THE EFFECT OF MARINATED TIME SPENT CINNAMON POWDER (Cinnamon burmannii) TO ORGANOLEPTIC QUALITY OF BALI BEEF

Barata Y.K., N. Sriyani, A. Wibawa
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Abstract

The aim of this research is to determine the organoleptic quality of bali beef marinated by cinnamon powder for 0 hours, 4 hours, 8 hours and 12 hours. It was conducted in October 2020 - November 2020 at the Laboratory of Animal Product Technology and Microbiology Faculty of Animal Science, Udayana University. This studies used a Complete Random Design (CDR) with four treatments and four replications assessed by semi-trained 18 panelists. The four treatments were marinated bali beef with cinnamon powder for 0 hour (P0), marinated bali beef with cinnamon powder for 4 hours (P1), marinated bali beef with cinnamon powder for 8 hours (P2) and marinated bali beef with cinnamon powder for 12 hours (P3). The variables to consider is quality of organoleptic which is include colour, aroma, texture, flavour, tenderness, and overall acceptance. The results of this research have shown that the marinated time spent bali beef with cinnamon powder increased the colour, aroma, and overall acceptance value or significantly different (P<0,05) but, have no significant or different effect (P>0,05) with texture, flavour, and tenderness value. Based on the results of this research it can be concluded that the duration of marination of cinnamon powder (Cinnamon burmannii) can affect the organoleptic quality of bali beef. The length of marination for cinnamon powder that was most liked and accepted by the panelists was the length of marination for 4 hours as seen from the panelists’ assessment of the overall acceptance.
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涂抹长效肉桂粉(缅甸肉桂)对BALI牛肉有机质的影响
本研究的目的是测定肉桂粉腌制0小时、4小时、8小时和12小时的八里牛肉的感官品质。它于2020年10月至2020年11月在乌达亚纳大学动物科学系动物产品技术和微生物学实验室进行。这项研究使用了完全随机设计(CDR),由半训练的18名小组成员评估了四个处理和四个重复。四个处理分别是用肉桂粉腌制八里牛肉0小时(P0)、用肉桂粉腌八里牛肉4小时(P1)、用桂皮粉腌八里牛肉8小时(P2)和用桂皮腌制八里牛肉12小时(P3)。要考虑的变量是感官质量,包括颜色、香气、质地、风味、嫩度和整体接受度。研究结果表明,用肉桂粉腌制八里牛肉的时间增加了牛肉的颜色、香气和整体接受值,或在质地、风味和嫩度方面显著不同(P0,05)。根据研究结果,可以得出结论,肉桂粉(缅甸肉桂)的腌制时间会影响巴利牛肉的感官品质。从小组成员对整体接受度的评估中可以看出,小组成员最喜欢和接受的肉桂粉的腌制长度是腌制4小时的长度。
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发文量
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审稿时长
24 weeks
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