Physical and Sensory Quality of Sheep Meat Sate Grilled with Different Time and Fuel - repository civitas UGM

  P A A A A A A P

  The 16 _{AAAP th} Sustainable Livestock Production in the Perspective of _Congress Food Security, Policy, Genetic Resources, and Climate Change Food Security Sustainable Livestock Production in the Perspective of

  Proceedings , Policy

  Full Papers , Genetic Resources, and Climate Change

  Proceedings Full Papers th

  The 16 AAAP Congress

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   Scope of AAAP: AAAP is established to devote for the efficient animal production in the Asian-Australasian region through national, regional, international cooperation and academic conferences.

   Brief History of AAAP: AAAP was founded in 1980 with 8 charter members representing 8 countries-those are Australia, Indonesia, Japan, Korea, Malaysia, New Zealand, Philippines and Thailand. Then, the society representing Taiwan joined AAAP in 1982 followed by Bangladesh in 1987, Papua New Guinea in 1990, India and Vietnam in 1992, Mongolia, Nepal and Pakistan in 1994, Iran in 2002, Sri Lanka and China in 2006 , thereafter currently 19 members.

   Major Activities of AAAP: Biennial AAAP Animal Science Congress, Publications of the Asian-Australasian Journal of Animal Sciences and proceedings of the AAAP congress and symposia and Acknowledgement awards for the contribution of AAAP scientists.

   Organization of AAAP:

  ∙ President: Recommended by the national society hosting the next biennial AAAP Animal Science Congress and approved by Council meeting and serve 2 years. ∙ Two Vice Presidents: One represents the present host society and the other represents next host society of the very next AAAP Animal Science Congress. ∙ Secretary General: All managerial works for AAAP with 6 years term by approval by the council ∙ Council Members: AAAP president, vice presidents, secretary general and each presidents or representative of each member society are members of the council. The council decides congress venue and many important agenda of AAAP  Office of AAAP: Decided by the council to have the permanent office of AAAP in Korea.

  Currently # 909 Korea Sci &Tech Center Seoul 135-703, Korea  Official Journal of AAAP: Asian-Australasian Journal of Animal Sciences (Asian-Aust. J. Anim. Sci. ISSN 1011-2367. http://www.ajas.info ) is published monthly with its main office in Korea  Current 19 Member Societies of AAAP:

  

ASAP(Australia), BAHA(Bangladesh), CAASVM(China), IAAP(India), ISAS(Indonesia),

  

IAAS(Iran), JSAS(Japan), KSAST(Korea), MSAP(Malaysia), MLSBA(Mongolia),

NASA(Nepal), NZSAP(New Zealand), PAHA(Pakistan), PNGSA(Papua New Guinea),

PSAS(Philippines), SLAAP(Sri Lanka), CSAS(Taiwan), AHAT(Thailand), AHAV(Vietnam).

   Previous Venues of AAAP Animal Science Congress and AAAP Presidents

  I 1980 Malaysia S. Jalaludin

  II 1982 Philippines

  V. G. Arganosa

  III 1985 Korea In Kyu Han

  IV 1987 New Zealand

  A. R. Sykes V 1990 Taiwan T. P. Yeh

  VI 1992 Thailand

  C. Chantalakhana

  VII 1994 Indonesia

  E. Soetirto

  VIII 1996 Japan T. Morichi

  IX 2000 Australia J. Ternouth X 2002 India P. N. Bhat

  XI 2004 Malaysia Z. A. Jelan

  XII 2006 Korea

  I. K. Paik

  XIII 2008 Vietnam N.V. Thien

  XIV 2010 Taiwan L.C. Hsia

  XV 2012 Thailand C.Kittayachaweng XVI 2014 Indonesia Yudi.Guntara.Noor

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CONTENTS

ORAL PRESENTATION Code Title Page Genetic and Reproduction

  Large Ruminants

  

  1

  5

  

  

  9

  

  

  13

  

  

  17

  

  

  21

  

  

  25

  

  

  29

  

  

  33

  

  

  37

  Code Title Page

   1210

  

   1214

   Others

   1217

  

   1221

  

   1225

  

   1229

  

  Products Technology and Food Safety Large Ruminant

  

  

   1237

  

   1241

  

   1244

  

  Code Title Page

   1248

   Small Ruminant

   1251

  

   1255

  

   1260

  

   1263

  

   1267

  

  

  

  

  

Poultry

   1276

  

  

  

  Code Title Page

   1365

  

   1369

  

   1373

  

  

  

  

   POSTER PRESENTATION Code Title Page Genetic and Reproduction

  Large Ruminant

   1383

  

  

  

   1387

  

   1390

  

   1394

  

   1398

  

  Code Title Page

   2459

  

   2462

  

Others

   2466

  

   2470

  

   2474

  

   2478

  

   2482

   Products Technology and Food Safety Large Ruminant

   2485

   2489

  

   2493

  

   2497

  

  Code Title Page

   2501

  

   2505

  

   2509

  

   2513

  

   2516

  

   2518

  

   2523

  

   2527

  

   2531

  

   2534

  

  Code Title Page

   2622

  

   2626

  

  

  

   2632

  

   2636

   Others

   2640

  

   2644

  

   2648

  

   2652

   Waste and Environtmental Issues in Livestock Large Ruminant

   2656

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Physical and Sensory Quality of Sheep Meat Sate Grilled with Different

Time and Fuel

  

Setiyono, Edi Suryanto, Rusman and Jamhari

  Faculty of Animal Science, Gadjah Mada University, Yogyakarta, Indonesia Corresponding email: setiyono.miharso@ugm.ac.id

  

ABSTRACT

  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

  

INTRODUCTION

  Meat products that were processed in Indonesia depend on the desires of the native food processing community. Sate is one of the popular food in Indonesia. Sate made by cut the meat into small pieces and pierced with skewers (bamboo) or other material that cooked or roasted using charcoal or gas. Long heating does not much affect the pH of sate because the fat distributed the heat in the sheep meat that flatten the temperature of the sate. The longer time of grilling sate will cause the surface area of sate become more brown that improve the taste and smell become delicious. There was interaction between the duration of time grilling with kind of fuel to an internal temperature, cooking loss, water holding capacity, and sensory quality of sate. The experiment was conducted to determine the physical and sensory quality of sheep meat sate processed with duration of time grilling and kind of fuel.

MATERIAL AND METHODS

  Sheep meat was seasoned with spices, put in the bamboo and then grilled with three duration times using two kinds of fuels. Sheep meat sate was burned at the temperature of 232°C- 260°C with duration of 3, 5 and 7 minutes. Grilling of sheep meat sate used gas and charcoal. Sheep meat sate was analyzed physical and sensory quality in the sheep meat sate. The data were analyzed using analysis of variance based on completely randomized design (CRD) Pattern Factorial 3x2 (3 factors grilling time and 2 factor various fuels) and if there are treatments were significantly different then it will be tested further by using Multiple Range Test Duncan's Multiple Range Test.

  

RESULTS

  The results of the study showed that grilling time affected internal temperature, tenderness, cooking loss (CL), water holding capacity (WHC), color, acceptability, texture, and smell significantly (P<0.01). Longer grilling caused internal temperature, tenderness and CL increased, whereas WHC, color, acceptability, texture, and smell decreased. The kind of fuel influenced internal temperature, tenderness, CL, WHC, color, acceptability, texture, smell and juiceness of sheep meat sate.

  Table 1. Average physical and sensory sate with duration of time and kind of fuel Parameter Kind of fuel Duration of time grilling (minute)

  Average

  3

  5

  7 Physical Internal temperature (°C) Gas 61,50

^c

74,20 ^b 84,03 ^a 73,24 ^q Charcoal 62,63

^c

72,40 ^b 85,63 ^a 73,56 ^p Average 62,07

^z

73,30 ^y 84,83 ^x pH

  Gas 6,300

^ns

6,23 ^ns 6,13 ^ns 6,22 ^ns Charcoal 6,033

^ns

6,33 ^ns 6,20 ^ns 6,19 ^ns Average 6,17

^ns

6,28 ^ns 6,17 ^ns Tenderness (kg/cm ² ) Gas 4,33

^b

3,83 ^c 4,93 ^b 4,37 ^q Charcoal 3,40

^c

4,47 ^b 6,47 ^a 4,78 ^p Average 3,87

^ns

4,15 ^ns 5,70 ^ns

  Gas 11,44

^e

18,36 ^d 27,41 ^a 19,07 ^q Charcoal 11,91

^e

20,33 ^c 26,21 ^b 19,48 ^p Average 11,67

^z

19,34 ^y 26,81 ^x WHC (%) Gas 36,29

^a

31,89 ^b 24,26 ^d 30,81 ^p Charcoal 36,23

^a

29,69 ^c 22,77 ^e 29,56 ^q Average 36,26

^x

30,79 ^y 23,52 ^z Sensosry

• Cooking loss (%)

  Color Gas 4,67

^a

4,33 ^a 2,67 ^c 3,89 ^p Charcoal 4,00

^a

3,67 ^b 2,67 ^c 3,44 ^q Average 4,33

^x

4,00 ^y 2,67 ^z Acceptability Gas 4,67

^a

4,67 ^a 3,67 ^c 4,33 ^p Charcoal 4,00

^b

3,33 ^d 3,00 ^e 3,44 ^q Average 4,33

^x

4,00 ^y 3,33 ^z Texture

  Gas 4,33

^a

4,00 ^c 3,67 ^d 4,00 ^p Charcoal 3,67

^b

3,67 ^c 2,67 ^e 3,33 ^q Average 4,00

^x

3,83 ^y 3,17 ^z

  Gas 4,67

^a

4,67 ^a 2,67 ^d 4,00 ^p Charcoal 4,33

^b

3,33 ^c 2,33 ^e 3,33 ^q Average 4,50

^x

4,00 ^y 2,50 ^z Juiceness Gas 3,33 4,33 3,67 3,78 ^p Charcoal 2,67 3,67 2,33 2,89 ^p Average 3,00 4,00 3,00

• Smell

  The charcoal fuel is hotter than fuel gas, this leads to greater evaporation of moisture.internal temperature, tenderness, and CL. Therefore, sate burned with charcoal fuel had less or smaller WHC, color, acceptability, texture and smell than sate burned with gas. This result was supported by Indriastuti (2011) and Veerman (2012). Excessive heating can Fitryani (2009), Soeparno (2011) and Veerman (2012) stated that the process of heating and drying will cause the increase in internal temperature, tenderness and CL of the sate product, this is due to an increase in the internal temperature, tenderness and CL, which during heating takes place the release of water molecules by the protein of meat, so WHC sate product increased.

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  The color changes to brown, fixed received power (average like), fixed texture (soft), turned into a rather smelly smell burnt, turned into a rather nice sense and juiciness fixed (juiciness) of sheep meat sate.

  

CONCLUSIONS

  The results of the study showed that grilling time affected internal temperature, tenderness, CL, WHC, color, acceptability, texture and smell. Longer grilling caused internal temperature, tenderness and CL increased, whereas WHC, color, acceptability, texture and smell decreased. The kind of fuel influenced internal temperature, tenderness, CL, WHC, color, acceptability, texture, smell and juiceness of sheep meat sate. The color changes to brown, fixed received power (average like), fixed texture (soft), turned into a rather smelly smell burnt, turned into a rather nice sense and juiciness fixed (juiciness) of sheep meat sate.

  

ACKNOWLEDGEMENT

  We are thankful to Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, for the Research Grant 2012 provided to implement the experiment.

  

REFERENCES

Aberle, E. D., J. C. Forrest, D. E. Gerrard, E. W. Mills, H. B. Hedrick, M. D. Judge and R. th

  A. Merkel. 2001. Principles of Meat Science 4 ed. Kendal/Hunt Publishing Co., Dubuque, Iowa. Abubakar dan S. Usmiati. 2007. Teknologi pengolahan Daging. Balai Besar Penelitian dan

  Pengembangan Pascapanen. Badan Penelitian dan Pengembangan Pertanian, Departemen Pertanian, Bogor. Fitriyani. 2009. Pengaruh Asap Cair Selama Penyimpanan Dingin Terhadap Kualitas Kimia,

  Mikrobiologis, dan Sensoris Sosis Sapi. Tesis. Sekolah Pascasarjana Fakultas Peternakan. Universitas Gadjah Mada, Yogyakarta. Huang, T. C And W. K. Nip. 2001 Intermediate-moisture meat and dehydrated meat. In: Y.

  Hui, W. K. Nip, R. W. Rogers, and O. A. Young (Eds.). Meat Science and Applications. Marcel Dekker, New York-Base. Veerman, M. 2012. Pengaruh Metode Pengeringan dan Konsentrasi Bumbu Serta Lama

  Perendaman Dalam Larutan Bumbu Terhadap Kualitas Dendeng Babi. Tesis S2 Fakultas Peternakan, Universitas Gadjah Mada, Yogyakarta. Soeparno. 2011. Ilmu Nutrisi Gizi Daging. Cetakan I. Gadjah Mada University Press, Yogyakarta. Suharyanto, R. Priyanto dan E. Gunardi. 2008. Sifat Fisiko-Kimia Dendeng Daging Giling terkait Cara Pencucian (Leaching) dan jenis Daging yang Berbeda. Media Peternakan.

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