Main Article Content
Abstract
The purpose of this study was to determine the effect of Sophia concentration with different alcohol concentrations in the processing of Na'an Maran (dried meat), which was conducted at the Animal Product Technology Laboratory, Faculty of Animal Husbandry, Marine and Fisheries. Using 20 kg of fresh beef, Sophia with 10%, 12% and 14% alcohol concentration and 2% salt per 1 kg of meat. This study employed four treatments and five replicates. Where P0: Beef + 2% salt (Control), P1: Beef + 2% salt + 10% alcohol concentration, P2: beef + 2% salt + 12% alcohol concentration, P3: beef + 2% salt + 14% alcohol concentration. Furthermore, organoleptic properties, pH and moisture content were tested. The data obtained were analysed using ANOVA and followed by Duncan's test to determine if there were significant differences between treatments. Organoleptic data were analysed using the Kruskal-Wallis non-parametric test, followed by the Mann-Whitney test if significant differences were found. The results showed that the use of Sophia with different alcohol concentrations had a significant effect (P < 0.01) on organoleptic properties and pH, while having no significant effect (P > 0.05) on water content. It can be concluded that Sophia can improve the organoleptic quality of Na'an Maran with the best treatment at 10% alcohol concentration.
Keywords
Dried meat
water content
organoleptic
pH
Sophia
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How to Cite
Ximenes, C. D. A., Malelak, G. E. M., & Manu, A. E. (2025). Effect of Using Sophia Traditional Beverages with Different Alcohol Concentrations on pH, Moisture Content and Organoleptic Quality of Na’an Maran (Dried Meat). Jurnal Sain Peternakan Indonesia, 20(3), 151–156. https://doi.org/10.31186/jspi.id.20.3.151-156
References
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Arcanjo, N. M. O., Morcuende, D., Andrade, M. J., Padilla, P., Madruga, M. S., & Estévez, M. (2019). Bioactivities of wine components on marinated beef during aging. Journal of Functional Foods, 57, 19–30. https://doi.org/10.1016/j.jff.2019.03.040
Hertanto, B., Suryati, T., & Wulandari, Z. (2012). Penggunaan Belimbing Wuluh untuk Menghambat Oksidasi dan Mempertahankan Mutu Organoleptik pada Dendeng Sapi Selama Penyimpanan. In repositori IPB (p. 2). https://repository.ipb.ac.id/
Istrati, D., Ionescu, A., Vizireanu, C., Ciuciu, A. M. S., & Dinicǎ, R. (2012). The tenderization of bovine Biceps femoris muscle using marinades on the basis of wine. Romanian Biotechnological Letters, 17(6), 7787–7795.
Kaur, N., Bhardwaj, P., Singh, G., & Arya, S. K. (2021). Applicative Insights on Nascent Role of Biochar Production, Tailoring and Immobilization in Enzyme Industry -A Review. Process Biochemistry, 107, 153–163. https://doi.org/10.1016/j.procbio.2021.05.017
Ke, S., Huang, Y., Decker, E. A., & Hultin, H. O. (2009). Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle. Meat Science, 82(1), 113–118. https://doi.org/10.1016/j.meatsci.2008.12.010
Kim, J. H., Lee, H. J., Shin, D. M., Kim, T. K., Kim, Y. B., & Choi, Y. S. (2018). The dry-aging and heating effects on protein characteristics of beef longissiumus dorsi. Korean Journal for Food Science of Animal Resources, 38(5), 1101–1108. https://doi.org/10.5851/kosfa.2018.e43
Kırkyol, M., & Akköse, A. (2023). Investigation of textural and physicochemical changes during the manufacturing process of pastırma, a dry-cured meat product. Food Science and Technology International, 29(7), 739–747. https://doi.org/10.1177/10820132221112736
Krvavica, M., & Friganovic, E. (2012). Drying and ripening – a basic processes in the production of dry-cured products. Meso, 15(May), 138–144.
Kuntoro, B., Maheswari, & Nuraini , H. (2013). Mutu fisik dan mikrobiologi daging sapi asal rumah potong hewan (RPH) Kota Pekanbaru. J. Peternakan, 10:1-8.
Lee, K. S., Choi, Y.-J. Y., Park, H. S., Moon, Y. H., Jung, L. C., & Park, K. S. (2011). (2011, June 30). Aging Effect of Red Wine on the Quality Properties and Sensory Score of Cooked Seasoned Pork. Korean Society of Food and cookery science.
Melo, A., Viegas, O., Petisca, C., Pinho, O., & Ferreira, I. M. P. L. V. (2008). Effect of beer/red wine marinades on the formation of heterocyclic aromatic amines in pan-fried beef. Journal of Agricultural and Food Chemistry, 56(22), 10625–10632. https://doi.org/10.1021/jf801837s
Mishra, B., Mishra, J., Pati, P., & Rath, P. (2017). Dehydrated Meat Products: A Review. International Journal of Livestock Research, 7(22), 1. https://doi.org/10.5455/ijlr.20170812035616
Petit, T., Caro, Y., Petit, A. S., & Santchurn, S. J. (2014). Physicochemical and microbiological characteristics of biltong, a traditional salted dried meat of South Africa. Meat science, 96(3), 1313-1317.
Rosyantari, A., Dewi, N., Febrianto, S., & Pratama, I. (2022). Evaluasi sifat fisik serbuk kulit nanas (Ananas comosus L. Merr.) sebagai jamu ternak antiparamphistomiasis: Physical characteristic evaluation of pineapple (Ananas comosus L. Merr.) rind powder for livestock’s jamu for antiparamphistomiasis. Jurnal Ilmu Peternakan Dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science), 12(3), 203.
Silva, M. G., Celeghini, R. M., & Silva, M. A. (2018). Effect of ethanol on the drying characteristics and on the coumarin yield of dried guaco leaves (Mikania laevigata schultz BIP. Ex Baker). Brazilian Journal of Chemical Engineering, 35, 1095-1104.
Shackelford, S. D., Wheeler, T. L., Meade, M. K., Reagan, J. O., Byrnes, B. L., & Koohmaraie, M. (2001). Consumer impressions of tender select beef. Journal of Animal Science, 79(10), 2605–2614. https://doi.org/10.2527/2001.79102605x
Sunando, H., Rahayu, S., & Baihaqi, M. (2016). Sifat Fisik dan Aktivitas Antioksidan Dendeng Daging Sapi dengan Penambahan Stroberi (Fragaria ananassa) sebagai Bahan Curing. In Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan (Vol. 4, Issue 1). Fapet. IPB. https://doi.org/10.29244/jipthp.4.1.218-226
Umami, R., Ramandani, D., Airin, C. M., & Husni. (2022). Uji Kualitas dan Uji Cemaran Daging Babi Pada Daging Sapi di Beberapa Pasar Tradisional di Yogyakarta: Pork Detection Test And Meat Physical Quality In Some Traditional Markets From Yogyakarta. Jurnal Ilmu Peternakan Dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science), 12(2), 151.
Van, B. H., Park, K., Dashmaa, & In-Ho, H. (2014). Effect of muscle type and vacuum chiller aging period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef. Animal Science Journal, 85(2):164-173.
Wahyuningtyas, E. (2015). Daya Hambat Ekstrak Daun Salam (Eugenia Polyantha) Terhadap Total Bakteri Pada Daging Sapi Berdasarkan Metode Tpc (Doctoral Dissertation). Surabaya: Universitas Airlangga.
Wete, E. M. ., Sio, S., & Kia, K. W. (2019). Aktivitas Antioksidan, Kadar Air, Nilai pH dan Total Fenolik Dendeng Sapi yang di Curing Menggunakan Ekstrak Rosella (Hibiscus sabdariffa L.). Jas, 4(4), 56–59. https://doi.org/10.32938/ja.v4i4.705
References
Arcanjo, N. M. O., Morcuende, D., Andrade, M. J., Padilla, P., Madruga, M. S., & Estévez, M. (2019). Bioactivities of wine components on marinated beef during aging. Journal of Functional Foods, 57, 19–30. https://doi.org/10.1016/j.jff.2019.03.040
Hertanto, B., Suryati, T., & Wulandari, Z. (2012). Penggunaan Belimbing Wuluh untuk Menghambat Oksidasi dan Mempertahankan Mutu Organoleptik pada Dendeng Sapi Selama Penyimpanan. In repositori IPB (p. 2). https://repository.ipb.ac.id/
Istrati, D., Ionescu, A., Vizireanu, C., Ciuciu, A. M. S., & Dinicǎ, R. (2012). The tenderization of bovine Biceps femoris muscle using marinades on the basis of wine. Romanian Biotechnological Letters, 17(6), 7787–7795.
Kaur, N., Bhardwaj, P., Singh, G., & Arya, S. K. (2021). Applicative Insights on Nascent Role of Biochar Production, Tailoring and Immobilization in Enzyme Industry -A Review. Process Biochemistry, 107, 153–163. https://doi.org/10.1016/j.procbio.2021.05.017
Ke, S., Huang, Y., Decker, E. A., & Hultin, H. O. (2009). Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle. Meat Science, 82(1), 113–118. https://doi.org/10.1016/j.meatsci.2008.12.010
Kim, J. H., Lee, H. J., Shin, D. M., Kim, T. K., Kim, Y. B., & Choi, Y. S. (2018). The dry-aging and heating effects on protein characteristics of beef longissiumus dorsi. Korean Journal for Food Science of Animal Resources, 38(5), 1101–1108. https://doi.org/10.5851/kosfa.2018.e43
Kırkyol, M., & Akköse, A. (2023). Investigation of textural and physicochemical changes during the manufacturing process of pastırma, a dry-cured meat product. Food Science and Technology International, 29(7), 739–747. https://doi.org/10.1177/10820132221112736
Krvavica, M., & Friganovic, E. (2012). Drying and ripening – a basic processes in the production of dry-cured products. Meso, 15(May), 138–144.
Kuntoro, B., Maheswari, & Nuraini , H. (2013). Mutu fisik dan mikrobiologi daging sapi asal rumah potong hewan (RPH) Kota Pekanbaru. J. Peternakan, 10:1-8.
Lee, K. S., Choi, Y.-J. Y., Park, H. S., Moon, Y. H., Jung, L. C., & Park, K. S. (2011). (2011, June 30). Aging Effect of Red Wine on the Quality Properties and Sensory Score of Cooked Seasoned Pork. Korean Society of Food and cookery science.
Melo, A., Viegas, O., Petisca, C., Pinho, O., & Ferreira, I. M. P. L. V. (2008). Effect of beer/red wine marinades on the formation of heterocyclic aromatic amines in pan-fried beef. Journal of Agricultural and Food Chemistry, 56(22), 10625–10632. https://doi.org/10.1021/jf801837s
Mishra, B., Mishra, J., Pati, P., & Rath, P. (2017). Dehydrated Meat Products: A Review. International Journal of Livestock Research, 7(22), 1. https://doi.org/10.5455/ijlr.20170812035616
Petit, T., Caro, Y., Petit, A. S., & Santchurn, S. J. (2014). Physicochemical and microbiological characteristics of biltong, a traditional salted dried meat of South Africa. Meat science, 96(3), 1313-1317.
Rosyantari, A., Dewi, N., Febrianto, S., & Pratama, I. (2022). Evaluasi sifat fisik serbuk kulit nanas (Ananas comosus L. Merr.) sebagai jamu ternak antiparamphistomiasis: Physical characteristic evaluation of pineapple (Ananas comosus L. Merr.) rind powder for livestock’s jamu for antiparamphistomiasis. Jurnal Ilmu Peternakan Dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science), 12(3), 203.
Silva, M. G., Celeghini, R. M., & Silva, M. A. (2018). Effect of ethanol on the drying characteristics and on the coumarin yield of dried guaco leaves (Mikania laevigata schultz BIP. Ex Baker). Brazilian Journal of Chemical Engineering, 35, 1095-1104.
Shackelford, S. D., Wheeler, T. L., Meade, M. K., Reagan, J. O., Byrnes, B. L., & Koohmaraie, M. (2001). Consumer impressions of tender select beef. Journal of Animal Science, 79(10), 2605–2614. https://doi.org/10.2527/2001.79102605x
Sunando, H., Rahayu, S., & Baihaqi, M. (2016). Sifat Fisik dan Aktivitas Antioksidan Dendeng Daging Sapi dengan Penambahan Stroberi (Fragaria ananassa) sebagai Bahan Curing. In Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan (Vol. 4, Issue 1). Fapet. IPB. https://doi.org/10.29244/jipthp.4.1.218-226
Umami, R., Ramandani, D., Airin, C. M., & Husni. (2022). Uji Kualitas dan Uji Cemaran Daging Babi Pada Daging Sapi di Beberapa Pasar Tradisional di Yogyakarta: Pork Detection Test And Meat Physical Quality In Some Traditional Markets From Yogyakarta. Jurnal Ilmu Peternakan Dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science), 12(2), 151.
Van, B. H., Park, K., Dashmaa, & In-Ho, H. (2014). Effect of muscle type and vacuum chiller aging period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef. Animal Science Journal, 85(2):164-173.
Wahyuningtyas, E. (2015). Daya Hambat Ekstrak Daun Salam (Eugenia Polyantha) Terhadap Total Bakteri Pada Daging Sapi Berdasarkan Metode Tpc (Doctoral Dissertation). Surabaya: Universitas Airlangga.
Wete, E. M. ., Sio, S., & Kia, K. W. (2019). Aktivitas Antioksidan, Kadar Air, Nilai pH dan Total Fenolik Dendeng Sapi yang di Curing Menggunakan Ekstrak Rosella (Hibiscus sabdariffa L.). Jas, 4(4), 56–59. https://doi.org/10.32938/ja.v4i4.705
Hertanto, B., Suryati, T., & Wulandari, Z. (2012). Penggunaan Belimbing Wuluh untuk Menghambat Oksidasi dan Mempertahankan Mutu Organoleptik pada Dendeng Sapi Selama Penyimpanan. In repositori IPB (p. 2). https://repository.ipb.ac.id/
Istrati, D., Ionescu, A., Vizireanu, C., Ciuciu, A. M. S., & Dinicǎ, R. (2012). The tenderization of bovine Biceps femoris muscle using marinades on the basis of wine. Romanian Biotechnological Letters, 17(6), 7787–7795.
Kaur, N., Bhardwaj, P., Singh, G., & Arya, S. K. (2021). Applicative Insights on Nascent Role of Biochar Production, Tailoring and Immobilization in Enzyme Industry -A Review. Process Biochemistry, 107, 153–163. https://doi.org/10.1016/j.procbio.2021.05.017
Ke, S., Huang, Y., Decker, E. A., & Hultin, H. O. (2009). Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle. Meat Science, 82(1), 113–118. https://doi.org/10.1016/j.meatsci.2008.12.010
Kim, J. H., Lee, H. J., Shin, D. M., Kim, T. K., Kim, Y. B., & Choi, Y. S. (2018). The dry-aging and heating effects on protein characteristics of beef longissiumus dorsi. Korean Journal for Food Science of Animal Resources, 38(5), 1101–1108. https://doi.org/10.5851/kosfa.2018.e43
Kırkyol, M., & Akköse, A. (2023). Investigation of textural and physicochemical changes during the manufacturing process of pastırma, a dry-cured meat product. Food Science and Technology International, 29(7), 739–747. https://doi.org/10.1177/10820132221112736
Krvavica, M., & Friganovic, E. (2012). Drying and ripening – a basic processes in the production of dry-cured products. Meso, 15(May), 138–144.
Kuntoro, B., Maheswari, & Nuraini , H. (2013). Mutu fisik dan mikrobiologi daging sapi asal rumah potong hewan (RPH) Kota Pekanbaru. J. Peternakan, 10:1-8.
Lee, K. S., Choi, Y.-J. Y., Park, H. S., Moon, Y. H., Jung, L. C., & Park, K. S. (2011). (2011, June 30). Aging Effect of Red Wine on the Quality Properties and Sensory Score of Cooked Seasoned Pork. Korean Society of Food and cookery science.
Melo, A., Viegas, O., Petisca, C., Pinho, O., & Ferreira, I. M. P. L. V. (2008). Effect of beer/red wine marinades on the formation of heterocyclic aromatic amines in pan-fried beef. Journal of Agricultural and Food Chemistry, 56(22), 10625–10632. https://doi.org/10.1021/jf801837s
Mishra, B., Mishra, J., Pati, P., & Rath, P. (2017). Dehydrated Meat Products: A Review. International Journal of Livestock Research, 7(22), 1. https://doi.org/10.5455/ijlr.20170812035616
Petit, T., Caro, Y., Petit, A. S., & Santchurn, S. J. (2014). Physicochemical and microbiological characteristics of biltong, a traditional salted dried meat of South Africa. Meat science, 96(3), 1313-1317.
Rosyantari, A., Dewi, N., Febrianto, S., & Pratama, I. (2022). Evaluasi sifat fisik serbuk kulit nanas (Ananas comosus L. Merr.) sebagai jamu ternak antiparamphistomiasis: Physical characteristic evaluation of pineapple (Ananas comosus L. Merr.) rind powder for livestock’s jamu for antiparamphistomiasis. Jurnal Ilmu Peternakan Dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science), 12(3), 203.
Silva, M. G., Celeghini, R. M., & Silva, M. A. (2018). Effect of ethanol on the drying characteristics and on the coumarin yield of dried guaco leaves (Mikania laevigata schultz BIP. Ex Baker). Brazilian Journal of Chemical Engineering, 35, 1095-1104.
Shackelford, S. D., Wheeler, T. L., Meade, M. K., Reagan, J. O., Byrnes, B. L., & Koohmaraie, M. (2001). Consumer impressions of tender select beef. Journal of Animal Science, 79(10), 2605–2614. https://doi.org/10.2527/2001.79102605x
Sunando, H., Rahayu, S., & Baihaqi, M. (2016). Sifat Fisik dan Aktivitas Antioksidan Dendeng Daging Sapi dengan Penambahan Stroberi (Fragaria ananassa) sebagai Bahan Curing. In Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan (Vol. 4, Issue 1). Fapet. IPB. https://doi.org/10.29244/jipthp.4.1.218-226
Umami, R., Ramandani, D., Airin, C. M., & Husni. (2022). Uji Kualitas dan Uji Cemaran Daging Babi Pada Daging Sapi di Beberapa Pasar Tradisional di Yogyakarta: Pork Detection Test And Meat Physical Quality In Some Traditional Markets From Yogyakarta. Jurnal Ilmu Peternakan Dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science), 12(2), 151.
Van, B. H., Park, K., Dashmaa, & In-Ho, H. (2014). Effect of muscle type and vacuum chiller aging period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef. Animal Science Journal, 85(2):164-173.
Wahyuningtyas, E. (2015). Daya Hambat Ekstrak Daun Salam (Eugenia Polyantha) Terhadap Total Bakteri Pada Daging Sapi Berdasarkan Metode Tpc (Doctoral Dissertation). Surabaya: Universitas Airlangga.
Wete, E. M. ., Sio, S., & Kia, K. W. (2019). Aktivitas Antioksidan, Kadar Air, Nilai pH dan Total Fenolik Dendeng Sapi yang di Curing Menggunakan Ekstrak Rosella (Hibiscus sabdariffa L.). Jas, 4(4), 56–59. https://doi.org/10.32938/ja.v4i4.705