BAY LEAVES INFUSE MAINTAIN THE QUALITY AND DURABILITY OF BALI BEEF
Abstract
Bay leaf (Syzygium polyanthum) is often used in a variety of dishes to enhance the flavor, without realizing that the leaves contain antimicrobial compounds are bactericidal. The purpose of this study was to determine the effect of immersion bay leaves infuse to the quality and durability of beef bali at room temperature laying in terms of odor, color, texture, pH, water content and water holding capacity. Test colors using a color standard ISO beef concluded by the ten panelists, test smells and textures using ten panelists, test the pH was measured using a pH meter, test the water content carried by the drying method using the oven, the next test of water holding capacity using methods Hamm. The results showed that soaking treatment bay leaf infusion with concentration (0%, 5%, 10% and 15%) was highly significant to the smell, color, and texture of beef bali, old laying on the temperature the room was highly significant on pH and water content of beef bali but did not significantly affect water holding capacity. Can be concluded that the quality and endurance of bali beef can maintained by marinated into bay leaves infuse.
Downloads
References
Alvarado C, McKee S. 2007. Marination to improve functional properties and safety of poultry meat. J. Appl. Poult. Res. 16:113-120.
Amertaningtyas D. 2012. Kualitas daging sapi segar di pasar tradisional Kecamatan Poncokusumo Kabupaten Malang. J. Ilmu dan Tek. Hasil Ternak. 7(1): 42-47.
Cornelia M, Nurwitri CC, Manissjah. 2005. Peranan ekstrak kasar daun salam (Syzygium polyanthum (Wight) Walp.) dalam menghambat pertumbuhan total mikroba dan Escherichia coli pada daging ayam segar. J. Ilmu. dan Tek. Pangan. 3(2): 35-45.
Fernandez DM, Myers AJ, Scramlin SM, Parks CW, Carr SN, Killiefer J, McKeith FK. 2008. Carcass, meat quality, and sensory characteristic of heavy body weight pigs fed ractopamine hydrochloride (Paylean). J. Anim. Sci. 86: 3544-3550.
Handa SS, Khanuja SPS, Longo G, Rakesh DD. 2008. Extraction technologies for medicinal and aromatic plants. International centre for science and high technology. Myanmar.
Kusumaningrum A, Widiyaningrum P, Mubarok I. 2013. Penurunan total bakteri daging ayam dengan perlakuan perendaman infusa daun salam (Syzygium polyanthum). J. MIPA. 36(1): 14-19.
Madruga MS, Arruda SG, Nascimento JA. 1999. Castration and slaughter age effects on nutritive value of the “mestico” goat meat. J. Meat. Science. 52(2): 119-125.
Merthayasa JD, Suada IK, Agustina KK. 2015. Daya Ikat Air, pH, warna, bau dan tekstur daging sapi bali dan daging wagyu. Indo. Med. Vet. 4(1): 16-24.
Nurwantoro VP, Bintoro AM, Legowo A, Purnomoadi LD, Ambara A, Prokoso S, Mulyani. 2012. Nilai pH, kadar air, dan total Escherchia coli daging sapi yang dimarinasi dalam jus bawang putih. J. Apl. Tek. Pangan. 1(2): 20-22.
Prasetyo H, Padaga MC, Sawitri ME. 2013. Kajian kualitas fisiko kimia daging sapi di pasar Kota Malang. J. Ilmu dan Tek. Hasil Ternak. 8(2): 1-8.
Sarassati T, Agustina KK. 2015. Kualitas daging sapi wagyu dan daging sapi bali yang disimpan pada suhu -19oC. Indo. Med. Vet. 4(3): 178-185.
Saraswati D. 2015. Pengaruh lama penyimpanan daging sapi pada refrigerator terhadap angka lempeng total bakteri (ALTB) dan keberadaan bakteri Escherishia coli. J. Entropi. 10(1): 967-973.
Setyawardani T, Haryanto I. 2005. Kajian Pengempukan Daging Kambing. J. Anim. Prod. 7(2): 106-110.
Sembiring UR, Suada IK, Agustina KK. 2015. Kualitas daging kambing yang disimpan pada suhu ruang ditinjau dari uji subyektif dan obyektif. Indo. Med. Vet. 4(1): 155-162.
Soeparno. 2005. Ilmu dan Teknologi Daging. 4th Ed. Gadjah Mada University Press. Yogyakarta.
Suardana IW, Swacita IBN. 2009. Higiene Makanan. 1st Ed. Udayana University Prees. Denpasar.
Suradi K. 2012. Pengaruh lama penyimpanan pada suhu ruang terhadap perubahan nilai pH, TVB dan total bakteri daging kerbau. J. Ilmu. Ternak. 12(2): 9-12.
Sutrisna R, Ekowati CN, Sinaga E. 2015. Pengaruh pH terhadap produksi antibakteri oleh bakteri asam laktat dari usus itik. J. Penelitian. Pertanian. Terapan. 15(3): 234-238.
Varma N. 2016. Phytoconstituents and their mode of extractions: An overview. Res. J. Chem. Environ. Sci. 4(2): 8-15
Veerman M, Setiyono, Rusman. 2011. Pengaruh metode pengeringan dan konsentrasi bumbu serta lama perendaman dalam larutan bumbu terhadap kualitas kimia dendeng babi. J. Agrinimal. 1(2): 52-59.
Yanti H, Hidayanti, Elfawati. 2008. Kualtitas daging sapi dengan kemasan plastik PE (Polyethylen) dan plastik PP (Polypropylen) di pasar Arengka Kota Pekanbaru. J. Peternakan. 5(1): 22-27.
Zulfahmi M, Pramono YB, Hintono A. 2013. Pengaruh marinasi ekstrak kulit nenas (Ananas Comocus L. Merr) pada daging itik tegal betina afkir terhadap kualitas keempukan dan organoleptik. J. Pangan dan Gizi. 4(8): 19-26.
