Open AccessEffect of Kepayang (Pangium edule) Seed Extract on Meat Moisture Content, Drip Loss and Decay Test of Lamb Meat at Different Shelf Life
Author(s) -
P Patriani,
E Mirwandhono,
Tri Wahyuni,
Gontar Alamsyah Siregar,
Uswatun Hasanah,
Hasnudi,
Nurzainah Ginting,
Yunilas
Publication year - 2020
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1542/1/012029
Subject(s) - food spoilage , shelf life , preservative , food science , organoleptic , water content , moisture , horticulture , biology , chemistry , bacteria , genetics , geotechnical engineering , organic chemistry , engineering
Kepayang also called Picung or Pangium Edule is a spice used to make dishes in Indonesia. Kapayang fruit seeds have a variety of benefits including being used as a natural preservative to replace the use of formaldehyde in fish preservation. Kapayang fruit seeds are also inhibitors of microbial growth and activity so that food stays for have a long shelf life The purpose of this study was to determine the effect of the addition level of kepayang fruit extract on organoleptic characteristics, drip loss and meat rot at different shelf life. This research uses a completely randomized factorial design method with 3 replications. The material used was male lamb meat, kapayang fruit seeds extracted. Lamb meat was marinated in kapayang seed extraction with P0 as a control, P1 (3%), P2 (6%) and P3 (9%) were drained and the meat was stored for T1 (12 hours), T2 (24 hours) and T3 (36 hour) at room temperature. The results showed that kepayang fruit extract did not significantly affect water content and meat rot and drip loss. It was concluded that the use of Kepayang seed extract 3% to 9% is recommended because it can inhibit spoilage for 36 hours and reduce the characteristic odor of lamb meat.