PENGARUH LAMA PENGASAPAN MENGGUNAKAN KAYU KOSAMBI (Schleichera oleosa) TERHADAP SIFAT FISIK DAN AKSEPTABILITAS SE’I DAGING BABI (The Effect of Smoking Duration Using Kosambi Wood (Schleichera oleosa) on the Physical Properties and Acceptability of Se’i Pork)


  • Yan Buntu padjajaran university
  • Sauland Sinaga
  • Kusmajadi Suradi universitas padjajaran



Se’i pork, Smoking duration, Kosambi wood, Physical properties, Acceptability


Se’i is a traditional processed pork product in East Nusa Timor which is made through the smoking process using smoke of Kosambi wood so that the meat is more durable and has a distinctive taste. The objective of the research was to determine the best smoking duration on the physical properties and acceptability of pork. The research was conducted experimentally according to a Completely Randomized Design with three treatments of smoke duration and six replications. The experiments cosisted of 60(P1), 70(P2) and 80(P3) minutes, respectively. Physical properties parameters (water holding capacity, tenderness, and smoking loss) were analysed by analysis of varians, while acceptability parameters (color, taste, and flavor) were determine using Kruskal Wallis test. Polynomial orthogonal test was performed to determine the trends of the effect of treatments on the measured variables. The results of the research showed that duration of smoke curing on pork significantly affect the physical properties especially on the tenderness and smoking loss parameters, but did not influence the water holding capacity of pork. Furthermore, the increasing length of smoking application was followed by the decreasing of water holding capacity value (Y = 41,92-0.250X;  R2 = 0,99), while in contrast, positive trend was observed on the smoking loss variable (Y = 18,98 + 0,226X; R2 = 0,94). On the other hand, tenderness follows the Quadratic pattern as Y = 0.084x2 - 11.97x + 495.0 R² = 1). A majority of panelists in this study also favored of Se’i meat which was smoked by kosambi wood for 60 minutes compared to a longer duration. Therefore, smoking duration for 60 minutes is the best treatment to obtain better physical properties of pork as well as a higher level of acceptance.


Download data is not yet available.


Aaslyng, M. D., and A. G. Koch. 2018. The use of smoke as a strategy for masking boar taint in sausages and bacon. Food Res. Intl., 108: 387–395.

Bejerholm, C., M. A. Torngren, M. D. Aaslyng, and Danish. 2014. Cooking of Meat. In Dikeman, M., and C. Devine, Eds). Encyclopedia of Meat Sciences, 2nd Selected. Academic Press. Oxford, UK.

Cheng, Q. and D. Sun. 2008. Factors affecting the water holding capacity of red meat products: a review of recent research advances. Food Sci. Nutr., 48(2): 137-159.

Djando, Y. A. S. dan V. Y. Beyeleto. 2017. Pengaruh lama pengasapan menggunakan daun kosambi (Schleichera oleosa) terhadap keempukan, susut masak, pH, dan daya ikat air daging babi pedaging. J. Anim. Sci., 3(1): 8-10.

Gasong, L. S. 2005. Kajian Sensorik Deskipsi Flavor Daging Asap Se’i Nusa Tenggara Timur. IPB, Bogor.

Gaspersz, V. 1995. Teknik Analisis dalam Penelitian Percobaan. Tarsito, Bandung.

Guillen, M. D. and M. J. Manzanos. 2002. Study of the volatile composition of an aquadest oak smoke preparation. Food Chem., 79: 283-292.

Heinz, G., and P. Hautzinger. 2007. Meat Processing Technology for Small to Medium Scale Producers Food and Agriculture. Organization of the United Nations Regional Office for Asia and the Pacific, Bangkok.

Kjallstrand, J. and G. Peterson. 2001. Phenolic antioxidants in alder smoke during industrial meat curing. Food Chem., 74: 85-89.

Kusnadi, D.C., V. P. Bintoro, dan A.N. Al-Baarri. 2012. Daya ikat air, tingkat kekenyalan, dan kadar protein pada bakso kombinasi daging sapi dan daging kelinci. Jurnal Aplikasi Teknologi Pangan, 1(2): 28-31.

Lingbeck, M. J., P. Cordero, C.A. O’Bryan, M. G. Johnson, S. C. Ricke, and P. G. Crandall. 2014. Functionality of liquid smoke as an all-natural antimicrobial in food preservation. Meat Sci., 97: 197–206.

Lepetit, J. 2008. Collagen contribution to meat toughness: Theoretical aspects. Meat Sci., 80: 960–967.

Lawrie, R. A. 1995. Ilmu Daging. Edisi ke-5. Terjemahan Aminudin Parakasi. UI press, Jakarta.

Malelak, G. E. M., G. M. Sipahelut, I. G. N. Jelantik, M. R. D. Ratu, and H. J. D. Lalel. 2015. Characteristics of Se’i (Rotenesse Smoked Meat) treated with coconut shell liquid smoked and Citrus aurantifolia extract. Media Peternakan, 38(2) : 89-94.

Rozum, J. 2014. Liquid Smoke (Smoke Condensate) Application dalam Geoffrey W. Smithers (penyunting) Food Science. Elsevier Ltd., pp 1272–1277.

Saubaki, M. Y. 2013. Produksi asap cair kayu Kesambi (Schleichera oleosa Merr) dan aplikasinya sebagai flavouring daging Se’i. Partner, 20(2): 115-126.

Setyaningsih, Apriyantono A., dan Sari. 2010. Analisis Sensori Untuk Industry Pangan Dan Agro. IPB Press, Bogor.

Shahidi, F. 1998. Flavor of Meat, Meat Products and Seafood. Second Edition Department Of Biochemistry Mernorial University of Newfoundland St Johnis, Newfoundland Canada.

Sikorski, Z. E., 2016. Smoked Foods: Principles and Production. Dalam Caballero, B., Finglas, P. M., Toldra, F. (penyunting). Encylopedia of Food and Health. Selected Reading, pp 1-5. Academic Press, Oxford, UK.

Sikorski, Z. E., and I. Sinkiewicz, 2014. Traditional. Dalam Dikeman, M., C. Devine. (penyunting).”Encyclopedia of Meat Sciences, Eds 2” Selected Reading, hlm 321-327. Academic Press. Oxford UK.

Simko, P. 2005. Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings. Molecular Nutrition and Food Research, 49: 637 – 647.

Soeparno, 2009. Ilmu dan Teknologi Daging. Edisi Kelima Gadjah Mada University Press, Yogyakarta.

Suita, E. 2012. Kesambi (Schleichera oleosa MERR.) Seri Teknologi Perbenihan Tanaman Hutan. Balai Penelitian Teknologi Perbenihan Tanaman Hutan Badan Penelitian Dan Pengembangan Kehutanan Kementerian Kehutanan, Jakarta.

Susilo, 2007. Karakteristik fisik daging beberapa bangsa babi. Jurnal Ilmu dan Teknologi Hasil Ternak, 2(2): 42-51.

Toldra, F., 2010. Handbook of Meat Processing. 1st Edition. Blackwell Publishing, UK.

Van Laack R. L., S. G. Stevens and K. J. Stalder. 2013. The influence of ultimate pH and intramuscular fat content on pork tenderness and tenderization. J. Anim. Sci., 79: 392-397.

Warner, R., M. Ha, A. Sikes, and R. Vaskoska. 2017. Cooking and Novel Postmortem Treatments to Improve Meat Texture. In New Aspects of Meat Quality. Woodhead Publishing, Cambridge. pp. 387-423.