoleptik yang banyak disukai oleh panelis.Kata kunci: dendeng giling, daging sapi, gula aren

CONCENTRATION OF LONTAR SUGAR (Borassus flabellifer Linn) AND ITS EFFECT ON PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF VILLAGE CHICKEN JERKY

“…The appearance of a brown color in the jerky product is due to the Maillard reaction and this reaction produces a dark brown color reaction to heat, resulting in the color of the jerky becoming blackish brown and during frying there is a heat reaction to the sugar which causes the jerky color to darken. This is supported by the results of research by Febrianingsih et al, (2016) which states that the average color value of chicken meat jerky with palm sugar is 10% (3.40), 20% (2.20), 30% (2.40), 40% (2.40).…”

“…The higher the palm sugar concentration, the higher the tenderness of the jerky. This is supported by Febrianingsih et al, (2016) which states that the average value of chicken meat jerky tenderness is palm sugar 10% (3.13), 20%, (1.93), 30% (2.27), 40% (2.20) and the higher Palm sugar added to the chicken meat jerky will make the jerky more tender, on the contrary, the lower the palm sugar will affect the lower the tenderness of the chicken meat jerky. Furthermore, Rakhmawati et al, (2016) stated that the increase in tenderness is a reaction to water content.…”

“…This study shows that the study gave the highest score for the 40% treatment, this is because the sugar compound sucrose, fructose in palm sugar diffuses into the chicken meat so that it affects the chicken meat jerky produced to taste sweeter and distinctive by Bani et al, (2020). The results of research by Febrianingsih et al, (2016) stated that the higher the level of addition of palm sugar, the change in the taste of chicken meat jerky to be more distinctive and preferred by consumers. The results of further research show that ground chicken meat jerky with the addition of 10% -30% palm sugar produced an average chicken meat jerky texture of 1.93% -Concentration of Lontar Sugar and its Effect on Physichocemical -Ndia, dkk Jurnal Pangan dan Agroindustri Vol.…”

Consumer Analysis of Commercial Plant-Based Jerky

“…The higher the level of addition of palm sugar, the color of the beef jerky will be darker due to the reaction between sugar and heat during frying. The reaction that occurs is a Maillard reaction in which the carbonyl group of reducing sugar reacts with the amino group of meat protein and amino acids non-enzymatically, and the reaction results in a dark brown color [25]. The FGD participants didn't like the smell that was too strong as in competitor's vegan jerky products.…”

“…XYZ has a sugary/caramel aroma, but there is no distinctive smell of jerky. According to [25], the higher the level of adding palm sugar, the weaker the flavor of meat will be. Companies can add meat aroma essence to vegan jerky products if needed.…”