PENGARUH KONSENTRASI ASAP CAIR DAN LAMA PENYIMPANAN TERHADAP DAYA IKAT AIR DAN DAYA PUTUS DAGING
ABSTRACT: This study was
conducted in September-Oktober 2013. Locations research laboratory housed in
Livestock Products Technology, Faculty of Animal Husbandry, Hasanuddin University,
Makassar . This study aims to determine the effect of liquid smoke
concentration and storage time on the quality of beef muscle bali longissimus
Dorsi (LD). The research method is based on completely randomized design (CRD)
with a general pattern that is 4 x 4 with 3 replications, Composition of
treatment as follows: The first factor is the concentration of liquid smoke to
the A1 (0 % by weight of liquid smoke meat), A2 (10 % smoke heavy liquid from
the meat), A3 (20 % by weight of liquid smoke meat), A4 (30 % by weight of liquid
smoke meat). Factor II is the long storage with B1 (0 weeks), B2 (1 week), B3
(2 weeks) and B4 (3 weeks). Data were analyzed by analysis of variance using a
completely randomized design (CRD) consisting of 6 parameters of meat quality
testing using the Least Significant Difference Test (BNT) . Based on the
results of analysis of variance and showed that the concentration of liquid
smoke significantly affect the value of the Power Disconnect Meat (DPD),
whereas storage time significantly affected the water holding capacity (DIA).
Penulis: Bahtiar, Effendi
Abustam, Khaerani Kiramang
Kode Jurnal: jppeternakandd140327
