Dendeng Batakok Characteristics of Beef and Buffalo meat with Types of Smoke Materials

Abstract

Dendeng batokok is one of traditional jerked meat in Indonesia treated traditionally with smoked and pounded and using raw material produced at the local level and potential to be developed because it has a distinctive flavor. It needs to be introduced further into one of the alternative meat products. The production process is traditionally and often produce products that vary in quality, it is necessary for standardization related to the process of making dendeng batokok, so that would be generated products with a more homogeneous quality and safety. The objective of this study was to study the characteristics of dendeng batokok that made from beef and buffalo meat as raw materials and the use of coconut shell, medang sawdust and rice husk as smoke material. Smoking was conducted during each 30, 60 and 90 minutes. The research was conducted in three stages; 1) determining of selected smoking time, 2) determining of selected smoke materials, 3) flavor analysis of dendeng batokok. Parameters observed during research were organoleptic attributes (colour, texture, aroma and taste), quality changes of dendeng batokok with physical, chemical and microbiology variables (pH, water activity, hardness, moisture content, protein, lipid, total plate count, S. aureus, molds) and flavor volatile components. The experimental design used complete randomized design (CRD) with three replications. Nonparametric data of organoleptic tests processed statistically by Kruskal-Wallis method. Parametric data physical, chemical and microbiological variable analyzed by t test (Steel and Torrie 1993). Data processing using the program Statistical Analysis System (SAS) 9.1 and Minitab 15 version. The results of this study indicate that; 1) the selected of dendeng batokok with the highest average value of beef and buffalo meat are 60 minutes for coconut shell smoking during, 90 minutes for medang sawdust smoking medang and 90 minutes for rice husk smoking, (2) the use of beef and buffalo meat with smoking coconut shell, medang sawdust and rice husk showed no real difference on organoleptic characteristics, (3) physical, chemical and microbiological characteristics of dendeng batokok in this research in general is still quite good until 7 days of storage except for mold variable with rice husk smoking, (4) beef and buffalo meat have the same characteristic value to be used as raw material for dendeng batokok processing, (5) medang sawdust can be used as alternative smoke materials for dendeng batokok processing from beef and buffalo meat.