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THE EFFECT OF FLOW SUGAR IN DIFFERENT LEVELS ON THE QUALITY OF CHEMISTRY CHEMICAL

Indonesian Journal Of Animal Agricultural Science (IJAAS) · Vol. 2 No. 2 (2020)

DOI
10.33772/ijaas.v2i2.12159
ISSN
2715-1697
Published
2020-05-14
Publisher
Pascasarjana Universitas Sulawesi Tenggara
Language
eng

Abstract

This study aimed to discover the effect of the addition of different levels of palm sugar on the chemical quality of jerked beef. The jerked beef was made of Bali beef that was given salt, seasoning, and palm sugar in different concentration 10%, 20%, 30%, and 40%. Data were processed using multiple sidik analysis based on Random Complete Design with 4 treatments and 3 repetitions. The observed variables were water content, protein content, fat content, and ash content. The result showed that the adding of palm sugar on the milled jerked beef really affected (p0.01) the water content of the beef jerked. In this case, the adding of 10% palm sugar content and 20% water content was higher than the adding of 30% and 40%, each 40.85%, and 32.92% compared to 32.54% and 28.48%. This is far different from the treatment (p0.05) on the fat content, each 8.91%, 8.80%, 7.16%, and 7.74% and it did not really affect (p0.05) the jerked beef protein content, each about 47.22%, 47.67%, 48.83%, and 53.30%. Further, it did not really affect the ash content of the jerked beef. In conclusion, a good quality caprice of milled jerked beef was found on jerked beef with 40% adding of palm sugar because it contains high protein and low-fat content.

Keywords

Collaboration network of the authors

40 authors · 170 co-authorship links · 15 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Gunadarma University
  • Universitas Muhammadiyah Prof Dr Hamka
  • Institut Teknologi dan Sains Mandala
  • IPB University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Fitrianingsih FitrianingsihGunadarma University12
Amiluddin IndiUniversitas Halu Oleo9
Aris BasoAffiliation unknown7
Astriana NapirahUniversitas Halu Oleo6
Muhammad Amrullah PagalaUniversitas Halu Oleo5
Andi AmriUniversitas Muhammadiyah Prof Dr Hamka5
Hamzah TahangAffiliation unknown5
Andi Murlina TasseUniversitas Halu Oleo4
Benny Audy Jaya GosariAffiliation unknown4
Deki ZulkarnainUniversitas Halu Oleo3
Rahim AkaUniversitas Halu Oleo3
Nuraini NurainiAffiliation unknown3
La Ode NafiuUniversitas Halu Oleo3
Achmad Selamet AkuUniversitas Halu Oleo3
M. Chasyim HasaniAffiliation unknown3
Kasri KasriAffiliation unknown3
Sitti FakhriyyahAffiliation unknown3
La MalesiUniversitas Halu Oleo2
Fanny Yulia IrawanUniversitas Halu Oleo2
Nur Santy AsminayaUniversitas Halu Oleo2
Firman NasiuUniversitas Halu Oleo2
Nita NitaAffiliation unknown2
La Ode Arsad SaniUniversitas Halu Oleo2
Musram AbadiUniversitas Halu Oleo2
Anita Mustika IbrahimAffiliation unknown2
Ahmad Bayu AriawanAffiliation unknown2
Asma Bio KimestriUniversitas Halu Oleo2
Arie Syahruni CangaraAffiliation unknown2
Abdul WahidInstitut Teknologi dan Sains Mandala2
Andi Adri AriefAffiliation unknown2
Muhammad Dalvi MustafaAffiliation unknown2
Lija Numriah NullahUniversitas Halu Oleo1
Rudy PriyantoIPB University1
Resa PahleviUniversitas Halu Oleo1
Hasmiarni ArisUniversitas Halu Oleo1
Yana WatiUniversitas Halu Oleo1
. RahmanUniversitas Halu Oleo1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/IJAAS/oai, first harvested 30 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">THE EFFECT OF FLOW SUGAR IN DIFFERENT LEVELS ON THE QUALITY  OF CHEMISTRY CHEMICAL</dc:title>
	<dc:creator>Syuhada, Wahyuni</dc:creator>
	<dc:creator>Hafid, Harapin</dc:creator>
	<dc:creator>Amiluddin, Amiluddin</dc:creator>
	<dc:subject xml:lang="en-US">Milled Jerked Beef, Beef, Palm Sugar, Chemical Quality</dc:subject>
	<dc:description xml:lang="en-US">This study aimed to discover the effect of the addition of different levels of palm sugar on the chemical quality of jerked beef. The jerked beef was made of Bali beef that was given salt, seasoning, and palm sugar in different concentration 10%, 20%, 30%, and 40%. Data were processed using multiple sidik analysis based on Random Complete Design with 4 treatments and 3 repetitions. The observed variables were water content, protein content, fat content, and ash content. The result showed that the adding of palm sugar on the milled jerked beef really affected (p0.01) the water content of the beef jerked. In this case, the adding of 10% palm sugar content and 20% water content was higher than the adding of 30% and 40%, each 40.85%, and 32.92% compared to 32.54% and 28.48%. This is far different from the treatment (p0.05) on the fat content, each 8.91%, 8.80%, 7.16%, and 7.74% and it did not really affect (p0.05) the jerked beef protein content, each about 47.22%, 47.67%, 48.83%, and 53.30%. Further, it did not really affect the ash content of the jerked beef. In conclusion, a good quality caprice of milled jerked beef was found on jerked beef with 40% adding of palm sugar because it contains high protein and low-fat content.  </dc:description>
	<dc:publisher xml:lang="en-US">Pascasarjana Universitas Sulawesi Tenggara</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2020-05-14</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/IJAAS/article/view/12159</dc:identifier>
	<dc:identifier>10.33772/ijaas.v2i2.12159</dc:identifier>
	<dc:source xml:lang="en-US">Indonesian Journal Of Animal Agricultural Science (IJAAS); Vol 2, No 2 (2020): Indonesian Journal Of Animal Agricultural Science (IJAAS)</dc:source>
	<dc:source>2715-1697</dc:source>
	<dc:source>10.33772/ijaas.v2i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/IJAAS/article/view/12159/8715</dc:relation>
	<dc:relation>10.33772/ijaas.v2i2.12159.g8715</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Indonesian Journal Of Animal Agricultural Science (IJAAS)</dc:rights>
</oai_dc:dc>