abstract madurese spicy dried beef
DESCRIPTION
Madurese spicy dried beef is similar to jerky (USA), biltong (South Africa) and other dried sliced meat. Madura is an island in north of East Java, Indonesia and has a specific recipe in making spicy dried beef, and spicy dried beef in Indonesia are very popular as side dish after roasted or deep friedTRANSCRIPT
Physico-chemical and Organoleptic Quality of Indigenous Madurese Spicy Dried Beef Prepared with different concentrations of cooking salt and cane sugar.Hari Purnomo1, Selvi Tjitarso2 and Petrus Sri Naryanto 21 Dept. Animal Food technology,Faculty of Animal Husbandry,Brawijaya University, Malang,Indonesia. 2 Dept. Agricultural Technology,Faculty of Agricultural Technology, Catholic University Widya Mandala, Surabaya,Indonesia.
ABSTRACT
Spicy dried beef is a meat product which is quite popular mainly in Asian countries and has been produced for centuries,and Madurese spicy dried beef is an indegenious sun dried meat incorporating cooking salt , cane sugar and spices and have not been explored scientifically.The purpose of this study was to find out the effect of different concentrations of cooking salt and cane sugar on physico-chemical and organoleptic quality of Madurese spicy dried beef. Randomized Block Design with two factors namely concentration of cooking salt(1%,2% and 3%w/w) and cane sugar(3%,6% and 9% w/w), and three replications were used in this study.The increasing amount of either cooking salt and cane sugar incorporated during preparation affected the samples salt, total sugar and moisture contents as well as its aw value and texture of end products. From the organoleptic properties it was found that these treatments only affected the taste of spicy dried beef. Best sample was obtained from incorporating 3% cooking salt and 6% cane sugar with moisture content: 7.11%,aw : 0.354,salt content: 8.17%, total sugar content: 16.91%, texture : 0.0107 kiloNewton and panelists scores for texture 5.03; taste 4.53 and colour 5.31. Amino acids profile analysis of best sample showed that the most dominant amino acid was Glutamic acid (7.34%) followed by Aspartic acid(4.15%),Lysine(3.30%) and Leucine(3.22%).It can be concluded that to get the best spicy dried beef , the amount of 3% cooking salt and 6% cane sugar should be incorporated during preparation.
Keywords: Madurese Spicy dried beef, Cooking salt,Cane sugar.
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