Article Sidebar

Submitted
October 16, 2024
Accepted
November 11, 2024
Published
November 30, 2024
Download
PDF
Statistic
Read Counter : 98 Download : 88

Main Article Content

Abstract

This study investigates the effect of adding different concentrations of senduduk (Melastoma malabathricum L.) leaf powder (SLP) on the microbiological and physicochemical properties of beef patties. Senduduk leaf is known for its antimicrobial and antioxidant activities, which may help improve the shelf life and quality of meat products. Beef patties were prepared with varying levels of SLP (0%, 0.5%, 0.75%, and 1%) and evaluated at 0 and 5 hours of storage for total plate count (TPC), moisture content, water holding capacity (WHC), and pH. The results showed that the addition of SLP did not significantly affect the TPC or WHC at both time points. However, the moisture content of the patties with 0.75% SLP was significantly higher at 0 hours, while no significant differences were observed after 5 hours of storage. Similarly, the pH values remained stable across all treatments. These findings suggest that while SLP can initially influence moisture retention, its antimicrobial and physicochemical effects are limited, particularly after cooking, which likely degrades the bioactive compounds. Future research should explore the use of SLP in low-temperature cooking or cold storage to maximize its potential as a natural preservative.

Article Details

License

Copyright (c) 2024 Suharyanto Suharyanto, Viona Apriyanti Sagala, Edi Soetrisno, Hajrawati Hajrawati

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors submitting manuscripts should understand and agree that copyright of manuscripts of the article shall be assigned/transferred to Buletin Peternakan Tropis (Bulletin of Animal Tropical Science). This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA) where Authors and Readers can copy and redistribute the material in any medium or format, as well as remix, transform, and build upon the material for any purpose, but they must give appropriate credit (cite to the article or content), provide a link to the license, and indicate if changes were made. If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.

References

  1. Alexa, E. A., A. Papadochristopoulos, T. O’Brien and C.M. Burgess. 2024. Microbial contamination of food. In Food Packaging and Preservation (pp. 3-19). Academic Press, Cambridge USA.
  2. Aminzare, M., M. Hashemi, H. Hassanzadazar, and J. Hejazi. 2016. The use of herbal extracts and essential oils as a potential antimicrobial in meat and meat products; a review. Journal of Human Environment and Health Promotion 1:63-74.
  3. AOAC. 2005. Official Methods of Analysis. 18th edn. Association of Official Analytical Chemists, Arlington, VA, USA.
  4. Babolanimogadam, N., A. Akhondzadeh Basti, A. Khanjari, S. H. Sajjadi Alhashem, K. Babolani Moghadgam, and S. Ahadzadeh. 2024. Shelf life extending of probiotic beef patties with polylactic acid‐ajwain essential oil films and stress effects on Bacillus coagulans. Journal of food science 89:866-880.
  5. Eshag Osman, M. F., A.A. Mohamed, M.S. Alamri, I.A.M. Ahmed, S. Hussain, M.I. Ibraheem, & A.A. Qasem. 2021. Quality characteristics of beef patties prepared with octenyl-succinylated (Osan) starch. Foods 10(6): 1-15.
  6. BSN. 2008. SNI: 2897-2008. Metode Pengujian Cemaran Mikroba dalam Daging, Telur, dan Susu, serta Hasil Olahannya. Badan Standarisasi Nasional (BSN) Indonesia, Jakarta.
  7. Dos Reis, J. O., L. A. C. Teixeira, A. Cunha-Neto, V. S. Castro, and E. E. Figueiredo. 2024. Listeria monocytogenes in beef: A hidden risk. Research in Microbiology 175(7): 104215.
  8. Ginovyan, M. 2017. Effect of heat treatment on antimicrobial activity of crude extracts of some Armenian herbs. Proceedings of the YSU B: Chemical and Biological Sciences 51:113-117.
  9. Hajrawati, H., H. Nuraini, I. I. Arief, and D. Sajuthi. 2019. Lipid oxidation and antimicrobial activity of cooked beef patties as influenced by leaf extracts of “Cemba”(Albizia lebbeckoides [DC.] Benth). Buletin Peternakan 43:38-45.
  10. Huang, J., M. Zaynab, Y. Sharif, J. Khan, R. Al-Yahyai, M. Sadder, M. Ali, S. S. Alotaibi, and S. Li. 2024. Tannins as antimicrobial agents: Understanding Toxic Effects on Pathogens. Toxicon 247:107812.
  11. Jayasinghe, C., S. Silva, and J. Jayasinghe. 2013. Quality improvement of tilapia fish nuggets by addition of legume flour as extenders. Journal of Food and Agriculture 6:32-44.
  12. Liu, Y., C. Liu, D. Zhang, Z. Wang, K. Wang, L. Chen, and C. Wang. 2024. Improvement of water retention quality of Beijing roast duck: Analysis from protein structure perspective. LWT 193:1-7.
  13. Munekata, P. E. S., G. Rocchetti, M. Pateiro, L. Lucini, R. Domínguez, and J. M. Lorenzo. 2020. Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: An overview. Current Opinion in Food Science 31:81-87.
  14. Noumo, T. N., P. D. Mbougueng, L. N. Tatsadjieu, A. T. Sokamte, and C. M. F. Mbofung. 2016. Development of low fat beef patty using Cucurbita maxima Duchesne defatted seeds flour paste. Journal of Food Measurement and Characterization 10:480-492.
  15. Novelni, R., M. Yupelmi, D. Agustina, N. R. Putri, and P. Minerva. 2023. Antibacterial activity of the ethanol extract of senduduk leaves (Melastoma malabathricum L.) against staphylococcus aureus and Propionibacterium acnes. In Iop Conference Series: Earth And Environmental Science. IOP Publishing: 1-9.
  16. Roy, J., B. N. Choudhuri, P. Guchhait, and S. Das. 2023. Antibacterial activities of Cassia angustifolia leaf ethanolic extract against various multiple drug resistant microorganisms. Scholar Academic Journal of Pharmacy 7:187-190.
  17. Sedlacek-Bassani, J., T. L. M. Grassi, J. C. P. Diniz, and E. H. G. Ponsano. 2020. Spices as natural additives for beef burger production. Food Science and Technology 40:817-821.
  18. Suharyanto, S., A. H. K. Amrullah, and A. S. Harahap. 2023. Menekan Oksidasi Sosis Daging Sapi yang Disimpan pada Suhu Ruang dengan Penambahan Ekstrak Daun Senduduk (Melastoma malabathricum L.). Jurnal Agripet 23:134-141.
  19. Suharyanto, S., H. Nuraini, T. Suryati, I. I. Arief, and D. Sajuthi. 2022. Antioxidant, Antimicrobial and Physicochemical Properties of Beef Sausages Enriched with an Aqueous Extract of Senduduk (Melastoma malabathricum L.) Leaf. International Journal of Food Studies 11 (2): 320-334.
  20. van Vliet, S., J. R. Bain, M. J. Muehlbauer, F. D. Provenza, S. L. Kronberg, C. F. Pieper, and K. M. Huffman. 2021. A metabolomics comparison of plant-based meat and grass-fed meat indicates large nutritional differences despite comparable Nutrition Facts panels. Scientific Reports 11:1-13.
  21. Wen, L., H. He, Y. Liu, W. Wang, P. Du, P. Hu, J. Cao, and Y. Ma. 2024. Research progress on natural preservatives of meat and meat products: classifications, mechanisms and applications. Journal of the Science of Food and Agriculture 104(12):7085-7095
  22. Xiao, J. 2022. Recent advances on the stability of dietary polyphenols. Efood, 3(3):1-7.
  23. Xiong, Y. L. 2012. Nonmeat ingredients and additives. Handbook of meat and meat processing. CRC Press, Boca raton-London-New York.
  24. Yang, F., Y. Zhu, X. Li, F. Xiang, M. Deng, W. Zhang, W. Song, H. Sun, and C. Tang. 2023. Identification of Protein–Phenol Adducts in Meat Proteins: A Molecular Probe Technology Study. Foods 12:1-16.
  25. Yulion, R., L. Andriani, H. A. Asadi, S. Hamidatul'Aliyah, R. P. Mariska, S. Perawati, and R. Hasanah. 2023. Spray Gel Formulation of Ethanolic Extract Senduduk Leaves (Melastoma malabatricum) Against Antioxidant Activity, SPF, and Chemical Components Analysis with LC-MS/MS. Indonesian Journal of Chemical Studies 2:67-75.
  26. Zhong, Q., H. Li, S. Deng, Y. Ren, B. Kong, and X. Xia. 2021. Tannic acid-induced changes in water distribution and protein structural properties of bacon during the curing process. LWT 137:110381.