Perpustakaan
DESKRIPSI DATA LENGKAP
JudulPENGARUH BERBAGAI LEVEL PENGGUNAAN LENGKUAS (Alpinia Galanga L) TERHADAP AKTIVITAS ANTIOKSIDAN DAN SIFAT KIMIA DENDENG SAPI
Nama: MOHAMMAD RIFAD LAGULIGA
Tahun: 2021
Abstrak
Galangal (Alpinia galanga L) is a type of rhizome that is rich in antioxidants such as kaempferol, quercetin and galangin and is often used as a kitchen spice. This study aims to determine the effect of various levels of use of galangal (Alpinia galanga L) on antioxidant activity and chemical properties of beef jerky. This research was conducted in March-April 2021 at the Laboratory of Animal Products Technology, Faculty of Animal Husbandry and Fisheries, Tadulako University and sample analysis was carried out at the Laboratory of Agricultural Products Technology, Universitas Brawijaya. This study was designed using a completely randomized design (CRD) with 5 treatments and 3 replications so that the study consisted of 15 experimental units, namely D0 (beef jerky without galangal), D1 (addition of galangal 2%), D2 (addition of galangal 4%) D3 (addition of galangal) the addition of 6% galangal) and D4 (8% galangal addition). Parameters observed were antioxidant activity, protein content, fat content, and water content. The antioxidant activity of beef jerky with the addition of 8% galangal showed the best value of 222.85 ppm. The protein content of beef jerky with the addition of 4% and 6% galangal is the same and gives the highest value compared to other treatments, namely 33.87% and 33.21%, while at the level of 0%, 2%, and 8%, which is 26.81%, 32.78% and 28.87%. The fat content of beef jerky with the addition of galangal gave no significant effect. The water content of beef jerky with the addition of 4%, 6%, and 8% galangal were the same and gave the lowest values ??of 10.20%, 9.29%, and 9.81%. The use of galangal in beef jerky to a level of 8% gave the lowest IC50 value of 222.85 ppm, the same fat content as other treatments, low water content, and high protein content, although not the highest.

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