| dc.description.abstract | There is an increase of average consumption per capita a week of beef and
buffalo meat in Indonesia by 66.67% in 2019 compared with 2009. The needs of
halal meat is increasing alongside with the increase of muslim population in
Indonesia. The issue raised in this proposal is described as the need of
physicochemical characterization of halal and non-halal patties as preliminary
assessment for product halal determination. The objective of this study is to
investigate the physicochemical characterization of beef patty, pork patty, and the
mixture of both meats with different percentages as preliminary assessment for
product halal determination. Patty samples are made by using the 5 different minced
combinations; (100%:0), (75%:25%), (50%:50%), (25%:75%), and (0:100%). All
patties are divided into 2 different categories; seasoned and unseasoned. The
physicochemical characteristics tested are texture, color, water holding capacity,
and cooking loss. The proximate analysis such as protein, lipid, ash, water content,
and carbohydrate was also done. The higher the beef content; the darker, more vivid,
and redder the sample color. The texture profile of samples containing more beef
was determined to have higher hardness, cohesiveness, and chewiness compared to
samples containing more pork. The higher the beef content in the sample, the higher
the ash, moisture, total fat, protein, and carbohydrate content in the sample. Samples
that contain more beef than pork have higher WHC and cooking loss. The
unseasoned sample generally has higher lightness and vividness, and the hue is
more inclined to yellow than the seasoned sample. Seasoned samples had higher
ash content, moisture content, and WHC, but lower total fat and protein content,
hardness, cohesiveness, chewiness, and cooking loss. So overall, it can be
concluded that seasoning can affect the physicochemical of a patty and patty made
from beef, pork, and mixture can be distinguished using physicochemical analysis. | id |
