The Effect of Substitution of Brown Sugar with Honey on Making Beef Jerky

Abstract

This research aimed to evaluate the possibility of using honey as a substitute ingredient in beef jerky in terms of pH, water activity, moisture content, protein content, and fat content. This research was conducted from January to March 2022 at the Animal Products Technology Laboratory, Faculty of Animals Science and Biochemical Laboratory, Faculty of Mathematics and Natural Sciences, Brawijaya University, Malang, Indonesia. The research material used was beef, with supporting ingredients such as salt, onions, spices, and honey concentrations of 6, 12, 18, 24, and 30%. The research method used an experimental design with six treatments and three replications. The treatments were (P0) 30% brown sugar, (P1) 24% brown sugar + 6% honey, (P2) 18% brown sugar + 12% honey, (P3) 12% brown sugar + 18% honey, (P4) 6% brown sugar + 24% honey, and (P5) 30% honey. The data was analyzed using Analysis of Variance (ANOVA), and if there was a significant influence, Duncan's Multiple Range Test Method (DMRT) was used to test it. The results showed that substituting brown sugar with honey had a highly significant difference (P 0.01) on pH, water activity, moisture content, protein content, and there was a significant difference (P<0.05) in the addition of honey to the fat content of beef jerky. The addition of 24% honey produced the best quality beef jerky with a pH of 5,36%, water activity of 0,57%, moisture content of 10,68%, protein content of 28,25%, and fat content of 4.25%.