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All Journal Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences)
Indey , Seblum
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Veterinary

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The influence of the addition of granulated sugar on the organoleptic quality of dendeng ground meet deer (Cervus timorensis) Seseray, Daniel Y.; Jandit, Oktovianus; Monim, Hanike; Chrysostomus, Hieronymus Y.; Randa, John S.; Sumpe, Iriani; Pawere, Frandz R.; Yoku, Onesimus; Indey , Seblum
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol. 15 No. 4 (2025): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Ve
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/jipvet.v15i4.611

Abstract

This study evaluated sucrose at concentrations of 0, 5, 10, 15, and 20% (w/w) in ground deer meat dendeng (DGDR) to inform SME-oriented formulation. The products were dried at 60°C for 24 hours. They were then assessed by 30 semi-trained panelists (1–5 hedonic) in a within-panelist repeated-measures design. Ordinal data were analyzed using a Friedman omnibus test with Holm-adjusted Wilcoxon signed-rank comparisons. Results are reported as medians. The color increased significantly at ≥10% compared to 0%. Taste improved with sugar, producing a smoother sweet–spice balance. Aroma remained characteristic across levels. Tenderness showed a non‑significant softening at ≥15%. Overall acceptability increased with sugar, with 10–20% exceeding the control (p < 0.05). Five percent showed a trend upward, indicating an early plateau at 5% or higher. Sucrose thus functions as a practical lever to elevate appearance and liking without compromising aroma under the specified process. A formulation of 12–15% is recommended as the default. Levels of 15–20% suit markets seeking darker colors and slightly sweeter profiles. Future work should pair hedonic outcomes with instrumental measurements of color, texture, and volatility. It should also include shelf-life studies and evaluate clean-label preservation options or partial sucrose substitution.
Co-Authors Chrysostomus, Hieronymus Y. Daniel Y. Seseray Hanike Monim Iriani Sumpe Jandit, Oktovianus Onesimus Yoku Pawere, Frandz R. Randa, John S.