Pengaruh Marinasi Asam Cikala (Etlingera elatior) Terhadap Kualitas Fisik dan Organoleptik Dendeng Daging Kuda

Abstract

Cikala acid fruit contains citric acid so that it can cut peptide bonds on horse meat fibers that have a tough texture. This study aims to find out how the effect of cikala fruit marination on the physical and organoleptic quality of horse meat jerky. This research was carried out at the Technology Research Laboratory of the Faculty of Agriculture, Livestock Production Laboratory, Faculty of Agriculture, Universitas Sumatera Utara in July 2024. The ingredients used are horse meat thighs, cikala fruits and aquades. The tools used are pH meters, water baths and ovens. The design used in this study was RAL (Complete Random Design) with 4 treatments, namely D0=0%, Dl=15%, D2=30% and D3=45% with 5 replicates. The variables observed were physical tests, namely meat pH, moisture content, cooking loss and organoleptic tests, namely color, aroma, taste, and texture. The results of this study showed that the ef ect of citric acid fruit on the marination of horse meat jerky showed a very real influence (P<0.01) on the physical and organoleptic quality of horse meat jerky. The higher the dose of cikala fruit marinade given, it will increase the tenderness of the meat and lower the pH value of the meat, moisture content, and reduce the cooking shrinkage of the meat. It can be concluded that the dose of marinated cikala fruit can improve the physical quality and organoleptic quality