1. TRADITIONAL MEAT PRODUCTS

2. Sub Topic: Abon Jerkey

3. Beef Jerkey
Meat veins attached to the frame except the veins of the lips, nose and ears from healthy animals when cut. Meat consists of muscle, connective tissue and fat tissue.
Meat is one of the highly nutritious food in addition to eggs, milk and fish.
Meat contains protein, fat, minerals, water and vitamins in different configurations depending on the type of food and animal species.
Different animals have different compositions meat.
The composition of meat consists of 75% water, 18% protein, 4% soluble proteins (including minerals) and 3% fat.

4. Beef Jerkey
Livestock produces an average carcass (animal body part) 55%, assorted byproducts 9%, 6% leather and other materials 30%.
Good meat is determined by the color, odor, appearance and suppleness. The more the meat moist or wet and mushy indicates the quality of the meat is not good.
Preserving meat is a way to keep the meat for a period of time long enough so that the quality and cleanliness is maintained.
The purpose of preservation is to maintain resistance to attack by fungi (molds), bacteria, viruses and germs so that the meat is not easily damaged. There are several ways to preserve namely: cooling, withering, curing, drying, canning and freezing.

5. Beef Jerkey
Preferably meat freshly slaughtered animals are not quickly cooked, but wait some time or withered first.
To beef or buffalo meat can be cooked after withering for 12 ~ 24 hours; mutton, lamb, pork after 8 ~ 12 hours, while for calf meat (veal) after 4 ~ 8 hours. Meat preservation effort is needed to meet the tastes or needs of consumers as well as ease in transporting
Preservation by drying is done with the addition of salt, sugar and chemicals such as nitrate (NO3) and nitrite (NO2). The addition of salt, for the preservation of meat is approximately one tenth of the weight of the meat.

6. Beef Jerkey
Besides, as a preservative, salt also acts as a flavor enhancer. The addition of sugar is also intended as adding flavor to the material processed.
To soften the meat before it is processed, meat wrapped in leaves of papaya contains papain enzymes or smeared with grated pineapple enzyme-containing bromolin.
Examples of processed products and the preservation of meat is shredded, slice beef jerky, jerky milled, dried yeast, salami, corned beef, sausages and so on.

7. Slice jerkey making procedures:
Choose a good meat, and then rinse thoroughly.
Cut the meat into thin with a thickness of approximately 3 ~ 5 mm.
Spices (ginger, cumin, coriander, onion, garlic, salt) mash until smooth and add a little water.
Cut the brown sugar and then boiled with a little water. Seasoning smoothed put in boiling water.

8. Slice jerkey making procedures:
After the crushed sugar, pour the sugar mixture and seasoning the thinly sliced meat that has been said, stirring until smooth, then let stand for 1 hour.
Lift the marinated meat, put on clean straw coated winnowing.
Dry in the sun to dry, approximately 6 ~ 7 days (depending on weather). Try to keep the entire surface of the meat is exposed to sunlight.
Meat that has been dried in the sun can be stored in jars, plastic bags, or baskets.

9. Ground jerkey making procedures:
Minced beef that had been washed clean by means of a meat grinder. If no grinding meat, can be chopped up finely.
Mix with herbs that have been crushed, then made into a sheet thickness of about 3 mm by means press with a round wooden or bottle.
Arrange on bamboo racks lined with clean straw.
Dry in the sun for 3 ~ 5 days, also with an oven at a temperature of 500 ~ 600 C for 4 ~ 6 hours.
Pack in plastic bags.

10. Lampiran 1. Syarat mutu dendeng sapi (SNI 2908:2013. Dendeng Sapi)

11. References
Aberle, E.D., J.C. Forrest, D.E. Gerrard, E.W. Mills, H.B. Hedrick, M.D. Judge, R.A. Merkel, Principles of Meat Science. 4th ed. Kendall/Hunt Publishing Company, Dubuque, Iowa.
Swatland, H.J., Structure and Development of Meat Animals. Prentice-Hall, Inc., Englewood Cliffs, New Jersey.
Soeparno, Ilmu dan Teknologi Daging. Cetakan ke-6 (Edisi Revisi). Gadjah Mada University Press, Yogyakarta.
Soeparno, Ilmu Nutrisi dan Gizi Daging. Cetakan pertama. Gadjah Mada University Press, Yogyakarta.

12. THANK YOU