COLOR, PIGMENT AND RESIDUAL NITRITE OF DENDENG SAPI NATURALLY CURED AT VARIOUS LEVEL OF CELERY LEAVES AND INCUBATION TEMPERATURES
Abstract: This study was
conducted to analyze the effect of natural curing by various levels of fresh
celery leaves (FCL) and various levels of incubation temperature. The
incubation temperature was room temperature (RT) and temperature of 40.6oC
(40.6) for 2 hours. These incubation temperatures for creating dendeng sapi
were designed to provide the similar curing characteristics of the control (by
addition of 50 ppm of NaNO2). Four naturally cured dendeng sapi treatments were
A1 = 22 g FCL/kg of beef, RT; A2 = 36 g FCL/kg of beef, RT; A3 = 22 g FCL/kg of
beef, 40.6; A4 = 36 g FCL/kg of beef, 40.6 and a treatment of conventionally
cured dendeng sapi by addition of 50 ppm NaNO2 as a control (A0 ). All of the
naturally cured dendeng sapi (A1-A4) showed color, cured pigment, total pigment
and residual nitrite which were not significantly different compared with A0 .
The FCL used in this study was an effective replacement for sodium nitrite at
the test levels in manufacturing natural cured dendeng sapi. These results
indicated that at fewer FCL levels (22 g/kg of beef) and a more practical of
the incubation for 2 hours at room temperature were more effective to create
naturally cured dendeng sapi.
Author: E. Saputro, V. P.
Priyo Bintoro, Y. B. Budi Pramono
Journal Code: jppeternakangg160024
