Immersion effect with extracts of papaya leaf, pineapple, ginger on quality of organoleptic and Bali beef nutrition

Abstract

This research was conducted at the Laboratory of Animal Produce Technology Faculty of Veterinary, Udayana University. Aims to determine the effect of papaya leaf extract, extract pineapple and ginger extract on the physical and organoleptic qualities of Bali beef through soaking. Variables measured to determine the physical properties of meat between meat pH and shrinkage of cooked meat, while the variables measured to determine the organoleptic quality of Bali beef among other examples: color, texture, taste, and smell of meat by panelist. The analyze used variance analysis, while experiment design used in this research is, Completely Random Design simple 4 treatment pattern 5 replication from Steel and Torie processed by Costas Statistic Method. Measurement of pH of the meat using pH meters, and the measurement of moisture content after cooking, is sought through the calculation of the percentage ratio of the difference between the weight of raw meat and the weight of meat after cooking. Conclusions and results of this study found that beef soaked in pineapple extracts showed: raw shrinkage, texture, color, taste, tenderness, and odor showed the best physical and organoleptic quality (P <0.05) compared to ginger extract and papaya leaf extract. While the physical and organoleptic qualities of beef soaked in extra papaya leaves show the worst indication.

Ginger Bioactives: A Comprehensive Review of Health Benefits and Potential Food Applications

“…Similar findings were also reported by Abdel-Naeem and Mohamed [144] regarding the application of ginger and papain extracts in camel meat patties. Sukada et al [145] stipulated that pineapple extract had superior hedonic characteristics than papaya leaf and ginger extracts when practiced on Bali beef through the immersion method.…”

Piper caninum blume leaf extract and compost to suppress blast disease and increase the production of bali red rice (oryza sativa) in green house

“…P. caninum extract contains bioactive substances such as alkaloids, flaphonoids, polyphenols, steroids that are as antifungal agents, besides that they contain antimicrobials. Bioactive substances lyse fungal cells and damage the fungal cell walls, so that cell fluid will come out and the cells experience death (Salleh et al, 2011;Suriani, 2016;Suryani & Arya, 2017;Sukada et al, 2019;Chouhan et al, 2017;Randrianariveloa, 2009). Sena et al, (2013), state that bioactive substances in Epicoccum sp extract can reduce enzymatic activity in P. oryzae fungi that cause rice blast disease.…”

Utilization of piper caninum blume leaf extract combined with compost to suppress blast disease and increase the growth of local rice Bali (Oryza sativa) in Vivo

“…The observed parameters covered intensity of blast disease, growth parameters (plant height, number of tillers, amount of leaf) Measurement of the intensity of the blast disease was done by the following formula (Sinaga, 2006). I P =…”

“…This possibility is due to the presence of toxic factors by the extract so that the resistance of rice plants weakens. The extract contains polar and non polar compounds, non-polar substances are destructive to wax coating on leaves if the concentration is excessive Sukada et al, 2019). In addition, it can also be caused by the content of substances contained allelopathy extract that can disrupt the growth of plants.…”