Antioxidant activity, moisture content, ph value and total phenolic beef jerky curing using rosella extract (Hibiscus sabdariffa Linn)
Keywords:
Rosella, Beef Jerky, Antioxidants, Water Content, Phenolic Content, pH
Abstract
This research has been carried out at the Widya Mandira Kupang Mipa Laboratory (UNWIRA), from February to April 2019. The material used in this study was 1 kg of thigh beef and 3 kg dried rosella petals (Hibiscus sabdariffa Linn). The method used is a Completely Randomized Design (CRD) consisting of 4 treatments and 3 replications. The treatments given are R0 = Beef + Spices, R1 = Beef + Spices + Nitrate 200 ppm, R2 = Beef + Spices + Rosella Extract 40%, R3 = Beef + Spices + Roselle Extract 60%. The purpose of this study was to determine what antioxidant value, water content, pH and total phenolic beef jerky after being cured using rosella extract, and to determine the effect of rosella extract as a natural antioxidant substitute for nitrate in curing beef jerky. Based on the results of this study it can be concluded that in the R3 sample with the addition of 60% roselle extract concentration can increase the total value of beef jerky phenolic value of 0.650 mg / g. And the addition of nitrate in the R1 sample was able to reduce the pH value and moisture content and increase the antioxidant value of beef jerky, for the beef jerky pH value was 5.3, and the water content value was 16.331%, the pH value and water content value was the best because it was in accordance with SNI . Thus it can be concluded also that samples with the addition of nitrate still play a more effective role compared to 40% and 60% rosella extract samples.
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Chang, C. C., M.H, Yang., H.M, Wen and J.C, Chern. 2002. Estimation of Total Flavonoid Content in Propolis by Two Complementary Colorimetric Methods. J. Food Drug Anal, 10 (3) : 178-182.
Apriadji, W. H. 2008. Beauty Salad: 81 Salad Buah dan Sayur Cita Rasa Indonesia untuk Tampil Cantik, Langsing, dan Awet Muda. Jakarta: Gramedia Pustaka Utama.
Falade, O.S., I.O, Otemuyiwa., A. Oladipo., O.O, Oyedapo., B.A, Akinpelu.,S.RA, Adewusi. 2005. The chemical composition and membrane stability activity ofsome herbs used in local therapy for anemia. J. Ethnopharmacol,102 (1):15-22.
Huang T. C, Nip W. K. 2001. Intermediate - Moisture Meat and Dehydrated Meat. Didalam : Hui YH, Nip WK, Rogers RW, Young OA, Editor. Meat Science Application. New York- Basel: Marcel Dekker. 403-442.
Koswara, S. 2009. Teknologi Praktis Pengolahan Daging. E-book Pangan. Mardiah., S, Hasibuan., A. Rahayu dan R. W. Ashadi. 2009. Budi Daya dan Pengolahan Rosella Si Merah Segudang Manfaat. Agromedi, Jakarta Selatan.
Maryani, H dan L. Kristiana. 2008. Khasiat dan Manfaat Rosella. Agromedia Pustaka. Jakarta.
Molyneux P. 2004. The use of the stable free redical diphenylpicryl-hidrazyl (DPPH) for estimating antioxidant activity. J. Sci. Technol, 26(2): 211- 219.
Muchtadi, T. 2008. Ilmu Pengetahuan Bahan Pangan. IPB-Press. Bogor. Jurusan Pertanian Universitas Syiah Kuala.
Rusnayanti Y. 2018. Pengaruh suhu dan lama pengeringan terhadap mutu teh hijau daun kakao (Theobroma cacao L.). [Artikel Ilmiah]. Mataram: Fakultas Teknologi Pangan dan Agroindustri. Universitas Mataram.
Selim K. A., Khalil K. E, Abdel-bary M.S., Abdel Azeim N.A. 2008. Extraction, encapsulation and utilization of red pigments from Roselle (Hibiscus sabdariffa L.) as natural food colorant. Food science and Tech. Dept.
Standar Nasional Indonesia. 2000. Daging Segar. Jakarta : Badan Standarisasi Nasional.
Suharyanto. 2007. Karakteristik Dendeng Daging Giling Pada Pencucian (Leaching) dan Jenis Daging yang Berbeda. [Tesis]. Sekolah Pasca Sarjana. Institut Pertanian Bogor, Bogor.
Sukhapat N, Ungpaiboon S, Itharat A, Puripattanavong J, Pinsuwan S, 2004. Influence of pH on antioxidant activity of roselle (Hibiscus sbdariffa L.) extract in aquoeus solution. The 10th World Conggress on Clinical Nutrition in the next decade: Nutraceutical/Functional food: Product Performace in Health, Disease and Safety. Abstract Book organized by PSU, INC and Biotec 30 Nov- 3 Dec, 2004. Phuket, Thailand, p.184.
Suryati, T., M. Astawan., H.N Lioe dan T, Wresdiyati. 2012. Curing ingredients, characteristics, total phenolic, and antioxidant activity of commercial indonesian dried meat product (dendeng). Media Peternakan, 35(2):111-116.
Tsai, P.J., J. Mcintosh.,P. Pearse., B. Camden., B.R, Jordan. 2002. Anthocyanin and antioxidant capacity in Roselle (Hibiscus sabdariffa L) extract. Food Res.International 35 (4):351-356.
Widia, N. 2007.Evaluasi Senyawa Fenolik (Asam Ferulat dan Asam p-Kumarat Pada biji, Kecambah dan Tempe Kacang Tunggak (Vigna unguiculata). [Skripsi]. Bogor: Institut Pertanian Bogor.
Widjaya, C.H. 2003. Peran Antioksidan Terhadap Kesehatan Tubuh, Healthy Choice. Edisi IV.
Winarno FG. 2008. Kimia Pangan dan Gizi. Jakarta (ID): Gramedia Pustaka Utama.
Published
2019-10-31
How to Cite
Wete, E., Sio, S., & Kia, K. (2019). Antioxidant activity, moisture content, ph value and total phenolic beef jerky curing using rosella extract (Hibiscus sabdariffa Linn). JAS, 4(4), 56-59. https://doi.org/https://doi.org/10.32938/ja.v4i4.705
Section
Original research article
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