The Effect of Substitution of Brown Sugar with Honey on Total Sugar, Total Calories, and Organoleptics Characteristics of Dry Meat Product (Dendeng)

The purpose of this study was to determine the effect of the substitution of brown sugar with honey on dendeng in terms of total sugar, total calories, water holding capacity (WHC), and organoleptic. The results of this study are expected to provide information on the substitution of brown sugar with honey in dendeng. The main raw material used in this study is dendeng, with the main raw material being brown sugar, which is substituted with honey. The concentration concentration of (P0) as a control, namely 30% brown sugar, (P1) 24% brown sugar + 6% honey, (P2) 18% brown sugar + 12% honey, (P3) 12% brown sugar + 18% honey, (P4) 6% brown sugar + 24% honey and (P5) 30% honey. The research method used was a laboratory experiment with a completely randomized design consisting of six treatments and three replications. The data was analyzed by analysis of variance (ANOVA) and continued by Duncan's Multiple Range Test Method (DMRT) if there were differences. Substitution of brown sugar with honey in making dendeng showed a significant difference (P<0.05) and could reduce the value of total sugar, total calories, and WHC but did not provide a significant difference (P>0.05) in organoleptic taste, aroma, texture, and color in jerky. Consumers still like dendeng substituted with honey.