Abstract :

Experiment was conducted to determine the effect of marination length using of evaporated roselle extract (Hibiscus sabdariffa Linn) on physical quality of beef Se’i. The completly randomized design (CRD) with 4 treatments and 4 replication was applied in this experiment. Those treatments were P0: 12 hours marination length without used of roselle extract; P1: six hours marination length with 5% roselle extract; P2: 12 hours marination length with 5% roselle extract, and P3: 18 hours marination length with 5% roselle extract. The parameters measured were yield, color (L*, a*, b*) and organoleptic (color, aroma, taste and tenderness. Data yield and color (L*, a*, b*) were analyzed by using variance analysis and Duncan’s multiple range test, while the organoleptics by Kruskal Wallis and Mann Whitney using SPSS 23. The result of analysis showed that the marination length using roselle extract had significant effect (P<0.05) on yield, color, taste and tendernesse but no significant effect (P>0.05) on L*, a*, b* and aroma. Overall, the utilization of 5% roselle extract with a marination time of 6 to 18 hours, tends to improve the physical quality of Beef Se’i. It was concluded that utilization of 5% evaporated roselle extract can be applied in the marinating process in making Beef Se’i.

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Keywords :

Beef se’i, marination length, physical quality, roselle extract

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