Kualitas FisikoKimia Dendeng Sapi Betina Peranakan Ongole yang Diberi Madu dan Beberapa Jenis Gula : Physico-Chemical Quality of Ongole Breed Beef Jerky Given Honey and Several Types of Sugar - Anita Nenohaifeto; Yakob Robert Noach; Gemini Ermiani Mercurina Malelak (Universitas Nusa Cendana, 2023)
This study was conducted to examine the physicochemical quality of beef jerky of Ongole breed heifers given honey and several types of sugar. The experimental design of this study was a Complete Randomized Design (RAL) through four treatments and four repeats and obtained 16 experimental units. The treatment is as follows: (T0) Giving granulated sugar 15% + honey 0% (control), (T1) honey 7.5% + granulated sugar 7.5%, (T2) honey 7.5% + solid palm sugar 7.5% (T3) honey 7.5% + solid coconut sugar 7.5%. Observed variables pH, water activity aw, yield, fat oxidation, water content, fat and protein. The results showed that honey and some types of sugar did not significantly affect (P>0.05) on pH, water activity, water content, fat oxidation, fat and protein content, but had a real effect (P<0.05) on the percentage of beef jerky yield of ongole breeds. It was concluded that the feeding of honey and some types of sugar did not change the physicochemical qualities of beef jerky of Ongol breeds. Penelitian ini dilaksanakan untuk mengkaji tentang kualitas fisikokimia dendeng sapi betina peranakan Ongole yang diberi madu dan beberapa jenis gula. Rancangan percobaan penelitian ini ialah Rancangan Acak Lengkap (RAL) melalui empat perlakuan dan empat ulangan dan didapatkan 16 unit percobaan. Perlakuan tersebut sebagai berikut: (T0) Pemberian gula pasir 15% + madu 0% (kontrol), (T1) madu 7,5% + gula pasir 7,5%, (T2) madu 7.5% + gula lontar padat 7,5% (T3) madu 7,5% + gula kelapa padat 7,5%. Variabel yang diamati pH, aktivitas air aw, rendemen, oksidasi lemak, kadar air, lema k dan protein. Hasil penelitian memperlihatkan pemberian madu dan beberapa jenis gula tidak mempengaruhi secara nyata (P>0,05) terhadap pH, aktivitas air, kadar air, oksidasi lemak, kadar lemak dan protein, namun berpengaruh nyata (P<0,05) terhadap persentase rendemen dendeng sapi betina peranakan ongole. Disimpulkan bahwa pemberian madu dan beberapa jenis gula tidak mengubah kualitas fisikokimia dendeng sapi betina peranakan ongol