Pengaruh Lama Fermentasi terhadap Karakteristik Bekasam Daging Sapi - Venia, Yelia; Suharyanto, Suharyanto; Santoso, Urip (Buletin Peternakan Tropis, 2024)
The characteristics of beef bekasam were tested using different fermentation durations. Beef was made into beef bekasam using four different fermentation durations, namely 48, 96, 144 and 192 hours. The variables measured were cooking loss, pH, total acid, water content, and organoleptic properties of the acid. Water content was not significantly influenced (P>0.05), while cooking loss, pH, total acidity and sour aroma and taste were significantly influenced (P<0.05) by different fermentation durations. Fermentation durations between 96 and 144 hours reduced pH levels, but increased total acidity and cooking losses. The fermentation duration of 96 hours provides the highest level of preference for the aroma (before and after cooking) and sour taste of beef. So, the fermentation time of 144-192 hours increases cooking losses and total acidity with a lower pH. Panelists most liked the aroma and sour taste of beef when fermented for 96 hours.   Key words: Acid Total, Beef, Bekasam, Fermentation, pH, Organoleptics   ABSTRAK Karakteristik bekasam daging sapi diuji dengan menggunakan durasi fermentasi yang berbeda. Daging sapi dibuat bekasam dengan menggunakan empat durasi fermentasi yang berneda, yaitu 48, 96, 144, dan 192 jam. Variabel yang diukur adalah susut masak, pH, total asam, kadar air, dan sifat organoleptik bekasam. Kadar air tidak dipengaruhi secara nyata (P>0,05), sedangkan susut masak, pH, total asam dan aroma dan rasa bekasam dipengaruhi secara nyata (P<0,05) oleh durasi fermentasi yang berbeda. Durasi fermentasi antara 96 dan 144 jam menurunkan pH menurun, tetapi meningkatkan total asam dan susut masak. Durasi fermentasi 96 jam memberikan tingkat kesukaan yang tertinggi pada aroma (sebelum dan sesudah dimasak) dan rasa bekasam daging sapi. Jadi, lama fermentasi selama 144-192 jam meningkatkan susut masak dan total asam dengan pH yang lebih rendah. Panelis paling menyukai aroma dan rasa bekasam daging sapi ketika difermentasi selama 96 jam.   Kata kunci: Bekasam, Daging Sapi, Fermentasi, Organoleptik, pH, Total Asam.