Pengaruh Pemberian Tepung Bunga Rosella (Hibiscus sabdariffa Linn) terhadap Kadar Air, Protein, dan Total Plate Count (TPC) Dendeng Sapi Semi Basah

Abstract

Jerky is a processed food product of sliced or ground fresh meat from healthy livestock that is seasoned and then oven or dried. The use of additives in the processing process of processed products is adjusted to its purpose, for example, several types of herbal plants are added to increase antimicrobial and antioxidant ingredients. One of the additives that can be used in making processed meat products on jerky is rosella flour. This study aims to determine the effect of rosella flower flour on moisture content, protein and TPC of beef jerky. The design used in this study was a completely randomized design with 4 treatments and 5 replicates. The treatment consisted of rosella flour concentration (P0 = without rosella flower, P1 = using 5 grams of rosella flour, P2 = using 10 grams of rosella flour, P3: using 15 grams of rosella flour). Giving rosella flowers gives a significant effect (P < 0.05) on the Total Plate Count (TPC) test, but does not have a significant effect on moisture and protein content. Giving rosella flower flour at P3 with a concentration of 15 grams showed the best results.