The Effect of Adding Sophia at Different Concentrations on the Physical and Organoleptic Quality of Cull Beef Se’i

Abstract

This study aims to determine the effect of adding sophia with different concentrations on the physical and organoleptic quality of se’I meat from cull beef. The method used is an experimental method with a Completely Randomized Design (CRD) consisting of 4 treatments and 4 replications that are P0: 0%, P1: sophia with 10% alcohol concentration, P2: sophia with 12% alcohol concentration, P3: sophia with 14% alcohol concentration. The variables observed in this study were physical quality (pH, water holding capacity, cooking loss) and organoleptic quality (color, aroma, taste, tenderness). Physical quality was analyzed using ANOVA, continued with Duncan's further test to determine the differences, and organoleptic quality values were determined ​​using the Kruskal-Wallis test, then continued with the Mann-Whitney test to determine the differences. The results showed that the addition of sophia with different concentrations had a significant effect (P<0.05) on pH, Water Holding Capacity, and taste, and it had no significant effect (P>0.05) on cooking loss, aroma, color, and tenderness. The conclusion: Sophia used with an alcohol concentration of up to 14% can reduce the average pH, Water Holding Capacity, and taste of se’i meat from cull beef. However, the use of sophia with an alcohol concentration of up to 14% does not affect the cooking loss, color, aroma, and tenderness of the se’i meat from cull beef.