Sifat Fisik dan Aktivitas Antioksidan Dendeng Daging Sapi dengan Penambahan Stroberi (Fragaria ananassa) sebagai Bahan Curing
Abstract: Nitrate or nitrite
that used on dendeng making as antioxidant agent and color stabilizer could
forming toxic compound (nitrosamine). The Formation of nitrosamine could be
inhibited by addition of natural antioxidant that contained in the fruits such
as strawberry (Fragaria ananassa). The aim of this study was to evaluate the
influence of stawberry as curing ingredient on physical properties and
antioxidant activity of dendeng. Dendeng was made by addition of spices and
combination of nitrite (0 ppm and 125 ppm) and strawberry (0%, 10%, 20%, 30%)
addition. Sample for analysis used fried dendeng. The result showed that pH
value were affected
by additon of
nitrite and strawberry
(P<0.01), but the objective color was affected by addition
of nitrite only. Strawberry addition affected antioxidant activity of dendeng
that was evaluated by scavenging activity on radical DPPH and antioxidant
capacity (P<0.05). Interaction factor affected water activity and total
phenolic content of dendeng (P<0.05). As conclusion strawberry addition up
to 30% could be used as curing agent on dendeng making and increased
antioxidant activity on dendeng product.
Keywords: antioxidant
activity; beef; dendeng; physical properties; strawberry
Penulis: A. Kosim, T. Suryati,
A. Gunawan
Kode Jurnal: jppeternakandd150410