Quality Chemicals, Microbiology and Antiodants of Ongole Beef Culled Se’i Using Lime Orange Juice, Kaffir Lime and Lemon Juice

Authors

  • Gemini E. M. Malelak Prodi Peternakan, Fakultas Peternakan Kelautan dan Perikanan
  • Yumita Elyk Universitas Nusa Cendana, Kupang
  • Yakob R. Noach Universitas Nusa Cendana, Kupang
  • Hendrikus Umbu Padu Universitas Nusa Cendana, Kupang

DOI:

https://doi.org/10.32938/jtast.v5i2.4354

Keywords:

Lime juice, kaffir lime juice, lemon juice and beef se’i

Abstract

This study aims to determine the effect of the use of lime juice, kaffir lime juice and lemon on the chemical, microbiological and antioxidant qualities of se’i. The design used was Completely Randomized Design (CRD) with 4 treatments and replications.The treatment consisted of TJ = without citrus juice, JN = used of 3% lime juice, JP used of 3% kaffir lime juice/juice, JL used of 3% lemon juice. The variables studied included water content, protein content, fat content, total bacteria and Antioxidant. The results of statistical analysis showed that treatment had no significant effect (P>0.05) on water content, protein, fat, and antioxidants but close significant (P<0,01) on bacterial count had a very seriesof with the same water, protein, fat and antioxidant content but can reduce the number of bacteria, and the best treatment is using lemons (P3).

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Published

2023-09-15

How to Cite

Malelak, G. E. M., Elyk, Y., Noach, Y. R., & Padu, H. U. (2023). Quality Chemicals, Microbiology and Antiodants of Ongole Beef Culled Se’i Using Lime Orange Juice, Kaffir Lime and Lemon Juice. Journal of Tropical Animal Science and Technology, 5(2), 58–65. https://doi.org/10.32938/jtast.v5i2.4354