PENGARUH LAMA PERENDAMAN ASAP CAIR KONSENTRASI 10% DAN LAMA PENYIMPANAN TERHADAP DAYA IKAT AIR DAN DAYA PUTUS DAGING
ABSTRACT: This research was
conducted in September s.d October 2013 . Housed in Laboratory Animal Products
Technology, Faculty of Animal Husbandry, Hasanuddin University, Makassar. This
study aimed to determine the effect of immersion time 10 % liquid smoke
concentration and storage time on the quality of beef longissimus dorsi muscle
bali (has outside). The research methodology is based on completely randomized design
(CRD) with a general pattern that is 4 x 4 with 3 replications, Composition of treatment
as follows: Factor I is a Long Soaking with A1 (0 minutes), A2 (30 minutes), A3
(60 minutes), A4 (90 minutes). Factor II is the long storage with B1 (0 weeks),
B2 (1 weeks), 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 various analysis and discussion, it can be concluded that the
long soaking liquid smoke did not significantlyaffect the quality of meat while
the storage time affects the quality of meat.
Penulis: Andi Akbar, Effendi
Abustam, Muh. Nur Hidayat
Kode Jurnal: jppeternakandd140322
