DAMAYANTY, DEANE (2023) Karakteristik Dendeng Restrukturisasi Ikan Patin (Kajian Konsentrasi Natrium Alginat dan Asap Cair Tempurung Kelapa) serta Daya Simpannya. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Restructured beef jerky is a product that comes from processed ground beef using the restructuring method, namely by using pieces of meat that are glued back together with the help of a binder. The binder that can be used is sodium alginate which can form a gel. The addition of liquid smoke serves as a flavor and color enhancer as well as an antioxidant and anti-microbial. The purpose of this study was to determine the effect of the concentration of sodium alginate and liquid smoke on the physical, chemical, organoleptic, and quality of restructured beef jerky during storage. This study used a completely randomized design (CRD) arranged in a factorial pattern, consisting of two factors, where factor I was the concentration of sodium alginate which consisted of three levels (0.5%, 0.75%, 1%) and factor II was the concentration of liquid smoke which consisted of three levels (1%, 2%, 3%) and was stored for 20 days, each treatment was repeated 2 times. The data obtained were then analyzed by analysis of variance (ANOVA), if there were differences a Duncan test (DMRT) was performed. The results showed that the best treatment at 1% sodium alginate concentration and 3% liquid smoke produced jerky with a yield value of 37.41%, 11.44% water content, 21.40% protein content, 11.77% fat content, 0.98% ash content, 71.08 ppm phenol content, 996.74 gf hardness, 7.35% water holding capacity, and 4.08 texture organoleptic test. taste 3.83, color 3.54, and aroma 4.13. On the 20th day of storage, the water content was 12.20% and the Total Plate Count (TPC) was 6.5×104 CFU/g.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Deane Damayanty Damayanty | ||||||||
| Date Deposited: | 25 Jul 2023 06:15 | ||||||||
| Last Modified: | 25 Jul 2023 06:15 | ||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/16371 |
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