Differential Analysis of Sei Cow Meat Treatment from Modern and Household Industry in Kupang City

Abstract

Se'i meat is one of the beef processed are made by way of smoked using wood embers of kusambi (Scheichera oleaca), se'i has been known in the city of Kupang as one of the meat food products. The processing of se'i meat require nitrite as a preservative to obtain good color and prevent the growth of microbes. According to the regulations of Food and Drug Supervisory Agency of the Republic of Indonesia number 36 of 2013, Nitrite use is permitted with a maximum limit of use of 30 mg/kg, but in reality in everyday life obtained the use of nitrites usage exceeds the threshold that has been set. This study aims to know the difference nitrite content in meat processing company se'i between modern and traditional in the city of Kupang. The study was descriptive research laboratory tests. The Subjects in this study were se'i meat (smoked meat typical Timor) and the object of study is two meat processing company se'i (smoked meat typical Timor) traditional and cottage industry in the city of Kupang. Data analysis result of research done descriptively and are presented in table and narrative. Results revealed that se'i derived from traditional industries and domestic industries have different nitrite content. The highest nitrite levels found in se