Quality of Preservative Smoked Beef using Different Smoked Method

Thohari, Imam; Widyastuti, Eny Sri; Kunharjanti, Agustina Widyasworo; Agustomo, Mohamad

doi:10.21776/ub.jitek.2013.008.02.3

Cited by 6 publications

(8 citation statements)

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“…Agroindustri UD. Kerupuk Kulit Jon Kenedi menambahkan air dalam proses penggorengan tahap satu (malatuah) selama ± 8 jam yang berguna untuk mengembangkan kerupuk kulit sapi dan kerbau, namun berbeda dengan yang dilakukan oleh (Thohari et al, 2017) bahwa kerupuk kulit direndam menggunakan larutan kapur tohor (Ca(OH)2 selama 24 jam dalam proses produksinya dan (R. Wahyudi, 2023) merendam kulit dengan air selama 24 jam, hal tersebut dilakukan supaya kerupuk dapat mengembang dengan sempurna. Hal ini menyatakan bahwa UD.…”

Section: Tc = Tfc + Tvcunclassified

“…Kerupuk kulit sapi dan kerbau merupakan salah satu produk olahan yang menyediakan sumber protein. Kerupuk kulit kerbau memiliki kandungan protein sebesar 72,4% eISSN: 2527-273X (Arifan et al, 2018) dan kerupuk kulit sapi memiliki kandungan protein sebesar 64,71% (Thohari et al, 2017) . Kulit kerbau merupakan produk sampingan dari penyembelihan kerbau yang kurang dimanfaatkan.…”

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Analisis Pendapatan pada Usaha Kerupuk Kulit di Kabupaten Kampar (Studi Kasus UD. Kerupuk Kulit Jon Kenedi)

Afifah,

Tety,

Kusumawaty

2024

JIA (J. Ilm. Agribisnis)

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This research analyzed production costs, production, and income obtained from the small-scale animal skin crackers industry Jon Kenedi. This research employed a case study method on local business UD Kerupuk Kulit Jon Kenedi. This industry is the largest, oldest, and most labor-intensive skin cracker business in Kampar Regency. It processes cowhide and buffalo skin into crackers. This research was conducted in December 2022. Data was collected by interviewing and filling out questionnaires directly with the owner of UD Kerupuk kulit Jon Kenedi. The data analysis used in this research was quantitative descriptive analysis using the Microsoft Excel program to analyze production cost, gross income, and profit analysis (net income). The results of the research show that the UD Jon Kenedi Skin Crackers agroindustry incurs production costs of IDR 146,572,050 per month to process 3,205 kg of raw skin so that it can produce 1,726.25 kg of skin crackers with a gross income of IDR 172,625,000 per month and net income of IDR 26,052,950 per month.

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Section: Tc = Tfc + Tvcunclassified

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Analisis Pendapatan pada Usaha Kerupuk Kulit di Kabupaten Kampar (Studi Kasus UD. Kerupuk Kulit Jon Kenedi)

Afifah,

Tety,

Kusumawaty

2024

JIA (J. Ilm. Agribisnis)

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“…Emulsion-type sausages are made based on the procedure outlined by Thohari et al [6]. The emulsiontype sausage was manufactured from Batur lamb meat mixed with lamb fat at varying proportion (0, 5, 10, 15, 20, and 25 percent).…”

Section: Manufacture Of Emulsion-type Sausagesmentioning

confidence: 99%

Physical Characteristics of Emulsion-Type Sausage from Lamb Meat with Varying Fat Levels

Iswoyo

Sumarmono

Setyawardani

2023

IOP Conf. Ser.: Earth Environ. Sci.

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The study aims to develop processed lamb products in emulsion-type sausages with variations in fat content. Treatments were arranged in a Completely Randomized Design (CRD), and each treatment had four replicates. The emulsion-type sausage was manufactured from Batur lamb meat mixed with lamb fat at varying proportions (0, 5, 10, 15, 20, and 25 percent). The ingredients added were salt 2 percent, dextrose 0.5 percent, garlic powder 0.5 percent, pepper powder 0.5 percent, paprika powder 0.3 percent, and chili powder 0.5 percent (w/w). Meat, fat, and other ingredients were mixed, emulsified, and then stuffed into collagen casings. The sausages were cooked for 45 minutes. The variable measured included pH, cooking losses, and tenderness of the sausages. Results showed that fat level in sausage mixes produced sausages with significant pH variation. The cooking losses and tenderness of the sausages were barely changed. This study concludes that adding 10 percent of lamb fat into sausage mixes produces emulsion-type sausages of the most optimum quality.

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“…The difference in phenol content between coconut shell liquid smoke and kusambi is due to differences in the constituent content between the two raw materials for making liquid smoke in both. Phenol is the result of the decomposition of lignin in wood due to high temperatures [39]. Wood with a high level of density or harder, the wood tends to have high cellulose, hemicellulose, and lignin [40].…”

Section: Total Phenolmentioning

confidence: 99%

“…Wood with a high level of density or harder, the wood tends to have high cellulose, hemicellulose, and lignin [40]. Hardwood produces good quality smoke containing cellulose, hemicellulose, lignin, methanol, ethanol, phenol, diacetyl, acetone, and benzopyrene which have effects in the form of bacteriocidal, bacteriostatic and can inhibit oxidation of fat [39]. Kusambi wood and coconut shell are both hardwoods.…”

Section: Total Phenolmentioning

confidence: 99%

Effect of Filtration Methods of Various Types of Adsorbents on the Quality of Coconut Shell and Kusambi Liquid Smoke as Raw Materials for Processed Meat Smoking

Wibowo

Susilo

Rosyidi

2023

AFSJ

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In this study, there were two groups, namely liquid smoke of kusambi and liquid smoke of coconut shells with various treatments of adsorbent filtration with 3 replications. There are three kind of treatment for each liquid smoke groups, first is liquid smoke without filtration process with adsorbent, liquid smoke with zeolite adsorbent treatment, liquid smoke with silica adsorbent treatment, and liquid smoke with activated charcoal adsorbent treatment. Analysis of variance showed that different types of liquid smoke and different adsorbent filtration had a very significant effect (P0.01) on antioxidants, total acid, specific gravity, tar, phenol content, pH, salinity, TDS, total yield, L* and b* color, hedonic color and smokey scent in the resulting liquid smoke. Analysis of variance showed that the different types of liquid smoke had no significant effect (P0.05), but the filtration treatment with different adsorbents had a very significant effect (P0.01) on viscosity. And the analysis of variance also showed that the different types of liquid smoke and the filtration of different adsorbents had no significant effect (P0.05) on the color a* of the resulting liquid smoke. The differences in the types of liquid smoke and the treatment of liquid smoke filtration with adsorbents had a very significant effect (P0 .01) on antioxidant, total acid, specific gravity, tar, phenol content, pH, salinity, TDS, total yield, L* and b* color, hedonic color, and smoke aroma in the liquid smoke produced. However, the different types of liquid smoke did not have a significant effect on the resulting viscosity (P0.05) and the different types of adsorbents in the liquid smoke filtration process had a very significant effect on the viscosity (P0.01). Meanwhile, the different types of liquid smoke and the different types of adsorbents in the liquid smoke filtration process did not have a significant effect on the value of the color a* or the reddish color of the liquid smoke (P0.05).

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Quality of Preservative Smoked Beef using Different Smoked Method

Abstract: The purpose of the study was to determine the effect of the smoking traditional and liquid smoking on the quality of smoked beef in terms of

Cited by 6 publications

References 1 publication

Analisis Pendapatan pada Usaha Kerupuk Kulit di Kabupaten Kampar (Studi Kasus UD. Kerupuk Kulit Jon Kenedi)

Analisis Pendapatan pada Usaha Kerupuk Kulit di Kabupaten Kampar (Studi Kasus UD. Kerupuk Kulit Jon Kenedi)

Physical Characteristics of Emulsion-Type Sausage from Lamb Meat with Varying Fat Levels

Effect of Filtration Methods of Various Types of Adsorbents on the Quality of Coconut Shell and Kusambi Liquid Smoke as Raw Materials for Processed Meat Smoking

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