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PUSAT RISET DAN INOVASI NASIONAL UNIVERSITAS SAINS DAN TEKNOLOGI KOMPUTER Alamat: Jl. Majapahit No.304, Palebon, Kec. Pedurungan, Kota Semarang, Jawa Tengah 50199
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Jurnal Riset Rumpun Ilmu Hewani (JURRIH)
Published by Pusat Riset dan Inovasi Nasional
ISSN : 28289404     EISSN : 28289412     DOI : 10.55606
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Sub Rumpun ILMU PETERNAKAN 1 Ilmu Peternakan 2 Sosial Ekonomi Perternakan 3 Nutrisi dan Makanan Ternak 4 Teknologi Hasil Ternak 5 Pembangunan Peternakan 6 Produksi Ternak 7 Budidaya Ternak 8 Produksi dan Teknologi Pakan Ternak 9 Bioteknologi Peternakan 10 Sain Veteriner 11 Bidang Peternakan Lain Yang Belum Tercantum Sub Rumpun ILMU PERIKANAN 1 Sosial Ekonomi Perikanan 2 Pemanfaatan Sumberdaya Perikanan 3 Budidaya Perikanan 4 Pengolahan Hasil Perikanan 5 Sumberdaya Perairan 6 Nutrisi dan Makanan Ikan 7 Teknologi Penangkapan Ikan 8 Bioteknologi Perikanan 9 Budidaya Perairan 10 Bidang Perikanan Lain Yang Belum Tercantum Sub Rumpun ILMU KEDOKTERAN HEWAN 1 Kedokteran Hewan 2 Bidang Kedokteran Hewan Lain yang Belum Tercantum
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Hewan dan Zoologi
Articles 71 Documents
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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.

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