PENGARUH PENGGUNAAN EKSTRAK ROSELA (Hibiscus sabdariffa linn) TERHADAP KUALITAS KIMIA SE’I SAPI
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Adyanto Nessy Banamtuan(1*)
universitas Nusa Cendana
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Geertruida Margareth Sipahelut(2)
universitas Nusa Cendana
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Gemini Ermiani Mercurina Malelak(3)
universitas Nusa Cendana
(*) Corresponding Author
Abstract
There are many Roselle plant grows well in Timor Island, however the using of this plant in food processing is still low. In Roselle calyces contain anthocyanin, that has functional ability. Aims of this research were to find out the effect of roselle extract of beef se’i quality. The amount of 6 kgs of fresh beef was used in this experiment. The experimental design used was completely randomized design (CRD) with 4 treatments and 3 replications. The treatment consists of ER0 = without roselle extract; ER1 = roselle extract 1%; ER2 = roselle extract 2%; ER3 = roselle extract 3%. The parameters observed were water content, protein, fat and cholesterol. The results of the statistical analysis showed that the treatment was higly significant (P<0,01) affected on water content, protein and fat beef se'i. Whereas the cholesterol was not affected by the treatment. The lowest water content was found in se’i was treated with 2 % of roselle extract (ER2). The highest protein and fat content were found in se’i treated with 2% of roselle extract (ER2). In conclussion, adding of 2% roselle extract was the best level to improve protein content and reduce water content of se’i.
ABSTRAK
Tanaman rosela banyak tumbuh di daratan Pulau Timor, namun penggunaannya dalam pengolahan pangan belum banyak digunakan. Dalam kelopak bunga rosela terkandung antosianin, yang mempunyai sifat fungsional yang luas. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ekstrak rosela kering beku terhadap kualitas se’i sapi. Materi yang digunakan dalam penelitian ini adalah daging sapi segar sebanyak 6 kg. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Perlakuan terdiri dari ER0 = tanpa ekstrak rosela; ER1 = ekstrak rosela 1% ; ER2 = ekstrak rosela 2% ; ER3 = ekstrak rosela 3%. Parameter yang diamati meliputi kadar air, protein, lemak dan kolesterol. Hasil analisis statistik menunjukkan bahwa pemberian ekstrak rosela kering beku pada se’i sapi berpengaruh sangat nyata (P˂0,01) terhadap kadar air, protein dan lemak se’i sapi. Sedangkan pemberian ekstrak rosela kering beku pada se’i sapi tidak berpengaruh (P˃0,05) terhadap kolesterol. Kadar air se’i sapi terendah terdapat pada perlakuan ER2 (2% ekstrak rosela) yaitu 46,804%, protein se’i sapi tertinggi terdapat pada perlakuan ER2 (2% ekstrak rosela) yaitu 42,395%, Lemak se’i sapi terendah terdapat pada perlakuan ER0 (kontrol) yaitu 1,728%. Kesimpulannya, pemberian ekstrak rosela kering beku dengan konsentrasi 2% dapat meningkatkan protein se’i sapi serta menurunkan kadar air.
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