Pengaruh Penggunaan Kayu Manis (Cinnamomun burmanni) terhadap Kualitas Fisikokimia dan Organoleptik Dendeng Sapi Semi Basah

Abstract

Beef jerky is a food ingredient that is preserved by drying, because the water content of beef jerky is not too high, this processed food ingredient can increase the shelf life of meat. Cinnamon is a spice originating from Indonesia and is generally used to enhance the taste of food and herbs for health. Cinnamon can be used as a natural sweetener, aroma enhancer and natural food preservative. This study aims to determine the effect of the use of cinnamon (Cinnamomum burmannii) and the use of a mini marinator tumbler on the physicochemical and organoleptic quality of beef jerky, namely pH value, cooking loss, water content, aroma, taste, color and texture. The study was conducted for 4 months at the USU Animal Production Laboratory of Animal Husbandry Study Program. This study used a Completely Randomized Design (CRD) non factorial pattern consisting of 4 treatments and 5 replications. The treatments consisted of K0 = without marination; K1 = Beef marination using 5% cinnamon concentration; K2 = Beef marination using 10% cinnamon concentration; K3 = Beef marination using 15% cinnamon concentration. The parameters observed include pH value, cooking loss, water content, aroma, taste, color and texture. The results of the study showed that the use of cinnamon as a marinade had a good effect on the observed parameters. The use of cinnamon as a marinade had a very significant effect (P<0.01) on pH value, cooking loss, and organoleptic values including color, aroma, taste, and texture. However, it did not have a significant effect (P>0.05) on the water content (moisture) of beef jerky. The best treatment used in this study was the K2 treatment, namely beef marination using 10% cinnamon concentration.