Organoleptic Quality of Mutton Smoked with Sawdust Source and Different Smoking Duration

Abstract

Smoking is a food processing method by preserving the food using timber to improve the flavor, colour, taste, and texture of the animal protein such as mutton, which has strong texture and pheromone flavor. Sawdust can be used as smoking material to decrease the wood wastes after logging. This study aimed to analized the organoleptic quality of smoked mutton based on the source of the sawdust and the smoking duration. This study used factorial complete random design with 4 sawdust sources (teak, chinese albizia, shorea, and dammar) and 3 different smoking durations (2, 3, and 4 hours). The measurement parameters used were colour, flavor, texture, tenderness, taste, juiceness, and general reception. The result of this study showed that the use of sawdust and the smoking duration had very significance (p < 0.01) towards the organoleptic quality of smoked mutton. The sawdust had very significance (p < 0,01) and the smoking duration had significance (p < 0,05) towards the organoleptic quality of smoked mutton. Shorea is the recommendation as good smoke material because it has preservation strength that rich from wood compounds, such as fenol and etanol. The smooking wood in 3 and 4 hours showed sufficient consumption than 2 hours because the period of smoke peoduction has been secured breakdown the nutrition and microbiology of mutton.