The Effect of Curing on Physical Chemical and Physicochemical Properties of Dendeng

Abstract

The purpose of this research is to see the effect of curing and non-curing treatment on physical, chemical and physicochemical characteristics of dendeng. Each treatment using beef as much as 500 g and each treatment made 3 times repetition. Beef with curing treatment was soaked for 12 hours in a solution of sodium nitrite (NaNO2) as much as 75 mg / 500 ml of water. The variables observed were browning intensity, MDA level, nitrite residue water content, aw, temperature and pH. Physicochemical quality data, browning intensity and MDA content were analyzed by using t-student test, and presented descriptively. Curing treatment did not cause changes in physicochemical component (P>0.05), but can decrease MDA level and browning intensity (P<0.05) on dendeng. The conclusion of this research is curing treatment on dendeng able to inhibit oxidation and browning reactions without affecting physicochemical properties in dendeng