Level Pemberian Tepung Rosella (Hibiscus sabdariffa Linn) Terhadap Kualitas Dendeng Babi

Level of Roselle Flour (Hibiscus sabdariffa Linn) on the Quality of Pork Jerky

  • Geertruida Margareth Sipahelut Universitas Nusa Cendana
  • Heri Armadianto Universitas Nusa Cendana, Kupang
  • Yakob R. Noach Universitas Nusa Cendana, Kupang
  • Agustinus R. Riwu Universitas Nusa Cendana, Kupang
  • Sutan Y.F. Dillak Universitas Nusa Cendana, Kupang
  • Junius Rede Lae Riwu Universitas Nusa Cendana, Kupang

Abstract

The purpose of this research to determine the level on the quality of pork jerky (aroma, texture and TPC). The research design used was a complete random design (CRD) with 4 treatments and 3 replications, and continued with Mann-Whitney test. The sensoric data used   hedonik  test according to Kruskal-Wallis method.  The treatment consisted of R0 = without roselle flour, R1 = roselle flour 5g, R2 = roselle flour 10g  and  R3 = roselle flour 15g. The results showed that the addition of roselle flour 5g, 10g and 15g  gave a significant difference  (P <0.05) to the aroma and TPC values while the texture had no significant effect (P>0,05).  But the best  texture value is at the level of 10g roselle flour.  Conclusion, The level of roselle flour  influences  the value of the aroma of  jerky and can reduce  the total bacterial growth  in the pork jerky.  The best activity  level of 15g roselle flour  can reduce the lowest total bacterial colony.

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Author Biographies

Heri Armadianto, Universitas Nusa Cendana, Kupang

Fakultas Peternakan-Universitas Nusa Cendana, Kupang

Yakob R. Noach, Universitas Nusa Cendana, Kupang

Fakultas Peternakan-Universitas Nusa Cendana, Kupang

Agustinus R. Riwu, Universitas Nusa Cendana, Kupang

Fakultas Peternakan-Universitas Nusa Cendana, Kupang

Sutan Y.F. Dillak, Universitas Nusa Cendana, Kupang

Fakultas Peternakan-Universitas Nusa Cendana, Kupang

Junius Rede Lae Riwu, Universitas Nusa Cendana, Kupang

Fakultas Peternakan-Universitas Nusa Cendana, Kupang

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Published
2021-07-30
How to Cite
SIPAHELUT, Geertruida Margareth et al. Level Pemberian Tepung Rosella (Hibiscus sabdariffa Linn) Terhadap Kualitas Dendeng Babi. Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science), [S.l.], v. 11, n. 2, p. 125 – 131, july 2021. ISSN 2620-9403. Available at: <https://journal.fapetunipa.ac.id/index.php/JIPVET/article/view/148>. Date accessed: 17 sep. 2021. doi: https://doi.org/10.46549/jipvet.v11i2.148.