Pengaruh Metode Pembuatan dan Pengeringan yang Berbeda terhadap Karakteristik Fisik, Kimia, dan Sensoris Dendeng Daging Kelinci

Abstract

The objective of the experiment was to evaluate the effect of different preparation making and drying methods on physical, chemical, and sensory characteristics of spicy dry-cured rabbit meat. Preparation making methods were sliced and ground while the drying methods were sun-dried and oven-dried. There were three replications eat treatment. Physical and chemical characteristics were analysed by analysis of variance of factorial of 2x2. The significant means of interaction were tested by Duncan’s new Multiple Range Test. The data sensory characteristics were analysed by the analysis of non parametric test of Hedonic Kruskal-Wallis. The results showed that different preparation making affected the physical characteristics (pH value, cooking loss and tenderness), chemical characteristics (fat content), and sensory characteristics (color, tenderness and acceptability) of dendeng (P<0.05). Different drying methods effected significantly (P<0.05) on the physical characteristics (cooking loss and tenderness), chemical characteristics (fat content), and sensory characteristics (color) of dendeng. The effect interaction between different preparation making and drying methods were significant (P<0.05) on chemical characteristics of spicy dried dry-cured meat while the physical characteristics of spicy dried dry-cured meat were not significant. Ground spicy dried dry-cured meat with oven-dried was the best sample from the point of view of texture, tenderness, and acceptability.