KUALITAS SE’I SAPI YANG DITAMBAHKAN BUAH BELIMBING WULUH (Averrhoa bilimbi L) DENGAN LEVEL BERBEDA (Quality of se'i beef added bilimbi fruits (Averrhoa bilimbi l) with different levels)

  • Maria A. Epok Universitas Nusa Cendana
  • Gemini E.M. Malelak Universitas Nusa Cendana
  • Bastari Sabtu Universitas Nusa Cendana
Keywords: starfruit, beef, se'i

Abstract

The aims of this study was to evaluate  the total bacterial colonies, antioxidant activity, lipid oxidation and organoleptic quality of se'i beef with the addition of bilimbi fruits  (Averrhoa bilimbi L). The design used in this study was a completely randomized design (CRD) which consisted of 4 treatments and 3 replications. The treatments consisted of R0 = control (without the addition of Averrhoa bilimbi L), R1 = 2% addition of Averrhoa bilimbi L, R2 = 4% addition of Averrhoa bilimbi L and R3 = 6% addition of Averrhoa bilimbi L. The parameters observed included total bacterial colonies, antioxidant activity, lipid oxidation, aroma, color, taste and tenderness. The results showed that the administration of Averrhoa bilimbi L affected total bacterial colonies, antioxidant activity and lipid oxidation of se'i beef (P <0.01) where the higher the level of addition of Averrhoa bilimbi L, the higher the antioxidant activity value, the total number of bacterial colonies decreased The value of lipid oxidation decreased while the addition of Averrhoa bilimbi L 2%, 4%, 6% resulted in relatively the same aroma, color, taste and tenderness of se'i. It is concluded that processing se'i sapiwith the addition of Averrhoa bilimbi L at a level of 6% have a good effect on total bacterial colonies, antioxidant activity and lipid oxidation of se'i sapi.

References

Green RJ. 2004. Antioxidant Activity Of Peanut Plant Tissues. North Caroline State University: Departemen Of Food Science, Raleigh.
Hidayat AM, Kuswati, Susilawati T. 2015. Pengaruh lama istirahat terhadap karakteristik karkas dan kualitas fisik daging sapi Brahman croos steer. Jurnal ilmu-ilmu Peternakan 25(2): 71-79.
Ikram EHK, Eng KH, Jalil AMM, Ismail A, Idris S, Azlan A, Nazri HS. 2009. Phenolic content of Malaysian underutilized fruits. Journal of Food Composition and Analysis 5(22): 388-393.
Ketaren S. 2012. Pengantar Teknologi Minyak dan Lemak Pangan. UI Press, Jakarta.
Kumar S. 2013, Chemistry and biological cctivities of flavonoids: an overview. The Scientific World Journal 12(1): 1-16.
Malelak GEM, Klau NHG, Toha LRW. 2014. Pengaruh pemberian asap cair dan lama simpan terhadap kualitas organoleptik daging Se’i (Daging asap khas Timor). Jurnal Nukleus Peternakan 1(1): 1 -7.
Özcan AU, Bozkurt H. 2015. Physical and chemical attributes of a ready-to-eat meat product during the processing: effects of different cooking methods. Int J Food Prop 18: 2422-2432.
Permadi. 2006. Tanaman Obat. Penebar Swadaya. Jakarta.
Purwaningsih S. 2012. Aktivitas antioksidan dan komposisi kimia keong matah merah (Cerithidea obtusa). Ilmu Kelautan 17(1): 39-48.
Purwati E, Khairunisa. 2007. Budidaya Tomat Dataran Rendah dengan Varietas Unggul serta Tahan Hama dan Penyakit. Penebar Swadaya. Jakarta
Rabe S, Krings U, Berger RG. 2003. Influence of oil-in-water emulsion properties on the initial dynamic flavor release. J Sci Food Agric 83(11): 1124-1133.
Rahayu P. 2013. Konsentrasi hambat minimum (KHM) buah belimbing wuluh (Averrhoa bilimbi L) terhadap pertumbuhan Candida abicans. Skripsi. Makassar: Universitas Hasanudin.
Rusdiaman. 2018. Uji daya hambat perasaan buah belimbing wuluh (Averrhoa bilimbi L.) terhadap pertumbuhan Propioni bacterium acnes. Media Farmasi 14(1): 153-157.
SNI-7388-2009. Batas Maksimum Cemaran Mikroba Dalam Pangan. Badan Standar Nasional.
Suardana IW, Swacita IBN. 2008. Penuntun Praktikum Kesmavet II. Fakultas Kedokteran Hewan Universitas Undayana. Denpasar.
Sudarman. 2008. Penerapan metode collaborative learning untuk meningkatkan pemahaman materi. mata kuliah metedologi penenlitian. Majalah Ilmiah Pembelajaran 3(2): 94-100.
Suhartono E, Fujiati, Aflanie I. 2002. Oxygen toxicity by radiation and effect of glutamic piruvat transamine (GPT) activity rat plasma after vitamin C treatment, Diajukan pada International seminar on Environmental Chemistry and Toxicology, Yogyakarta.
Sulistyani WI, Sulwana M, Rahmawati WFD, Cahyaningtyas N, Mahardika CN. 2017. Pengaruh sari belimbing wuluh (Averrhoa bilimbi L) terhadap daya hambat bakteri Staphylococcus aureus. Jurnal Riset Kesehatan 6(2): 62-65.
Usmiati S. 2010. Pengawetan Daging Segar dan Olahan. Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian. Bogor.
Wikanta W, Abdurrajak Y, Sumarno S, Amin M. 2011. Pengaruh penambahan belimbing wuluh (Averrhoa bilimbi L.) dan perebusan terhadap residu formalindan profil protein udang putih (Letapenaeusa vannamei) berformalin serta pemanfaatannya sebagai sumber pendidikan gizi dan keamanan pangan pada masyarakat. Proceeding Biology Education 8(1): 76-84.
Yuspita NLE, Putra IDNN, Suteja Y. 2018. Bahan organik total dan kelimpahan bakteri di Perairan Teluk Benoa, Bali. Jurnal of Marine and Aquatic Sciences 4(1): 129-140.
Published
2021-12-14
How to Cite
Epok, M., Malelak, G., & Sabtu, B. (2021). KUALITAS SE’I SAPI YANG DITAMBAHKAN BUAH BELIMBING WULUH (Averrhoa bilimbi L) DENGAN LEVEL BERBEDA (Quality of se’i beef added bilimbi fruits (Averrhoa bilimbi l) with different levels). JURNAL NUKLEUS PETERNAKAN, 8(2), 136-142. https://doi.org/10.35508/nukleus.v8i2.4328
Section
Articles

Most read articles by the same author(s)

Obs.: This plugin requires at least one statistics/report plugin to be enabled. If your statistics plugins provide more than one metric then please also select a main metric on the admin's site settings page and/or on the journal manager's settings pages.