Level Pemberian Tepung Rosella (Hibiscus sabdariffa Linn) Terhadap Kualitas Dendeng Babi
Level of Roselle Flour (Hibiscus sabdariffa Linn) on the Quality of Pork Jerky
Main Article Content
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.
Downloads
Article Details
License
License and Copyright Agreement
In submitting the manuscript to the journal, the authors certify that:
- They are authorized by their co-authors to enter into these arrangements.
- The work described has not been formally published before, except in the form of an abstract or as part of a published lecture, review, thesis, or overlay journal. Please also carefully read Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Posting Your Article Policy at https://journal.fapetunipa.ac.id/index.php/JIPVET/publicationethics
- That it is not under consideration for publication elsewhere,
- That its publication has been approved by all the author(s) and by the responsible authorities “tacitly or explicitly“ of the institutes where the work has been carried out.
- They secure the right to reproduce any material that has already been published or copyrighted elsewhere.
- They agree to the following license and copyright agreement.
Copyright
Authors who publish with Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) 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 License (CC BY-NC-SA 4.0) that allows others to share the work with an acknowledgment 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 acknowledgment 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.
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
References
Babalola SO, Babalola AO and Aworh OC. 2001. Compositional Attributes of the Calyces ofRosella (Hibiscus sabdariffa L.). The Jurnal of Food Technology in Africa, 6 (4):133-134
Bjorkroth J. 2005. Microbiologycal ecology of marinated meat products. Int Meat Sci 70:477-480. DOI: 10.1016/0168-1605(96) 01135-X.
Bozkurt H and Belibagli K. 2009. Use of Rosemary and Hibiscus sabdariffa Linn inProductionOf Kavurma, a Cooked Meat Produck. Jurnal of the Science of Food and Agriculture, 89 : 1168
Cowan MM. 1999. Plant Products as Antimicrobial Agents. Clinical Microbiology Reviews.
Evanuarini H dan Huda. 2011. Quality of Dendeng Giling on Different Sugar addition. Jurnal Ilmu-Ilmu Peternakan 21(2): page 1-10
Handarini. 2014. Potensi Ekstrak Bunga Rosella (Hibiscus sabdariffa L.) Sebagai pengawet alami yang diaplikasikan pada daging ayam segar pengganti formalin. Jurnal Agroknow, Vol. 2. No.1. Hal 1-70,
Kamaldeep KU, Kelly JKG, Elizabeth AEB, Nigel MH, April SS, Lobaton S and Bruce B. 2012. Effect of packaging and storage time on survival of Listeriamonocytogenes onkipper-ed beef steakand Turkey tenders. J Food Sci 71: M57-M60. DOI: 10.1111/j.1750-3841. 2011.02485.x.
Mardiah, Amelia L dan Sulaiman A. 2009. Ekstraksi Kulit Batang Rosella (Hibiscus Sabdariffa L.) Sebagai pewarna merah alami. Jurnal Pertanian, ISSN 2087- 4936 Vol. 1 No (1).
Moeksin R dan Ronald SH. 2009. Pengaruh Kondisi, perlakuan dan berat sampel terhadap ekstraksi antosianin dari kelopak bunga Rosella dengan pelarut aquadest dan ethanol. Jurnal sains dan matematika (JSM), Vol. 16, 11-18.
Pietta PG. 2000. Flavonoids as Antioxidants. Jurnal of Natural Produks., 63, 1036-1042. H. DOI 10.1021/np 999904509\u
Rahadian R, Harun N dan Raswen E. 2017. Pemanfaatan Ekstrak Kelopak Bunga Rosella (Hibiscus sabdariffa Linn) dan Rumput Laut (Euchema cottoni) Terhadap Mutu Permen Jelly. JOM Faperta UR Vol. 4 No.1
Sarbini D. 2007. Optimalisasi Dosis Ekstrak Bunga Rosella Merah (Hibiscus Sabdariffa Linn) sebagai anti-aging Aterosklerosis untuk menghambat aktifasi NF-kβ, TNF-α dan ICAM-1 pada kultur sel Endothel yang dipapar Low Density Lipoprotein Teroksidasi. Jurnal Penelitian Sains dan Teknologi, Vol.8, No.2, 99-109.
Soekarto ST. 1985. Penilaian organoleptik: untuk industri pangan dan hasil pertanian. Bhratara Karya Aksara, Jakarta.
Soeparno. 2009. Ilmu dan Teknologi Daging. Cetakan ke lima. Gajah Mada University Press. Yogyakarta..
Sutaryo S dan Sri M. 2004. Pengetahuan Bahan Olahan Hasil Ternak dan Standar Nasional Indonesia (SNI). Makalah disajikan dalam Rangka Pelatihan Penerapan Jaminan Mutu di Balai Pengembangan Sumber Daya Masyarakat Peternakan. Komplek-Taru Budaya Ungaran.
Tounkara F, Sodio B, Amza T, Wei-Le G and Hui-Shi Y. 2013. Antioxidant Effect and Watter-Holding Capacity of Roselle (Hibiscus sabdariffa L.) Seed Protein Hydrolysates. Journal of Food Science and Technology, 5 (6) : 752-757
Van Laack R, Stevens SG and Stalders KJ. 2001. The influence of ultimat pH and intramuscular fat content on pork tenderness and tenderization. J. Anim. Sci. 79: 392-397.
Wehantaouw F and Suryanto E. 2009. Free radicals scavenging activities of phenolic extracts from Bread Fruit Leaves. Chem. Prog. Vol. 2 No (1).
Winarno FG. 2008. Kimia Pangan dan Gizi Edisi Terbaru.Bogir.M-brio Press
Yunita M, Hendrawan Y dan Yulianingsih R. 2015. Analisis Kuantitatif Mikrobiologi Pada Makanan Penerbangan (Aerofood ACS) Garuda Indonesia Berdasarkan TPC (Total Plate Count) Dengan Metode Pour Plate. Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 3: 237-248.
Similar Articles
- Laode Muh Munadi, Nuraini Nuraini, La Ode Muh Munadi, Githaria Lumanto, Analisis Pendapatan dan Prospek Pemasaran pada Wirausahawan Fried Chicken di Kota Kendari , Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science): Vol. 11 No. 3 (2021): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science)
You may also start an advanced similarity search for this article.