Corned beef

            Corned beef is one type of processed meat in the form of coarse ground beef with additional material of filler and binder and spices (Subyantoro, 1996). According to the National Standards Council (1995), generally made of corned beef, corned beef in the manufacture of which used a piece of fresh or frozen meat (which has met the requirements and regulations), may be mixed with the meat of the head and heart. Hadiwiyoto (1983), states that are processed corned beef with potatoes as a binder, and spices in the form of red onion, broth, salt, pepper and sodium nitrite.


            Shallots are usually used as a flavoring, everyday is preferred because it has a distinctive aroma. The smell and taste typical of onion caused by the presence of volatile compounds of sulfur species such as propyl sulfur (Sunarjono, 1995). Pepper or regular pepper added to food as a flavoring ingredient because it has two important properties of a spicy taste and rich aroma. Both properties are disesbabkan content of organic chemical substances contained in the pepper. Spicy flavor of pepper caused by substance piperine, piperanin and khasivin which is a compound of the alkaloid piperine (Zaitsev et al., 1969).
Methods and Materials Preparation
            The materials used in this lab is fresh meat, nitrite / saltpeter, salt, sugar, pepper, nutmeg smooth, fresh tomatoes, full cream milk, and onion. The tools used are press cooker pan and spatula.
The process of curing (salting)
            Shredded beef does not need to be washed. As much as 1 kg of meat, salt as much as 30 grams, 20 grams sugar and 5 grams of saltpeter in the container until evenly mixed. Meat that has been mixed, allowed to stand for 24 hours for salting can be absorbed and evenly. This process is called curing dry.
Making beef cornet
            Meat that has been cured, the washing with water until clean (many times) for saltpeter not too attached to much of the meat then use the press cooker boiled meat with the addition of pepper and nutmeg (± 20-30 minutes). After the meat is tender, which is still a lot of the cooking water discarded and then added some milk, sliced ​​tomatoes and onions fine. Stir until dry. Corned beef is ready to serve.
Discussion
            Fresh meat is made into corned beef, the day before dicuring first. The purpose of curing is to give a bright red color (pink) on corned beef product produced. Curing ingredients have their respective functions. According to Kramlich (1973), table salt serves to increase the water holding capacity of proteins and formation of emulsions as well as a preservative because it can inhibit bacterial growth. Or saltpeter nitrites added a function to stabilize the color and inhibit bacterial growth. Sugar given to modify the flavor and can be as a preservative (Soeparno, 1988).
            After the cooking process is finished, done with a number of panelists hedonic test as many as 51 people. The parameters examined, ie odor, color, general appearance, flavor, texture, and tenderness. Each parameter also has a value varying hedonic test.
            In the odor test, panelists liked the smell of corned beef with a value of 20.9%. Odor generated from the corned beef seasonings are added. Seasonings such as onion is usually used as a flavoring, everyday is preferred because it has a distinctive aroma. The smell and taste typical of onion caused by the presence of volatile compounds of sulfur species such as propyl sulfur (Sunarjono, 1995). The smell of nutmeg posed by no less typical with red onions.
            Corned color is also preferred by the panelists with a value of 21.9%. The color comes from the results generated curing process. Curing process has the goal of providing a bright red color of corned beef, corned beef, although the actual color is crimson but did not make the panelists did not like it because the color of the food product is measured objectively. Color is the nature of most food products attract consumers and most rapidly to give the impression like it or not (Soekarto, 1990).
            Panelists rate this corned neutral taste test with a value of 27%. This is because the taste is not the same corned beef made with corned beef sold in the market. According to Forrest et al (1979), taste and aroma of meat products derived from the number of substances that exist in fat and is vaporized when heated. Surjana (2001) states that a sense that determines the level of consumer acceptance that is too salty, salt and taste of meat.
            Testur also considered neutral by the panelists with the percentage of 29% value test. The resulting texture is not the same as corned beef corned beef market, corned beef made a texture like coarse fibers and when chewed, its texture is less tasty dilidah. But the tenderness when chewed preferred by the panelists with the percentage of 21.5%. The length of cooking and boiling process produces a tender corned beef. Corned general appearance is considered neutral by the panelists with a 26.8% percentage of the value of the test. Because in general corned has a good appearance with a delicious aroma and taste delicious too. 

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