Pengaruh Pemberian Berbagai Macam Jenis Alkohol Saat Marinasi Terhadap Nilai Organoleptik dan Tekstur Na’an Maran

Lehi Selfina Tamelab; Gemini Malelak; Geertruida Sipahelut

doi:10.55606/sscj-amik.v4i4.6323

Authors

Lehi Selfina Tamelab Universitas Nusa Cendana
Gemini Malelak Universitas Nusa Cendana
Geertruida Sipahelut Universitas Nusa Cendana

DOI:

https://doi.org/10.55606/sscj-amik.v4i4.6323

Keywords:

Alcohol, Marination, Na’an Maran, Organoleptic, Texture

Abstract

This study aims to determine the effect of providing variouns types of alcoholicbeveranges on the Organoleptik value and texture of Na’an maran.The research method used is a Completely Randomized Design (CRD) consisting of 4 treatments and 4 replications so that there are 16 experimental units.The provision of various types of alcoholic beverages consists of P0 = 0%, P1= 10% beer, P2= 10% red wine and P3=10% sophia.The parameters measured in this study are colour, tenderness, level of preference, hardness, guminess, fracture, chewiness and cohesiveness and adhesiveness. The results of statistical analysis show that the addition of several types of alcoholic beverages has a very significant effect (P <0.01) on tenderness, level of preference, hardness, guminess, chewiness and a significant effect (P <0.05) on adhesiveness. But it has no significant effcet(P <0.05) on fracture and cohesiveness. Preference, hardness, guminess, chewiness and a significant effect (P <0.05) on adhesiveness. But it has no significant effcet (P <0.05) on fracture and cohesiveness.

References

Bourne, M. C. (2002). Food Texture and Viscosity Concept and Measurement Second Edition. Academic Press. London.

Deptan, 2009. Pemilihan dan Penanganan Daging Segar. www. pustakadeptan.go.id/agritek/lip50019.pdf- (Diakses pada tanggal 28 Agustus 2020).

Dransfield, E. 1985. Food Enzim in Eristol. The AVI Publising Co., Inc., Westport Connecticut.

Fachruddin, L. 1997. Membuat Aneka Dendeng. Kanisius, Yogyakarta.

Gamage,H.G.C.L.,R.K. Mutucumarana.,and M.S Andrew.2017. Effect of marination method and holding time on physicochemical and sensory gharacteristics of broiler meat.journal of Agricultural Sciences,12(3):172-184

Larmond, E 1976. The Texture Profile di dalam Rheology and Texture in FoodQuality. J. M Deman, P. W. Voisey., V. F.Rasper., dan D. W. Stanley(eds.). The AVI Publishing Company Inc., Westport, Connecticut.

Lawrie, R. A. 1995. Ilmu Daging -Edisi ke-5. Terjemahan Aminudin Parakasi. UI Press. Jakarta.

Lawrie, RA. 2003. Ilmu Daging. Edisi Kelima. Penerjemah Aminuddin Parakkasi.Universitas Indonesia Press. Jakarta.

Lawrie.2003. Ilmu daging Diterjemahkan oleh Aminud-din Parakkasi..

Universitas Indonesia (UI-Press).Jakarta.

Lawrie, R. A., & Ledward, D. A. (2006). Lawrie’s Meat Science (7th ed.).

Woodhead Puplishing

Preston, T.R. and M.B. Willis. 1974. Intensive Beef Production, 2nd Ed.

Pergamon Press,New York

Prijambodo, M. O., C. Y. Trisnawati., dan A. M. Sutedja. Karakteristik fisikokimia dan organoleptik sosis ayam dengan proporsi kacang merah kukus dan minyak kelapa sawit. Jurnal teknologi pangan dan Gizi, 13 (1): 6-11.

Ramos MV. 2009. Survey of microbiological content of commercial beef jerky.[Thesis] Oklahoma State University. USA.

Ratnawati, L. (2022). Pengaruh waktu penggilingan dan teknik pemasakan terhadap kinetika pengeringan daging giling. Jurnal Pangan, 31(1), 45-54.

Smith, D. P and L.L. Young. 2007. Marination pressure and phosphate effects on broiler breast fillet yield tenderness and color. Poult. Sci. 82:2666-2670.

Soekarto, S. T. 1985 Penilaian Organoleptik (untuk Industri Pangan dan Hasil pertanian). Penerbit Bharata Karya Aksara, Jakarta.

Soeparno.2005. Ilmu dan teknologi daging cetakan keempat. Gadjah Mada University Press. Yogyakarta

Sholichah, E.M R. Kumalasari., N. Afifah., N. Indrianti ., F. Nurintan., A. Rahayuningtyas., dan Budianti. 2020 Pengaruh proses pemasakan dan penambahan bahan pengawet terhadap karakteristik lemang selama masa penyimpanan. Jurnal pangan, 29(2): 149-160

Soekarto, S.T.2008. Penilaian Organoleptik untuk industri pangan dan Hasil Pertanian. Jakarta:Bharata Karya Aksara.

Syamsir, E. 2010. Mengenal Marinasi. http://ilmupangan. blogspot.com. (16 Februari 2011).

Setiaboma, W., D. Desnilasari.m A. C. Iwansyah., D. P. Agustina., E. Sholichah., dan A. Herminiati. 2021. Karakerisasi kimia dan uji organoleptik bakso ikan mayung ( Ariusthalassinus, Rupell) dengan penambahan daun kelor (Moringa oleiferea Lam) segar dan kukus. Biopropal Industri, 12(1):9-18

Szczesniak, A. S. 2002 Texture is a sensory propety. Food Quality andPreference, 13(4):215-225.

Winarmo,F.G. 1984.Kimia Pangan Gizi. PT. Gramedia, Jakarta.