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The Effect of Marination Length Using Evaporated Roselle (Hibiscus sabdariffa Linn) Extract on Physical Quality of Beef Se’i

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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.

Influence Marination Length Using Evaporated Roselle (Hibiscus sabdariffa Linn) Extract on Microbiological Quality of Beef Se’i

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Experiment was conducted to determine the influence of marination length using evaporated roselle extract (Hibiscus sabdariffa Linn) on microbiological aspects of beef se’i. The completly randomized design (CRD) with 4 treatments 4 replicates 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 pH, moisture, water activity and total plate count. Data compilled were analyzed using variance analysis and Duncan’s multiple range test. The result of analysis showed that pH and moisture of beef se’i significantly affected by marination length using evaporated roselle extract (P<0.05) but no significant (P>0.05) on water activity and total plate count. It was concluded that beef se’i produced through the marination process with different lengths of time (6, 12 and 18 hours) using evaporated rosela extract, showed characteristics of decreased pH, increased water content with high water activity and total plate count tended to decrease. The best marination length of this study was 12 hours using rosela extract.