EKSTRAK KEMANGI (OCIMUM BASILICUM L) YANG BERBEDA DAN PENGARUHNYA TERHADAP FISIKOKIMIA DAN ORGANOLEPTIK DENDENG SAPI
Article Sidebar
Main Article Content
Abstract
This study aims to obtain the best concentration of basil extract as an ingredient for making beef jerky by analyzing the water content, pH, antioxidant and organoleptic content of beef jerky. This study used a completely randomized design, namely soaking meat with different concentrations of basil. The use of basil has three levels of immersion concentration, namely P1 = 20%, P2 = 25%, P3 = 30%, P4 = 35%. The need for soaking meat with basil is 20 sample units. The variables measured were water content, pH, antioxidants, and organoleptic including color, taste, texture and preference. Parameter testing is first tested for normality by using the Shapiro-Wilk test. If the data distribution is normal, then the ANOVA is at the 5% level, if there is an effect, it is continued with the Duncan Multiple Region test. Antioxidants were tested descriptively and organoleptic properties (color, taste, texture and preference) were tested using the Kruskal-Walis Non Parametric test and continued, the Man Witney significant difference test. The results of this study indicate that different concentrations of basil can have a significant effect (P <0.05) on water content, pH and organoleptic. The higher concentration of basil extract can reduce the water content, normalize the pH value, improve organoleptic. Giving basil concentration 25% to 35% can increase antioxidant activity.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with Jurnal Peternakan Nusantara agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in Jurnal Peternakan Nusantara.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in Jurnal Peternakan Nusantara.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
References
Angelina, m., turnip, m., & khotimah, s. 2015. Uji aktivitas antibakteri ekstrak etanol daun kemangi (ocimum sanctum l.) terhadap pertumbuhan bakteri escherichia coli dan staphylococcus aureus. jurnal protobiont, 4(1):184–189.
Aristawati, a. t., & hasanuddin, a. 2016. Penggunaan daun kemangi (ocimum basilicum) dan garam dapur (nacl) sebagai bahan pengawet pada ikan selar (selaroides spp) kukus. jurnal jstt, 5(2): 7–15.
Deviyanti, p., dewi, e., & anggo, a. 2015. Efektivitas daun kemangi (ocimum sanctum l.) sebagai antibakteri pada ikan kembung lelaki (rastrelliger kanagurta) selama penyimpanan dingin. jurnal pengolahan dan bioteknologi hasil perikanan, 4(3):1–6.
Dwetro, g. r., suparmi, & sumarto. 2017. Pengaruh penambahan ekstrak daun kemangi terhadap daya awet ikan nila (oreochromis niloticus)segar. jurnal biologi,pendidikan dan terapan, 6(1), 1–13.
Ina, y. t., widiyanto, w., & bintoro, v. p. (2019). sifat fisikokimia dendeng sapi yang direndam dalam gula-kelapa dan madu. jurnal aplikasi teknologi pangan, 8(1):13–16. https://doi.org/10.17728/jatp.3760
Irsyammawati, w. s. w. m. a. (2018). Kualitas silase rumput odot (pennisetum purpureum cv.mott) pada waktu inkubasi yang berbeda. jurnal nutrisi ternak tropis, 1(1): 45–53.
Jannah, m., hanapi, a., & fasya, a. g. 2014. Uji toksisitas dan fitokimia ekstrak kasar metanol, kloroform dan n-heksana alga coklat sargassum vulgare dari pantai kapong pamekasan madura. jurnal alchemy,4(1):25–38. https://doi.org/10.18860/al.v0i1.2915
John wala, tiltje ransaleleh, indyah wahyuni, m. r. 2016. Kadar air , ph dan total mikroba daging ayam yang ditambahkan kunyit putih ( curcuma mangga val .) john wala , tiltje ransaleleh , indyah wahyuni , merri rotinsulu abstrak pendahuluan penelitian tentang penggunaan kunyit putih sudah pernah dilakukan pada. jurnal zootek, 36(2):405–416.
Komariah, k., rahayu, s., & sarjito, s. 2012. Sifat fisik daging sapi, kerbau dan domba pada lama postmortem yang berbeda (physical characteristics of beef, buffalo and lamb meat on different postmortem periods).jurnal buletin peternakan, 33(3):183. https://doi.org/10.21059/buletinpeternak.v33i3.115
Kosim, a., suryati, t., & gunawan, a. 2015. Sifat fisik dan aktivitas antioksidan dendeng daging sapi dengan penambahan stroberi (fragaria ananassa) sebagai bahan curing. jurnal ilmu produksi dan teknologi hasil peternakan, 03(3):189–196.
Lukas, a., wasabiti, y., kale, p. r., ermiani, g., malelak, m., peternakan, p. s., peternakan, f., cendana, u. n., & adisucipto, j. 2016. Pengaruh pemberian tomat (solanum lycopersicum), daun salam (syzygium polyanthum) dan bawang putih (allium sativum) terhadap. jurnal nukleus peternakan, 3(1):77–85.
Mahemba, m. l., sipahelut, g. m., mercurina, g. e., peternakan, f., cendana, u. n., & penfui, j. a. (2014). Kandungan air , kandungan protein dan sifat organoleptik dendeng ayam kampung jantan tua yang diberi berbagai jenis.jurnal nukleus peternakan, 1(2):135–142.
Merthayasa, j., suada, i., & agustina, k. 2015. Daya ikat air, ph, warna, bau dan tekstur daging sapi bali dan daging wagyu. jurnal indonesia medicus veterinus, 4(1):16–24.
Narty, y., suada, i. k., & budiasa, k. 2019. Lama waktu perendaman daging sapi bali dalam infusa daun salam 15 % pada penyimpanan suhu ruang terhadap warna , ph , dan jumlah bakteri. indonesia medicus veterinus, 8(4):485–495. https://doi.org/10.19087/imv.2019.8.4.485
Puspita, d., rahardjo, m., wulandari, t. s. 2020. Analisis aktivitas antioksidan pada daun kemangi imbo (pycnarrhena cauliflora). seminar dies natalis 4 (november 2019) : 10–17. https://www.researchgate.net/profile/dhanang_puspita/publication/342801897_analisis aktivitas antioksidan pada daun kemangi imbo pycnarrhena cauliflora/links/5f068ffd45851550509828e6/analisis-aktivitas-antioksidan-pada-daun-kemangi-imbo-pycnarrhena-caulif
Rien handayani, b., catur edi margana, c., k., hidayati, a., & werdiningsih, w. 2015. The study of marination time on the quality of traditional dried meat ready to eat. jurnal teknologi dan industri pangan,26(1):17–25. https://doi.org/10.6066/jtip.2015.26.1.17
Sapara, t. u., & waworuntu, o. 2016. Efektivitas antibakteri ekstrak daun pacar air (impatiens balsamina l.) terhadap pertumbuhan porphyromonas gingivalis. jurnal pharmacon, 5(4):10–17. https://doi.org/10.35799/pha.5.2016.1396
Silalahi, m. 2018. minyak essensial pada kemangi (ocimum basilicum l.). jurnal pro-life, 5(2):557–566.
Soehendro, a. w., manuhara, g. j., & nurhartadi, e. 2015. Pengaruh suhu terhadap aktivitas antioksidan dan antimikrobia ekstrak biji melinjo ( gnetum gnemon l .) dengan pelarut etanol dan air effects of temperatures on antioxidant and antimi. jurnal teknologi sains pangan, 4(4):25-38
Sulistiyati, t. d., suprayitno1, e., & anggita, d. t. 2018. Substitusi jantung pisang kepok kuning (musa paradisiaca) sebagai sumber serat terhadap karakteristik organoleptik dendeng giling ikan gabus (ophiocephalus striatus). jurnal ilmiah perikanan dan kelautan, 9 (2) : 78.
Sumiati, s., & marjanah, m. 2020. Perbandingan buah belimbing wuluh (averrhoa bilimbi ) dan daun kemangi (ocimum sanctum ) sebagai bahan pengawet alami ikan kembung (rastrellinger sp.). jurnal jeumpa, 7 (2) : 422–432. https://doi.org/10.33059/jj.v7i2.3072
Suradi, k. 2006. Perubahan sifat fisik daging ayam broiler post mortem selama penyimpanan temperatur ruang (change of physical characteristics of broiler chicken meat post mortem during room temperature storage). jurnal ilmu ternak, 6(1):23–27.
Wijaraya, h., caronge, m. w., & rais, m. 2019. Pengaruh penambahan bubur daun kemangi (ocimim basilicum) terhadap kandungan gizi kerupuk sagu. jurnal pendidikan teknologi pertanian,5(1) : 30. https://doi.org/10.26858/jptp.v5i1.8192