Jurnal Teknologi Hasil Peternakan
Vol 1, No 2 (2020): September

Kualitas Naget Sapi yang diberi Ekstrak Daun Teh Hijau (Camellia sinensis)

Rofi Abdul Barry (PT. Global Complience Asia, Bali, Indonesia.)
Jajang Gumilar (Fakultas Peternakan, Universitas Padjadjaran)
Andry Pratama (Fakultas Peternakan Universitas Padjadjaran)

Article Info

Publish Date
09 Apr 2021


This Green tea (Camellia sinensis) extract (GTE) contains active compouns such as tannins, flavonoids, epicatechins, catechins which have potential use as natural ingredients to improve food quality. This study aims to determine the effect of using various concentrations of GTE and determine the best concentration in terms of physical quality (water holding capacity, cooking loss and tenderness) and acceptability (taste, color, aroma, and total ecceptance) of beef nugget. The study was conducted experimentally using a Completely Randomized Design (CRD) with four treatments of beef nugget with the addition of GTE concentration 0% (P1), 2,5% (P2), 5% (P3), and 7,5% (P4). Each treatment was replicated five times. Analysis of variance was used to determine the effect of the use of GTE on the physical and acceptability quality of beef nugget. Acceptability was tested by the KruskallWallis’s test. The results showed that the addition of GTE did not give different results on physical quality and acceptability quality.

Copyrights © 2020

Journal Info





Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Veterinary


Jurnal Teknologi Hasil Peternakan is a journal that publishes research outcomes related to the aspects of material, processing technology, and quality of dairy, meat, egg, edible insect/worm products, edible and non-edible by-products, and livestock waste. Jurnal Teknologi Hasil Peternakan covers ...