Abstract :

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.

---

Keywords :

Beef se’i, chemical quality, evaporated, marination., roselle extract

---

References :

1. Jahidin, JP. 2016. Kualitas Fisik Daging Asap dari Daging yang Berbeda pada Pengasapan Tradisional. Jurnal Ilmu-Ilmu Peternakan Vol. XIX No.1 Mei 2016: 27-34.
2. Sipahelut, GM., and Kale. 2018. Penggunaan ekstrak rosella kering beku (Hibiscus Sabdarifa Linn) dalam pembuatan daging se’i: pengaruh lama simpan terhadap sifat fisik, kimia, mikrobiologi dan citarasa. Jurnal Nukleus Peternakan, 5(1), 49-55.
3. Hutasoit, KI., GK. Suarjana, and IK. Suada. 2013. Kualitas daging se’i sapi di kota kupang ditinjau dari jumlah bakteri coliform dan kadar air. Indonesia Medicus Veternus 2 (3): 248–60.
4. Smith, DP. And LL. Young. 2007. Marination Pressure And Phosphate Effects On Broiler Breast Fillet Yield, Tenderness, and Color. Poult. Sci. 86(12), 2666-2670.
5. Alvarado, CZ. and AR. Sams. 2003. Injection marination strategies for remediation of pale, exudative broiler breast meat poult. Sci. 82(8):1332-1336.
6. Tounkara F, Sodio B, Amza T, Wei-Le G, HuiShi Ramliet. al.Y.   Antioxidant  Effect  and  Water-Holding   Capacity   of   Roselle   (Hibiscus sabdariffa L.) Seed Protein Hydrolysates. Journal of Food Science and Technology, 5 (6) : 752-757.
7. Baba, SA. and SA. Malik. 2015. Determination of total phenolic and flavonoid content, antimicrobial and antioxidant activity of a root extract of Arisemia jacquemontii Blume. Journal of Taibah University for Science. 9(4):449-454.
8. Sipahelut, GM. 2023. Kualitas se’i terbaik dengan aplikasi bubuk rosela. Disertasi, Universitas Nusa Cendana.
9. Ramly, MM., GM. Sipahelut and Malelak. 2024. Pengaruh pemberian ekstrak rosela (Hibiscus sabdariffa Linn) dengan metode evaporasi terhadap kualitas kimia dan organoleptik daging se’i kambing. Animal Agricultura, 1(3), 203-213.
10. Sarmento, SA., GM. Sipahelut., Armadianto. 2016. Pengaruh Ekstrak Rosela (Hibiscus sabdariffa Linn) Terhadap Kandungan Nutrisi, Kadar Kolesterol Dan Rasa Daging Se’i Sapi. Jurnal Nukleus Peternakan,3(2), 143-149.
11. Sipahelut, GM., H. Armadianto, YR. Noach, AR. Riwu, SYFG. Dillak and JRL. Riwu. 2021. Level Pemberian Tepung Rosella (Hibiscus sabdariffa Linn) Terhadap Kualitas Dendeng Babi. Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science), Vol. 11 No. 2 Juli 2021, hal. 125 – 131
12. 2005. Official method of analysis of the association of official analytical of chemist arlington : The Association of Official Analytical Chemist, Inc.
13. Masuda, and A. Jitoe. 1994. Antioxidative and antiinflammatory compounds from tropical gingers: isolation, structure determination and activities of cassumunins A, B and C, new complex curcuminoids from zingiber cassumunar. Journal of Agriculturaland and Food Chemistry. 42(9):1850-1856.
14. Yen, GC. and HY. Chen. 1994. Antioxidant and Pro-Oxidant Effect of Various Tea Extracts. Agric. Food. Chem, 45(1): 30-4.
15. Jayasinghe, C., V. Imbuldeniya, I. Wickramasinghe and S. Rathnayake. 2015. Effect of Hibiscus sabdariffa (Roselle) extract on lipid reduction in marinated meat. Journal of Food Processing and Preservation, 39(6), 1878-1885.
16. Banamtuan, AN., GM. Sipahelut and GEM Malelak. 2018. Pengaruh penggunaan ekstrak rosela (Hibiscus sabdariffa Linn) terhadap kualitas kimia se’i sapi. Jurnal Nukleus Peternakan, 5(1), 64-70.
17. Sipahelut, GM., HJD. Lalel, and DD. Kusuma. 2023. The use freeze-dried rosella extract (Hibiscus sabdarifa Linn) as food additive in making se’i beef. EAS J Nutr Food Sci, 5(3), 65-71.
18. Priska, , N. Peni, L. Carvallo, and YD. Ngapa. 2018. Antosianin dan pemanfaatannya. Cakra Kimia (Indonesian E-Journal of Applied Chemistry), 6(2), 79-97.
19. Moarefiann, M., Barzegar, M. Sattari and BH. Naghdi. 2012 Production of Functional Cooked Sausage by Mentha piperita Essential Oil as a Natural Antioxidant and Antimicrobial Material. Journal of Medicinal Plants, 11, 46-57.
20. Dinh, TTN., JR. Blanton, JC. Brooks, MF. Miller and LD. Thompson. 2006. A simplified methodology for quantifying oxidative stability in raw meat. Meat Science, 74(4), 666-669.
21. Dapamawu, R., GEM. Malelak, PR. Kale. 2021. Pengaruh pemberian ekstrak tepung rosela (Hibiscus sabdarifa Linn) terhadap sifat fisik dan kimia dendeng babi. jurnal nukleus peternakan, 8(1), 33-39.
22. Shah RS., RR. Shah, RB. Pawar and PP. Gayakar. 2015. UV-Visible Spectroscopy – A Review. International Journal of Institutional Pharmacy and Life Sciences. 5(5), 490-505.
23. Pangaribuan, L. 2016. Pemanfaatan Masker Bunga Rosela Untuk Pencerahan Kulit Wajah. Jurnal Keluarga Sehat Sejahtera. 14(28)1693- 1157.
24. Tsai, PJ., Mcintosh., P. Pearse., B. Camden. and  BR. Jordan. 2002. Anthocyanin and antioxidant capacity in Roselle (Hibiscus sabdariffa L) extract. Food Res.International 35 (4):351-356.
25. Hardoko, L., Hendarto and TM. Siregar. 2010. Pemanfaatan ubi jalar ungu (Ipomea batatas) sebagai pengganti sebagian tepung terigu dan sumber antioksidan pada roti tawar. Jurnal Teknologi dan Industri Pangan. 21(1): 25-32.