Pengembangan Minuman Berbasis Hidrolisat Daging Kambing dan Penentuan Umur Simpannya

Abstract

Development of goat meat hydrolysate-based beverage could improve the utilization of goat meat. The purpose of this research was to produce a hydrolysate beverage which could be accepted by consumers and have more than two weeks shelf life at low temperature storage. Beverage was made by two different heat treatments, i.e. pasteurization at 75 oC for 27 minutes and 85 oC for 19 minutes, then stored at 8 oC. Product was analyzed its protein content, organoleptic and shelf life. The protein content in hydrolysate beverage was 0.26% (wet basis). The organoleptic tests showed that the most preferred beverage was made by addition of 0.09% orange essence and differences in heat treatment did not affect the product acceptance. The shelf life of pasteurized beverage at 75 oC for 27 minutes was 82 days while pasteurized at 85 oC for 19 minutes was 111 days at low temperature storage based on the total plate count of the product. The results showed that hydrolysate beverage had more than two weeks shelf life at low temperature storage and had been accepted organoleptically by consumer.