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Journal > Jurnal Teknologi Dan Industri Pangan > PENGARUH PERENDAMAN DAGING PRA KYURING DALAM JUS DAUN SIRIH TERHADAP KETENGIKAN DAN SIFAT ORGANOLEPTIK DENDENG SAPI SELAMA PENYIMPANAN [The Effect of Soaking of Beef in Betle (Piper betle L) Leaf Juice Prior to Curing on Rancidity and Sensory Charact

 

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Jurnal Teknologi Dan Industri Pangan
Vol 12, No 1 (2002): Jurnal Teknologi dan Industri Pangan
PENGARUH PERENDAMAN DAGING PRA KYURING DALAM JUS DAUN SIRIH TERHADAP KETENGIKAN DAN SIFAT ORGANOLEPTIK DENDENG SAPI SELAMA PENYIMPANAN [The Effect of Soaking of Beef in Betle (Piper betle L) Leaf Juice Prior to Curing on Rancidity and Sensory Charact
Legowo, Anang Mohamad ( Staf Pengajar Program Studi Teknologi Hasil Ternak FP-Universitas Diponegoro)
,, Soepardie ( Alumni Fakultas Peternakan Universitas Diponegoro)
Miranda, Rita ( Alumni Fakultas Peternakan Universitas Diponegoro)
Nur Anisa, Indira Susi ( Alumni Fakultas Peternakan Universitas Diponegoro)
Rohidayah, Yuli ( Alumni Fakultas Peternakan Universitas Diponegoro)
Article Info   ABSTRACT
Published date:
13 Nov 2013
 
PENGARUH PERENDAMAN DAGING PRA KYURING DALAM JUS DAUN SIRIH TERHADAP KETENGIKAN DAN SIFAT ORGANOLEPTIK DENDENG SAPI SELAMA PENYIMPANAN [The  Effect of Soaking of Beef in Betle (Piper betle L) Leaf Juice Prior to Curing on Rancidity and Sensory Characteristics of Beef “Dendeng” During Storage] Anang Mohamad Legowo 1) , Soepardie 2) , Rita Miranda 2) , Indira Susi Nur Anisa 2) ,  dan Yuli Rohidayah 2) 1) Staf Pengajar Program Studi Teknologi Hasil Ternak FP-Universitas Diponegoro 2) Alumni Fakultas Peternakan Universitas Diponegoro ABSTRACT The research was carried  out to determine the effect of soaking of beef in betle (Piper betle L) leaf juice prior  to curing on peroxide level, thiobarbituric acid (TBA) score, and sensory characteristics of beef “dendeng” during 1-3 months storage. The result in showed that soaking in 10%  of betle leaf juice resulted in “dendeng” with peroxide level of 8.69 meq/kg which was significantly lower  than that of “dendeng” without soaking. TBA scores of “dendeng” soaked in 10% betle leaf juice after 1, 2, and 3 months storage were 0.0131, 0.0159, and 0.0168 μ mole MA/kg, respectively. These scores were lower than that of threshold score of food rancidity (18 μ mole MA/kg). Sensory characteristics (color, taste, and aroma) of “dendeng” during storage were accepted well by the panellists.   Key words :  betle leaf, curing, “dendeng”, rancidity, and sensory characteristics.
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