The Effect of Smoking Duration Use of Kesambi Leaf BiobriquetteProcessed Torrefaction on Cooking Shrinkage and Characteristics Organoleptic Sei's Meat

Study this aim for knowledge of the influence of smoking time, use
biobriquettes of leaf kesambi torrefied against shrinking, as well as the
characteristics of organoleptic colour and texture of sei meat. The study used a
random design complete with durations of 60 minutes, 90 minutes, and 120
minutes. Meat weighs 8 kg, is sliced transversely 2-3 cm thick, and is soaked
with 16 grams of salt, 2.4 grams of saltpetre, and 2 cloves of white onion. The
meat was then hushed up for 2 hours inside a Sokal (a basket made of palm
leaves) and closed thermocouple meat entered into meat For measuring internal
temperature. Temperature room smoking is guarded between 100°C and 150°C
and controlled by four thermocouple sensors. The internal temperature of meat
is monitored between 63°C and 77°C. Analysis results show that old curing is
influential in shrinking Cook's meat. shrink cooks highest found in the long
smoking treatment of 60 minutes (22.96%), and no different with the long curing
treatment of 90 minutes. The curing time also affects the colour and texture
parameters. Long smoking treatment of 60 minutes No different real with a long
smoking treatment of 90 minutes, however different real with a long smoking
treatment of 120 minutes. The highest colour parameter value was obtained in
the long smoking treatment of 60 minutes (4.50), while the lowest value was
obtained in the long smoking treatment of 120 minutes (3.70). The highest colour
score was achieved in the long smoking treatment of 60 minutes (4.57), and the
lowest score was obtained in the long smoking treatment of 120 minutes (3.33).
Long smoking affects shrinkage as well as characteristic organoleptic colour and
texture. The treatment that works best is the long smoking time of 60 minutes,
which produces shrinkage of 8.6430% as well as colour and texture.