Hello Steemian ! Good Night Steemian wherever you are. May the health of today healthy always and always be in the protection of God Almighty. I am so glad today can meet again with you, where today I will come back to accompany you in a busy activity or relaxed of course. Hopefully with my post today can make you more colorful in seeing the culinary tour in the area where I live. Are You Ready for a Steemian? This opportunity 
Meat is one source of animal protein high in nutritional value compared with vegetable protein, because the meat contained amino acids are complete and balanced, in addition to the fats, minerals and vitamins needed by the body and has a high digestibility and easily absorbed. Of the many processed meat products that can be made, such as beef jerky. Beef jerky is a food product in the form of slab made from slices or fresh meat grinder or frozen meat that has been seasoned and dried. Dendeng is usually served by frying. Curing is the stage of meat processing which is usually done by the industry of making jerky. Curing is defined as the addition of a kitchen salt, nitrate salt or nitrite salt, sugar, or spices to the meat in order to obtain a stable red color and produce characteristic characteristic of the meat. Processing meat into a jerky aims to improve shelf life. However, the storage and frying of these products has the potential to cause oxidation reactions due to the influence of water activity and temperature. Fat oxidation is one of the most common reactions to food that occurs when there is fat contact with a certain amount of oxygen during storage. Damage caused by the process of oxidation of fat causes the decline in nutritional value and damage the taste of the resulting product. Factors that affect the occurrence of this oxidation include water content, water activity, and temperature. This reaction activity will increase in dry and high temperature materials.
Beef jerky is one of the processed meat products that are preserved, produced in a simple way and have high acceptance. According to Boles and Lonnecker, jerky jerky is a popular ready-to-eat product, processed by small and very small (micro) businesses in the USA . jerky known as Jerky is a snack with high nutritional value (low protein), low calorie with long shelf life Fillet is usually made from sliced meat or meat that is ground by soaking or mixing with various types of herbs or spices. The USDA in 2004 classified hot-processed beef jerky as a meat product ready for consumption. To produce beef jerky with quality and security awake USDA FSIS in 2003 issued a guideline that became the reference in the production of beef jerky either from beef or from poultry. In Indonesia the process of making beef jerky is mostly done by traditional method which has some advantages such as easy to do and cheap, because heat energy is obtained from the sun. However, traditional beef jerky processing also has some disadvantages, among others, the unsafe food hygiene. So that the beef jerky is sold in the market by some traditional industries unsafe consumption besides the very limited variations. This is in line with Nummer's assertion that the traditional dried meat processing and drying process is not enough to kill a number of pathogenic microbes such as Escherichia coli O157, Salmonella, Staphylococcus aureus and Listeria monocytogenes and Bjorkroth asserted that controlling the amount of microbes in processed products made from raw meat is essential to conducted by all meat processing industries.
In the process of processing, traditional Indonesian jerky also apply a long period of varying immersion. Some traditional dendenge processing industries in West Nusa Tenggara apply a long immersion (18 hours) at room temperature which encourages the growth of various types of microbes. In addition there is also a meat processing industry or beef jerky in Seganteng-Cakranegara which implements a brief 1 hour repayment, but with flavor penetration results are less favored by consumers. The process of making jerky in general reduction of water by mushrooming meat in direct sunlight, without being closed. The tilt of this way depends very much on the weather situation, besides the meat is easily contaminated by dirt and micro organism. When cloudy or rainy weather takes longer drying time, so the resulting jerky is less good quality, where the dendang is dark, smells unpleasant, when cooked feels tough, and form toxic compounds. In connection with the above hat, it is necessary to use alternative drying such as the use of dryer tents. In the day-to-day sense of meat is muscle derived from animals that are excluded except horns, nails and skin. Meat is one commodity of livestock products that are high in value as food, because meat is a source of animal protein, has a complete amino acid content and high digestibility, making it very good for the body. Besides, the meat is also a source of fat that is easily absorbed by the intestine, and has a delicious taste image. Meat is made up of several basic ingredients such as water, protein, fat and ash. Ash Brook says that the meat composition consists of 75% water, 20% protein, 3% fat and glycogen, the rest are minerals and tinctures. Due to the high content of meat water, the meat is classified as food that is easily damaged, it needs good handling and processing. Meat processing aims to extend shelf life, simplify transportation, expand marketing and maintain meat continiutas. Processed meat is quite varied, such as made korned, sausage, meatballs, abon, rendang and jerky.
The high level of consumption of processed animal products (especially meat) is a separate business opportunity to be developed. The shifting consumption pattern of the people in consuming processed livestock products, especially meat, from consuming fresh meat to processed ready products encourages the development of technology in the case of meat processing. Many ways are developed to increase the use and storage of fresh meat such as processed into sausages, jerky, corned beef and shredded beef. Dendeng is one of the traditional ways of preserving meat that has been widely known by the people of Indonesia. Jerky is processed by adding spices in the form of spices and dried either using the help of sunlight or by oven. Jerky is usually served by frying and usually added other spices to improve the flavor of the jerky. Jerky can be categorized as semi-wet food because the beef has water content that is in the water content range of semi-wet food, which is 25%. Semi-wet food is a mixture of a foodstuff which is generally supplemented with a water-binding agent which can decrease the water holding capacity of the product, so the growth of microorganisms is inhibited. Semi-wet food has a water activity between 0.6 to 0.91. Purnomo argued, in terms of the way pembuatanya, jerky grouped into beef jerky (slicer) and milled. The composition of the ingredients used in the manufacture of beef jerky alah, red sugar (30%), salt (5%), coriander (2%), garlic (2%), belching (0.2%), galangal (1%), and cumin (1%) (Hadiwiyoto, 1994). During the manufacture and drying will also occur the formation of components of the flavor, which will add flavor and aroma of beef to be more delicious.
Jerky has some flavor, sweet, salty and curry flavor. Suitable for serving as a menu with fried and disambal lado. Can also be cooked according to other tastes. In his shop, beef jerky is sold Rp 200 thousand one kilogramnya or 30 Dollars. If the jerky deer, the price is more expensive Rp 300 thousand perkilogram or 40 Dollar. Jerky is treated without preservatives and can last for three months. It is said that beef jerky has long been the recipe of the ancestors. The period of the kingdom first, the sailors of Aceh took him for side dishes during sailing. There are not many shops selling Acehnese jerky that has been packaged by gifts in Banda Aceh. But that does not mean difficult to find. In Banda Aceh, in addition to the "Seulawah" brand sold on Tgk Chik Ditiro street, there is also a "Rencong Aceh" brand on Jalan Muhammad Jam. Ardi, a resident of Banda Aceh, admitted that many of his outside friends who came to Aceh asked him to accompany the purchase of the jerky.
Seasoning
1. Salt
The addition of salt serves as a preservative because in sufficient quantities, salt can cause autolysis and decay and plasmolysis in microbes. Salt absorbs into the meat tissue until it reaches the balance of osmotic pressure between the inner and outer parts of the meat. In addition to being a bacterial inhibitor, salt can also stimulate the taste and add taste to the product.
2. Brown sugar
The addition of brown sugar serves to modify the flavor, improve the aroma, color and texture of the product. The addition of brown sugar to the abon makes a typical abon flavor and is favored by many consumers because of its sweetness. In addition, brown sugar can also inhibit microbial growth. High levels of sugar, ie, at a concentration of 30-40% will cause water in bacterial cells, yeast, and mold to pass through the membrane and flow into a sugar solution, called osmosis and cause microbial cells to undergo plasmolysis and its growth will be inhibited.
3. Garlic
Garlic has a strong and sharp aroma, but it is almost odorless if it has not been bruised and cut into pieces . Onion ptuih can be used as a preservative because it is bacteriostatic caused by the active substance alicin is very effective against bacteria, in addition to garlic contains scordinin, the compound thioglisidin complex that is antioxidant.
4. Red onion
Red onion is used for seasoning ingredients and as a flavoring in cooking. In addition, onion can also be used as a traditional medicine because it has the antiseptic effect of ailin compounds. The compound is converted into pyruvic acid, ammonia, and bactericidal antimicrobial alicine.
5. Coriander
Coriander is a spice-shaped dry spice and brownish yellow, has a savory taste and sweet, fragrant, and can generate a pleasant impression in the mouth. Coriander has the aroma of spices and tastes spicy. The oil of coriander seeds mainly contains d-linalol, stironelol, various esters, ketones, and aldehydes.
6. Ginger
Ginger has a fragrant aroma and spicy flavor. Ginger rhizome contains essential oils that cause a distinctive aroma of ginger, including zingberene, curcumine, philandren, and so on. Ginger also contains gingerols and shogaols that cause spicy flavor. Ginger is able to cover up the smell of some flavor and provide freshness to the food.
7. Galangal
Galangal has two colors, namely white and red, and two sizes, namely small and large. Galangal contains several essential oils, including kamfer, galangol, galangol, philandren, and possibly also curcumin. Essential oils produce a distinctive flavor.
Drying
Drying is a way to remove or remove most of the water from a material by evaporating it by using heat energy (Winarno et al. 1984). Precipitation of drying is to reduce the water content of the material so that the activity of microorganisms decreases. The advantage of drying is the material becomes more durable with the volume becomes smaller, the material weight is reduced. The disadvantage is the change in physical and chemical properties of a product. Drying preservation techniques involve: 1) Restriction of water activity by drying; 2) The use of salt and sugar to control further water activity and serves as a selective barrier to the activity of enzymes and microorganisms; 3) The use of spices to limit the subsequent development of microorganisms and to give a distinctive flavor. Drying also plays a role in creating distinctive texture and elasticity in jerky. Gaman and Sherington add that the important thing in drying is the temperature used should not be too high, because it will cause undesirable changes in the food. Likewise, excessive heat can cause case hardening, which is a state of the food (surface) of the food becomes wrinkled and hard, while water is trapped inside (the inside is still wet). How to prevent case hardening is to make the drying temperature is not too high or the initial drying process is not too fast. Drying can be done by using an artificial drier or by drying (sun drying) that is drying by using direct energy from sunlight. Artificial drying has the advantage that temperature and airflow can be adjusted so that the drying time can be determined appropriately and cleanliness can be properly monitored.
The following materials and how to make aceh Dendeng typical.
The main ingredient:
1 kg of beef
Materials and Seasonings:
6 cloves garlic (separate for meat)
100 gr red curly pepper
4 large red peppers
10 pieces of cayenne pepper sheep
3 cloves of garlic
4 cloves of red onion
1 tbsp of tamarind water
Broth stew meat
How to make
How to Process Meat Before Spiced and Cooked:
The first way that can be done first to start the step on the recipe this time is to chop the beef that has been prepared with a thin size with the desired shape. In order for meat jerky can be drier and more easily tender when fried later, you should cut the meat with the same size ie thin size. Cutting the meat too thick will make it harder to dry and the spices are hard to seep into it perfectly. After the meat is cut to the desired taste, now please put the meat into the container before we clean it. Take the meat to the wash and wash the meat with water running until all the dirt on the meat can be cleaned with the whole. After washing, place the meat on a wooden placemat or clean place and hit the meat until it is flat. Next, set aside the meat before we prepare the meat stew.
How to Make Beefy Dry Beef Jerky:
Prepare a pan on a burning stove, put enough water and put meat together with garlic that has been mashed by adding a little salt into it. Let the meat be boiled with the top covered with a lid of the pan and boil the meat until it is almost cooked and becomes more tender evenly. Once tender, remove the meat from the stew and set aside the meat that has been boiled into the basin or container. Now we will make the seasoning, prepare the pan on the stove, put a little oil into it and wait until the hot oil evenly. Enter the spices that are smoothed into it and stir-fry until the spices smell nice and evenly. Add the meat to the stir, stir bit and add spices like salt, sugar and also enter the acid water. Cook the meat until the spices soak and lift. Dry the meat on the sun until it is completely dry evenly and there is no water in the meat. After dry just prepare the skillet, give the cooking oil and fried the meat jerky until cooked and become drier evenly Once cooked, remove from the frying pan and drain on a plate that has been provided with a towel towel and let the oil seep into the tissue. After that, just serve the delicacy of dried spicy jerky.
Overall, both beef jerky made and milled have a good general appearance. When viewed at a glance the difference between slice jerky and jerky milled not so visible. The use of Indonesian spices spices make the jerky has a distinctive aroma. The sweet characteristic of the beef jerky itself is caused by sugar refining by 25% which aims in addition to the flavor enhancer as well as the pickling component of the jerky. it can be concluded that the processing of jerky either by slice or milled does not show the significant difference to the final product. Fillet made can be well received by the panelists due to taste, flavor, color in accordance with preperensi.
Written by: @foarsyad
Indonesia, 14 February 2018
What does Steemian think? Very easy is not How to Make Dendeng Aceh! Hem, it looks very nice is not it? So what are you waiting for Steemian? Let's try how to make good jerky jerky yes, good luck Steemian!
Thank You I Speak to the Steemit Community of Indonesia Specifically to Curator @aiqabrago and @levycore who has supported me to be able to channel my hobby to my friends Steemian in Indonesia.
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