Chemical Composition and Food Safety 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

  ! " # $" % & '&

   !!

  " "# $% &% & $'#%(" % " "

• # () $ & ' &
• && * ,
• & ! - , * - ' . & * . * / * . 0& * + (1$(2 3 - 41(2. 5 .

  6

  7 4849 , && 7 4( : 4;.< *

• = > ' & * 0 && ? ' * &
• & ' & * @ - ? *

  A3 ;<8$)14$82<9$8<$<

• ( ! - 4 + B & *
• 2 * / 9 0&

  # &

   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

• + )" * + ) "% )" !! " "## + !(% %! ! , # " ! -" %(%-" ! #",% ! " , # ) ' () & * * 0 . , . ' &.

  , ,, * '

• , * , () '
>5 - .
• ' && &a
• & - , & && - & & ' & ' , , && - & * - & ' , , * , ' * * * .
• ' & ' & * &
• & , - - *

  , & ' & * * ' & - & & ' * *

  & * * = , * , & - , * & ,

• , # & , && & , & & - >
• && # >C & ! -
• , , * - ' + . & * . * / 0& D &am>& , * &
• , , - & ' . , , ,, . && , - ' E &' * * & * - . ' . ,,>,, , & - & , - '' * ' & > * ,
• & , ' ! & & - * &&. ' . ' * &>'& & ' , & * . *&
• . &&am
• = &' ' () && . && ' , * , ' &' && :, * && ** ' - * -

  && * , * , *

• " ,, * & * && ' . , * && ' " ? ' / & & * ' 5 . & " A

  F. / * ' @ -

• ? . - * ' * & , * &
• . ' * 0 . / - & A '

  ' && > ** * # *

• . :* &&
• . & . ' , - , ,& * * ' *

  ' ' & & && * && * &&

  5

• & ' && ' G# H A ' ()

  . " ",% ! " , # )" ," ! + ( !!/

  ,& &* && ' # () 3 - (1 I (2. 41(2 . @ - ? . 5 # & > * # * ' & * H. ' * & & / - & , . * * G

  & " & * & ' ! - *

• $? ' * &
• & ' & * @ - ? @ - ? , & *

  5 . ' , * & / * & & , ' & - * & -

  ' *

• # () ' * ' * * & , && * & * * * & & * - # ' * * & , '' ' - ,& .
• && , . ' & ,. ' * . & , ,

  ' && - * - & && , ,&

• , , ' & - * , & * . ' . & * & * . *& . * & &' . & . && & * & & -
• && & - * (.411 * , . * , . , ' 21 *

  <<1 * , , &&

• , # & , - & ,, :*
• ' :, ' '' ' & . & *

  & , ' , & & ' -

• ? - . & , ' ' *
• . * . * & &
• $ & #
• & * & & , , * && , ' , * * * , , ' ' * , ' ' * * ,
• & & # =, && ''
• & . , * , && & &* 5 & " A

  F. " ? ' #

• / & & * ' 5 &&
• & ? - . * &
• & '' ,, ' * * & '
• , * , E * , * * & , ' ' , ' * , + & ,. . , - ' &
• & * & 5 . A
• # ,& . ,& * , 5 && ' , * * & ,,

  0& && & 3 - (2. 41(2 & ' & ' ,

  && &* : ' (< & - ' # && , -

• , * , * - ,, * ' - & & *

  && ' , & . && ' -

  5

• ' & * . ' & :, &
• && ,& & 5 .

  & 5 * ? 5

  3 # ()

  # , * ' () ' $ & * ' & * * G H & (1$(2 3 - 41(2 . @ - ? . 5 . . * ' - & # J &

  ' & - , J & ' * , #

• & ' , * * & ' <92 * . * ' B)8 , , ' & , B8) , , ' , , * > -
• ,& . * 3 + # * &

  7 * / , * 7 & . & &' " & ? 7 * # * & + '

  7

• & 7 + & 7 && . ? . :
• & , # * ' * * && * - & ' (.148
• ' 24 * ' - - . )1 ' * <2
• && # - * ' 2 & <( &
• ' ) - ( *

  ' & ' , * , & * . , & > ' *& (21 *

  , * * ' && , ' && * , & : ''

  # * ' * * & & && - ,, * '' ' * * - ' && * , & & . & & & ,, '' * '' * ' + * & ' & * * .

  @ - ? && ' ' & / *

• & , - &, , , ' , * + && . & &

  && ' - & & * * ' & '

• & #

  

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

  )RRG 6HFXULW\ 3ROLF\ *HQHWLF 5HVRXUFHV DQG &OLPDWH &KDQJH

Chemical Composition and Food Safety of Sheep Meat Sate Grilled with

Different Time and Fuel

  

Edi Suryanto, Setiyono, Rusman and Jamhari

  Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, Indonesia Corresponding email: edi_ugm@yahoo.com

  

ABSTRACT

  The experiment was conducted to evaluate chemical compositions and food safety of sheep meat sate grilled with different time and fuel. Sheep meat was seasoned with spices and then grilled with three duration times (3, 5 and 7 minutes) and two kinds of fuel (gas and charcoal). The data collected were chemical compositions (water, crude protein, soluble protein, fat and collagen contents) and Polycyclic Aromatic Hidrocarbon (PAHs) residual content. The PAHs residual content indicated by benzo(a)pyrene was analyzed using chromatography permeation gel analysis method with descriptive analysis to measure the presence of benzo(a)pyrene residual. The data of chemical composition were statistically analyzed by variance analysis (Completely Randomized Design 3x2 of factorial pattern) and the differences between means were tested by Duncan’s New Multiple Range Test. The results showed that grilling duration decreased significantly the water and soluble protein content of sheep meat sate (P<0.01), whereas crude protein, fat, and collagen contents of sheep meat sate increased. Gas grilling resulted higher water, fat and collagen contents (P<0.01) and soluble protein content (P<0.05) of sheep meat sate than charcoal grilling. There were interaction between grilling duration and kind of fuel on crude protein, soluble protein, fat, and collagen contents. Sheep meat sate grilled with different time and fuel indicated the presence of benzo(a)pyrene residual. It could be concluded that the grilling duration and kind of fuel affected chemical composition of sheep meat sate. The benzo(a)pyrene as contaminant indicator as presence of sheep meat sate.

  

Key Words: Chemical composition, Food safety, Sheep meat sate, Grilling time, Kind of

  fuel

  

INTRODUCTION

  Meat is major source of nutrients in the form of water, protein, fat, and minerals, which contain between 20-35% protein, providing essential amino acids (The National Health and Medical Research Council, 2006). Sate is made by grilling the meat. Spices are added to the meat to make tasty grilled meat. Grilling can be carried out using charcoal. Grilling the meat affected chemical composition sensory characteristic as well as food safety of the meat (Lasmanawati, 2010).

  Charcoal can be meat from wood, coconut shell or others. Charcoal contain mainly carbon. Sate was suspected to contain chemical contaminant do to the high temperature used to process meat. The chemical contaminant maybe Polycyclic Aromatic Hydrocarbons (PAHs).

  When eating sate actually participate too carbon from the burning of charcoal that can cause cancer, because sate has cancer causing carcinogenic substances. Polycyclic Aromatic Hydrocarbons (PAHs) are a group of compounds formed by incomplete combustion of inorganic substances (coal, oil and gas) and organic substances such as tobacco. It contain to or more aromatic ring. PAH is environmental pollutant and maybe produced during meat processing (Agerstad and Skog, 2005). Therefore, it is necessary to carried out the study on how much the content of benzo(a)pyrene in sheep meat sate resulting from the long combustion or long grilling time. In addition the food safety of sate would be analyzed to provide information for more safe sate. The objective of the study were to

  1RYHPEHU *DGMDK 0DGD 8QLYHUVLW\ <RJ\DNDUWD ,QGRQHVLD

  determine: chemical composition and the presence of compound benzo(a)pyrene in the sheep meat sate.

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 chemicals composition (Osborne, 2000). Analysis for food safety was conducted to determine the content of PAHs benzo(a)pyrene in the meat sate.

  The data were analyzed using analysis of variance based on completely randomized design (CRD) factorial 3x2. If there were significantly different between means, then it will be tested further by using Duncan's New Multiple Range Test. Residue test benzo(a)pyrene using descriptive test results of gel permeation chromatography analysis.

RESULTS AND DISCUSSION

  Table 1. Chemical composition of sheep meat sate Grilling time Parameter (%) Kind of fuel

  Average

  3 _{a c d p}

  5

  7 Gas 61,40 58,92 56,49 58,94 _{b c e q} Water Charcoal 59,82 58,37 54,43 57,54 _{x y z}

Average 60,61 58,64 55,46

_{b b a} Gas 24,07 24,85 25,22 24,71 _{c a a} Protein Charcoal 23,44 25,34 25,36 24,71 _{y x x}

Average 23,76 25,10 25,29

_{c b b p} Gas 5,55 6,27 6,79 6,20 _{c c a q} Fat Charcoal 5,24 5,55 7,48 6,09 _{y y x}

Average 5,40 5,91 7,14

_{a a d p} Gas 4,67 4,67 2,67 4,00 _{b c e q} Soluble protein Charcoal 4,33 3,33 2,33 3,33 _{x y z}

Average 4,50 4,00 2,50

_{d c b p} Gas 2,11 2,463 2,64 2,40 _{e c a q} Collagen Charcoal 1,83 2,280 2,93 2,35 _{z y x}

Average 1,97 2,371 2,79

Table 2. Levels of benzo(a)pyrene of sheep meat sate grilled with different time and fuel

  

Grilling time

Kind of fuel Average

  3

  

5

  7

  2.78

  

7.45

- Charcoal

• Gas

  

2.06

  5.26 The results of the study showed that grilling time affected water, protein, fat, soluble protein,

  and collagen contents (P<0.01). Longer grilling caused water and soluble protein content to decreased, whereas protein, fat, and collagen contents increased. The kind of fuel influenced water, fat, soluble protein and collagen contents of sheep meat sate. The charcoal fuel is hotter than fuel gas, this leads to greater evaporation of moisture. Therefore, sate burned with charcoal fuel had less or smaller water, fat, soluble protein and collagen contents than sate burned with gas. This result was supported by Indriastuti (2011) and Veerman (2012). Excessive heating can lead to protein denaturation during heating and can be degraded is solving complex molecules that cause clotting. Apriyantono et al. (1989), Fitryani (2009), Soeparno (2011) and Veerman (2012) stated that the process of heating and drying will cause the increase in protein content of the product, this is due to an increase in the concentration of

  )RRG 6HFXULW\ 3ROLF\ *HQHWLF 5HVRXUFHV DQG &OLPDWH &KDQJH

  nitrogen ions, which during heating takes place the release of water molecules by the protein of meat, so the meat protein increased by a decrease in muscle mass.

  

CONCLUSIONS

  The conclusions of the study were longer grilling time affect water and soluble protein content decreased, whereas protein, fat, and collagen contents increased. The kind of fuel influenced chemical compositions of sheep meat sate. The benzo(a)pyrene as contaminant indicator as presence of sheep meat sate.

  

REFERENCES

  Agerstad, M and K. Skog. 2005. Review Genotoxicity of Heat-Processed Foods. Mutation Research. 574: 156-172. Apriyantono, A., D. Fardiaz, N. L. Puspitasari, Sedarnawati dan A. Budiyanto. 1989. Analisis Pangan. PAU Pangan dan Gizi-IPB. Institut Pertanian Bogor, 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. Indriastuti, A. T. D., Setiyono dan Y. Erwanto. 2011. Pengaruh Jus Daun Sirih (Piper betle

  linn ) Sebagai Bahan Precuring dan Lama Penyimpanan Terhadap Komposisi Kimia dan Angka Peroksida Dendeng Ayam Petelur. Buletin Peternakan. 35: 182-187.

  Lasmanawati, E. 2010. Sate Nusantara. Fakultas Teknologi dan Kejuruan. Universitas Pendidikan Indonesia, Jakarta. Veerman, M. 2012. Pengaruh Metode Pengeringan dan Konsentrasi Bumbu Serta Lama

  Perendaman dalam Larutan Bumbu Terhadap Kualitas Dendeng Babi. Tesis. Sekolah Pascasarjana Fakultas Peternakan, Universitas Gadjah Mada, Yogyakarta. National Health and Medical Research Council. 2006. Nutrient reference values for Australia and New Zealand. Department of Health and Ageing. Osborne, B. G. 2003. Near-infrared Spectroscapy in Analysis Analytical Chemistry. John Wley & Sons Ltd, Chiches 976709. Soeparno. 2011. Ilmu Nutrisi Gizi Daging. Cetakan I. Gadjah Mada University Press, Yogyakarta.