EFEKTIVITAS SENYAWA EKSTRAK BAHAN ALAMI SEBAGAI PENGAWET DAN PENURUN KOLESTEROL DAGING RUMINAN
Abstrak: Meat is one source of
protein that is widely consumed by humans. In general, the meat is largely
derived from ruminant livestock such as cattle and buffalo. In consuming this
meat almost all people still have difficulty in processing because of low shelf
life and high cholesterol content so it can have a negative impact on health.
To maintain the shelf life of meat can be preserved by using chemicals such as
citric acid. However, the use of chemicals for preservation will affect the
quality of meat that will have a negative impact on health. So to overcome this
in this study was conducted with the aim to examine the natural materials that
exist in nature to serve as materials that have more use in processing the
production of livestock, especially meat. These natural ingredients in addition
to preserving also lower cholesterol levels of meat. The method used in this
research is to blend the three organic materials that have been provided with
the ratio of nutmeg, belimbing wuluh and garlic respectively 10%. Then mixed
with ruminant meat (beef, goat, buffalo), soaked with each 0, 10, 20, 30 and 40
minutes sampling for bacteria testing, cholesterol test, pH test, water binding
test and cooking shrinkage test.
KATA KUNCI: Garlic, Starfruit,
Blending, Nutmeg, Meat
Penulis: Nitema Gulo, Puteri
Aisyah, Pahriadi Pahriadi, Fajriah Novia Susanti, Siti Rahma Dewi, Habibah
Habibah
Kode Jurnal: jppertaniandd170708