Pengaruh Konsentrasi Dan Lama Pengolesan Asap Cair Tempurung Kelapa Terhadap Karakteristik Fisikokimia Dan Organoleptik Se'i Kambing

FERNANDEZ, FERDINAND JOU (2025) Pengaruh Konsentrasi Dan Lama Pengolesan Asap Cair Tempurung Kelapa Terhadap Karakteristik Fisikokimia Dan Organoleptik Se'i Kambing. Undergraduate thesis, UPN VETERAN JAWA TIMUR.

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Abstract

Se’i is a traditional smoked meat product from East Nusa Tenggara that has high cultural and economic value. One alternative for developing se’i products is the use of liquid smoke and goat meat, especially coconut shell liquid smoke. This study aims to determine the effect of concentration and duration of application of coconut shell liquid smoke on the physicochemical and organoleptic characteristics of goat se’i. This study used a Completely Randomized Design with a factorial pattern with two factors and three replications, namely the addition of liquid smoke (2%, 3%, 4%) and the duration of application (15 minutes, 30 minutes, 45 minutes). The data obtained were analyzed using ANOVA at a 5% level. If there is a significant difference, continue with the Duncan Multiple Range Test (DMRT) 5%. The results showed that the best treatment was goat sei with a liquid smoke concentration of 3% and a rubbing time of 30 minutes. The treatment of goat sei with a liquid smoke concentration of 3% and a rubbing time of 30 minutes produced a water content of 47.47%, a protein content of 39.12%, a fat content of 5.13%, a texture of 3.36 kg/cm2, a water activity of 0.74, and a total phenol of 1.25%. The goat se'i with the best treatment had a benzo(a)pyrene content of 0.091 ppm and an organoleptic test of color 3.60 (like), aroma 2.80 (quite like), taste 2.4 (quite like), texture 2.4 (quite like).

Item Type:

Thesis (Undergraduate)

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