PENGARUH PENGOLESAN MINYAK ZAITUN (Olea europaea L) DALAM PROSES PEMANGGANGAN TERHADAP TINGKAT KEMATANGAN DAN DAYA TERIMA ORGANOLEPTIK BEEF STEAK
Keywords:
Steak, Organoleptic, Level of DonenessAbstract
This research aims to determine the significant influence of olive oil basting during the baking process on the organoleptic values and maturity level of beef steak. Organoleptic values include hedonic scale and hedonic quality of color, aroma, taste, texture, and tenderness. Maturity level encompasses color, texture, juiciness, and temperature. The study was conducted at the Livestock Production and Technology Laboratory, Faculty of Agriculture, Universitas Mulawarman, Samarinda, East Kalimantan. The experimental design used was a Completely Randomized Design (CRD) with a one-way pattern consisting of 5 treatments and 6 replications. Data obtained were analyzed using analysis of variance (ANOVA) to determine the effects among treatments and further analyzed using Duncan's multiple range test. The research results on the influence of olive oil basting during different baking times showed that on the hedonic scale and hedonic quality, the color was preferred and appeared brown, the aroma was liked and slightly meaty, the taste was preferred and delicious, the texture was liked and tender, and the tenderness was liked and soft. Regarding the maturity level observation of beef steak, the influence of olive oil basting during the baking process at different times resulted in varied effects among all treatments on the maturity level of the beef, as determined by Table 6 for the maturity level of beef steak: P0 (Rare), P1 (Medium Rare), P2 (Medium), P3 (Medium well and well done), and P4 (Medium rare).
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References
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