The effect of Moringa oleifera L. leaf extract supplementation on the chemical and sensory quality of beef patties cooked to a well-done level
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 with five treatments and five replications. T...
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| Format: | Article |
| Language: | English |
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Fakultas Peternakan Universitas Brawijaya
2023-12-01
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| Series: | Jurnal Ilmu-Ilmu Peternakan |
| Online Access: | https://jiip.ub.ac.id/index.php/jiip/article/view/2836 |
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| author | Lilik Retna Kartikasari Bayu Setya Hertanto Farough Heidar Barido Winny Swastike Adi Magna Patriadi Nuhriawangsa |
| author_facet | Lilik Retna Kartikasari Bayu Setya Hertanto Farough Heidar Barido Winny Swastike Adi Magna Patriadi Nuhriawangsa |
| author_sort | Lilik Retna Kartikasari |
| collection | DOAJ |
| description | 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 with
five 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. |
| first_indexed | 2024-03-08T12:31:38Z |
| format | Article |
| id | doaj.art-bf4ce96b098540e5b26f5bb388ccfc55 |
| institution | Directory Open Access Journal |
| issn | 0852-3681 2443-0765 |
| language | English |
| last_indexed | 2024-03-08T12:31:38Z |
| publishDate | 2023-12-01 |
| publisher | Fakultas Peternakan Universitas Brawijaya |
| record_format | Article |
| series | Jurnal Ilmu-Ilmu Peternakan |
| spelling | doaj.art-bf4ce96b098540e5b26f5bb388ccfc552024-01-22T02:46:37ZengFakultas Peternakan Universitas BrawijayaJurnal Ilmu-Ilmu Peternakan0852-36812443-07652023-12-0133310.21776/ub.jiip.2023.033.03.154265The effect of Moringa oleifera L. leaf extract supplementation on the chemical and sensory quality of beef patties cooked to a well-done levelLilik Retna Kartikasari0Bayu Setya Hertanto1Farough Heidar Barido2Winny Swastike3Adi Magna Patriadi Nuhriawangsa4Department of Animal Product Technology, Faculty of Animal Science, Universitas Sebelas MaretDepartment of Animal Science, Faculty of Animal Science, Sebelas Maret University, Jl. Ir. Sutami 36A, Surakarta, Indonesia 57126Department of Animal Science, Faculty of Animal Science, Sebelas Maret University, Jl. Ir. Sutami 36A, Surakarta, Indonesia 5712Department of Animal Science, Faculty of Animal Science, Sebelas Maret University, Jl. Ir. Sutami 36A, Surakarta, Indonesia 5712Department of Animal Science, Faculty of Animal Science, Sebelas Maret University, Jl. Ir. Sutami 36A, Surakarta, Indonesia 5712This 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 with five 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.https://jiip.ub.ac.id/index.php/jiip/article/view/2836 |
| spellingShingle | Lilik Retna Kartikasari Bayu Setya Hertanto Farough Heidar Barido Winny Swastike Adi Magna Patriadi Nuhriawangsa The effect of Moringa oleifera L. leaf extract supplementation on the chemical and sensory quality of beef patties cooked to a well-done level Jurnal Ilmu-Ilmu Peternakan |
| title | The effect of Moringa oleifera L. leaf extract supplementation on the chemical and sensory quality of beef patties cooked to a well-done level |
| title_full | The effect of Moringa oleifera L. leaf extract supplementation on the chemical and sensory quality of beef patties cooked to a well-done level |
| title_fullStr | The effect of Moringa oleifera L. leaf extract supplementation on the chemical and sensory quality of beef patties cooked to a well-done level |
| title_full_unstemmed | The effect of Moringa oleifera L. leaf extract supplementation on the chemical and sensory quality of beef patties cooked to a well-done level |
| title_short | The effect of Moringa oleifera L. leaf extract supplementation on the chemical and sensory quality of beef patties cooked to a well-done level |
| title_sort | effect of moringa oleifera l leaf extract supplementation on the chemical and sensory quality of beef patties cooked to a well done level |
| url | https://jiip.ub.ac.id/index.php/jiip/article/view/2836 |
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