Penggunaan Belimbing Wuluh untuk Menghambat Oksidasi dan Mempertahankan Mutu Organoleptik pada Dendeng Sapi Selama Penyimpanan

Abstract

Meat and meat products have a large amount of fat which can be oxidized easily during storage. Lipid oxidation causes off flavours, change of colour, rancidity, decreasing of nutritional contents and so on. The prevention of lipid oxidation can be done by utilization of antioxidants. Averrhoa bilimbi L. potentially used as natural antioxidant in meat and meat products. This research was conducted to study the influence of utilization of Averrhoa bilimbi L. as natural antioxidant to the qualities, antioxidant activities, and sensory acceptance of dendeng during storage. This research used factorial randomized completely design (RCD) 3x2 with 3 repetition. The first factor was the utilization of Averrhoa bilimbi L. that consisting of A0 (meat seasoning without added Averrhoa bilimbi L.); A1 (meat seasoning after soaking in Averrhoa bilimbi L. juice); A2 (meat seasoning with simultant addition of Averrhoa bilimbi L.). The second factor was the storage treatment after drying that consisting of B0 (without storage) and B1 (4 weeks of storage on room temperature). The result of this research showed that utilization of Averrhoa bilimbi L. had significant effect to the qualities, antioxidant activities, and organoleptics quality of dendeng. Dendeng which meat seasoning without added Averrhoa bilimbi L had no significant effect of moisture content, fat content and TBARS value with others. Dendeng which meat seasoning after soaking in Averrhoa bilimbi L. juice had the better means of activity water and percentage scavenging activity DPPH. Dendeng which meat seasoning with simultant addition of Averrhoa bilimbi L. had the better means of rendemen, peroxide value, phenolic content, color change of dendeng and the mold growth activity. Dendeng which meat seasoning with simultant addition of Averrhoa bilimbi L. bring in better qualities of dendeng.