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Title: | Sifat Fisikokimia dan Aktivitas Antioksidan Daging Sapi Panggang dengan Formulasi Bumbu dan Waktu Marinasi Berbeda |
Other Titles: | Physicochemical and Antioxidant Activity of Grilled Beef with Different Seasoning Formulations and Marinated Time |
Authors: | Suryati, Tuti Arifin, Muhamad Alghifary, Barra Utama |
Issue Date: | 2023 |
Publisher: | IPB University |
Abstract: | Marinasi dengan bumbu kaya antioksidan dapat menghambat pembentukan
senyawa berbahaya, seperti malonaldehida dan zat karsinogenik pada pembuatan
daging panggang. Penelitian ini bertujuan menganalisis pengaruh penambahan
kecombrang pada bumbu marinasi dan lama waktu marinasi terhadap sifat
fisikokimia (kadar air, aw, pH), aktivitas antioksidan dan kadar malonaldehida
daging panggang (grilled beef). Daging sapi dimarinasi menggunakan formula
bumbu tanpa kecombrang dan formula bumbu dengan kecombrang selama 1 jam
dan 12 jam sebelum dipanggang. Penambahan formula bumbu pada daging
panggang berpengaruh nyata (P<0,05) terhadap nilai pH dan aktivitas antioksidan,
namun tidak mempengaruhi kadar air, nilai aw, dan kadar MDA (malondialdehida).
Penambahan formula bumbu mempengaruhi penampakan visual daging. Perbedaan
waktu marinasi 1 jam dan 12 jam tidak memberikan pengaruh pada sifat fisikokimia
dan aktivitas antioksidan daging sapi panggang sehingga waktu marinasi 1 jam
sudah cukup untuk efisiensi waktu. Secara keseluruhan, penggunaan bumbu pada
daging sapi panggang menunjukkan sifat fisikokimia dan aktivitas antioksidan yang
lebih baik dibandingkan dengan daging panggang tanpa marinasi (kontrol). Marinating with antioxidant-rich spices can inhibit the formation of harmful compounds, such as malondialdehyde and carcinogenic substances, during the preparation of grilled meat. This study aims to analyze the influence of adding kecombrang to the marinade and the duration of marination on the physicochemical properties (water content, water activity, pH), antioxidant activity, and malondialdehyde content of grilled beef. Beef is marinated using a spice formulation without kecombrang and with kecombrang for 1 hour and 12 hours before grilling. The addition of the spice formulation to the grilled beef, whether with or without kecombrang, significantly affects (P<0,05) the pH value and antioxidant activity, while it does not impact the moisture content, water activity, MDA (malondialdehyde) content. The addition of the spice formulation alters the visual appearance of the meat. The difference in marination duration of 1 hour and 12 hours does not influence the physicochemical properties and antioxidant activity of the grilled beef, making a 1 hour marination sufficient for time efficiency. Overall, the use of the spice formulation on the grilled beef demonstrates better physicochemical properties and antioxidant activity compared to non-marinated grilled meat (control). |
URI: | http://repository.ipb.ac.id/handle/123456789/132390 |
Appears in Collections: | UT - Technology of Cattle Products |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Cover.pdf Restricted Access | Cover | 305.81 kB | Adobe PDF | View/Open |
D34190066_Barra Utama Alghifary.pdf Restricted Access | Fulltext | 1.06 MB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 523.58 kB | Adobe PDF | View/Open |
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