Published in Scientific Papers. Series D. Animal Science, Vol. LXVI, Issue 2
Written by Merri ROTINSULU, Heidy MANANGKOT, Martha KAWATU, Indyah WAHYUNI, Syallom SORONGAN
This study was conducted to determine the effect of palm sugar and NaCl salt on pork jerky stored at room temperature. In this study, the Split Plot design was used in a time design that was arranged as follows: Factor A was the concentration of palm ant sugar + NaCl salt (divided into 3 combinations), namely A1 = Palm ant sugar 15% + NaCl 5%, A2 = Palm sugar 10 % + 10% NaCl salt, A3 = 5% palm sugar + 15% NaCl salt and factor B is storage duration at room temperature (20-25°C) (divided by 3 different time durations) as follows B1 = 10 days, B2 = 20 days, B3 + 30 days, with three replications. The variables observed were water content, pH and microbial count and peroxide value. The results showed that the use of palm sugar + NaCl gave a very different effect (P <0.01) on the water content and the number of microbes in pork jerky and peroxide value but not (P>0.05) on the pH of pork jerky. Storage time at room temperature had a significantly different effect (P<0.01) on water content, pH, and the number of microbes and peroxide numbers. In short, the use of palm sugar 5% + NaCl 15% can extend the shelf life of pork jerky up to 30 days.
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