The effect of Moringa oleifera L. leaf extract supplementation on the chemical and sensory quality of beef patties cooked to a well-done level
| Autor: | Lilik Retna Kartikasari, Bayu Setya Hertanto, Farough Heidar Barido, Winny Swastike, Adi Magna Patriadi Nuhriawangsa |
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| Jazyk: | English<br />Indonesian |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Jurnal Ilmu-Ilmu Peternakan, Vol 33, Iss 3 (2023) |
| Druh dokumentu: | article |
| ISSN: | 0852-3681 2443-0765 |
| DOI: | 10.21776/ub.jiip.2023.033.03.15 |
| Popis: | This study aimed to evaluate the effect of Moringa oleifera L. leaf extract supplementation on the chemical composition and sensory quality of beef patties cooked to a well-done level. This study used a completely randomized design (CRD) in one direction with five treatments and five replications. The research treatments included the supplementation of Moringa oleifera L. leaf flour extract (MOE) 0% (P0), 1% (P1), 2% (P2), 3% (P3), and 4% (P4). The variables observed included water content, fat, protein, collagen, and sensory attributes. A 15-cm line scale was used to evaluate the intensity of the attributes tested on beef patties by 30 semi-trained panelists. Chemical and organoleptic quality test data were analyzed using Analysis of Variance. If the treatments had a significant effect, then the analysis was continued using the Tukey Test. The results showed that the addition of Moringa leaf flour extract had a very significant effect (P |
| Databáze: | Directory of Open Access Journals |
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