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All Journal Jurnal Sain Veteriner Buletin Peternakan Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Caraka Tani: Journal of Sustainable Agriculture Jurnal Dunia Gizi Nusantara Science and Technology Proceedings Proceedings of the International Conference on Nursing and Health Sciences Jurnal Ilmu Gizi dan Dietetik
Lilik Retna Kartikasari
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The effect of Moringa oleifera L. leaf extract supplementation on the chemical and sensory quality of beef patties cooked to a well-done level Kartikasari, Lilik Retna; Bayu Setya Hertanto; Farough Heidar Barido; Winny Swastike; Adi Magna Patriadi Nuhriawangsa
Jurnal Ilmu-Ilmu Peternakan Vol. 33 No. 3 (2023): December 2023
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2023.033.03.15

Abstract

This study aimed to evaluate the effect of Moringa oleifera L. leaf extract supplementation on the chemical composition and sensory quality of beef patties cooked to a well-done level. This study used a completely randomized design (CRD) in one direction withfive treatments and five replications. The research treatments included the supplementation of Moringa oleifera L. leaf flour extract (MOE) 0% (P0), 1% (P1), 2% (P2), 3% (P3), and 4% (P4). The variables observed included water content, fat, protein, collagen, and sensory attributes. A 15-cm line scale was used to evaluate the intensity of the attributes tested on beef patties by 30 semi-trained panelists. Chemical and organoleptic quality test data were analyzed using Analysis of Variance. If the treatments had a significant effect, then the analysis was continued using the Tukey Test. The results showed that the addition of Moringa leaf flour extract had a very significant effect (P<0.05) on the chemical quality of beef patties (water, fat, and protein content). The use of Moringa oleifera L. leaf extract at the 2% level produces higher protein and fat levels than the use of 4%. Adding MOE up to 4% can increase the intensity of beef patties' color, aroma, and tenderness (P<0.05). The supplementation of Moringa oleifera L. leaf flour extract at the 2% level can produce beef patties with relatively high protein and fat content and can maintain sensory quality.
Co-Authors Adi Magna Patriadi Nuhriawangsa Adi Ratriyanto afifah, najla Anik Lestari Bayu Setya Hertanto Budiyanti Wiboworini Farough Heidar Barido Lestari, Karisma Pasaribu, Sudana Fatahillah Permatasari, Rizqi Annisa Qadrijati, Isna Setiyono (Setiyono) Soeparno Soeparno Winny Swastike