DOI: https://doi.org/10.14710/jitaa.37.1.27-33

PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF KENARI (Canariun indicum L.) SHELL LIQUID SMOKE-IMMERSED-BEEF ON DIFFERENT LEVEL OF DILUTION

*Y. Yusnaini  -  Faculty of Animal Science, Gadjah Mada University, Indonesia
S. Soeparno  -  Faculty of Animal Science, Gadjah Mada University, Indonesia
E. Suryanto  -  Faculty of Animal Science, Gadjah Mada University, Indonesia
R. Armunanto  -  Faculty of Mathematics and Natural Science, Gadjah Mada University, Indonesia

Citation Format:
Abstract
This research was aimed to study the effect of the dilution level of kenari shell liquid smoke to thephysical, chemical and sensory properties of beef. Longissimus dorsi of beef immersed on Kenari shellliquid smoke on the level of dilution 1x, 2x, 3x, 4x, and 5x during 15 minutes with five replicatesfollowing Randomized Complete Design. The results showed that the higher level of dilution of liquidsmoke kenari shell caused the physical, chemical and sensory properties which get closer to the qualityof the control samples. The level of dilution affected almost all the properties, except the water andprotein content. It was concluded that the lower levels of dilution caused the more affected into thephysical, chemical and sensory properties of beef, except the water and protein content.
Fulltext View|Download
Keywords: beef properties. liquid smoke. kenari shell. dilution

Article Metrics:

Article Info
Section: Articles
Language : EN
Recent articles
PERFORMANCE OF INTEGRATED CONTRACT AND INDEPENDENT BROILER PRODUCTION IN EAST LOMBOK, WEST NUSA TENGGARA DAIRY CATTLE FARMERS’ BEHAVIOUR AND FACTORS AFFECTING THE EFFORT TO ENHANCE THE ECONOMIC OF SCALE AT GETASAN DISTRICT, SEMARANG REGENCY EFFECT OF LEVEL OF CONCENTRATE FEEDING LEVEL ON EFFICIENCY OF EATING BEHAVIOUR ON ONGOLE CROSSBRED CATTLE More recent articles
Most cited articles
The pathogenecity of H5N1 highly pathogenic Avian Influenza (HPAI) virus clade 2.3.2. in Indonesian indigenous chicken by contact tranmission with infected duck DETECTION OF PORK CONTAMINATION IN FRESH AND COOKED BEEF USING GENETIC MARKER MITOCHONDRIAL-DNA CYTOCHROME B BY DUPLEX-PCR NITROGEN UTILIZATION BY DAIRY GOATS OFFERED DIFFERENT NITROGEN SOURCES AS SUPPLEMENTS IN HIGH ISOCALORIC ENERGY CONCENTRATES THE PRODUCTION AND BODY COMPOSITION OF KACANG GOAT FED DIFFERENT QUALITY OF DIETS THE EFFECT OF ORGANIC-Cr DIETARY SUPPLEMENTATION ON STRESS RESPONSE IN TRANSPORT-STRESSED BEEF CATTLE More cited articles

Last update:

  1. Characterizations of milkfish (Chanos chanos) meatballs as effect of nanoencapsulation liquid smoke addition

    Fronthea Swastawati, Ambaryanto, Bambang Cahyono, Ima Wijayanti, Diana Chilmawati. IOP Conference Series: Earth and Environmental Science, 116 , 2018. doi: 10.1088/1755-1315/116/1/012027

  2. The Effects of Rice Husk Liquid Smoke in Porphyromonas gingivalis-Induced Periodontitis

    Theresia Indah Budhy, Ira Arundina, Meircurius Dwi Condro Surboyo, Anisa Nur Halimah. European Journal of Dentistry, 15 (04), 2021. doi: 10.1055/s-0041-1727554

  3. The Macrophage Responses during Diabetic Oral Ulcer Healing by Liquid Coconut Shell Smoke: An Immunohistochemical Analysis

    Meircurius Dwi Condro Surboyo, Fatma Yasmin Mahdani, Diah Savitri Ernawati, Andari Sarasati, Fianza Rezkita. European Journal of Dentistry, 14 (03), 2020. doi: 10.1055/s-0040-1712776

  4. A Review of Pyrolisis of Eceng Gondok (Water hyacinth) for Liquid Smoke

    Rita Dwi Ratnani, Widiyanto, Hadiyanto, Maryono, Budi Warsito. E3S Web of Conferences, 73 , 2018. doi: 10.1051/e3sconf/20187305010

  5. The Characteristics of Volatile Compounds of Kenari (Canarium indicum L.) Shell Liquid Smoke

    Yusnaini, Edi Suryanto, Said Hasan, Angela Wulansari, Eka Kusuma Dewi. IOP Conference Series: Earth and Environmental Science, 709 (1), 2021. doi: 10.1088/1755-1315/709/1/012032

  6. The effect of heating process using electric and gas ovens on sensory properties of cooked smoked-meat

    Yusnaini, Edi Suryanto. IOP Conference Series: Earth and Environmental Science, 247 , 2019. doi: 10.1088/1755-1315/247/1/012023

  7. Sensory evaluation of beef sirloin steak treated with fast pyrolysis liquid smoke

    Xing Xin, Khadijehbeigom Ghoreishi, Sagar Mehta, Chathurika Samarakoon, Saeid Baroutian. European Food Research and Technology, 250 (8), 2024. doi: 10.1007/s00217-024-04531-x

  8. Health benefits of liquid smoke from various biomass sources: a systematic review

    Meircurius Dwi Condro Surboyo, Saeid Baroutian, Widyah Puspitasari, Ummi Zubaidah, Pamela Handy Cecilia, Dieni Mansur, Benni Iskandar, Nurina Febriyanti Ayuningtyas, Fatma Yasmin Mahdani, Diah Savitri Ernawati. BIO Integration, 5 (1), 2024. doi: 10.15212/bioi-2024-0083

  9. Effect of different smoking methods on the quality of pork sausages

    Debajit Bhuyan, Ankur Das, Saurabh Kumar Laskar, Durlav Prasad Bora, Shantanu Tamuli, Mineswar Hazarika. Veterinary World, 2018. doi: 10.14202/vetworld.2018.1712-1719

Last update: 2024-12-21 07:25:41

  1. Potential of Distilled Liquid Smoke Derived from Coconut (Cocos nucifera L) Shell for Traumatic Ulcer Healing in Diabetic Rats

    Surboyo M.D.C.. European Journal of Dentistry, 13 (2), 2019. doi: 10.1055/s-0039-1693527

  2. Characterizations of milkfish (Chanos chanos) meatballs as effect of nanoencapsulation liquid smoke addition

    Fronthea Swastawati, Ambaryanto, Bambang Cahyono, Ima Wijayanti, Diana Chilmawati. IOP Conference Series: Earth and Environmental Science, 116 , 2018. doi: 10.1088/1755-1315/116/1/012027

  3. The component analysis of liquid smoke from rice hulls and its toxicity test on baby hamster kidney cells

    Arundina I.. Journal of Pharmacy and Pharmacognosy Research, 9 (1), 2021.

  4. The Macrophage Responses during Diabetic Oral Ulcer Healing by Liquid Coconut Shell Smoke: An Immunohistochemical Analysis

    Meircurius Dwi Condro Surboyo, Fatma Yasmin Mahdani, Diah Savitri Ernawati, Andari Sarasati, Fianza Rezkita. European Journal of Dentistry, 14 (03), 2020. doi: 10.1055/s-0040-1712776

  5. Oral ulcer healing after treatment with distilled liquid smoke of coconut shell on diabetic rats

    Surboyo M.D.C.. Journal of Krishna Institute of Medical Sciences University, 8 (2), 2019.

  6. Physicochemical characteristics and fatty acid profile of smoked skipjack tuna (Katsuwonus pelamis) using coconut fiber, nutmeg shell and their combination as smoke sources

    Salindeho N.. International Journal of ChemTech Research, 6 (7), 2014.

  7. A Review of Pyrolisis of Eceng Gondok (Water hyacinth) for Liquid Smoke

    Rita Dwi Ratnani, Widiyanto, Hadiyanto, Maryono, Budi Warsito. E3S Web of Conferences, 73 , 2018. doi: 10.1051/e3sconf/20187305010

  8. The effect of heating process using electric and gas ovens on sensory properties of cooked smoked-meat

    Yusnaini, Edi Suryanto. IOP Conference Series: Earth and Environmental Science, 247 , 2019. doi: 10.1088/1755-1315/247/1/012023

  9. Effect of adding smoke liquid or powder to pickling whey on some properties of domiatti cheese made from goat's milk

    Ammar E.. Carpathian Journal of Food Science and Technology, 7 (2), 2015.

  10. Effect of different smoking methods on the quality of pork sausages

    Debajit Bhuyan, Ankur Das, Saurabh Kumar Laskar, Durlav Prasad Bora, Shantanu Tamuli, Mineswar Hazarika. Veterinary World, 2018. doi: 10.14202/vetworld.2018.1712-1719