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All Journal Jurnal Peternakan Lahan Kering Jurnal Riset Rumpun Ilmu Hewani (JURRIH)
Geertruida M. Sipahelut
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Agriculture, Biological Sciences & Forestry Social Sciences Veterinary

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Pengaruh pemberian ekstrak buah jeruk purut (citrus hystrix) dan lama pengasapan terhadap sifatorganoleptik, kandungan protein dan lemak daging se’i babi Ediyanto Pati Mayi; Pieter R. Kale; Geertruida M. Sipahelut
Jurnal Peternakan Lahan Kering Vol. 1 No. 1 (2019): Maret
Publisher : Jurnal Peternakan Lahan Kering

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (588.443 KB)

Abstract

The purpose of this research is to know the effect of citrus fruit extract on aroma, taste, tenderness, protein content, and fat content of Se'i pork. The method used in this research is Randomized Complete Random Design (RAL) with factorial pattern with 4 levels of kaffir lime extract as Factor A and 3 methods of fumigation as Factor B. Each treatment combination is repeated 3 times. Treatment of kaffir lime level is: a0 = control (without giving of kaffir lime extract), a1 = 1% orange extract, a2 = 2% orange extract, a3 = 3% citrus lime extract. Fresh Smoking Treatment: b1 = 30 min, b2 = 60 min, b3 = 90 min. Organoleptic variable in the test that is used 4 criteria that is aroma, taste, color and tenderness. The data obtained will be analyzed by non Kruskall Wallis test metric analysis followed by Mann Whitney test while the fat content, and protein are analyzed by Variety analysis and followed by Duncan multiple range test. The result of statistical analysis showed that the treatment had significant effect (P <0,05) to aroma, taste, color, tenderness, protein content and fat content.
Kualitas Organoleptik, Kandungan Lemak dan Nilai Oksidasi Lemak Se’i Daging Domba (Domba Rote) yang diberi Asap Cair Kayu Kusambi dengan Level yang Berbeda Harlan Fadila Duru; Geertruida M. Sipahelut; Bastari Sabtu
JURNAL RISET RUMPUN ILMU HEWANI Vol. 5 No. 1 (2026): April : JURRIH: JURNAL RISET RUMPUN ILMU HEWANI
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrih.v5i1.9964

Abstract

Se'i is a traditional smoked meat product from East Nusa Tenggara that is commonly processed using conventional smoking methods. The application of kusambi wood liquid smoke offers an alternative processing technology with more controlled quality and improved product safety. This study aimed to evaluate the effects of different levels of kusambi wood liquid smoke on the organoleptic quality, fat content, and lipid oxidation (thiobarbituric acid/TBA value) of Rote sheep se'i. A Completely Randomized Design consisting of four treatments, namely 0% (P0), 0.5% (P1), 1.0% (P2), and 1.5% (P3) liquid smoke, with four replications was employed. Organoleptic data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney test, whereas fat content and TBA values were analyzed descriptively based on treatment responses. The results showed that different liquid smoke levels significantly affected (P<0.05) aroma, color, taste, overall preference, fat content, and lipid oxidation. The 1.5% liquid smoke treatment produced the highest organoleptic scores (aroma 4.16±0.69, color 3.62±1.34, taste 4.22±0.90, and overall preference 4.36±0.77), while yielding the lowest fat content (4.65±0.03%) and TBA value (2.59±0.02). These findings indicate that 1.5% kusambi wood liquid smoke effectively improves sensory quality while reducing lipid oxidation, making it a promising alternative to conventional smoking in the production of high-quality Rote sheep se'i.
Co-Authors Bastari Sabtu Ediyanto Pati Mayi Harlan Fadila Duru Pieter R. Kale