The Chemical Quality of Beef Se’i with Different Marination Length Using Evaporated Rosela (Hibiscus sabdariffa Linn) Extract

Experiment was conducted to determine the effect of marination length of beef se’i with the added of evaporated rosela extract (Hibiscus sabdariffa Linn).  The completly randomized design (CRD) with 4 treatments and 4 replication was applied in this experiment. Those treatments were P₀ marination length of 12 hours without roselle extract; P₁ marination length 6 hours with 5% roselle extract; P₂ marination length 12 hours with 5% roselle extract, and P₃ marination length 18 hours with 5% roselle extract. The parameters measured were fat content, fat oxidation and antioxidant activity. Data compilled were analyzed using variance analysis and Duncan’s further test. The result of analysis showed that the addition of roselle extract had significant effect (P<0.05) on antioxidant Activity but no significant effect (P>0.05) on fat content and fat oxidation. The use of 5% roselle extract with a marination time of 6 to 18 hours tends to reduce fat content, slow down the rate of fat oxidation and strengthen antioxidant activity, suggesting that roselle extract is likely to extend the shelf life of beef se’i. It was concluded that the addition of 5% evaporated roselle extract followed by marination for 6 to 18 hours is likely to result in a longer shelf life of sei.