Jurnal Nukleus Peternakan
Vol 3 No 1 (2016): Juni 2016

PENGARUH PERENDAMAN DAGING BABI DALAM JUS DAUN SIRIH TERHADAP SIFAT ORGANOLEPTIK DAN KADAR LEMAK DENDENG SETELAH PENYIMPANAN 2 BULAN

Arnoldus Riovan Jeheman (universitas Nusa Cendana)
Gertruida Margaretha Sipahelut (universitas Nusa Cendana)
Dominggus Benyamin Osa (universitas Nusa Cendana)



Article Info

Publish Date
30 Jun 2016

Abstract

Aim of this experiment was to know the effect of marinating pork in Piper betle leaves juice on organoleptic properties and fat content of pork jerky after stored fo two months. Fresh pork was soaked in Piper betle leaves juice before making jerky. Completely randomized design (CRD) 4x3 was used in this experiment. Four treatments used were: R0 (without marinating as control), R1= marinating in 5% of juice, R2= marinating in 5% of juice, R3 = marinating in 10% of juice; and R4 = marinating in 15% of juice. Organoleptics data (color, aroma, taste, tenderness) was analysed used non parametrik Kruskal-Wallis test followed by Mann-Whitney test to test the diffentr among treatment.. Whereas fat content data was analysed used analysis of variance (ANOVA) followed by Duncan test to test the different among treatments. Analysis result showed that treatment was significant effect (P<0,05) on color, and highly significant effect (P<0,01) on aroma, taste, tenderness and fat content. It was concluded that pork was marinated in Piper betle leaves juice at level of 15% increased the score of color, aroma, taste and tenderness, but decreased fat content of pork jerky. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perendaman daging babi dalam jus daun sirih (Piper betle Linn) terhadap sifat organoleptik dan kadar lemak dendeng babi setelah penyimpanan selama 2 bulan. Daging direndam jus daun sirih (5, 10 dan 15%) kemudian diolah menjadi dendeng. Rancangan percobaan digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Ke-4 perlakuan yang diberikan adalah : R0 (tanpa perendaman dalam jus daun sirih), R1 (perendaman dalam jus daun sirih 5 %), R2 (perendaman dalam jus daun sirih 10 %), R3 (perendaman dalam jus daun sirih 15 %). Data organoleptik (warna, aroma, rasa dan keempukan) dianalisis menggunana uji non parametrik Kruskal-Wallis dan uji Mann-Whitney untuk mengetahui perbedaan diantara perlakuan. Data kandungan lemak yang diperoleh dianalisis dengan sidik ragam dilanjutkan dengan uji jarak berganda Duncan untuk mengetahui perbedaan diantara perlakuan. Hasil analisa statistik menuinjukkan bahwa perlakuan berpengaruh hyata (P<0,05) terhadap warna, berpengaruh sangat nyata (P<0,01) terhadap aroma, rasa, keempukan, dan kadar lemak dendeng babi. Hasil penelitian ini menyimpulkan bahwa perendaman daging babi dalam jus daun sirih level 15% dapat meningkatkan skor warna, aroma, rasa dan keempukan dendeng babi dan dapat menurunkan kandungan lemak pada dendeng babi.

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Journal Info

Abbrev

nukleus

Publisher

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Veterinary

Description

Aims Jurnal Nukleus Peternakan purposes to publish original research and reviews articles on tropical veterinary medicine and domesticated animals such as dog, cat, cattle, buffaloes, sheep, goats, pigs, horses, poultry, as well as Indonesian wild life. Scope Jurnal Nukleus Peternakan cover a broad ...