Physical and Sensory Quality of Sheep Meat Sate Grilled with Different Time and Fuel
The experiment was conducted to investigate the physical and sensory quality of sheep meat sate grilled with different time and fuel. Sheep meat was seasoned with spices and then grilled with three duration time (3, 5 and 7 minutes) and two kinds of fuel (gas and charcoal). The data observed were th...
| Main Authors: | , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
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2014
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| Online Access: | https://repository.ugm.ac.id/139185/1/The_16th_AAAP_Jamhari%20-%209.pdf |
| _version_ | 1826049611171627008 |
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| author | Setiyono, Setiyono Suryanto, Edi Rusman, Rusman Jamhari, Jamhari |
| author_facet | Setiyono, Setiyono Suryanto, Edi Rusman, Rusman Jamhari, Jamhari |
| author_sort | Setiyono, Setiyono |
| collection | UGM |
| description | The experiment was conducted to investigate the physical and sensory quality of sheep meat sate grilled with different time and fuel. Sheep meat was seasoned with spices and then grilled with three duration time (3, 5 and 7 minutes) and two kinds of fuel (gas and charcoal). The data observed were the physical quality of sheep meat sate (internal temperature, pH, tenderness, cooking loss and water holding capacity). Sensory quality included color, acceptability, texture, smell, taste and juiceness. The data of physical quality were statistically analyzed by variance analysis using completely randomized design 3x2 of factorial pattern (three kind of duration time of grilling and two kinds of fuel) and the differences between means were tested by Duncan’s New Multiple Range Test. The data of sensory characteristics were analyzed by analysis of non parametrik of Hedonik Kruskal- Wallis and then were analyzed by using Spider Web Design Test. The results showed that grilling time influenced significantly the internal temperature, cooking loss, and water holding capacity of sheep meat sate (P<0.01). Kind of fuel did not influence the internal temperature, tenderness, cooking loss and water holding capacity. There were no interaction between grilling time and kind of fuel on color (slightly black), acceptability (like), texture (smooth), smell (slightly burned) and taste (slighty delicious).
Key Words: Physical quality, Sensory quality, Sheep meat sate, Grilling time, Kind of fuel |
| first_indexed | 2024-03-13T23:49:16Z |
| format | Conference or Workshop Item |
| id | oai:generic.eprints.org:139185 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-13T23:49:16Z |
| publishDate | 2014 |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1391852017-01-23T04:10:11Z https://repository.ugm.ac.id/139185/ Physical and Sensory Quality of Sheep Meat Sate Grilled with Different Time and Fuel Setiyono, Setiyono Suryanto, Edi Rusman, Rusman Jamhari, Jamhari Food technology The experiment was conducted to investigate the physical and sensory quality of sheep meat sate grilled with different time and fuel. Sheep meat was seasoned with spices and then grilled with three duration time (3, 5 and 7 minutes) and two kinds of fuel (gas and charcoal). The data observed were the physical quality of sheep meat sate (internal temperature, pH, tenderness, cooking loss and water holding capacity). Sensory quality included color, acceptability, texture, smell, taste and juiceness. The data of physical quality were statistically analyzed by variance analysis using completely randomized design 3x2 of factorial pattern (three kind of duration time of grilling and two kinds of fuel) and the differences between means were tested by Duncan’s New Multiple Range Test. The data of sensory characteristics were analyzed by analysis of non parametrik of Hedonik Kruskal- Wallis and then were analyzed by using Spider Web Design Test. The results showed that grilling time influenced significantly the internal temperature, cooking loss, and water holding capacity of sheep meat sate (P<0.01). Kind of fuel did not influence the internal temperature, tenderness, cooking loss and water holding capacity. There were no interaction between grilling time and kind of fuel on color (slightly black), acceptability (like), texture (smooth), smell (slightly burned) and taste (slighty delicious). Key Words: Physical quality, Sensory quality, Sheep meat sate, Grilling time, Kind of fuel 2014-11-10 Conference or Workshop Item NonPeerReviewed application/pdf en https://repository.ugm.ac.id/139185/1/The_16th_AAAP_Jamhari%20-%209.pdf Setiyono, Setiyono and Suryanto, Edi and Rusman, Rusman and Jamhari, Jamhari (2014) Physical and Sensory Quality of Sheep Meat Sate Grilled with Different Time and Fuel. In: The 16th AAAP Congress: Sustainable Livestock Production in the Perspective of Food Security, Policy, Genetic Resources, and Climate Change The 16th AAAP Congress, 10-14 November 2014, Yogyakarta, Indonesia. http://aaap2014.ugm.ac.id |
| spellingShingle | Food technology Setiyono, Setiyono Suryanto, Edi Rusman, Rusman Jamhari, Jamhari Physical and Sensory Quality of Sheep Meat Sate Grilled with Different Time and Fuel |
| title | Physical and Sensory Quality of Sheep Meat Sate Grilled with Different Time and Fuel |
| title_full | Physical and Sensory Quality of Sheep Meat Sate Grilled with Different Time and Fuel |
| title_fullStr | Physical and Sensory Quality of Sheep Meat Sate Grilled with Different Time and Fuel |
| title_full_unstemmed | Physical and Sensory Quality of Sheep Meat Sate Grilled with Different Time and Fuel |
| title_short | Physical and Sensory Quality of Sheep Meat Sate Grilled with Different Time and Fuel |
| title_sort | physical and sensory quality of sheep meat sate grilled with different time and fuel |
| topic | Food technology |
| url | https://repository.ugm.ac.id/139185/1/The_16th_AAAP_Jamhari%20-%209.pdf |
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