Pengaruh Level Tepung Jagung Terhadap Kualitas Organoleptik, Oksidasi Lemak Dan Total Bakteri Sui Wu’u Daging Babi Bagian Perut
DOI:
https://doi.org/10.59188/jcs.v3i10.2387Keywords:
Pork, Fat Oxidation, Organoleptic, Sui Wu'u, Total BacteriaAbstract
The purpose of this study was to determine the effect of corn flour levels on organoleptic quality, fat oxidation and total bacteria in the processing of pork belly sui wu'u. This study used a Complete Random Design (RAL) consisting of three treatments and five replicates so that there were 15 experimental units. The pork used were: belly pork including fat and skin as much as 250 g from each test, and the use of cornmeal with different levels in each treatment, namely: 200% (P1), 400% (P2), and 600% (P3). The variables measured were fat oxidation, total bacteria and organoleptic tests including color, aroma, taste and texture. The results of statistical analysis showed that the administration of corn flour with different levels in sui wu'u of abdominal pork showed a real effect (P<0.05) on organoleptic quality and TBA value, but no real effect (P>0.05) on TPC. It was concluded that the higher the level of corn flour given, the higher the organoleptic quality and the decrease in Total Plate Count (TPC). The best level of cornstarch in pork sui wu'u is at the level of 600%. The best organoleptic quality is: color at P3 2.70±1.15% (pale red), the best value of TBA at P2 is 12.81±1.08 mg. Mal/g, and the best value of TPC in P2 is 3.37±3.38 (colony/gr).
References
Ayen, R. Y., Kusdiyantini, E., & Pujiyanto, S. (2020). Karakterisasi bakteri asam laktat dan aktivitas anti mikroba di sui wu’u dari Kabupaten Bajawa, Nusa Tenggara Timur, Indonesia. Asian Journal of Pharamaceutical And Clinical Research, 2455–38911.
Djajasoepena, S., Korinna, G. S., Rachman, S. D., & Pratomo, U. (2014). Potensi tauco sebagai pangan fungsional. Chim Nat Acta, 2(2).
Febrianti, E., Miwada, I. N. S., & Lindawati, S. A. (2001). Kualitas fisik dan total bakteri asam laktat sui wu’u yang diawetkan dengan tepung jagung. JPT, 9(2), 404–415.
Hermawati, N. M. N., Miwada, I. N. S., & Lindawati, S. A. (2019). Karakteristik daging babi landrace yang dimarinasi dalam berbagai ekstrak bahan alami. Jurnal Peternakan Tropika, 7(1), 231–243.
Lawrie, R. A. (2003). Ilmu Daging. Terjemahan Aminuddin Parakkasi. Penerbit Universitas Indonesia. Hal, 34.
Maleta, H. S., Indrawati, R., Limantara, L., & Brotosudarmo, T. H. P. (2018). Ragam metode ekstraksi karotenoid dari sumber tumbuhan dalam dekade terakhir (telaah literatur). Jurnal Rekayasa Kimia & Lingkungan, 13(1), 40–50.
Min, D. B., & Boff, J. M. (2002). Chemistry and reaction of singlet oxygen in foods. Comprehensive Reviews in Food Science and Food Safety, 1(2), 58–72.
Naju, F. M. D., Miwada, I. N. S., & Lindawati, S. A. (2022). Organoleptic Quality of Landrace Pork Preserved by Traditional Preservation Method (Sui Wu’u) From East Nusa Tenggara. Majalah Ilmiah Peternakan, 25(1), 40–45.
Nurfitri, N. S. (2018). Teknologi Pengolahan Daging Dan Ikan Abon. food processing technology labolatory report.
Papunas, M. E., Djarkasi, G. S. S., & Moningka, J. C. (2013). Karakteristik fisikokimia dan sensoris flakes berbahan baku tepung jagung (Zea mays L), tepung pisang goroho (Musa acuminafe, sp) dan tepung kacang hijau (Phaseolus radiates). Cocos, 3(5).
Puolanne, E. J., Ruusunen, M. H., & Vainionpää, J. I. (2001). Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate. Meat Science, 58(1), 1–7.
Purnomo, H. (2012). Teknologi pengolahan dan pengawetan daging. Universitas Brawijaya Press.
Rini, S. R., Sugiharto, S., & Mahfudz, L. D. (2019). Pengaruh perbedaan suhu pemeliharaan terhadap kualitas fisik daging ayam broiler periode finisher. Jurnal Sain Peternakan Indonesia, 14(4), 387–395.
Rosita, F., Hafid, H., & Aka, R. (2015). Susut masak dan kualitas organoleptik bakso daging sapi dengan penambahan tepung sagu pada level yang berbeda. Jurnal Ilmu Dan Teknologi Peternakan Tropis, 2(1), 14–20.
Suandana, I., Sriyani, N. L. P., & Hartawan, M. (2016). Studi perbandingan kualitas organoleptik daging babi bali dengan daging babi landrace. Jurnal Peternakan Tropika, 4(2), 405–418.
Suardana, I. W., & Swacita, I. B. N. (2008). Buku Ajar Higiene Makanan. In Edisi I, Cetakan I. Udayana Press Denpasar.
Suryani, D. R., & Mulyani, S. (2016). Aroma dan warna susu kerbau akibat proses Glikasi D-psikosa, L-psikosa, D-tagatosa, dan L-tagatosa. Jurnal Aplikasi Teknologi Pangan, 3(3).
Wang, R. H., Liang, R. R., Lin, H., Zhu, L. X., Zhang, Y. M., Mao, Y. W., Dong, P. C., Niu, L. B., Zhang, M. H., & Luo, X. (2017). Effect of acute heat stress and slaughter processing on poultry meat quality and postmortem carbohydrate metabolism. Poultry Science, 96(3), 738–746.
Yana, N. Y. D., Dharma, B., & Nugroho, R. A. (2016). Karakterisasi dan Identifikasi Bakteri dari Tamba Daging Babi (Sus sp.) Hasil Fermentasi Spontan. BIOPROSPEK: Jurnal Ilmiah Biologi, 11(2), 53–60.
Zulfahmi, M., Pramono, Y. B., & Hintono, A. (2014). Pengaruh marinasi ekstrak kulit nenas (Ananas Comocus L. Merr) pada daging itik tegal betina afkir terhadap kualitas keempukan dan organoleptik. Jurnal Pangan Dan Gizi, 4(2).
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Maria Gradiana Usolin, Sulmiyati Sulmiyati, Geertruida M. Sipahelut, G. E. M. Malelak
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International (CC-BY-SA). that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
