Pengaruh Pemberian Tepung Bunga Rosella (Hibiscus sabdarifa L.) terhadap Kualitas Fisik dan Organoleptik Dendeng Sapi

Abstract

Dendeng is a traditional Indonesian processed meat product and the public interest in consuming dendeng is quite high. However, Dendeng is perishable/ easily damaged by physical, chemical, organoleptic and biological changes because of microbial’s activity. Rosella flowers can be used as a preservative that can improve meat quality because it contains antioxidant compounds. This study aims to determine the effect of using rosella flower flour (Hibiscus sabdarifa L) on the physical and organoleptic qualities of dendeng. This research method is using experimental method with experimental design, namely Completely Randomized Design with 4 treatments (concentration of rosella flower flour 0%, 5%, 10%, 15%) and 5 replicates. Analysis of physical test data using Analysis of Varience to see the effect of treatment and if there is a significant difference between treatments, it is continued with the Duncan test with a significance level of 1%. Organoleptic test data analysis using Kruskal Wallis non-parametric analysis, if there is a significant difference, it will be continued with the Mann Whitney further test. The results showed that the addition of rosella flower flour had a very significant effect (P<0.01) on physical quality, namely pH and cooking shrinkage as well as organoleptic quality, namely colour, aroma, texture, and taste of Dendeng, but did not have a significant effect on water binding capacity. Dendeng with rosella flower flour at P3 with a concentration of 15% showed the best results.