Evaluation of Moist Beef Jerky?s (dendeng lambok) Nutrition as a Specific-Spiced Traditional Food at West Sumatera, Indonesia

Abstract

Rini, Vioni Derosya, Ririn Fatma Nanda, Daimon Syukri

Moist beef jerky (dendeng lambok) is one of traditional food in Indonesia that potential to be introduced to the world. This kind of food is a form of diversification of processed beef products that use natural spices as ingredients that can improve the taste and nutritional value of beef. In this study, the nutritional changes of the beef on the production of moist beef jerky as a specific-spiced traditional food at West Sumatera, Indonesia were evaluated. The production of traditional moist beef jerky that treated with some specific spices prior to frying, might induced the nutritional compound of the raw beef therefore the nutritional properties such as proximate contents, amino acids, fatty acids and in-vitro protein digestibility of the raw beef was compared with the spiced-fried beef. The Association of Official Analytical Chemist’s method, Ultra Performance Liquid Chromatography-Photo Diode Array Detection, Gas Chromatography-Flame ionization Detection and in-vitro enzymatic analysis were used to analyze proximate contents, amino acids, fatty acids and in-vitro protein digestibility of the samples respectively. As the result, the moisture content and carbohydrate content of fried beef decreased significantly compared to the raw beef while the protein and fat content increased. Moreover, the frying process of spiced beef could increased the amino acids, fatty acids and in-vitro protein digestibility of the beef. The present study showed that the quality characteristics of moist beef jerky were significantly improved compared to the raw beef especially on protein profile, fat profile and in-vitro protein digestibility. The utilization of specific spices and frying process on the production of moist beef jerky not only contribute to nutritional properties, but also contribute to its taste and flavor. The increment of amino acids and fatty acids might contribute to the emergence of specific aroma and flavor of produced moist beef jerky. Moreover, the specific study on the interaction of moist beef jerky’s spices on its nutritional properties should be clarified further.