Open AccessLevel Pemberian Tepung Rosella (Hibiscus sabdariffa Linn) Terhadap Kualitas Dendeng Babi
Author(s) -
Geertruida Margareth Sipahelut,
Heri Armadianto,
Yakob Robert Noach,
Agustinus R. Riwu,
Sutan Y.F.G. Dillak,
Junius Rede Lae Riwu
Publication year - 2021
Publication title -
jurnal ilmu peternakan dan veteriner tropis
Language(s) - English
Resource type - Journals
eISSN - 2620-9403
pISSN - 2620-939X
DOI - 10.46549/jipvet.v11i2.148
Subject(s) - aroma , hibiscus sabdariffa , food science , mathematics , significant difference , chemistry , statistics
The purpose of this research to determine the level on the quality of pork jerky (aroma, texture and TPC). The research design used was a complete random design (CRD) with 4 treatments and 3 replications, and continued with Mann-Whitney test. The sensoric data used hedonik test according to Kruskal-Wallis method. The treatment consisted of R0 = without roselle flour, R1 = roselle flour 5g, R2 = roselle flour 10g and R3 = roselle flour 15g. The results showed that the addition of roselle flour 5g, 10g and 15g gave a significant difference (P 0,05). But the best texture value is at the level of 10g roselle flour. Conclusion, The level of roselle flour influences the value of the aroma of jerky and can reduce the total bacterial growth in the pork jerky. The best activity level of 15g roselle flour can reduce the lowest total bacterial colony.