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

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Sustainable Livestock Production in the Perspective of

Food Security, Policy, Genetic Resources, and Climate Change

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Ministry of Agriculture Indonesian Society of Animal Sciences Gadjah Mada University

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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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Proceedings of the 16th _{AAAP Animal Science Congress Vol. II}

10-14 November 2014, Gadjah Mada University, Yogyakarta, Indonesia

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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: [email protected]

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.

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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

Tenderness (kg/cm2)

Gas 4,33b 3,83c 4,93b 4,37q

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.

A. Merkel. 2001. Principles of Meat Science 4th 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. 31: 99-106.

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

Sustainable Livestock Production in the Perspective of

Food Security, Policy, Genetic Resources, and Climate Change

A

A

A

P

Proceedings

Full Papers

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CONTENTS

Physical and Sensory Quality of Sheep Meat Sate Grilled with Different

Time and Fuel

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