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Influence Of Beef Submersion with Various Concentration of Coconut Shell Liquid Smoke Against Total Bacteria Count, Shelf Life and Acceptability

Feed Nutrition

Influence Of Beef Submersion with Various Concentration of Coconut Shell Liquid Smoke
Against Total Bacteria Count, Shelf Life and Acceptability

W.S. Putranto, L. Suryaningsih, N. Agustina
Department of Animal Products Technology, Faculty of Animal Husbandry
University of Padjadjaran.
email : wendrysp@yahoo.co.id

ABSTRACT
The research on the influence of beef submersion used various concentration of smoke liquid coconut
shell toward total bacteria count, shelf life and acceptability was to know the level of concentration of
coconut shell liquid smoke of beef thus gained the lowest total bacteria count, the longest shelf life and
acceptability of (color, taste, smell and total acceptance) the most favor. This research did based on
Complete Randomized Design, with five type of repetitions of submersion coconut shell liquid smoke
with concentrations those were 0%, 2,5%, 5% and 10% (v/v), with repetition as many as 4 times. The
research result showed that the beef submersion used smoke liquid coconut shell influenced to the
decreasing total bacteria, increasing shelf life, taste and total acceptance of beef but did not influence
to color and smell of beef (p

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