Pengaruh Perlakuan Imbangan Garam dan Gula Terhadap Kualitas Dendeng Paru-Paru Sapi
DOI:
https://doi.org/10.21776/ub.jitek.2015.010.01.5Keywords:
Dried lung, pH, protein, fat, water activityAbstract
The aim of this study was to determine the effect of concentration salt and sugar of dried lung quality. The material used in this research was the dried lung with different salt and sugar concentration as the treatments. The method of this research was factorial experiment with Completely Randomized Design by using two factors. The treatments were different salt concentration (2.5% and 5%) with different sugar concentration (20%, 30% and 40%). Data was analyzed with ANNOVA and continued with Duncan’s Multiple Range Test (DMRT). Variables tested were water level, protein content, fat, water activity and pH. The result showed that salt addition gave highly significant effect (P<0.01) on water level but not significant (P>0.05) on protein, fat, water activity and pH. The result showed that sugar addition gave highly significant effect (P<0.01) on water level but not significant (P>0.05) on protein, fat, water activity and pH. The experiment result indicated that the optimum concentration of salt was 2.5% with concentration of sugar 20% to making dried lung.References
Badan Standardisasi Nasional. 1992. SNI 012908-1992. Dendeng Sapi. Badan Standarisasi Nasional, Jakarta.
Blom, J. H. 1988. Chemical and Physical Water Quality Analysis A report and Practical at Training at Faculty of Fisheries. Universitas Brawijaya. Malang.
Buckle, K.A., R.A. Edwards, G.H. Fleet and M. Wootton., 2009. Ilmu Pangan. Terjemahan: Purnomo H. dan Adiono. Penerbit Universitas Indonesia (UI-Press) Jakarta
Desniar, D. Poernomo, dan W. Wijatur. 2009. Pengaruh Konsentrasi Garam pada Peda Ikan Kembung (Rastrelliger Sp.) dengan Fermentasi Spontan. Jurnal Pengolahan Hasil Perikanan Indonesia 12 (1): 73 – 87
Direktorat Gizi, Departemen Kesehatan RI. 1981. Daftar Komposisi Bahan Makanan. Bhatara Karya Aksara. Jakarta.
Fardiaz, S. 1992.Mikrobiologi Pangan. Departemen Pendidikan dan Kebudayaan. PAU Pangan dan Gizi.
Gaman, P.M. dan K.B. Sherington. 1992. Pengantar Ilmu Pangan dan Nutrisi dan Mikro Biologi. Edisi Kedua. Gadjah Mada University Press. Yogyakarta.
Hamida, E. 2010. Oksidasi Lemak pada Dendeng Kering Oven selama Penyimpanan yang Diuji setelah Mengalami Penggorengan. Skripsi. Departemen Ilmu Produksi dan Teknologi Peternakan Fakultas Peternakan. Institut Pertanian Bogor.
Hamzah, F dan E. Sribudiana. 2010. Mutu Manisan Kering Buah Naga Merah. (Hylocercus polyrhizus). SAGU 9 (1): 15-20.
Hatta, W., J. Hermianto, dan R.R.A. Maheswari. 2006. Karakteristik Daging dengan Penambahan NaCl pada Berbagai Waktu Aging Post Mortem. Jurnal Ilmiah Ilmu-Ilmu Peternakan 9 (4): 258-266.
Ketaren, S.1986. Minyak dan Lemak Pangan. UI-Press: Jakarta.
Kurniawan, E. 2008. Karakteristik Kimia Dendeng Daging Sapi Iris atau Giling Yang Difermentasi oleh Bakteri Asam Laktat Lactobacillus Plantarum 1b1. Skripsi. http://repository.ipb.ac.id/bitstream/han dle/123456789/9669/2008 eku.pdf?sequence=2 2008eku Diakses 20 Februari 2012.
Margono, T., D. Suryati, dan S. Hartinah. 1993. Buku Panduan Teknologi Pangan. Pusat Informasi Wanita dalam pembangunan PDII-LIPI.
Purnomo, H. 1997. Studi Tentang Stabilitas Protein Daging Kering Dan Dendeng Selama Penyimpanan. Laporan penelitian. FP Unibraw Press. Malang.
Rahayu P. W., S. Ma’oen, Suliantari, dan S. Fardiaz. 1992. Teknologi Fermentasi Produk Perikanan. Institut Pertanian Bogor.
Soeparno, 2005. Ilmu dan Teknologi Daging. Cetakan keempat. Gadjah Mada University Press, Yogyakarta.
Stoker, H.S. 2010. General, Organic, and Biological Chemistry Fifth Edition Page 684. Cengage Learning: Belmont, CA USA.
Steel, R.G.D. dan Torrie, J.H. 1995. Prinsip dan Prosedur Statistika (Suatu Pendekatan). Terjemahan. Jakarta: Gramedia Pustaka Utama.
Sudarmadji, S., B. Haryono, dan Suhardi. 1997. Analisa Bahan Makanan dan Pertanian. Liberty. Yogyakarta.
Suharyanto. 2009. Aktivitas Air (Aw) dan Warna Dendeng Daging Giling Terkait Cara Pencucian (Leaching) dan Jenis Daging yang Berbeda. Jurnal Sain Peternakan Indonesia 4 (2): 113-120
Sumbaga, D.S. 2006. Pengaruh Waktu Curing (Perendaman Dalam Larutan Bumbu) terhadap Mutu Dendeng Fillet Ikan Lele Dumbo (Clarias Gariepinus)Selama Penyimpanan. Skripsi. Fakultas Teknologi Pertanian Institut Pertanian Bogor
Suradi, K. 2009. Karakteristik Dendeng Ayam Broiler Pada Berbagai Suhu dan Lama Pengeringan. Laporan Penelirian. Fakultas Peternakan Universitas Padjadjaran. Bandung.
Syarief, R. dan H. Halid. 1993. Teknologi Penyimpanan Pangan. Arcan. Jakarta.
Testo. 1999. Testo 950, 650, and 400 Instruction Manual V.202. Testo AG. http://www.enviroequipment.com/rental s/PDF/Testo-950-650-400.pdf Diakses 21 Desember 2014.
Tofan. 2008. Sifat Fisik dan Organoleptik Kerupuk yang Diberi Penambahan Tepung Daging Sapi Selama Penyimpanan. Skripsi. Institut Teknik Bandung.
Winarno, A. 2008. Kimia Pangan dan Gizi. Penerbit PT Gramedia Pustaka Utama. Jakarta.
Zaitsev, V., I, Kizevetter, L, Lagunov, T. Makarova, L. Minder, and V. Podsevalov, 1969. Fish Curing and Processing. MIR Publishers Moscow.
Downloads
Published
Issue
Section
License
Copyright (c) 2015 Fadimas Pursudarsono, Djalal Rosyidi, Aris Sri Widati

This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).