Properties of ready to eat ground beef jerky with the addition of tapioca flour

Abstract

The processing of ready–to–eat beef jerky generally produce a number of meat flakes that are not utilized and will be detrimental to the beef jerky processing business group. Adding fillers such as tapioca flour will be profitable for jerky producers. This study aims to determine the effect of filler concentration on characteristics of ready–to–eat ground beef jerky produced. The research method used was an experimental method with a completely randomized design (CRD) with one factor, namely the concentration tapioca flour as filler consisted of 0, 5, 10, 15 and 20%. The parameters observed were chemical, physical, microbial, and sensory properties. Data were analyzed with analysis of variance (ANOVA) at 5% significance level using Co–Stat Software. Different data of chemical, physical and microbial were further tested with HSD test, while sensory was tested with DMRT at 5 % significance level. The results showed that addition tapioca flour had significantly different effect on the properties of ground beef jerky ready to eat mainly on water and protein content, color, flavor, taste, texture, L value and total microbes. However, it had no different on Hue value and total mold. It is recommended to use 10 % of tapioca flour to produce good quality of Ready–to–eat ground beef jerky with 24.38%water content, 22.51% of protein content, sensory value with favorable criteria. While total microbe and fungi has met the quality requirements of the contamination limit set by Indonesian national Standard.