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VOL. 10, ISSUE 1 (2025)
Physical properties of ground beef dendeng added with different levels of black soldier fly maggot meal
Authors
Soraya Nur Alya, Eulis Tanti Marlina, Yuli Astuti Hidayati, Dicky Tri Utama
Abstract
Insect meal can be easily introduced to market
in the form of dried products. Beef dendeng has high potential to be further
developed because of public interest in the product, one of which can be done
is diversifying beef dendeng with the addition of black soldier fly (BSF)
maggot meal. Maggot meal can be an additional ingredient in the diversification
of beef dendeng. The purpose of this study was to determine the effect of
various levels of BSF maggot meal addition on the physical quality of beef
dendeng and to determine the proper addition level in making beef dendeng. This
study used a completely randomized design with 4 different BSF maggot meal
addition levels (0%, 5%, 10%, and 15%) and with 5 replications. Data were
analyzed using analysis of variance and continued with Duncan's multiple range
test. The results showed that the addition of BSF maggot meal increased pH,
hardness and reduced color intensity without altering yield, lightness,
redness, yellowness and hue angle. Among treatments, the addition level of 5%
is suggested for introducing maggot BSF meal use in beef dendeng manufacture
without altering too much its physical traits.
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Pages:34-39
How to cite this article:
Soraya Nur Alya, Eulis Tanti Marlina, Yuli Astuti Hidayati, Dicky Tri Utama "Physical properties of ground beef dendeng added with different levels of black soldier fly maggot meal". International Journal of Multidisciplinary Education and Research, Vol 10, Issue 1, 2025, Pages 34-39
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