Moisture, Fat and Fatty Acid Profile of Beef Dendeng in Malang City
The objective of this study was to determine the chemical characteristics of sliced beef dendeng and ground beef dendeng circulating in Malang city, i.e., fat content, fatty acid profile, moisture content, water activity and total calories. The quantitative descriptive analysis was used as research...
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| Format: | Article |
| Language: | Indonesian |
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University of Brawijaya
2021-03-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Subjects: | |
| Online Access: | https://jitek.ub.ac.id/index.php/jitek/article/view/450 |
| _version_ | 1819121770860380160 |
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| author | Siti Resita Dijayanti Djalal Rosyidi Herly Evanuarini |
| author_facet | Siti Resita Dijayanti Djalal Rosyidi Herly Evanuarini |
| author_sort | Siti Resita Dijayanti |
| collection | DOAJ |
| description | The objective of this study was to determine the chemical characteristics of sliced beef dendeng and ground beef dendeng circulating in Malang city, i.e., fat content, fatty acid profile, moisture content, water activity and total calories. The quantitative descriptive analysis was used as research design. The data obtained were analyzed statistically by using the calculation formula according to the method used. The sliced dendeng and ground dendeng circulating in Malang city was used as sample. Beef dendeng circulating in Malang city had a fat content of 3.43-6.77%, moisture content of 19.56-27.50%, water activity of 0.69-0.84, and total calories of 93.38-136.77 kcal. The sliced beef dendeng with the best chemical characteristics (closed to national standard) was tested for fatty acid profile analysis. About 37 fatty acids were identified, consisting of 19 saturated fatty acids and 18 unsaturated fatty acids. It was concluded that both types of beef dendeng circulating in Malang city had different fat content, fatty acid profile, moisture content, water activity and total calories. These differences were influenced by raw materials, spices and processing used. |
| first_indexed | 2024-12-22T06:41:51Z |
| format | Article |
| id | doaj.art-bceafd4f5c4446a185c568fee61dc42c |
| institution | Directory Open Access Journal |
| issn | 1978-0303 2338-1620 |
| language | Indonesian |
| last_indexed | 2024-12-22T06:41:51Z |
| publishDate | 2021-03-01 |
| publisher | University of Brawijaya |
| record_format | Article |
| series | Jurnal Ilmu dan Teknologi Hasil Ternak |
| spelling | doaj.art-bceafd4f5c4446a185c568fee61dc42c2022-12-21T18:35:25ZindUniversity of BrawijayaJurnal Ilmu dan Teknologi Hasil Ternak1978-03032338-16202021-03-01161324110.21776/ub.jitek.2021.016.01.4316Moisture, Fat and Fatty Acid Profile of Beef Dendeng in Malang CitySiti Resita Dijayanti0Djalal Rosyidi1Herly Evanuarini2Postgraduate Student of Animal Science Faculty Universitas Brawijaya Malang, Jl. Veteran, Ketawanggede, Kec. Lowokwaru, Malang City, East Java, Indonesia, 65145Lecturer of Animal Science Faculty Universitas Brawijaya Malang, Jl. Veteran, Ketawanggede, Kec. Lowokwaru, Malang City, East Java, Indonesia, 65145Lecturer of Animal Science Faculty Universitas Brawijaya Malang, Jl. Veteran, Ketawanggede, Kec. Lowokwaru, Malang City, East Java, Indonesia, 65145The objective of this study was to determine the chemical characteristics of sliced beef dendeng and ground beef dendeng circulating in Malang city, i.e., fat content, fatty acid profile, moisture content, water activity and total calories. The quantitative descriptive analysis was used as research design. The data obtained were analyzed statistically by using the calculation formula according to the method used. The sliced dendeng and ground dendeng circulating in Malang city was used as sample. Beef dendeng circulating in Malang city had a fat content of 3.43-6.77%, moisture content of 19.56-27.50%, water activity of 0.69-0.84, and total calories of 93.38-136.77 kcal. The sliced beef dendeng with the best chemical characteristics (closed to national standard) was tested for fatty acid profile analysis. About 37 fatty acids were identified, consisting of 19 saturated fatty acids and 18 unsaturated fatty acids. It was concluded that both types of beef dendeng circulating in Malang city had different fat content, fatty acid profile, moisture content, water activity and total calories. These differences were influenced by raw materials, spices and processing used.https://jitek.ub.ac.id/index.php/jitek/article/view/450beefsliced dendengground dendengspicestraditional food |
| spellingShingle | Siti Resita Dijayanti Djalal Rosyidi Herly Evanuarini Moisture, Fat and Fatty Acid Profile of Beef Dendeng in Malang City Jurnal Ilmu dan Teknologi Hasil Ternak beef sliced dendeng ground dendeng spices traditional food |
| title | Moisture, Fat and Fatty Acid Profile of Beef Dendeng in Malang City |
| title_full | Moisture, Fat and Fatty Acid Profile of Beef Dendeng in Malang City |
| title_fullStr | Moisture, Fat and Fatty Acid Profile of Beef Dendeng in Malang City |
| title_full_unstemmed | Moisture, Fat and Fatty Acid Profile of Beef Dendeng in Malang City |
| title_short | Moisture, Fat and Fatty Acid Profile of Beef Dendeng in Malang City |
| title_sort | moisture fat and fatty acid profile of beef dendeng in malang city |
| topic | beef sliced dendeng ground dendeng spices traditional food |
| url | https://jitek.ub.ac.id/index.php/jitek/article/view/450 |
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