Abstract
The objective of this study was to determine the chemical characteristics of sliced beef dendeng and ground beef dendeng circulating in Malang city, i.e., fat content, fatty acid profile, moisture content, water activity and total calories. The quantitative descriptive analysis was used as research design. The data obtained were analyzed statistically by using the calculation formula according to the method used. The sliced dendeng and ground dendeng circulating in Malang city was used as sample. Beef dendeng circulating in Malang city had a fat content of 3.43-6.77%, moisture content of 19.56-27.50%, water activity of 0.69-0.84, and total calories of 93.38-136.77 kcal. The sliced beef dendeng with the best chemical characteristics (closed to national standard) was tested for fatty acid profile analysis. About 37 fatty acids were identified, consisting of 19 saturated fatty acids and 18 unsaturated fatty acids. It was concluded that both types of beef dendeng circulating in Malang city had different fat content, fatty acid profile, moisture content, water activity and total calories. These differences were influenced by raw materials, spices and processing used.
Highlights
IntroductionProtein content of 18.4-21.2%, fat of 8.3-12.3%, total ash or minerals of 0.91.2% and moisture content of 66.1-69.3% in meat can be an ideal environment for harmful microbial growth (Bintoro, 2008)
The moisture content of ground beef and sliced beef dendeng ranged from 19.56-27.50%
The average value of the highest moisture content of beef dendeng was in sample G1 with 27.50%, while the average value of the lowest moisture content of beef dendeng was found in sample S3 with 19.56%
Summary
Protein content of 18.4-21.2%, fat of 8.3-12.3%, total ash or minerals of 0.91.2% and moisture content of 66.1-69.3% in meat can be an ideal environment for harmful microbial growth (Bintoro, 2008). Preservation and processing are carried out to extend meat shelf life. Various traditional and modern processed meats are loved by consumers. One of traditional meat processing products from Indonesia is dendeng. Dendeng is a traditional dish made of sliced meat or ground meat added by flavor, printed as a thin sheet and dried (Gunawan et al, 2015). Dendeng is classified as an intermediate moisture food which has a water content ranging from 15%-50% (Soeparno, 2009)
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