PENGARUH PENAMBAHAN LIQUID SMOKE TERHADAP KUALITAS DAGING SAPI

Veronika Yohana, 080513390 (2010) PENGARUH PENAMBAHAN LIQUID SMOKE TERHADAP KUALITAS DAGING SAPI. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

Telah diteliti daging sapi yang dicelupi liquid smoke. Pada penelitian ini yang dilakukan adalah pengujian protein, angka peroksida dan organoletik dari daging sapi tersebut. Pengujian Protein dilakukan dengan metode Gunning yang menggunakan labu Kjedhal, sedangkan penentuan angka peroksida menggunakan metode iodometri. Pengujian organoleptik daging sapi meliputi struktur, bau, warna dan kekerasan. Variasi yang digunakan adalah lamanya pencelupan daging (10,20,30,40,dan 50 menit) dan variasi konsentrasi liquid smoke (10,20,30,40,dan 50 % v/v) denagn pengamatan selama 5 hari. Dari hasil pengamatan didapatkan nilai protein sebelum dicelupi liquid smoke sebesar 18,50 g/100 g, nilai protein setelah dicelupi liquid smoke dengan waktu maksimum adalah 50 menit dan konsentrasi maksimum adalah 40% v/v sebesar 16,61 g/100g, angka peroksida daging sapi sebelum dicelupi liquid smoke sebesar 471,78 miliekuivalen/1000 g, angka peroksida setelah dicelupi liquid smoke dengan waktu maksimum 50 menit dan konsentrasi maksimum 40 % v/v sebesar 382,03 miliekuivalen/1000gram. Organoleptiknya semakin lama waktu pengamatannya akan didapat tekstur daging yang kasar, daging sapi akan semakin keras, warna yang semakin hitam, dan bau liquid smoke yang semakin berkurang. Translation: Has been checked beef died by liquid smoke. At this research done is examination of protein, peroxide number and organoletik from the beef. Examination of Protein is done with method Gunning using gourd Kjedhal, while determination of peroxide number applies method iodometri. Organoleptic examination of beef covers structure, aroma, colour and hardness. Variation applied is the duration flesh dipping ( 10, 20, 30, 40, dan 50 minutes) and various concentration of liquid smoke ( 10, 20, 30, 40, dan 50 % v/v) with observation during 5 day. From result of observation is got protein value before died by liquid smoke 18,50 g/100 g, assessed protein after died by liquid smoke with maximum time is 50 minutes and concentration of maximum is 40% v/v 16,61 g/100g, beef peroxide number before died liquid smoke 471,78 miliekuivalen/1000 g, peroxide number after died liquid smoke with maximum time 50 minutes and concentration of maximum 40% v/v 382,03 miliekuivalen/1000gram. Its organoleptic is longer its observation time will be gotten harsh flesh texture, beef would getting louder, colour that is increasingly black, and aroma liquid smoke which on the wane.

Item Type: Thesis (Skripsi)
Additional Information: KKC KK MPF 41/10 Kew p
Uncontrolled Keywords: BEEF; PROTEIN
Subjects: Q Science > QC Physics > QC170-197 Atomic physics Constitution and properties of matter Including molecular physics, relativity, quantum theory, and solid state physics
Divisions: 08. Fakultas Sains dan Teknologi > Fisika
Creators:
CreatorsEmail
Veronika Yohana, 080513390UNSPECIFIED
Contributors:
ContributionNameEmail
ContributorA. BUDI PRASETYO, Drs., MTUNSPECIFIED
Depositing User: Turwulandari
Date Deposited: 25 Jan 2011 12:00
Last Modified: 29 Jul 2016 02:12
URI: http://repository.unair.ac.id/id/eprint/25976
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