The Effect of Kinds of Sugar on Chemical and Physical Quality of Ground Beef Jerky with Sun Drying

Abstract

Sugar is one of food preservatives. There are kinds of sugar source in Indonesia, namely coconut tree, palm tree and sugar cane. Each sugar has different characteristics, including color, taste, and sweetness. This study was conducted to determine the effect of kinds of sugar on chemical and physical quality of ground beef jerky with sun drying. The materials used were ground beef, sugars, and spices which include salt, garlic, coriander, belching and galangal. There were 3 kinds of sugar as a treatment, namely coconut sugar, palm sugar and sugar cane. Ground beef was mixed with sugar and spices until being homogeneous. The dough was cured for 24 hours, then placed on a baking sheet, coated with aluminum foil and flaked with a thickness of approximately 2 mm. The dough was then dried in the sun drying for 6 hours per day for 3 days, with a temperature of approximately 50⁰C. The variables observed were chemical composition including moisture, protein and fat contents, and physical quality including pH value and tenderness. The data were analyzed by using a oneway classification of Completely Randomized Design and continued by Duncan's Multiple Ranges Test. The results analysis showed that the kinds of sugar had no significant effect on moisture, protein, and fat content of ground beef jerky flesh (P>0.05). The kinds of sugar also gave no significant effect on pH value and tenderness of ground beef jerky (P>0.05). The results of this study could be concluded that the three kinds of sugar can be used as a material of making ground beef jerky without affecting the chemical and physical quality of ground beef jerky.