Physicochemical Quality of Lamb Se'i Treated with Kusambi (Schleichera oleosa) Liquid Smoke

Abstract

Abstract : This study aimed was to determine the effect kusambi (Schleichera oleosa) wood liquid smoke on the physicochemical quality of Lamb se’i (smoked meat). A Completely Randomized Design (CRD) with a 4 x 4 layout was employed, consisting of four treatments: P0: control/no liquid smoke, P1: 0.5% liquid smoke, P2: 1.0% liquid smoke, and P3 : 1.5% liquid smoke with four replications. The parameters measured were: moisture, protein, fat content, pH and yield. Data were analyzed using Analysis of Variance (ANOVA). The results showed that the use of kusambi wood liquid smoke at levels of 0.5%–1.5% did not affect yield (P>0.05), however, it increased moisture and protein content while pH and fat content (P<0.01). Yield ranged from 54.30% to 59.41%. The highest moisture and protein contents were observed with the 1.5% liquid smoke treatment (58.59% and 25.65%, respectively), while the lowest pH value and fat content was 5.37 and 4,60% respectively. In conclusion, the use of kusambi liquid smoke at levels of 0.5%–1.5% increased the moisture and protein content of the se’i and lowered the pH value and fat content, whereas the yield remained unchanged.