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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.

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

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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.