Abstract :

This study aimed was to determine the effect kusambi (Schleichera oleosa) wood liquid smoke on the physicochemical quality of Lamb se’i (smoked meat). A Completely Randomized Design (CRD) with a 4 x 4 layout was employed, consisting of four treatments: P₀: control/no liquid smoke, P₁: 0.5% liquid smoke, P₂: 1.0% liquid smoke, and P₃ : 1.5% liquid smoke with four replications. The parameters measured were: moisture, protein, fat content, pH and yield. Data were analyzed using Analysis of Variance (ANOVA). The results showed that the use of  kusambi wood liquid smoke at levels of 0.5%–1.5% did not affect yield (P>0.05), however, it increased moisture and protein content while pH and fat content (P<0.01). Yield ranged from 54.30% to 59.41%. The highest moisture and protein contents were observed with the 1.5% liquid smoke treatment (58.59% and 25.65%, respectively), while the lowest pH value and fat content was 5.37 and 4,60% respectively.  In conclusion, the use of kusambi liquid smoke at levels of 0.5%–1.5% increased the moisture and protein content of the se’i and lowered the pH value and fat content, whereas the yield remained unchanged.

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Keywords :

chemical characteristics, kusambi liquid smoke, pH, SEI

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