Determination of Factors Affecting the Nutritional Value and Color of Se’i Processed from Cull Bali Cow | Chapter 6 | Newest Updates in Agriculture and Veterinary Science Vol. 1

 

The effect of different smoking methods on the nutritional value and color of se'i (smoked meat) made from cull Bali cows with different body condition score (BCS) was discussed. The water and protein content of se'i that was smoked in different ways depending on the BCS, as BCS increased the water content decreased while the protein content increased (P <0.01). Changes in all values of se’i color depend on BCS. As the BCS increase, the value of the a (rednesss) and b (brightness) decrease while the L (lightness) increases. In conclusion the the changing of nutritional value (water and protein) of se’i and the color value (b, a and L) were influenced by BCS rather than smoking method.

Author(s) Details:

Gemini E. M. Malelak,
Faculty of Animal Science, The University of Nusa Cendana, Jln. Adisucipto, Penfui, Kupang, Nusa Tenggara Timur, Indonesia.

Imanuel Benu,
Faculty of Animal Science, The University of Nusa Cendana, Jln. Adisucipto, Penfui, Kupang, Nusa Tenggara Timur, Indonesia.

Arnol E. Manu,
Faculty of Animal Science, The University of Nusa Cendana, Jln. Adisucipto, Penfui, Kupang, Nusa Tenggara Timur, Indonesia.

I. Gusti Ngurah Jelantik,
Faculty of Animal Science, The University of Nusa Cendana, Jln. Adisucipto, Penfui, Kupang, Nusa Tenggara Timur, Indonesia.

Please see the link here: https://stm.bookpi.org/NUAVS-V1/article/view/8559

Characteristics of Se’i (Rotenese Smoke Beef) Treated with Roselle Calyces and Liquid Smoke: A Recent Study | Chapter 07 | Current Topics in Agricultural Sciences Vol. 2

 The researchers wanted to see how Roselle calyces (Hibiscus sabdariffa) (RC), liquid smoke (LS), and a combination of the two (RCLS) affected flavour, pH, TPC, and cholesterol levels in se'i (Rotenese smoke beef). This experiment would result in higher-quality se'i. The experiment was conducted using a completely randomised design (CRD), which included six treatments and three replications. The following were the six treatments: RC1 = roselle calyces 4 percent (v/w), RC2 = roselle calyces 8 percent (v/w), LS = liquid smoke (5 percent) (v/w), RCLS1 = roselle calyces 4 percent + liquid smoke 5 percent, RCLS2 = roselle calyces 8 percent + liquid smoke 5 percent. ANOVA was used to examine the data, and Duncan multiple range tests (DMRT) were used to discover differences between means. The Kruskal Wallis test was employed first, followed by the Mann Whitney test, to discover variations in means. The aroma and taste score, TPC numbers, and cholesterol content of se'i were all lowered (P0.05), while the pH value remained same. It can be determined that roselle and the combination of roselle + Schleichera oleosa liquid smoke are more effective in lowering bacterial counts in se'i than Schleichera oleosa liquid smoke. Because the bioactive chemicals in Schleichera oleosa liquid smoke and control are comparable, they have the same effect on taste and TPC counts. Adding liquid smoke or roselle lowers cholesterol levels while having no effect on se'i's pH.

Author(S) Details

Gemini E. M. Malelak
Faculty of Animal Husbandry, Nusa Cendana University. Jl. Adisucipto Penfui, Kupang West Timor (NTT), Indonesia.

Arnol. E. Manu
Faculty of Animal Husbandry, Nusa Cendana University. Jl. Adisucipto Penfui, Kupang West Timor (NTT), Indonesia.

Gusti. A. Y. Lestari
Faculty of Animal Husbandry, Nusa Cendana University. Jl. Adisucipto Penfui, Kupang West Timor (NTT), Indonesia.

I. Gusti. N. Jelantik
Faculty of Animal Husbandry, Nusa Cendana University. Jl. Adisucipto Penfui, Kupang West Timor (NTT), Indonesia.

View Book:- https://stm.bookpi.org/CTAS-V2/article/view/4409