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Judul:	Pengaruh Metode Pengeringan dan Konsentrasi Bumbu Serta Lama Perendaman Dalam Larutan Bumbu Terhadap Kualitas Kimia Dendeng Babi
Penulis:	Marcus Veerman, Setiyono & Rusman \|\| email: marcus_veerman@yahoo.com
Jurnal:	Agrinimal Vol. 1 no. 2 - hal. 52-59 Tahun 2011 [ Pertanian ]
Keywords:	Dendeng babi, kualitas kimia, metode pengering, konsentrasi bumbu
Abstract:	The objective of this study was to determine the effect of drying methods, spice concentrations and soaking times on chemical quality of swine dried-meat. Slices of meat were soaked in spice solutions at the concentration of 40, 20, 13.3 and 10 % for 1, 3, 5, and 7 hours, and then were dried under the sun light or using oven (artificial drier). The observed parameters was chemical composition (water, protein and fat content). The data of chemical quality was analyzed by Analyses of Variances and performed with Factorial Completely Randomized Design (2 x 4 x 4) with 3 replications, followed by Duncan Multiple Range Test. The results showed that the drying methods affected significantly (P<0.05) on water content, protein, and fat, while spice concentrations on water content, and interactions of treatment between the drying methods and soaking times on protein content. Spice concentrations highly significantly (P<0.01) on protein content, soaking time on water content, and protein, interactions of treatment between the drying methods and soaking times on fat content.
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