Chemical and Organoleptic Quality of Ground Duck Jerky with the Addition of Sonication Liquid Smoke
Chemical and Organoleptic Quality of Ground Duck Jerky with the Addition of Sonication Liquid Smoke
Nitya Salsabila, Djalal Rosyidi, Agus Susilo*
ABSTRACT
This study aims to determine the effect of the addition of sonication coconut shell liquid smoke at different times on the activity of water (Aw), water, fat, ash, carbohydrates by difference, and organoleptic quality (color, texture, aroma, and taste). The research material used was jerky made from duck meat with the addition of coconut shell liquid smoke and spices such as salt, coconut sugar, garlic, galangal, coriander and tamarind. The method used was a laboratory experimental method using a completely randomized design (CRD) with 6 treatments and 4 repetitions, namely P0: without the addition of liquid smoke (control), P1: liquid smoke without sonication, P2: sonication liquid smoke for 5 minutes, P3: sonication liquid smoke for 10 minutes, P4: sonication liquid smoke for 15 minutes, and P5: sonication liquid smoke for 20 minutes. The results showed that the addition of sonication liquid smoke had no significant effect (P>0.05) on protein, ash, and organoleptic quality, could have a very significant effect (<0.01) on water, fat, and carbohydrates, and had a significant effect (P<0.05) on Aw . The best value was obtained by sonication liquid smoke for 20 minutes with Aw content of 0.65, water 40.04%, fat 9.09%, protein 29.14%, ash 0.37%, carbohydrates 21.37%, color 4, 35, texture 4.15, aroma 4.10, and taste 4.20. It can be concluded from this study that the addition of sonication coconut shell liquid smoke can reduce Aw, water, fat, protein and increase ash content, carbohydrates and organoleptic quality so that it can be accepted by consumers and can be applied in the development of the latest innovations in the production of beef jerky by the public.
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