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All Journal Journal of Tropical Animal Science and Technology
Hendrikus Umbu Padu
Universitas Nusa Cendana, Kupang
Agriculture, Biological Sciences & Forestry

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Quality Chemicals, Microbiology and Antiodants of Ongole Beef Culled Se’i Using Lime Orange Juice, Kaffir Lime and Lemon Juice Gemini E. M. Malelak; Yumita Elyk; Yakob R. Noach; Hendrikus Umbu Padu
Journal of Tropical Animal Science and Technology Vol 5 No 2 (2023): Journal of Tropical Animal Science and Technology
Publisher : Animal Husbandry Study Program, Faculty of Agriculture, Timor University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v5i2.4354

Abstract

This study aims to determine the effect of the use of lime juice, kaffir lime juice and lemon on the chemical, microbiological and antioxidant qualities of se’i. The design used was Completely Randomized Design (CRD) with 4 treatments and replications.The treatment consisted of TJ = without citrus juice, JN = used of 3% lime juice, JP used of 3% kaffir lime juice/juice, JL used of 3% lemon juice. The variables studied included water content, protein content, fat content, total bacteria and Antioxidant. The results of statistical analysis showed that treatment had no significant effect (P>0.05) on water content, protein, fat, and antioxidants but close significant (P<0,01) on bacterial count had a very seriesof with the same water, protein, fat and antioxidant content but can reduce the number of bacteria, and the best treatment is using lemons (P3).
Co-Authors Gemini E. M. Malelak Yakob Robert Noach Yumita Elyk