CHEMICAL PROPERTIES, MICROBIOLOGY AND ANTIOXIDANT ACTIVITYOF ABON BEEF IN THE CITY OF PALU
Article History
Submited : June 26, 2020
Published : June 26, 2020
One of the most popular food products in Central Sulawesi is shredded beef, and sometimes aspects of food quality and safety were not given attention by producers or consumers. The objective of the study is to identify the chemical, microbiological and antioxidant properties of shredded beef produced and circulated in Palu City. This study uses a complete randomized design with 8 samples and each sample were repeated three times so that 24 samples were obtained with observed parameters including moisture content, ash content, protein content, fat content, total microbial count and antioxidant activity.The results showed that water content (5,04 -9,35%), ash content (3,59 - 5,74%), protein content (25,60-38,97%), fat content (19,20- 39,37%) and total microbial count (1,27-8,48 log cfu / g) and antioxidant activity as indicated by Inhibition Concentration / IC50 (3234,31 - 6740,5 ppm) and percentage of inhibition (35,63 - 80.27%). The results of this study indicate that shredded beef from various SMEs in the city of Palu is still partially met the quality standards based on SNI, so MSME guidance is needed periodically and continuously.
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Singh, A., Sharma, P. K.., and Garg, G., 2010. Natural Products as Preservatives. Internanational Journalof Pharmaceutic and Biology Science, 1(4): P-601- P-612.
Stankeviius ,M., Akuneca , J., Jãkobsone ,I., and Maruška, A., 2010. Analysis of Phenolic Compounds and Radical Scavenging Activities of Spice Plants Extracts. Maisto Chemija Ir Technologij, 44 (2): 85-91.
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Tangkanakul, P.,Auttaviboonkul, P., Niyomwit, B., Lowvitoon, N., Charoenthamawat, P. and Trakoontivakorn, G., 2009. Antioxidant Capacity, Total Phenolic Content and Nutritional Composition of Asian Foods After Thermal Processing. International of Food Research Journal, 16: 571-580.
Velasco, V., and Williams, P., 2011. Improving Meat Quality Through Natural Antioxidants- Review. Chilean Journal of Agriculture Research, 71(2): 313-322.
Verma, K.R., Mishra, G., Singh, P., Jha, K.K., and Khosa, R. L., 2011. Alpinia Galanga–An Important Medicinal Plant: A Review. Der Pharmacia Sinica, 2 (1): 142-154.
Weiss, J., Gibis, M., Schuh, V., and Salminen, H., 2010. Advances in Ingredient and Processing Systems for Meat and Meat Products – Review. Meat Science, 86: 96-213.
AOAC., 2000. Official Methods of Analysis of AOAC International. Horwitz, W.ed., 17th ed. Gaitherburg, Maryland.
Caluwé, E. D., Halamová, K., and Damme, P. V., 2010. Tamarindus indica L. – A Review of Traditional Uses, Phytochemistry and Pharmacology.Afrika Focus, 23 (1): 53-83.
Chang, S.F. and Huang, T.C., 1991. Some Parameters Involved in Production of Zousoon-A Semi-dry, Long Fibered Pork Product.Journal of Meat Science, 30:303-325.
Chukwu, O. and Imodiboh, L.I., 2009. Influence of Storage Conditions on Shelf-Life of Dried Beef Product (Kilishi).World Journal of Agriculture Science,5(1): 34-39.
Eiliyasmi, W. dan Marnzah, N.,1997. Pemanfaatan Keluwih dalam Pembuatan Abon dengan Penambahan Ikan sebagai Sumber Protein dalam Rangka Diverstfikasi Pangan. Prosiding Seminar Teknologi Pangan, 421-427.
Fachruddin, L., 1997. Membuat Aneka Abon. Teknologi Tepat Guna, Kanisius (Anggota IKAPI), Yogyakarta.
Gadekar, Y.P., Kokane, R.D., Suradkar, US., Thomas, R., Das, A.K. andAnjaneyulu, ASR., 2010. Shelf Stable Meat Pickles- A Review.Journal International Food Research, 17: 221-227.
Hedges, L.J. and Lister, C.E., 2007.The Nutritional Attributes of Allium Species.Crop& Food Research Confidential Report, 1814:1-44.
Huda, N., Fatma, Y., Fazillah and Adzitey, 2012. Chemical Composition, Color and Sensory Characteristics of Commercial Serundeng (Shredded Meat) in Malaysia.Pakistan Journal of Nutrition, 11 (1): 1-4.
Iqbal, H., 2008. Analisis Data Penelitian dengan Statistik. Bumi Aksara, Jakarta.
Islam, R., Hossain, M.M., Akhter, S. and Malek, M.A., 2009. Effect of Curing on the Quality of Beef and Buffen. Bangladesh Journal of Animal Science, 38 (1-2): 92- 101.
Kim, Yang., M., Lee., O., and Kang.S., 2011.Antioxidant Activities of Hot Water Extracts from Various Spices. International Journal of Molecules Science., 12(6) : 4120-4131.
Kumar, S., 2011. Free Radicals and Antioxidants: Human and Food System. Advance Applied Science Research, 2 (1) : 129-135.
Leelarungrayub, N., Chanarat, N., and Rattanapanone, V., 2004. Potential Activity of Thai Shallot (Allium ascalonicum L.) Extract on the Prevention of Hemolysis and Glutathione Depletion in Human Erythrocyte from Oxidative Stress. Chiang Mai University Journal,3(3):225-233.
Leksono, T. dan Syahrul, 2001. Studi Mutu dan Penerimaan Konsumen Terhadap Abon ikan. Journal Natur Indonesia, III (2):178-184.
Liem, D. G., Miremadi, F., and Keast, R. S. J., 2011.Reducing Sodium in Foods: The Effect on Flavor-Review. Nutrients,3: 694-711.
Lund, M.N., Hviid, M.S., and Skibsted, L.H., 2007. The Combined Effect of Antioxidants and Modified Atmosphere Packaging on Protein and Lipid Oxidation in Beef Patties DuringChill Storage. Journal Meat Science, 76: 226-233.
Molyneux, P., 2004. The Use of the Stable Free Radical Diphenylpicrylhydrazyl (DPPH) for Estimating Antioxidant Activity. Songklanakarin Jounal Science Technology, 26 (2): 211-219.
Nasir, M., 2005. Metode Penelitian. Cetakan 6. Ghalia Indonesia, Bogor.
Ockerman, H. W., and Li, C. T.,1999. The Evaluation of the Palatability of a Dehydrated Meat Product-Meat Floss. Bulletin. The Ohio State University Department of Animal Sciences, Ohio.
Ogunsola, O.O. and Omojola, A.B., 2008. Nutritional Evaluation of a Dehydrated Shredded Meat Product, (Danbunama). Pakistan Journal of Nutrition, 7(4): 554-556.
Pettipher, G.L., 1999. Microbiological Analyses, Advances in Milk Products.Champman and Hall. New York.Modern Dairy Technology, 2: 441-460.
Phillips, K. M., Carlsen, M. H., and Blomhoff, R., 2009. Total Antioxidant Content of Alternatives to Refined Sugar. Journal American Diet Associety,109: 64-71.
Pokorny, J., 2008. Application of Phenolic Antioxidants in Food Products.Electronic Journal of Environmental, Agriculture and Food Chemistry, 7 (8): 3320-3324.
Purnomo, H., 1997. Aplikasi Kromatografi Gas dalam Pengukuran Oksidasi Lemak Dendeng. Laporan Penelitian, Fakultas Peternakan, Universitas Brawijaya, Malang.
Rahayu, W. P., 2000. Aktivitas Antimikroba Bumbu Masakan Tradisional Hasil Olahan Industri Terhadap Bakteri Patogen dan Perusak. Buletin Teknologi dan Industri Pangan, XI (2) : 42-48.
Shih, P. W., Lai, P. L., and Jen, H. W. K., 2005.Antioxidant Activities of Aqueous Extracts of Selected Plants. Journal of Food Chemistry, 775-783.
Singh, A., Sharma, P. K.., and Garg, G., 2010. Natural Products as Preservatives. Internanational Journalof Pharmaceutic and Biology Science, 1(4): P-601- P-612.
Stankeviius ,M., Akuneca , J., Jãkobsone ,I., and Maruška, A., 2010. Analysis of Phenolic Compounds and Radical Scavenging Activities of Spice Plants Extracts. Maisto Chemija Ir Technologij, 44 (2): 85-91.
Steel, R. G. D., and Torrie, J. H., 1981. Principles and Procedures of Statistics a Biometrical Approach. Mc. Graw Hill Book Co. International Ed. Singapore.
Tangkanakul, P.,Auttaviboonkul, P., Niyomwit, B., Lowvitoon, N., Charoenthamawat, P. and Trakoontivakorn, G., 2009. Antioxidant Capacity, Total Phenolic Content and Nutritional Composition of Asian Foods After Thermal Processing. International of Food Research Journal, 16: 571-580.
Velasco, V., and Williams, P., 2011. Improving Meat Quality Through Natural Antioxidants- Review. Chilean Journal of Agriculture Research, 71(2): 313-322.
Verma, K.R., Mishra, G., Singh, P., Jha, K.K., and Khosa, R. L., 2011. Alpinia Galanga–An Important Medicinal Plant: A Review. Der Pharmacia Sinica, 2 (1): 142-154.
Weiss, J., Gibis, M., Schuh, V., and Salminen, H., 2010. Advances in Ingredient and Processing Systems for Meat and Meat Products – Review. Meat Science, 86: 96-213.
Halid, S., & Rahim, A. (2020). CHEMICAL PROPERTIES, MICROBIOLOGY AND ANTIOXIDANT ACTIVITYOF ABON BEEF IN THE CITY OF PALU. AGROLAND The Agricultural Sciences Journal (e-Journal), 5(1), 44 - 52. https://doi.org/10.22487/agroland.v5i1.264
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