Proceedings of the 3rd International Conference on Environmentally Sustainable Animal Industry 2022 (ICESAI 2022)

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Physical Quality Duck Jerky with Liquid Smoke Sonication

Authors
Nitya Salsabila1, Agus Susilo2, Djalal Rosyidi2, *
1Postgraduate Program in Department of Animal Product Technology, Faculty of Animal Science, Brawijaya University, Malang, 65145, Indonesia
2Department of Animal Product Technology, Faculty of Animal Science, Brawijaya University, Malang, 65145, Indonesia
*Corresponding author. Email: djalal_tht@ub.ac.id
Corresponding Author
Djalal Rosyidi
Available Online 8 March 2023.
DOI
10.2991/978-94-6463-116-6_47How to use a DOI?
Keywords
Duck jerky; Liquid smoke; Sonication
Abstract

This study aims to determine the effect of adding coconut liquid smoke sonication on pH, Water Holding Capacity (WHC), tenderness, L*a*b* color, and duck jerky aroma. The jerky is made from ground duck meat with additional spices such as salt, brown sugar, garlic, ginger, galangal, and coriander. The concentration of liquid smoke used is 1.5%. This research method used a completely randomized design (CRD) with 6 treatments and 3 replications consisting of P0: without adding liquid smoke, P1: liquid smoke without sonication, P2: liquid smoke sonication for 5 min, P3: liquid smoke sonication for 10 min, P4: liquid smoke sonication for 15 min, and P5: liquid smoke sonication for 20 min. Parameters observed included pH, WHC, tenderness, L*a*b* color, and aroma. Data were analyzed using Analysis of Variance (ANOVA). If the data shows a significant difference, proceed with the Duncan Multiple Range Test (DMRT). The average value of pH was 5.66–6.12, WHC was 70.67%–79.67%, tenderness was 3.27–4.93, lightness (L*) was 42.62%–44.86%, redness (a*) was 11.12%–12.86%, yellowness (b*) was 12.03%–12.49%, the aroma was 1.67–3.87. The results showed that sonication liquid smoke had no significant effect (P > 0.05) on pH, WHC, L*a*b color, and aroma but had a very significant effect (P < 0.01) on tenderness. Liquid smoke with sonication for 10 min is the duck jerky that panelists must accept because it has the right aroma of smoke and meat taste.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 3rd International Conference on Environmentally Sustainable Animal Industry 2022 (ICESAI 2022)
Series
Advances in Biological Sciences Research
Publication Date
8 March 2023
ISBN
978-94-6463-116-6
ISSN
2468-5747
DOI
10.2991/978-94-6463-116-6_47How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Nitya Salsabila
AU  - Agus Susilo
AU  - Djalal Rosyidi
PY  - 2023
DA  - 2023/03/08
TI  - Physical Quality Duck Jerky with Liquid Smoke Sonication
BT  - Proceedings of the 3rd International Conference on Environmentally Sustainable Animal Industry 2022 (ICESAI 2022)
PB  - Atlantis Press
SP  - 371
EP  - 380
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-116-6_47
DO  - 10.2991/978-94-6463-116-6_47
ID  - Salsabila2023
ER  -