Pengaruh Metode Pengeringan Dan Konsentrasi Bumbu Serta Lama Perendaman Dalam Larutan Bumbu Terhadap Kualitas Fisik Dan Sensori Dendeng Babi

Veerman, Marcus; Setiyono,; Rusman,

doi:10.21059/buletinpeternak.v37i1.1957

Cited by 6 publications

(6 citation statements)

References 2 publications

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“…Dewasa ini konsumen memerlukan daging yang berkualitas, oleh karena itu perlu diupayakan mulai dari memelihara babi hingga proses pemotongan agar nantinya didapat daging babi kualitas baik (Veerman et al, 2013). Kualitas dan kuantitas daging dipengaruhi oleh perlakuan terhadap babi sebelum disembelih, perlakuan yang membuat babi stres akan berpengaruh terhadap kualitas daging (Sosiawan et al, 2021).…”

Section: Pendahuluanunclassified

Kualitas Daging Babi Lokal Bali Ditinjau Dari Uji Objektif

Putra

Tenaya

Mufa

et al. 2023

bulvet

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Ketersediaan Pangan hewani yang aman, sehat dan utuh merupakan manifestasi kongkrit dari salah satu sasaran pembangunan di bidang keamanan pangan. Salah satu bahan pangan asal hewan yang mengandung nilai gizi tinggi adalah daging babi. Tujuan penelitian ini yaitu untuk mengetahui kualitas daging babi lokal bali jika di tinjau dari uji objektif. Evaluasi terhadap kualitas dan kesehatan daging dilakukan secara objektif. Penilaian objektif dilakukan dengan bantuan alat-alat laboratorium atau dengan standar perbandingan penilaian objektif meliputi penilaian terhadap pH, daya ikat air dan kadar air. Sampel yang digunakan adalah daging babi bali sebanyak 12 sampel per-setiap uji. Data pH, kadar air, dan daya ikat air dianalisis dengan uji sidik ragam. Hasil penelitian menunjukkan bahwa uji objektif daging babi bali yang dipotong di rumah pemotongan tradisional Desa Penatih, Denpasar dari empat lokasi otot yang berbeda (kaki depan, leher, kaki belakang, dan perut) menunjukkan hasil tidak berbeda nyata. Rata-rata pada setiap uji menunjukan hasil yang baik dan bagus untuk dikonsumsi jika dibandingkan dengan babi ras lain.

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Section: Pendahuluanunclassified

Kualitas Daging Babi Lokal Bali Ditinjau Dari Uji Objektif

Putra

Tenaya

Mufa

et al. 2023

bulvet

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“…The physical characterization of the whole cream soup formulas demonstrated that the pH value was influenced by the drying process. The drying process (drying method and time) could also alter the pH of the product due to changes in water content [31]. Moreover, viscosity is an important parameter in liquid foods [32].…”

Section: Physical Characteristicsmentioning

confidence: 99%

Nutritional Content and Characteristics of Pumpkin Cream Soup with Tempeh Addition as Supplementary Food for Elderly

Setiawan

Aulia

Sinaga

et al. 2021

International Journal of Food Science

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An increase in the number of elderly people indicates a higher life expectancy. However, this is also a new challenge since the elderly tends to have age-related diseases, thus the physical, psychological, and sensory disorders that will affect their nutritional status. The development of geriatric foods such as cream soup made from pumpkin and tempeh is considered to be the solution to prevent this situation. This study used a factorial randomized design, containing processing methods (fresh and instant) and the addition of tempeh (0%, 75%, and 100%). Sensory evaluation (rating and ranking test), physical characteristics (pH, yield, rehydration, and viscosity), nutritional analysis (proximate, crude fibre, dietary fibre, vitamins B6 and B12, and β-carotene content), and acceptance analysis of cream soup fresh and instant were examined. Physical characterization revealed that the product had a pH of 5.4–5.7, a viscosity of 1250–2190 cP, a rehydration ratio of 5.51–6.47 g mL-1, and a yield of 19.44%–26.9%. The result of sensory evaluation showed that the processing method and tempeh addition had a significant effect ( p < 0.05 ) on the product acceptance. This also affects the nutritional value, in which fresh products had higher nutritional value than the instant product, and products with tempeh had higher ash, protein, dietary fibre, and vitamin B12 than products without tempeh. Based on this analysis, the instant cream soup with 75% tempeh is the best formula. In one portion size (50 g), instant cream soup with 75% tempeh met 10% or more of the Indonesian recommended dietary allowance (RDA) for the elderly in terms of protein, carbohydrates, fat, energy, dietary fibre, vitamin B12, vitamin B6, and vitamin A, so it can be recommended as a complementary food for the elderly.

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“…Berdasarkan uji Kruskall-walis dengan tingkat kepercayaan 95% pada taraf perlakuan memberikan pengaruh nyata terhadap nilai hedonik tekstur pada ikan pari. Menurut Veerman et al (2013), penanganan yang baik dan adanya bahan tambahan juga dapat mempengaruhi tekstur.…”

Section: Teksturunclassified

PENGARUH METODE PENGERINGAN TERHADAPKARAKTERISTIK FISIKOKIMIA IKAN PARI (Dasyatis sp.) KERING

Susandi¹,

Putri²,

Jumsurizal³

2020

Marinade

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Drying is a preservation method by removing or removing air from a material using heat energy. The purpose of this study was to study the interactions and changes in physicochemical characteristics with different drying methods. This study uses a Completely Randomized Design (CRD) with three drying treatmet namely microwave, oven and sunlight. The parameters collected were wet content, ash content, protein content, fat content, salt content, amino acids, TPC (Total Plate Count) and hedonic tests (taste, flavour, color and texture). The results showed a method that was significantly different from wet content, but did not significantly affect ash content, protein content and fat content. While the real storage time for wet content, ash content, protein content, fat content, TPC value and hedonic value. The best combination is oven drying at a temperature of 100○ -130○C for 5 hours with air content of 14.81%, ash content of 2.31%, protein content of 41.87%, fat content of 3.07%, salt content of 4.01%, taste value 9.4, flavour 9.26, color 8.86, texture 8.73 and value of TPC (Total Plate Count) 2.5 x 102

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Pengaruh Metode Pengeringan Dan Konsentrasi Bumbu Serta Lama Perendaman Dalam Larutan Bumbu Terhadap Kualitas Fisik Dan Sensori Dendeng Babi

Cited by 6 publications

References 2 publications

Kualitas Daging Babi Lokal Bali Ditinjau Dari Uji Objektif

Kualitas Daging Babi Lokal Bali Ditinjau Dari Uji Objektif

Nutritional Content and Characteristics of Pumpkin Cream Soup with Tempeh Addition as Supplementary Food for Elderly

PENGARUH METODE PENGERINGAN TERHADAPKARAKTERISTIK FISIKOKIMIA IKAN PARI (Dasyatis sp.) KERING

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