KAJIAN AKTIVITAS ANTIOKSIDAN DAN NILAI KEEMPUKAN DENDENG SAPI DENGAN PENAMBAHAN ASAP CAIR TEMPURUNG KELAPA

Jerky is a processed meat product in the form of plates
which is made from sliced ????fresh ground beef that has been seasoned and
When dried, liquid smoke has various functional properties, namely:
give aroma, taste and color due to the presence of phenol and carbonyl compounds,
as a natural preservative because it contains phenolic compounds and acids that
acts as an antibacterial and antioxidant liquid smoke can also act as a
binder and binder. In order to determine the content of the compound
antioxidant and tenderness value of beef jerky with the addition of liquid smoke
coconut shell. This research was carried out at the Results Technology Laboratory
Livestock, Department of Animal Husbandry, Faculty of Animal Husbandry and Fisheries, University
Tadulako, which started from May to June 2019. Research
using beef has inside, spices include coriander,
garlic, brown sugar, cinnamon, cloves, anise, cumin, pepper,
salt, galangal and liquid smoke. The design used is the Design
Completely Randomized (CRD) with 5 treatments and 3 replications. The treatment is
R0 = 0% liquid smoke composition, R1 = 0.5% liquid smoke composition, R2 = smoke composition
1% liquid smoke, R3 = 1.5% liquid smoke composition, R4 = 2% liquid smoke composition. Variable
What was observed was the antioxidant test and meat tenderness. Research result
showed that the treatment had a significant effect (P<0.01) on the test
antioxidant compounds of beef jerky and meat tenderness. Based on
the results of the discussion, it can be concluded that the addition of liquid smoke
coconut shell in beef jerky gives good results
to the antioxidant compound test and meat tenderness test.

Keywords: Jerky, beef, coconut shell liquid smoke.