<![CDATA[Beef is one of the animal-derived food with a high nutritional value, making it widely sought after to meet essential human dietary requirements. However, it is highly perishable. In order to preserving beef, organic material such as torch ginger leaf can be used to retard spoilage by inhibiting the growth of microorganism. This study aimed to determine the effect of soaking beef in ginger leaf powder solution on its physical, microbiological and chemical qualities in refrigerated condition. This research used a two way Completely Randomized Design. The treatments was the used of torch ginger leaf powder at 4 concentrations (0; 5; 7.5; and 10%) and observed for 6 days (Day 0; 3; and 6). The data obtained then analyzed using Analysis of Variance (ANOVA) then further analyzed using Duncan Multiple Range Test. The parameters observed were physical quality (cooking loss), microbiology (total bacteria), and chemical quality (pH, water, ash, protein and fat content). The results showed that soaking in torch ginger leaf powder can maintain the freshness of beef for 6 days of storage. Soaking beef with the addition of 10% torch ginger leaf powder solution resulted in beef quality with cooking loss 12.41%; total bacteria 0.18 x 103 cfu/g; pH 5,52; water content 76.49%; ash content 0.95%; protein content 21.27%; and fat content 2.60%. The beef preservation using 10% torch ginger leaf powder solution in 6 days of storage still fit for consumption. Kecombang leaf powder can be solution for beef preservation.]]>
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