The Effect of Sugar Cane Levels and Drying Methods on Chemical and Physical Qualities of Ground Beef “Dendeng”
Abstract: This study was
conducted to investigate the effect of sugar cane levels and drying methods on
chemical and physical quality of ground beef “dendeng”. The materials were
ground beef, cane sugar, and spices consisting of salt, garlic, coriander, and
galangal. The treatments were the sugar cane levels, consisting of 20, 30, and
40% (w/w of meat weight), and the drying methods, consisting of oven drying and
sun drying. The oven drying was done at 50+20C for 15 hours, while sun drying
was done at 40+20C for 6 hours per day for 4 days. The variables were tested on
chemical quality (moisture, protein, and fat contents), and physical quality
(pH and tenderness). Data were analyzed by analysis of variance of factorial
pattern (3x2) of completely randomized design and continued by Duncan's new
multiple ranges test. The results showed that there was an interaction between
the sugar cane levels and the drying methods on the protein content and
tenderness of ground beef “dendeng” (P<0.01). Sugar cane levels had
significant effects on protein content and tenderness (P<0.05), but had no
significant effect on moisture content, fat content, and pH value of ground
beef “dendeng”. The drying methods had no significant effect on all chemical
and physical variables of ground beef “dendeng”. In conclusion, there was an
interaction between sugar cane levels and drying methods on the protein content and tenderness of
ground beef “dendeng”. The addition of sugar cane at the levels of 40% yielded
ground beef “dendeng” with the best tenderness. However, the methods of drying
did not affect the chemical and physical qualities of ground beef “dendeng”.
Keywords: Chemical quality;
“Dendeng”; Drying methods; Ground beef; Physical quality; Sugar cane levels
Penulis: Jamhari, Edi
Suryanto, Sundari, Diah Ayu Laksmiwati
Kode Jurnal: jppeternakandd180023