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Physicochemical Quality of Lamb Se’i Treated with Kusambi (Schleichera oleosa) Liquid Smoke

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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.

The Effect of Crude Papain as Coagulant on Chemical Characteristics and Energy Value of Susu Goreng Based On Goat’s Milk

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Experiment aimed was determined the influence of using crude papain as coagulant on the chemical properties and energy value  of susu goreng based on goat  milk.  The completely randomized design (CRD) with 4 treatments and 4 replications was applied in this experiment. The crude papain levels tested consist of P1= 0.5%, P2= 1.0%, P3= 1.5% and  P4= 2.0% of milk volume. The variables measured was moisture, protein, fat, total sugar, lactose, calcium and energy value. Susu goreng obtained has moisture ranged of 52.99 to 54.08%; protein 24.88 to 29.05%; fat 22.30 to 25.75%; lactose 0.69 to 1.38%; total sugar 2.72 to 4.4%; calcium 0.68 to 0.77% and energy value 1989.28 to 2507.09 kcal/100 g. Analysis of variance showed that treatment had close significant effect (P<0.01) on total sugar, calcium and lactose, significant (P<0.05) on energy value but had no significant (P>0.05) on moisture, protein and fat. It can be concluded that the use of crude papain as a coagulant with a level of 0.5 to 2% produces susu goreng with varying chemical characteristics. The use of crude papain level 0.5% is the best where the susu goreng produced has the characteristics of the higher protein content, calsium and energy value, the lowest lactose content and total sugar.

The Effect of Using Crude Papain as Coagulant on Chemical Characteristics and Energy Value of Susu Goreng Made from Cow’s Milk

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This study aimed to determine the effect of crude papain on the chemical characteristics and energy value of fried milk made from cow’s milk. A completely randomized design (CRD) was used in this experiment with 4 treatments and 4 replicates. The levels of crude papain tested were P1 = 0.5%, P2 = 1%, P3 = 1.5% and P4 = 2.0%, of milk volume. The variables studied included protein content, total sugar, lactose, calcium and energy value.  The collected data were processed according to the variance analysis procedure. The fried milk produced had protein content; 9.9 – 11.87%, fat 6.59 – 9.59%, lactose 4.84 – 8.72%; total sugar 28.25 – 36.75%; calcium 0.23 – 0.26% and energy value 2712.47 – 3388.25 calories/100g. The results of variance analysis showed that the treatment had a very significant effect (P<0.01) on fat content, total sugar, and a significant effect (P<0.05) on lactose content, but not significant (P>0.05) on protein, calcium, and energy value of fried milk. It was concluded that the use of crude papain produced fried milk with varying levels of fat, total sugar and lactose but protein, calcium and energy value tended to be the same. The best results were obtained with the use of crude papain 0.5%.