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All Journal Hasanuddin Journal of Animal Science (HAJAS)
Effendi Abustam
Department of Animal Production Faculty of Animal Science Hasanuddin University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Immunology & microbiology

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Antioxidant Activities of Beef Sausage with Addttion of Kluwak (Pangium edule Reinw) Rachmat Budianto; Hikmah M. Ali; Effendi Abustam
Hasanuddin Journal of Animal Science (HAJAS) Vol. 1 No. 1 (2019)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (594.266 KB) | DOI: 10.20956/hajas.v1i1.7140

Abstract

Oxidation is one of the important factors that affect the quality of meat products including sausages. To inhibit oxidation, ingredients need to be added in the process of making sausages which act as antioxidants. One plant that functions as a natural antioxidant is kluwak. Kluwak can be used to extend the shelf life. Kluwak 0 days and 40 days fermentation. Aside from being a preservative, kluwak seeds also contain antioxidant compounds and flavonoid groups. Antioxidant compounds that function as anti-cancer in kluwak seeds include vitamin C, iron ions, and Beta carotene which are the work of fermented kluwak seeds for 40 days. This study aimed to determine the effect of different types and levels of kluwak and their interactions on the physical characteristics and antioxidant activity of beef sausages during storage. This study uses two types of kluwak (0 days and fermentation 40 days), different levels and length of storage. Results of this study can increase antioxidant activity and reduce oxidation of lipid.
Co-Authors Hikmah M. Ali Rachmat Budianto