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Title: | Sifat Fisikokimia, Organoleptik dan Aktivitas Antioksidan Dendeng Sapi dengan Penambahan Jahe Merah (Zingiber officinale Var. Rubrum) Segar |
Authors: | Suryati, Tuti Wulandari, Zakiah Gusti, Zahra Maulida Nugrahaning |
Issue Date: | 2021 |
Publisher: | IPB University |
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. 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. |
URI: | http://repository.ipb.ac.id/handle/123456789/106843 |
Appears in Collections: | UT - Technology of Cattle Products |
Files in This Item:
File | Description | Size | Format | |
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D34170011_ZAHRA MAULIDA NUGRAHANING GUSTI_ABSTRAK.pdf Restricted Access | ABSTRAK | 115.93 kB | Adobe PDF | View/Open |
D34170011_ZAHRA MAULIDA NUGRAHANING GUSTI_BAB 1 PENDAHULUAN.pdf Restricted Access | BAB I PENDAHULUAN | 123.53 kB | Adobe PDF | View/Open |
D34170011_ZAHRA MAULIDA NUGRAHANING GUSTI_BAB 2 METODE.pdf Restricted Access | BAB II METODE | 229.03 kB | Adobe PDF | View/Open |
D34170011_ZAHRA MAULIDA NUGRAHANING GUSTI_BAB 3 HASIL DAN PEMBAHASAN.pdf Restricted Access | BAB III HASIL DAN PEMBAHASAN | 226.46 kB | Adobe PDF | View/Open |
D34170011_ZAHRA MAULIDA NUGRAHANING GUSTI_BAB 4 SIMPULAN DAN SARAN.pdf Restricted Access | BAB IV SIMPULAN DAN SARAN | 132.88 kB | Adobe PDF | View/Open |
D34170011_ZAHRA MAULIDA NUGRAHANING GUSTI_LAMPIRAN.pdf Restricted Access | LAMPIRAN | 573.56 kB | Adobe PDF | View/Open |
D34170011_ZAHRA MAULIDA NUGRAHANING GUSTI_FULL TEXT.pdf Restricted Access | D34170011_ZAHRA MAULIDA NUGRAHANING GUSTI_FULL TEXT | 876.95 kB | Adobe PDF | View/Open |
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