Pengaruh Serbuk Buah Andaliman (Zanthoxylum Acanthopodium Dc.) Pada Bumbu Terhadap Masa Simpan dan Nilai Organoleptik Dendeng Daging Sapi

Abstract

The study was conducted to determine the effects of andaliman Fruit Powder (Zanthoxylum acanthopodium dc.) on shelf life and organoleptic value of beef jerky. Organoleptic value include hedonic scale and hedonic quality of color, flavour, flavor, texture. Shelf life includes color,  and slime appearance stored from day zero to day twelve. The research was conducted at the Faculty of Agriculture, Mulawarman University from August to October 2023. This study used a completely randomized design (CRD) with four treatments and five replications. The data were analyzed using Anova and then Duncan Multiple Range Test (DMRT) to determine the difference between treatments. The study was showed the effect of andaliman fruit powder on jerky beef, the results of shelf life research showed that the longer the storage, the changes in color, flavour and appearance of slime experienced significant changes in the bad direction. Prolonged storage of beef jerky at room temperature resulted in deterioration (Eber test). The P0 treatment experienced decay on the second day and the P3 treatment experienced decay on the third day. The results of the organoleptic study showed that the organoleptic was significantly different (P<0.05) on the hedonic scale and hedonic quality of color, flavour, taste and texture..