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Max A.J. Supit
Politeknik Pertanian Negeri Kupang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology Social Sciences Veterinary

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APLIKASI BERBAGAI KONSENTRASI ASAP CAIR ENCER DARI LIMBAH INDUSTRI KERAJINAN KAYU TERHADAP AROMA DAN CITA RASA DAGING SEI Max A.J. Supit; Ludia Gasong; Bachtaruddin Badewi
Partner Vol 17, No 1 (2010): Edisi Juli
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v17i1.91

Abstract

Application of Various Concentrations of Woodcarving Waste Liquid Smoke on Sei Meat Aroma and Flavour. Utilization of waste from woodworking industry to produce liquid smoke (LS) and application of the LS is a new method in sei meat production. This experiment was aimed to find proper concentration of the LS to produce sei meat that replicate a selected traditionally-produced sei meat. A Difference-From-Control-Test was used to obtain mean of differences of 4 treatments namely blind control; A0-without LS; A1-1% LS; A2-2% LS, and A3-3% LS. Data analysis results (ANOVA) showed that all treatments that contain LS were different from blind control. The differences may be due to the use of different kind of woods to produce LS and/or by the differences in LS concentration applied.Keyword : waste from woodworking industry, liquid smoke, sei meat (smoked meat)
Co-Authors Bachtaruddin Badewi Ludia Gasong