PENGARUH KOMBINASI REMPAH-REMPAH TERHADAP KUALITAS RASA DAN KETAHANAN SIMPAN JERKY DAGING SAPI

Abstract

ABSTRACT

This study aims to eval_uate the effect of spice combinations on the flavor quality and shelf life of beef jerky preserved using traditional drying methods. The research was conducted over 6 weeks with spice combination treatments: A (garlic and black pepper), B (coriander and paprika), and C (a combination of A and B). The beef was thinly sliced and traditionally dried using sunlight. The data were analyzed using sensory tests to assess flavor quality, analysis of variance (ANOVA) for shelf life, as well as pH measurement and microbiological testing to eval_uate contamination levels. The sensory test results showed that treatment C provided the highest flavor score (8.2), followed by treatment A (7.5) and B (7.0). Shelf life observations showed that jerky from treatment C had the best shelf life, with slower physical quality degradation (smell, color, and texture) compared to other treatments. ANOVA analysis revealed significant differences (p < 0.05) between treatments in shelf life, with treatment C lasting longer without significant pH reduction and no microbial contamination by week 4. In contrast, jerky from treatments A and B began to show quality decline by week 3, with lower pH values (5.2) and signs of microbial contamination. The results of this study indicate that spice combinations can enhance flavor quality and extend the shelf life of beef jerky preserved using traditional drying methods.

Keywords
Beef jerky, spices, flavor quality, shelf life, traditional drying.