Pengaruh Penambahan Tepung Maggot Black Soldier Fly Dengan Konsentrasi Berbeda Terhadap Sifat Fisik Dendeng Daging Ayam

Abstract

Dendeng is a type of processed meat that combines
curing and drying processes. Dendeng has potential in efforts to
diversify food products, one of which is by adding Black Soldier
Fly (BSF) maggot meal. BSF maggot meal is a sustainable source of
protein that has the potential to meet future protein needs. This
study aimed to determine the effect and best addition level of BSF
maggot meal on yield, pH, tenderness, and color of chicken
dendeng. The study was conducted experimentally using a
completely randomized design. There were four levels of addition,
0%, 5%, 10%, and 15% with five replications. The data is processed
using analysis of variance and if the results have a significant effect,
it is continued with the Duncan distance test. The results showed
that the addition of BSF maggot meal had a significant effect on pH
and color (P<0.05) without affecting the yield and tenderness of
chicken jerky (P>0.05). The addition of 5% BSF maggot meal
resulted in good physical quality of chicken dendeng with a
tenderness value of 13.96 N, yield of 83.55%, pH of 5.85, and color
(L* 43.08; a* 4.25; b* 18.61; C* 19.09; and h° 1.34).