PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF KENARI (Canariun indicum L.) SHELL LIQUID SMOKE-IMMERSED-BEEF ON DIFFERENT LEVEL OF DILUTION
Abstract: This research was
aimed to study the effect of the dilution level of kenari shell liquid smoke to
thephysical, chemical and sensory properties of beef. Longissimus dorsi of beef
immersed on Kenari shellliquid smoke on the level of dilution 1x, 2x, 3x, 4x, and
5x during 15 minutes with five replicatesfollowing Randomized Complete Design.
The results showed that the higher level of dilution of liquidsmoke kenari
shell caused the physical, chemical and sensory properties which get closer to
the qualityof the control samples. The level of dilution affected almost all
the properties, except the water andprotein content. It was concluded that the
lower levels of dilution caused the more affected into thephysical, chemical
and sensory properties of beef, except the water and protein content.
Author: Y. Yusnaini, S.
Soeparno, E. Suryanto, R. Armunanto
Journal Code: jppeternakangg120078
