| dc.description.abstract | Dendeng is a special dried meat product of Indonesia, which is processed by slicing the meat slightly followed by curing and drying processes. In West Sumatera, there is a well-known traditional meat product called dendeng batokok, which is processed specially using local raw materials and has unique flavor. Unfortunately, the shelf life of this meat product is only about two days. The spoiling of meat product can be caused by microorganism activity especially bacteria, enzyme activity, temperature, oxygen level and storing. Due to this limitation of dendeng batokok shelf life, it is needed to introduce a preserving method to maintain the quality of the product. The main problems found in the process of dendeng batokok production by smoking process are: 1) traditionally smoking process (direct smoking method), using fireplace and cormorant in opened space that can cause smokes lost in the air and unabsorbed into the meat, this will influence the quality, appearance and color of the meat, 2) time and temperature of smoking is varying, with smoking time between 1 to 7 hours, and unstable temperature between 25 to 75 oC, effecting high level water content, which is between 50 - 65% and effecting shelf life, 3) the variation of meat brooding time (about 30 – 60 minutes), flavor and salt that can influence texture, aroma and color of the product. 4) sanitation and hygienic during the making process are not yet noticed well so that the product might be contaminated by microbe. Thus, to cover the problems found in traditional smoking method, this study was attempted to improve the process and the smoking technology (indirect smoking method) of dendeng batokok by introducing smoking equipment and appropriate smoking temperature so that it could improve the quality and shelf life of the product. The result of this research showed that, by using direct smoke method, the best product was resulted at 6 hours of smoking time and 61-70oC of smoking temperature with high organoleptic scores of color, aroma and flavor (4,3; 4,7; 4,9), and has 26,98%d.b of water content; 0,60 of aw; 17,40%d.b of protein, 9,42%d.b of fat; 0,47kg/cm2 of hardness; 0,38 mg malonaldehid/kg; 9,04mg/kg of formaldehyde; 34,6 x 107 CFU/gr of TPC. By using indirect smoking method, the best product was resulted at 9 hours of smoking time and 61-70oC of smoking temperature with high organoleptic scores of color, aroma and flavor (5,3; 4,5; 4,8) and has 18,13%d.b of water content; 0,57 of aw; 18,77%d.b of protein, 8,52%d.b of fat; 0,48 kg/cm2 of hardness; 0,38 mg malonaldehid/kg; 9,26mg/kg of formaldehyde; 70,0 x 106 CFU/gr of TPC. It was also obtained from this research that by using indirect smoking method, coliform bacteria did not emerge after 15 days of storage while direct smoking method did. Finally, it can be concluded that indirect smoking method has a better result compared to direct smoking method. | id |
