Inovasi Dendeng Giling Daging Sapi dengan Proporsi Kacang Merah (Phaseolus Vulgaris L.)

Innovation in Ground Beef Jerky with a Proportion of Red Beans (Phaseolus Vulgaris L.)

              Dendeng merupakan produk olahan daging yang diiris, dibumbui dengan bumbu asam, manis, dan pedas, dipanaskan atau diasinkan, dan dijemur di bawah terik matahari. Bahan utama dendeng biasanya hanya daging, namun bisa ditambah dengan makanan sumber protein nabati lainnya. Penambahan kacang merah pada dendeng merupakan bagian dari diversifikasi produk dendeng giling, sehingga diharapkan dapat menurunkan biaya produksi dendeng dan meningkatkan nilai tambah dendeng.

              Penelitian ini merupakan eksperimen satu factorial, pembuatan dendeng giling dengan proporsi daging sapi dan kacang merah. Penelitian ini menggunakan desain pola faktor proporsi kacang merah dengan 3 perlakuan yaitu (100 gram), (150 gram), dan (200 gram). Pengumpulan data dilakukan dengan metode observasi melalui uji mutu sensori. Sampel dinilai oleh 30 panelis. Data hasil uji organoleptik dengan uji anova tunggal atau one way anova dan uji lanjut duncan.

              Hasil penelitian menunjukan: ¹⁾ Proporsi terbaik dendeng giling dengan proporsi daging sapi dan kacang merah terbaik dari uji sensori diperoleh dari proporsi daging sapi sebanyak 300 gram dan kacang merah sebanyak 100 gram.²⁾ Kandungan gizi dari hasil dendeng giling yang terbaik yakni sampel 245 berdasarkan uji laboratorium menunjukan bahwa per 100gram dendeng matang memiliki kandungan kadar protein 66,90%, kadar serat 0,31%, dan kadar air 0,32%. ³⁾ Harga jual dendeng giling diketahui Rp 20.000 per pack dengan berat 100 gram.

Kata Kunci: Daging Sapi, Dendeng Giling, Kacang Merah

Dendeng is a processed meat product that is sliced, seasoned with sour, sweet and spicy spices, heated or salted, and dried in the hot sun. The main ingredient in jerky is usually just meat, but it can be supplemented with other plant protein sources. The addition of red beans to beef jerky is part of the diversification of ground jerky products, so it is hoped that it can reduce jerky production costs and increase the added value of jerky.

              This research is a one factorial experiment, making ground jerky with the proportion of beef and red beans. This study used a red bean proportion factor pattern design with 3 treatments, namely (100 grams), (150 grams), and (200 grams). Data collection was carried out using the observation method through sensory quality tests. Samples were assessed by 30 panelists. Data from organoleptic tests using a single ANOVA test and Duncan's follow-up test.

              The research results showed: ¹⁾ The best proportion of ground beef jerky with the best proportion of beef and red beans from the sensory test was obtained from the proportion of 300 grams of beef and 100 grams of red beans. ²⁾ The nutritional content of the best ground beef jerky was sample 245 based on Laboratory tests show that per 100 grams of cooked jerky it contains a protein content of 66.90%, a fiber content of 0.31% and a water content of 0.32%. ³⁾ The selling price for ground beef jerky is known to be IDR 20,000 per pack weighing 100 grams.

Keywords: Beef, Ground Jerky, Red Beans