The IPB Team Research Improved the Quality of Dendeng Products Utilizing Antioxidants-rich “Spices and Herbs”
Dendeng refers to thinly sliced dried meat in Indonesian cuisine. It is one of the processed meat products that are very popular among many people in Indonesia. Dendeng is similar to Beef jerky, and according to Indonesian National Standard (SNI) it is lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. Normally, this drying includes the addition of salt, to prevent bacteria from developing on the meat before sufficient moisture has been removed. The addition of typical Indonesian variety spices and herb in the process of making jerky can improve the rich on taste and aroma of beef jerky.
Four experts from the Department of Animal Production and Technology (IPTP) of Faculty of Animal Husbandry of Bogor Agricultural University (FAPET IPB) consisted of Tuti Suryati, Irma Isnafia Arief, Zakiah Wulandari and Devi Murtini carried out research program on beef jerky. Previous researches revealed that up to now jerky products contain the pathogenic bacteria of Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), therefore further adjustments process to improve Dendeng products are necessary.
The research aims to improve the processing of Dendeng by applying standard operational procedures (POB) and to test whether the products are microbiologically and physic chemically safe, and palatable. Two different lengths of frying time were applied for the study, namely 1.5 minutes and 2 minutes, compared to the raw jerky as a control.
Applying POB for the production of jerky by the team resulted in good consistent physicochemical quality (rendement, moisture content, water activity, and pH). Applying POB for the production process have resulted significant reduction of S. aureus and E. coli. Frying for 2 minutes can reduce the number of bacteria E. coli and S. aureus up to undetectable levels. Frying is also capable lowering MDA levels, and there is no difference in MDA levels between frying time 1.5 and 2 minutes.
The increased of frying time from 1.5 minutes to 2 minutes will improve microbiological quality and antioxidant activity of jerky without affecting sensory quality. These researchers concluded that the production of beef jerky using established POB and frying time of 2 minutes in this study managed to improve microbiological quality, with good physicochemical and sensory qualities. (Wied)
