Pengaruh Penambahan Asap Cair Daun Kesambi (Schleichera oleosa) terhadap Kadar Air, pH, dan Mikrobiologi Daging Se’i Kambing

The Effect of using Liquid Smoke from Kesambi Leaves (Schleichera Oleosa) on the Water Content, pH and Microbiology of Goat Se’i Meat

Abstract

 Se'i meat is a traditional processed product in East Nusa Tenggara Province, which is in demand and
widely known by the community, especially in Kupang. This study was conducted to determine the
effect of the use of liquid smoke from kesambi leaves (Schleichera oleosa) on the water content, pH,
and microbiology of se'i goat meat. This study used a completely randomized design (CRD) consisting
of four treatments and four replications. The treatments included P0 (goat meat without liquid smoke),
P1 (using 1% liquid smoke), P2 (using 3% liquid smoke), and P3 (using 6% liquid smoke). The
variables observed in this study included water content, pH, Escherichia coli (E. coli), and Total Plate
Count (TPC). The results of the study showed that the use of liquid smoke from kesambi leaves did not
have a significant effect (P>0.05) on water content, pH, Escherichia coli and Total Plate Count. In
conclusion, the use of 1%, 3%, and 6% liquid smoke showed no significant differences in the water
content, pH, and microbiological values of se'i goat meat.

Daging se'i merupakan produk olahan tradisional di Provinsi Nusa Tenggara Timur, yang diminati dan
dikenal luas oleh masyarakat khususnya di Kupang. Kajian ini dilakukan untuk mengetahui pengaruh
penggunaan asap cair daun kesambi (Schleichera oleosa) terhadap kadar air, pH, dan mikrobiologi
daging se'i kambing. Rancangan penelitian menggunakan rancangan acak lengkap (RAL) yang terdiri
dari empat perlakuan dan empat ulangan. Perlakuan meliputi P0 (daging kambing tanpa asap cair), P1
(menggunakan asap cair 1%), P2 (menggunakan asap cair 3%), dan P3 (menggunakan asap cair 6%).
Variabel yang diamati dalam kajian ini meliputi kadar air, pH, Escherichia coli (E. coli), dan Total
Plate Count (TPC). Hasil kajian menampilkan bahwa penggunaan asap cair daun kesambi tidak
memberikan pengaruh yang nyata (P>0,05) terhadap kadar air, pH, Escherichia coli dan Total Plate
Count. Kesimpulan, penggunaan asap cair 1%, 3%, dan 6% menampilkan tidak ada perbedaan yang
signifikan pada kadar air, pH, dan nilai mikrobiologi daging se’i kambing.