Тhe effect of using different bamboo on the characteristics of sui wu’u (fermented meat of Bajawa, Nusa Tenggara Timur)

Sulmiyati Sulmiyati; Gemini Ermiani Mercurina Malelak; Bastari Sabtu

doi:10.18485/meattech.2025.66.2.7

Sulmiyati Sulmiyati Faculty of Animal Science, Marine, and Fisheries Universitas Nusa Cendana, Jl. Adi Sucipto, Penfui Kupang, 85001, Nusa Tenggara Timur, Indonesia https://orcid.org/0000-0001-9988-1896
Gemini Ermiani Mercurina Malelak Faculty of Animal Science, Marine, and Fisheries Universitas Nusa Cendana, Jl. Adi Sucipto, Penfui Kupang, 85001, Nusa Tenggara Timur, Indonesia https://orcid.org/0000-0002-3371-7900
Bastari Sabtu https://orcid.org/0009-0007-9591-8904

DOI: https://doi.org/10.18485/meattech.2025.66.2.7

Keywords: beef, food, preservatives, traditional, quality

Abstract

This research aims to analyze the characteristics of Sui Wu'u using beef materials stored in different types of bamboo. The research design used four treatments with five replications: P1: Green Betung bamboo (Dendrocalamus asper), P2: P1: Brown Betung bamboo (Dendrocalamus asper), P3: Talang bamboo (Schizoztachyum brachcladum), P4: Gombong bamboo (Gigantocloa verticallata). The results of the research using different types of bamboo had an significantly effect (P<0.05) on the physical characteristics of beef sui wu'u in terms of yield, final pH, water holding capacity and hardness. The chemical characteristics of using different types of bamboo have an significantly effect (P<0.05) on the water and protein content of beef sui wu'u. The organoleptic characteristics have an significantly effect (P<0.05) on color, smell, texture and level of liking, but for the color dimension L *, a*, b*, Cab, hab, Y, X, Z, x, y, Wi, Ti, Tw have not significantly effects (P>0.05). The sui wu'u microbiological characteristics for all types of bamboo used are still within the standards. Conclusion The use of different types of bamboo influences the characteristics of beef sui wu'u in terms of physical, chemical, color dimensions, organoleptic and microbiology. The use of containers made from Brown Betung bamboo (Dendrocalamus asper) produces better beef sui wu'u. Still, the use of Talang bamboo, Gombong bamboo can also be used in the process of making sui wu'u but has different characteristics from using Brown Betung bamboo, especially sui wu'u using Talang bamboo.