This study was conducted to investigate the effect of sugar cane levels and
drying methods on chemical and physical quality of ground beef “dendeng”. The
materials were ground beef, cane sugar, and spices consisting of salt, garlic, coriander,
and galangal. The treatments were the sugar cane levels, consisting of 20, 30, and 40%
(w/w of meat weight), and the drying methods, consisting of oven drying and sun drying.
The oven drying was done at 50+20
C for 15 hours, while sun drying was done at 40+20
C
for 6 hours per day for 4 days. The variables were tested on chemical quality (moisture,
protein, and fat contents), and physical quality (pH and tenderness). Data were analyzed
by analysis of variance of factorial pattern (3x2) of completely randomized design and
continued by Duncan's new multiple ranges test. The results showed that there was an
interaction between the sugar cane levels and the drying methods on the protein content
and tenderness of ground beef “dendeng” (P