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1st Int. Transborder Conf. of the Timor Island: Timor %u2013 Science without borderDili, 7-8 May 202562Quality of Na%u2019an Maran Given Alcohol with Different ConcentrationsGemini E.M. Malelak*, Carmelita De Araujo Ximenes, Arnol E. Manu and SulmiyatiDepartment of Animal Husbandry, Faculty of Animal Science, Fishery and Marine Science, Kupang, Indonesia*Corresponding author: geminimalelak@staf.undana.ac.idAbstractThe purpose of this study was to determine the effect of adding Sophia with varying alcohol concentrations on the quality of na%u2019an maran (dried meat). The study employed a Completely Randomized Design (CRD) with a 4 %u00d7 5 factorial arrangement. The treatments applied were: P0: Beef + 2% salt (Control), P1: Sophia with 10% alcohol content, P2: Sophia with 12% alcohol content, P3: Sophia with 14% alcohol content. The parameters measured included pH, moisture content, protein content, fat content, ethanol content, and meat microstructure. Data were analysed using ANOVA. The results indicated that the addition of Sophia with different alcohol concentrations significantly reduced the pH value by 0.45%u20130.77 (P < 0.01), but had no significant effect on moisture, protein, fat, or ethanol content. The addition of alcohol also influenced the meat texture, leading to improved tenderness in na%u2019an maran. In conclusion, the decrease in pH resulted in a more acidic environment in na%u2019an maran, which can inhibit the growth of pathogenic and spoilage microorganisms. Additionally, the inclusion of alcohol contributed to improved texture and tenderness of the productKeywords: Na%u2019an maran, Alcohol, pH, Microstructure