Jamaludin, Raidza Azzahra Mufidah Jaya (2025) Karakteristik Kimia dan Mikrobilogis Dendeng Analog (Kajian Konsentrasi Asap Cair Tempurung Kelapa dan Lama Pengeringan). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Analog dendeng made from oyster mushrooms and red beans is one of the plant-based food diversifications as an alternative source of protein. In this study, coconut shell liquid smoke will be added and the drying time will be varied to improve the characteristics and shelf life of the product. This study aims to determine the effect of coconut shell liquid smoke concentration and drying time on chemical and organoleptic characteristics and to compare the effect of coconut shell liquid smoke with the control (without liquid smoke) on inhibiting the growth of analog dendeng bacteria during storage at room temperature. This study used a completely randomized design (CRD) with a two-factor factorial pattern and three replicates. Factor I: coconut shell liquid smoke concentration (0%; 0.5%; 1% v/b) and factor II: drying time (5 hours; 6 hours; 7 hours). Chemical characteristic data were analyzed using ANOVA and DMRT test at 5% level, while organoleptic data were analyzed using Friedman test at 5% level. The results showed that the best treatment was a coconut shell liquid smoke concentration of 0.5% and a drying time of 6 hours, which produced analog beef jerky with a moisture content of 9.14%, ash content of 1.04%, protein content of 20.62%, and fat content of 10.96%, as well as a color preference score of 2.5 (dislike), aroma 3.04 (like), taste 3.2 (like), and texture 3.16 (like). The use of 0.5% coconut shell liquid smoke was effective in inhibiting the growth of bacteria in the analog jerky compared to the control (without liquid smoke) up to the 15th day of storage at room temperature, with criteria meeting the SNI 2908:2013 standard.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Raidza Azzahra M Jamaludin | ||||||||
| Date Deposited: | 15 Sep 2025 03:08 | ||||||||
| Last Modified: | 15 Sep 2025 03:08 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/43125 |
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