Influence Of Beef Submersion with Various Concentration of Coconut Shell Liquid Smoke Against Total Bacteria Count, Shelf Life and Acceptability

Abstract

The research on the influence of beef submersion used various concentration of smoke liquid coconut shell toward total bacteria count, shelf life and acceptability was to know the level of concentration of coconut shell liquid smoke of beef thus gained the lowest total bacteria count, the longest shelf life and acceptability of (color, taste, smell and total acceptance) the most favor. This research did based on Complete Randomized Design, with five type of repetitions of submersion coconut shell liquid smoke with concentrations those were 0%, 2,5%, 5% and 10% (v/v), with repetition as many as 4 times. The research result showed that the beef submersion used smoke liquid coconut shell influenced to the decreasing total bacteria, increasing shelf life, taste and total acceptance of beef but did not influence to color and smell of beef (p<0.05). Liquid smoke can be used until to the concentration 10% resulting total bacteria count as many as 11,73 x 106 CFU/g, shelf life as long as 1341 minutes and acceptability (color, taste, smell and total acceptance) with hedonic scale from rather favor to very favor.