Dendeng merupakan salah satu produk awetan daging menggunakan proses penggilingan dan pengeringan untuk mengurangi kadar air, sehingga memiliki daya simpan lebih dari 6 bulan. Daging kambing memiliki daya simpan tak tahan lama namun tidak seimbang dengan pasokan yang melimpah ketika adanya momentum idul adha, sehingga perlu diolah menjadi produk awetan. Serat daging kambing tidak sama dengan daging sapi, sehingga dalam proses pembuatan dendeng kambing perlu adanya bahan tambahan berupa tepung tapioka sebagai bahan pengikat. Penelitian ini bertujuan untuk mengetahui (1) sifat organoleptik meliputi warna, aroma, rasa, kekompakan dan kesukaan dari dendeng (2) kandungan gizi dendeng daging kambing giling (3) harga jual dendeng daging kambing giling.
Jenis penelitian ini adalah eksperimen dengan metode uji coba yang dilakukan sebanyak 4 kali di Laboratorium Pangan Fakultas Teknik Universitas Negeri Surabaya. Penambahan tepung tapioka sebanyak 80 gram sebagai bahan pengikat dendeng. Pengambilan data menggunakan lembar observasi dengan jumlah panelis sebanyak 30 orang. Uji kandungan terhadap karbohidrat, protein, lemak, serat, abu dan kadar air dilakukan dengan uji laboratorium.
Hasil penelitian menunjukkan rata-rata hitung dari hasil penilaian organoleptik terhadap warna sebesar 57% panelis menyatakan coklat tua, aroma sebesar 64% menyatakan beraroma bumbu, rasa sebesar 73% menyatakan berasa bumbu dendeng, kekompakan sebesar 30% menyatakan kompak, dan kesukaan sebesar 97% menyatakan suka sampai cukup suka. Kandungan gizi dari dendeng daging kambing giling terdiri dari karbohidrat 1,82%, lemak 40,3%, protein 54,6%, serat 0,32%, abu 0,21% dan kadar air 2,61%. Harga jual dendeng daging kambing sebesar Rp. 30.000/packs (100g).
Kata kunci : dendeng, daging kambing, tepung tapioka
Jerky is one of the preserved meat products using a grounding and drying process to reduce water content, so it has a shelf life of more than 6 months. Goat meat has a long-lasting shelf life but is not balanced with an abundant supply when there is Eid al-Adha momentum, so it needs to be processed into a durable product. Goat meat fiber is not the same as beef, so in the process of making goat jerky it needs additional ingredients such as tapioca flour as a binder. This study aims to determine (1) organoleptic properties including color, aroma, taste, compactness and likeness of jerky (2) nutritional content of ground goat meat jerky (3) selling price of ground goat meat jerky.
This type of research is an experiment with a trial method conducted 4 times in the Food Laboratory of the Faculty of Engineering, State University of Surabaya. The addition of tapioca flour as much as 80 grams as a binder jerky. Retrieval of data using observation sheets with the number of panelists as many as 30 people. The content test for carbohydrate, protein, fat, fiber, ash and water content is carried out by laboratory tests.
The results showed an average count of the results of organoleptic estimation of the color of 57% of panelists stated dark brown, 64% of aroma expressed flavored seasoning, 73% flavor expressed jerky flavor, integrated 30% compactness, and an estimated 97% stated likes to like enough. The nutritional content of beef jerky consists of 1.82%, 40.3% fat, 54.6% protein, 0.32% fiber, 0.21% ash and 2.61% air content. The selling price of mutton jerky was Rp. 30,000 / package (100g).
Keywords : jerky, goat meat, tapioca flour