Jurnal Peternakan Nusantara ISSN 2442-2541Volume 7 Nomor 1, April 2021 41 PEMANFAATAN CAIR TEMPURUNG KELAPA DAN PENGARUHNYA TERHADAP ORGANOLEPTIK DAN KIMIAWI DAGING SAPI UTILIZATION COCONUT SHELL LIQUID AND ITS EFFECTS ON ORGANOLEPTIC AND CHEMICAL BEEF Y. Tamu Ina a dan I. Patu Sirappa 1 Program Studi Peternakan, Fakultas Sains dan Teknologi, Universitas Kristen Wira Wacana Sumba Jl. R. Suprapto No. 35, Waingapu, Prailiu, Kabupaten Sumba Timur, NTT a Korespondensi: Y. Tamu Ina, E-mail: yessytamuina@unkriswina.ac.id (Diterima oleh Dewan Redaksi: 05-03-2021) (Dipublikasikan oleh Dewan Redaksi: 30-04-2021) ABSTRACT This study aims to obtain the best liquid smoke concentration as an ingredient in beef jerky by analyzing phenol content, protein content, benzo (a) pirene, benzo (a) anthrax and organoleptics in beef jerky. This study used a completely randomized design, namely soaking meat with different concentrations of liquid smoke. The use of coconut shell liquid smoke has 3 levels of fumigation concentration, namely P1 = 3%, P2 = 6%, and P3 = 9%. The need for soaking meat using liquid smoke is 15 samples. The variables measured were phenol content, protein content, benzo (a) pirene, benzo (a) anthracene, and organoleptic levels including color, taste, texture and preferences. First, the parameter test is tested for normality using the Shapiro-Wilk test. If the data distribution is normal, analyzed by ANOVA at the 5% level, if there is an effect, then continue with the Duncan Dual Region test. Benzo (a) pyrene and benzo (a) levels were tested descriptively and organoleptic properties (color, taste, texture and level of preference) were tested using the Kruskal-Walis non-parametric test and continued, the Man Whitney test. The results of this study indicate that different concentrations of liquid smoke can have a significant effect (P <0.05) on protein, phenol and organoleptic levels. The highest concentration of liquid smoke can increase phenol levels, organoleptic but can reduce protein levels. While the levels of benzo (a) pyrene in all treatments were <0.51mg / kg and the levels of benzo (a) anthracene in all treatments were <9.08 and in health, the utilization of liquid smoke up to 9% was still safe for consumption. Key words: Meat, liquid smoke concentration., Jerky, chemical jerky, organoleptic. ABSTRAK Penelitian ini bertujuan untuk mendapatkan konsentasi asap cair terbaik sebagai bahan pembuat dendeng sapi dengan menganalisis kadar fenol, kadar protein, Benzo (a) pirene, Benzo (a) anttracena dan organoleptik pada dendeng sapi. Penelitian ini menggunakan menggunakan Rancangan Acak Lengkap yaitu perendaman daging dengan konsentrasi asap cair yang berbeda. Penggunaan asap cair tempurung kelapa mempunyai 3 taraf konsentrasi pengasapan yaitu P1=3%, P2=6%, dan P3=9%. Kebutuhan untuk perendaman daging dengan menggunakan asap cair adalah 15 sampel. Variabel yang diukur adalah kadar fenol, kadar protein, kadar benzo (a) pirene, kadar benzo (a) antracena, dan organoleptik meliputi warna, rasa, tekstur dan kesukaan. Pengujian parameter terlebih dahulu di uji normalitasnya dengan menggunakan uji Shapiro-Wilk. Apabila sebaran datanya normal dianalisis dengan ANOVA pada taraf 5%, apabila terdapat pengaruh dilanjutkan dengan uji Wilayah Ganda Duncan. Kadar benzo (a) pirene dan kadar benzo (a) antarcena di uji secara deskriptif dan pengujian sifat organoleptik (warna, rasa, tekstur dan tingkat kesukaan) menggunakan uji Non Parametrik Kruskal – Walis dan dilanjutkan, uji beda nyata Man Whitney. Hasil penelitian ini menunjukkan bahwa konsentrasi asap cair berbeda dapat memberikan pengaruh yang nyata (P<0,05) terhadap kadar protein, kadar fenol dan organoleptik. Konsentrasi asap cair tertinggi dapat meningkatkan kadar fenol, organoleptic tetapi dapat menurunkan kadar protein. Sedangkan kadar benzo (a) pirene pada