Salsabila, Nitya and Prof. Dr. Ir. Djalal Rosyidi, MS., IPU., ASEAN Eng. and Dr. Ir. Agus Susilo, S.Pt., MP., IPM., ASEAN Eng. (2023) Pengaruh Penambahan Asap Cair Tempurung Kelapa Sonikasi Dan Masa Simpan Dendeng Bebek Giling. Magister thesis, Universitas Brawijaya.
Abstract
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan asap cair tempurung kelapa yang disonikasi dengan waktu yang berbeda terhadap aktivitas air (Aw), kadar air, lemak, abu, karbohidrat by difference, dan mutu organoleptik (warna, tekstur, aroma, dan rasa), dan kemudian hasil yang terbaik dilanjutkan ke Tahap II yaitu dengan masa penyimpanan pada suhu ruang dan dikemas secara vakum. Materi penelitian yang digunakan adalah dendeng yang dibuat dengan bahan dasar daging bebek peking dengan penambahan asap cair tempurung kelapa yang disonikasi dan bumbu-bumbu seperti bawang putih, lengkuas, ketumbar, asam Jawa, serta garam dan gula kelapa. Metode penelitian yang digunakan adalah percobaan laboratorium dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 2 tahap penelitian. Tahap I dengan 6 perlakuan dan 4 ulangan yaitu P0: tanpa penambahan asap cair (kontrol), P1: asap cair tanpa disonikasi, P2: sonikasi asap cair selama 5 menit, P3: sonikasi 10 menit, P4: sonikasi 15 menit, dan P5: sonikasi 20 menit. Tahap II terdiri 5 perlakuan dan 4 ulangan yaitu M0: masa simpan 0 hari, M1: 7 hari, M2: 14 hari, M3: 21 hari, dan M4: 28 hari. Hasil penelitian Tahap I menunjukkan penambahan asap cair sonikasi dengan waktu yang berbeda tidak berpengaruh nyata (P>0,05) terhadap kadar protein, abu, dan mutu organoleptik, berpengaruh sangat nyata (P<0,01) terhadap kadar air, lemak, dan karbohidrat, dan berpengaruh nyata (P<0,05) terhadap Aw. Penelitian tahap I dapat disimpulkan bahwa P5 merupakan perlakuan terbaik yaitu sonikasi asap cair selama 20 menit dengan nilai Aw sebesar 0,65, kadar air 40,04%, lemak 9,09%, protein 29,14%, abu 0,37%, karbohidrat 21,37%, warna 4,35, tekstur 4,15, aroma 4,10, dan rasa 4,20, hasil Tahap II yaitu perbedaan masa simpan dendeng bebek giling memberikan pengaruh yang sangat nyata (P<0,01) terhadap pH, tekstur, warna L,a*,b*, Aw, kadar air, lemak, karbohidrat by difference, TBA, dan bilangan iod, berpengaruh nyata (P<0,05) terhadap kadar abu, dan tidak berpengaruh nyata (P>0,05) terhadap WHC, kadar protein, dan mutu organoleptik. Kesimpulan penelitian Tahap II yaitu dendeng bebek giling dapat disimpan selama 14 hari pada suhu ruang dan dikemas secara vakum karena belum menunjukkan kerusakan pada parameter pH, Aw, kadar air, lemak, protein, TBA, dan bilangan iod.
English Abstract
This study aims to determine how adding sonication coconut shell liquid smoke at different times affects water activity (Aw), moisture content, fat, ash, carbohydrates by difference, and organoleptic quality (color, texture, aroma, and taste). Then the best results are continued to Stage II, namely with a storage period at room temperature and packaged in a vacuum. The research material used is jerky made with the basic ingredients of peking duck meat with sonication coconut shell liquid smoke and spices such as garlic, galangal, coriander, tamarind, salt, and coconut sugar. The research method used was a laboratory experiment using a completely randomized design (CRD) with 2 research stages. Stage I with 6 treatments and 4 replications, namely P0: without the addition of liquid smoke (control), P1: liquid smoke without sonication, P2: sonication liquid smoke for 5 minutes, P3: sonication 10 minutes, P4: sonication 15 minutes, and P5: sonication 20 minutes. Phase II consisted of 5 treatments and 4 replications, namely M0: 0-day storage period, M1: 7 days, M2: 14 days, M3: 21 days, and M4: 28 days. The results of the Phase I study showed that the addition of sonication liquid smoke at different times had no significant effect (P>0.05) on protein content, ash, and organoleptic quality, with a very significant effect (P<0.01) on moisture content, fat and carbohydrates, and had a significant effect (P<0.05) on Aw. In the first stage of research, it can be concluded that P5 is the best treatment, namely sonication of liquid smoke for 20 minutes with an Aw value of 0.65, 40.04% moisture content, 9.09% fat, 29.14% protein, 0.37% ash, carbohydrates 21.37%, color 4.35, texture 4.15, aroma 4.10, and taste 4.20, the results of Phase II, namely the difference in the shelf life of ground duck jerky had a very significant effect (P<0.01) on pH, texture, color L,a*,b*, Aw, moisture content, fat, carbohydrates by difference, TBA, and iodine number, had a significant effect (P<0.05) on ash content, and had no significant effect (P>0 .05) on WHC, protein content, and organoleptic quality. Phase II research concludes that ground duck jerky can be stored for 14 days at room temperature and vacuum packed because it has not shown any damage to the parameters pH, Aw, moisture content, fat, protein, TBA, and iodine number.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | 042305 |
| Uncontrolled Keywords: | Liquid smoke, ground duck jerky, shelf life, sonication |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 12 Jan 2024 00:28 |
| Last Modified: | 12 Jan 2024 00:28 |
| URI: | http://repository.ub.ac.id/id/eprint/208080 |
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