Jurnal
The Effect of Smoking Durations on pH and Sei Meat Protein
- Bagikan:
The study aims to know the influence of smoking time using biobriquettes leaf kesambi torrefied on pH and meat protein content sei cow. The studyused a design complete with a duration of smoking 60 minutes, 90 minutes, and120 minutes. piece meat weighing 8 kg sliced transverse 2-3 cm thick and soakedin a mixture of 16 grams of salt, 2.4 grams of saltpetre, and 2 cloves of onion white.The meat was then soaked for 2 hours inside a sokal (a basket made of palm leaves)and closed thermocouple meat entered into in meat for measuring internaltemperature. Temperature room smoking guarded between 100°C and 150°C,monitored by 4 thermocouple sensors. The internal temperature of meat wasmonitored between 63°C and 77°C. Analysis variance shows that old curing isinfluential on the pH and protein content of meat sei cow. The highest protein valuewas found in the long smoking treatment of 60 minutes (26.13%), different realwith the long smoking treatment of 90 minutes. Duration Smoking also affects pHparameters. The pH value of the 60 minutes smoking treatment (7.10) was differentreal with longer smoking treatments 90 minutes and 120 minutes. Treatment bestis the long smoking time of 60 minutes which produces the highest protein contentof 26.13% with a pH of 7.10.
Keyword: Cooking Time, Kesambi Leaf Biobriquette, Protein, pH, Sei.
Detail Information
| Item Type |
Jurnal
|
|---|---|
| Penulis |
Jemmy J. S. Dethan - Personal Name
|
| Student ID |
1712010002
|
| Dosen Pembimbing |
HERIANUS J D LALEL - 196406201989011001 - Dosen Pembimbing 1
Jublin F. Bale-Therik - - Dosen Pembimbing 2 |
| Penguji |
Herianus J D Lalel - 196406201989011001 - Ketua Penguji
Jublin Fransina Bale-Therik - 195108141975032001 - Penguji 1 Franky M S Telupere - 196309181987121001 - Penguji 2 |
| Kode Prodi PDDIKTI |
54031
|
| Edisi |
Published
|
| Departement |
Ilmu Peternakan
|
| Kontributor | |
| Bahasa |
English
|
| Penerbit | UPT Perpustakaan Undana : Kupang., 2023 |
| Edisi |
Published
|
| Subyek | |
| No Panggil | |
| Copyright |
Individu Penulis
|
| Doi |