CHEMICAL QUALITY OF BALI BEEF MARINATED IN MORINGA OLEIFERA LEAVES EXTRACT, MORINGA OLEIFERA LEAVES TEA, AND MORINGA OLEIFERA LEAVES POWDER
Abstract
Moringa oleifera leaves contain antioxidant compounds that play a role in preventing lipid oxidation in beef. This study aimed to find out the best product and comprehend the chemical quality of the result of marinated bali beef with moringa oleifera leaves extract, moringa oleifera leaves tea, and moringa oleifera leaves powder. Ma- rinating in this study was conducted for 1 hour at cold temperatures. The research design used was a completely randomized design with 4 treatments and 4 replications. The four treatments were meat that was not marinated (P0), 0,4% of moringa leaves extract marinated meat (P1), 0,4% of moringa leaves tea marinated meat (P2), 0,4% of moringa leaves powder marinated meat (P3). The variables observed were moisture, ash, protein, fat and carbohy- drate. The results indicated that the marinated bali beef in moringa leaves extract, moringa leaves tea, and moringa leaves powder had a significant effect (P<0,05) on protein content which tended to increase and the fat content decreases, but had no significant effect (P>0,05) on moisture, ash, and carbohydrate contents. From the results of this study, it can be concluded that for marinating bali beef, the best used is moringa oleifera leaves powder filtrate of 0,4% which can increase the protein content and decrease the fat content of bali beef.
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References
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Soeparno. 2005. Ilmu dan Teknologi Daging. Cetakan ke empat. UGM Press: Yogyakarta.
Suarlan, E., 2017. Sifat organoleptic, fisik dan kimia daging sapi bali yang dimarinasi dalam jus buah gambir (Uncaria Gambir Roxb) pada lama pe- nyimpanan yang berbeda. Skripsi. Program Studi Peternakan. Universitas Halu Oleo. Kendari.
Smith. D. P., and L.L. Young. 2007. Marination pressure and phosphate effects on broiler breast fillet yield,
tenderness, and color. Poult. Sci. 86(12): 2666-
2670.
Steel, R.G.D. dan J.H. Torrie. 1993. Prinsip dan Prosedur
Statistika. PT. Gramedia. Pustaka Utama. Jakarta. Tesfay, S. Z., Bertling, I., Odindo, A. O., Seyoum, W. T., and N. Mathaba. 2011. Levels of anti-oxidants in different parts of moringa ( Moringa oleifera) seedling. African Journal of Agricultural Research
Vol. 6(22), pp. 5123-5132.
Yamaguchi, K. K. L., Lamarao, C. V., Aranha, E. S. P.,
Souza, R. O. S., Oliveira, P. D. A., Vasconcellos, M. C., Lima, E. S., & VeigaJunior, V. F. 2017. HPLC-DADProfile of Phenolic Compounds, Cy- totoxicity, Antioxidant and Anti-Inflammatory Activities of The Amazon Fruit Caryocar villosum. Quim. Nova 40(5): 1-6.
Yusop, S. M., O’Sullivan M. G., Kerry J. F., Kerry J. P. 2010. Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat. Meat Sci 85:657-663.DOI:10.1016/j. meatsci.2010.03.020.
AOAC, 1990. Published by AOAC International. Official Methods of Analysis of The Association of Official Analytical Chemists, Inc. 18th edition. Gaithers- burg, MD.
Ariana, I. N .T dan I. G. Suranjaya. 2016. Kualitas kimia daging sapi bali yang diberi pakan sampah kota. Jurnal Udayana Mengabdi. Vol. 15, No. 3 pp.43-48
Barry, R. A., Gumilar, J., dan A. Pratama. 2020. Kuali- tas naget sapi yang diberi Ekstrak daun teh hijau (Camellia sinensis). Jurnal Teknologi Hasil Peter- nakan, 1(2):78-86.
Be Miller, J. N. 2003. Carbohydrate Analysis. Food Analysis. Third Edition, edited by S. Suzanne Ni- elsen, Purdue University West Lafayette, Indiana. Kluwer Academic/Plenum Publishers, New York, pp.145-147.
Buckle, K. A., R. A. Edwards., G. H. Fleet., and W.
Wooton. 2007. Ilmu Pangan. Penerjemah: Hari Purnomo dan Adono. International Development Program of Australian Universities and Colleges, UI Press.
Burlando, B., Verotta, L., Cornara, L, Bottini – Massa E. 2010. Herbal principle in cosmetics. New York (US): CRC Press
Elhadi, D. A., E. A. Elgasim and Mohamed Ahmed I A. 2017. Microbial and oxidation characteristics of refrigerated chicken patty incorporated with mo- ringa (Moringa oleifera) leaf powder CyTA – J. Food. 15. 234-40..
Gopalakrishnan, L., Doriya, K., dan Kumar, D. S. 2016. Moringa oleifera: A review on nutritive importance and its medicinal application. Food Science and Human Wellness, 5(2), 49–56. https://doi.or- g/10.1016/j.fshw.2016.04.001
Jariyah dan E. K. B. Susiloningsih. 2006. Pengaruh perendaman daging ayam dalam jus daun sirih ter- hadap daya simpan dendeng ayam. Jurnal Protein. 13:154-160.
Khomola, G. T., Kgaogelo, E. R., Shonisani, E. R and Mpho EM. 2021. The incorporation of Moringa oleifera leaves powder in mutton patties: Influen- ce on nutritional value, technological quality, and sensory acceptability. Open Agriculture. 6:738-748. https://doi.org/10.1515/opag-2021-0043.
Krisnadi, A. D. 2015. Kelor Super Nutrisi. Blora: Pusat Informasi dan Pengembangan Tanaman Kelor Indonesia.
Legowo, M. A., Soepardi, Miranda. R., Anisa, Rohidayah Y. 2002. Pengaruh perendaman daging pra curing dalam jus sirih terhadap ketengikan ddan sifat organoleptic dendeng sapi selama penyimpanan. J Teknologi Industri Pangan. 12:64-69.
Mashau, M. E., Munandi, M., and S.E. Ramashia. 2021. Exploring the influence of Moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storage. CyTA – Journal of Food. 19:389-98. https://doi.org/10.1 080/19476337.2021.1910732
Mashau, M. E., Ramatsetse, K. E., and S. E. Ramashia. 2021. Effects of adding Moringa oleifera Leaves Powder on the Nutritional Properties, Lipid Oxi- daton and Microbial Growth in Ground Beef du- ring Cold Storage. Appl. Sci. 11, 2944. https://doi. org/10.3390/app11072944
Olagbdemide, P. T., Alikwe, P. C. 2008. Proximate anal- ysis and chemical composition of raw and deffated Moringa oleifera kernel. Adv. Sci. Tech. 24, 92-99.
Purnamasari, E., Mardiana, Y. Fazillah, W. H. Z. Nurwi- dada, D. Febrina. 2013. Sifat fisik dan kimia daging sapi yang dimarinasi jus buah pinang (Areca ca- techu L.). Seminar Nasional Teknologi Peternakan dan Veteriner.
Rahayu, P. I. S., I. N. S. Miwada., dan I. A. Okarini. 2020.
Efek marinasi ekstrak tepung batang kecombrang terhadap sifat fisik dan organoleptik daging broiler. Jurnal Majalah Ilmiah Peternakan, 23(3): 118-123.
Sánchez-Machado, D. I., Nunez-Gastelum, J. A., Re- yes-Moreno, C., Ramirez-Wong, B., & J. Lopez-Cer- vantes. 2010. Nutritional quality o edible parts of Moringa oleifera. Food Analytical Methods, 3(3), 175-180. https://doi.org/10.1007/s12161-009- 9106-z.
Santoso U et al. 2020. Analisis Pangan. Gadjah Mada University Press, Yogyakarta.
Soeparno. 2005. Ilmu dan Teknologi Daging. Cetakan ke empat. UGM Press: Yogyakarta.
Suarlan, E., 2017. Sifat organoleptic, fisik dan kimia daging sapi bali yang dimarinasi dalam jus buah gambir (Uncaria Gambir Roxb) pada lama pe- nyimpanan yang berbeda. Skripsi. Program Studi Peternakan. Universitas Halu Oleo. Kendari.
Smith. D. P., and L.L. Young. 2007. Marination pressure and phosphate effects on broiler breast fillet yield,
tenderness, and color. Poult. Sci. 86(12): 2666-
2670.
Steel, R.G.D. dan J.H. Torrie. 1993. Prinsip dan Prosedur
Statistika. PT. Gramedia. Pustaka Utama. Jakarta. Tesfay, S. Z., Bertling, I., Odindo, A. O., Seyoum, W. T., and N. Mathaba. 2011. Levels of anti-oxidants in different parts of moringa ( Moringa oleifera) seedling. African Journal of Agricultural Research
Vol. 6(22), pp. 5123-5132.
Yamaguchi, K. K. L., Lamarao, C. V., Aranha, E. S. P.,
Souza, R. O. S., Oliveira, P. D. A., Vasconcellos, M. C., Lima, E. S., & VeigaJunior, V. F. 2017. HPLC-DADProfile of Phenolic Compounds, Cy- totoxicity, Antioxidant and Anti-Inflammatory Activities of The Amazon Fruit Caryocar villosum. Quim. Nova 40(5): 1-6.
Yusop, S. M., O’Sullivan M. G., Kerry J. F., Kerry J. P. 2010. Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat. Meat Sci 85:657-663.DOI:10.1016/j. meatsci.2010.03.020.
Published
2024-02-04
How to Cite
I. M. P., GUNAWAN; SRIYANI, N. L. P.; WIBAWA, A. A. P. P..
CHEMICAL QUALITY OF BALI BEEF MARINATED IN MORINGA OLEIFERA LEAVES EXTRACT, MORINGA OLEIFERA LEAVES TEA, AND MORINGA OLEIFERA LEAVES POWDER.
Majalah Ilmiah Peternakan, [S.l.], v. 26, n. 2, p. 73-79, feb. 2024.
ISSN 2656-8373.
Available at: <https://ojs.unud.ac.id/index.php/mip/article/view/113123>. Date accessed: 21 nov. 2024.
doi: https://doi.org/10.24843/MIP.2023.v26.i02.p02.
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Articles
