标题：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.
出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：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.
关键词：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.
