KANDUNGAN BAKTERI DAN NILAI ORGANOLEPTIK DENDENG SAPI DENGAN PENGERINGAN SINAR MATAHARI, OVEN LISTRIK DAN OVEN KOMPOR

HAMDANI, ASRIL (2011) KANDUNGAN BAKTERI DAN NILAI ORGANOLEPTIK DENDENG SAPI DENGAN PENGERINGAN SINAR MATAHARI, OVEN LISTRIK DAN OVEN KOMPOR. S1 thesis, Universitas Mataram.

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Abstract

The objective of this research was to evaluate the effect of various drying method i.e. sun drying, electric oven, and kerosene stove oven on the bacterial number and organoleptic value of dendeng (dried cured beef). The research was conducted at Laboratory of Animal Product Processing Technology and Laboratory of Microbiology & Biotechnology Faculty of Animal Husbandry, University of Mataram on April 25 to May 2, 2011. The material used were: dried cured beef which made of leg (Biceps femoris). The fresh cured beef were treated with 3 method of drying: sun drying, electric oven, and kerosene stove oven with 3 replications. The data were analyzed by non parametric statistics (Friedman Test) and Analysis of Variance (Completely Randomized Design = CRD) followed by Duncan’s test. The result shows that 3 drying methods were significantly affect (P<0,01) on bacterial number of dried cured beef. Bacterial number of dried cured beef with sun drying method, electric oven, and kerosene stove oven were: 78.67 x 102 CFU/gr, 12.67 x 102 CFU/gr, and 11.33 x 102 CFU/gr respectively. Friedman test result shows that 3 method of drying were significantly affect on organoleptic value of dried cured beef. The mean value of aroma of dried cured beef for sun drying method, electric oven, and kerosene stove oven were: 57 (moderately delicious), 71.25 (highly delicious), and 70 (moderately delicious) respectively. The colour of dried cured beef for sun drying method, electric oven, and kerosene stove oven were: blackish brown, dark brown, and dark brown respectively. The mean value of taste of dried cured beef for sun drying method, electric oven, and kerosene stove oven were: 68.25 (moderately delicious), 62.50 (moderately delicious), and 67 (moderately delicious) respectively. The mean value of overall acceptance of dried cured beef for sun drying method, electric oven, and kerosene stove oven were: 66 (accepted), 65 accepted), and 70.50 (highly accepted) respectively.

Item Type:	Thesis (S1)
Keywords (Kata Kunci):	drying method, bacterial number, dendeng (dried cured beef), organoleptic.
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Fakultas Pertanian
Depositing User:	Imran SE
Date Deposited:	11 Mar 2019 02:51
Last Modified:	11 Mar 2019 02:51
URI:	http://eprints.unram.ac.id/id/eprint/12582

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