Analysis of Effect Storage Duration on the Crispness of Warung Tole’s Dendeng Garing
DOI:
https://doi.org/10.58258/6c0zde08Abstract
The objective of this study was to analyze the effect of storage time on the crispiness level and sensory quality of Warung Tole’s crispy dendeng (crispy dried meat). This research utilized an experimental method with a descriptive approach. Samples of crispy dendeng were fried at 140°C, sealed in vacuum plastic packaging, stored at room temperature, and analyzed over a six-week period. Physical testing was conducted using a Texture Analyzer to measure crispiness and hardness values, while sensory quality testing was evaluated by three limited panelists assessing color, aroma, flavor, and crispiness aspects. The physical test results using the Texture Analyzer showed a decrease in crispiness from week 0 to week 6, dropping from 75.3 gf to 32.92 gf. This indicates that despite the decline, the product maintained characteristics of being very crispy, lightweight, easily breakable, and not hard when bitten. Meanwhile, the hardness test results ranged from 1879 gf to 1220 gf, indicating that the longitudinal fiber structure of the beef muscle remained solid and strongly bound. The level of hardness remained within the ideal limit (not excessively hard), with shorter meat fibers making it easier to break apart when bitten. Additionally, the sensory quality assessment showed a decline in flavor, aroma, and crispiness over the storage period, whereas color remained relatively stable. In conclusion, during the six-week storage period, Warung Tole’s crispy dendeng experienced a decrease in crispiness level, hardness level, and sensory quality ratings.References
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