(Rotenesse Smoked Meat) Treated with Coconut Shell Liquid

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Characteristics of Se’i (Rotenesse Smoked Meat) Treated with Coconut Shell Liquid Smoked and Citrus aurantifolia Extract Article  in  Media Peternakan · August 2015 DOI: 10.5398/medpet.2015.38.2.89

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5 authors, including: Gemini E M Malelak

I. G. N. Jelantik

Universitas Nusa Cendana

Universitas Nusa Cendana

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Maria R D Ratu

Herianus Lalel

Universitas Nusa Cendana

Universitas Nusa Cendana

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Media Peternakan, August 2015, 38(2):89-94

ISSN 0126-0472 EISSN 2087-4634

DOI: 10.5398/medpet.2015.38.2.89 Available online at http://medpet.journal.ipb.ac.id/

Accredited by DGHE No: 66b/DIKTI/Kep/2011

Characteristics of Se’i (Rotenesse Smoked Meat) Treated with Coconut Shell Liquid Smoked and Citrus aurantifolia Extract G. E. M. Malelak*, G. M. Sipahelut, I. G. N. Jelantik, M. R. D. Ratu, & H. J. D. Lalel Department of Animal Science, Nusa Cendana University Jalan Adisucipto Penfui, Kupang 85001, Nusa Tenggara Timur, Indonesia (Received 08-01-2015; Reviewed 23-03-2015; Accepted 05-06-2015)

ABSTRACT The objective of this study was to investigate the effect of Citrus aurantifolia extract (CAE), coconut shell liquid smoke (CSLS) and the combination of CAE and CSLS (CACS) on se’i characteristics. A completely randomized design was assigned in this experiment. Treatments used were: se’i treated with 5% (v/v) CAE, CSLS 5% (v/v), (CAE : CSL 1:1) )/ (CACS) and untreated se’i as a control (C). Parameters measured were: aroma, color, taste, pH, residual nitrite, total bacterial count, Coliform, Staphylococcus aureus, Escherichia coli, and Salmonella. The data of aroma, color, and taste were analyzed by using Kruskal-Wallis test followed by Mann-Whitney test. The pH, residual nitrite, and bacterial d�������������������������������������������������������������������������� ata were analyzed with analysis of variance (ANOVA) followed by least significant differences test. Results showed that CAE caused the highest score at both aroma and taste (P

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