dc.contributor.advisor | Suryati, Tuti | |
dc.contributor.advisor | Wulandari, Zakiah | |
dc.contributor.author | Gusti, Zahra Maulida Nugrahaning | |
dc.date.accessioned | 2021-05-25T06:13:34Z | |
dc.date.available | 2021-05-25T06:13:34Z | |
dc.date.issued | 2021 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/106843 | |
dc.description.abstract | Dendeng merupakan produk olahan daging yang dapat mengalami ketengikan
akibat reaksi peroksidasi lipid. Ketengikan dapat dicegah dengan penggunaan
antioksidan, seperti jahe merah. Penelitian ini bertujuan menguji sifat fisikokimia,
organoleptik dan aktivitas antioksidan dendeng sapi yang diberi penambahan jahe
merah segar dengan konsentrasi sebanyak 0%, 10% dan 20% berdasarkan berat
daging. Sampel dendeng yang diuji organoleptik berupa dendeng mentah dan
matang. Pengujian sifat fisikokimia dan aktivitas antioksidan menggunakan
dendeng yang mentah. Hasil penelitian menunjukkan bahwa penambahan jahe
merah segar terhadap dendeng sapi berpengaruh nyata (P<0,05) terhadap nilai pH,
aw, kadar air dendeng sapi, dan karakteristik organoleptik pada atribut rasa, aroma
dan kelenturan dendeng sapi mentah dan matang. Penambahan jahe merah segar
tidak berpengaruh nyata pada nilai TBARS dan aktivitas antioksidan. Secara
keseluruhan, dendeng sapi dengan penambahan jahe merah segar sebesar 10%
menunjukkan hasil terbaik untuk pengujian sifat fisikokimia, organoleptik dan
aktivitas antioksidan. | id |
dc.description.abstract | Jerky or dendeng is a processed meat product that can have rancidity due to
lipid peroxidation reactions. Rancidity can be prevented by using antioxidants such
as red ginger. This study aims to examine the physicochemical, sensory properties
and antioxidant activity of beef jerky with the addition of fresh red ginger with
proportion 0%, 10% and 20% based on beef weight. The sample that used for
sensory evaluation were raw and cooked dendeng. Physicochemical properties as
well as antioxidant activity measurement used raw dendeng. The addition of fresh
red ginger to dendeng had a significant effect (P<0,05) on pH value, water activity
dan sensory properties of taste, flavor and flexibility attribute. The addition of fresh
red ginger to dendeng had no significant effect on TBARS value and antioxidant
activity. Overall, beef jerky with the addition of 10% fresh red ginger showed the
best results for physicochemical, sensory properties and antioxidant activity
measurement. | id |
dc.language.iso | id | id |
dc.publisher | IPB University | id |
dc.title | Sifat Fisikokimia, Organoleptik dan Aktivitas Antioksidan Dendeng Sapi dengan Penambahan Jahe Merah (Zingiber officinale Var. Rubrum) Segar | id |
dc.type | Undergraduate Thesis | id |
dc.subject.keyword | antioxidant | id |
dc.subject.keyword | beef jerky | id |
dc.subject.keyword | fresh red ginger | id |
dc.subject.keyword | organoleptics | id |