Kualitas Kimia dan Organoleptik Daging Se’i Kambing Yang Ditambahkan Asap Cair Daun Kusambi (Schleichera Oleosa)

Chemical and Organoleptic Quality Of Se'i Goat Meat Added With Kusambi Leaf Liquid Smoke (Schleichera Oleosa)

Abstract

ABSTRAK

 kajian ini mengkaji pengaruh asap cair daun kesambi (ACDK) terhadap mutu sensoris dan sifat kimia daging kambing se'i. Rancangan Acak Lengkap (RAL) digunakan dengan empat perlakuan dan empat kali ulangan. P0 mewakili daging kambing tanpa ACDK (kontrol), P1 mewakili daging kambing dengan 1% ACDK, P2 mewakili daging kambing dengan 3% ACDK, dan P3 mewakili daging kambing dengan 6% ACDK. Jika mutu kimia berpengaruh nyata, analisis varians (ANOVA) digunakan. Jika uji sensoris Kruskal-Wallis menunjukkan pengaruh nyata, uji Mann-Whitney digunakan untuk mengetahui perbedaan antar perlakuan. Hasil  kajian menunjukkan   penggunaan asap daun kassambi 1%, 3%, dan 6% tidak berpengaruh terhadap kadar lemak, oksidasi lemak, maupun warna (P>0,05). Namun, asap daun kassambi berpengaruh signifikan terhadap keempukan, aroma, dan rasa (P>0,01). Hasil: Penggunaan asap daun kassambi 1%, 3%, dan 6% tidak berpengaruh terhadap kadar lemak, oksidasi lemak, maupun warna daging kambing. Namun, asap daun kassambi berpengaruh signifikan terhadap aroma, keempukan, dan rasa daging kambing

Kata kunci: asap cair daun kesambi, daging se’i kambing, kualitas kimia, organoleptik

ABSTRACT

This study examined the effect of liquid smoke from kesambi leaves (ACDK) on the sensory quality and chemical properties of se'i goat meat. A completely randomized design (CRD) was used with four treatments and four replications. P0 represented goat meat without ACDK (control), P1 represented goat meat with 1% ACDK, P2 represented goat meat with 3% ACDK, and P3 represented goat meat with 6% ACDK. If chemical quality was significantly affected, analysis of variance (ANOVA) was used. If the Kruskal-Wallis sensory test showed a significant effect, the Mann-Whitney test was used to determine the differences between treatments. The results showed that the use of liquid smoke from kassambi leaves at 1%, 3%, and 6% did not affect fat content, fat oxidation, or color (P>0.05). However, smoke from kassambi leaves significantly affected tenderness, aroma, and taste (P>0.01). Results: The use of 1%, 3%, and 6% kassambi leaf smoke had no effect on fat content, fat oxidation, or color of goat meat. However, the smoke of kassambi leaves has a significant effect on the aroma, tenderness and taste of goat meat

Keywords: Liquid smoke from kesambi leaves, se'i goat meat, chemical, organoleptic quality