Pembuatan dan Penentuan Umur Simpan Minuman Hidrolisat Daging Kambing Kacang (C. aegragus hircus)

Abstract

Goat is one of farming commodity that has considerable potential and opportunities to be developed in Indonesia. Hydrolysis of protein in goat’s meat will produce meat hydrolyzate with better solubility and digestibility than goat meat. Meat hydrolizate has been used for making beverage. The problem that occurs is the smell of goat meat which less preferred. In this study, beverage products will be made from goat meat hydrolyzate with the addition of orange essens. The most preferred formula is by addition of 0,09% fruit essens. This product was made by two heat treatment, sterilization and pasteurization. This product has 7,1 of pH value, 8,0 brix of total soluble solid, and Yellow Red in colour. Meaty flavor that still appears on this product causes the lacking of acceptance in taste parameters, but overall, this product is acceptable by the panelists (overall score of 5.03 for sterilized product and 5,00 for pasteurized product). The protein digestibility of sterilized product is 10,11%, whereas the pasteurized product has 1,52% protein digestibility. The protein digestibility of this product was count relatively to the digestibility of casein (100%). The self life of sterilized product is 164 days in chiller storage and 43 days in room storage based on total plate count of the product.