Differences in Nutritional Value and Antioxidant Activity in Meat Products and Sausage Made of Bali Beef and Lamtoro Beef

Baiq Rani Dewi Wulandani; Bulkaini  Bulkaini; Sukirno Sukirno; Djoko  Kisworo; Wahid  Yulianto; Haryanto Haryanto

doi:10.29303/jbt.v22i2.3188

Differences in Nutritional Value and Antioxidant Activity in Meat Products and Sausage Made of Bali Beef and Lamtoro Beef

Authors

Baiq Rani Dewi Wulandani , Bulkaini Bulkaini , Sukirno Sukirno , Djoko Kisworo , Wahid Yulianto , Haryanto Haryanto

DOI:

10.29303/jbt.v22i2.3188

Published:

2022-05-30

Issue:

Vol. 22 No. 2 (2022): April - June

Keywords:

Antioxidant activity, Lamtoro beef, Bali beef, Sausage, Meatballs

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Wulandani, B. R. D., Bulkaini, B. ., Sukirno, S., Kisworo, D. ., Yulianto, W. ., & Haryanto, H. (2022). Differences in Nutritional Value and Antioxidant Activity in Meat Products and Sausage Made of Bali Beef and Lamtoro Beef. Jurnal Biologi Tropis, 22(2), 574–581. https://doi.org/10.29303/jbt.v22i2.3188

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Abstract

Processed meat products that are common and much preferred by the consumers are sausages and beef meatballs. This processed product has the disadvantage that it has a high-fat content, causing faster oxidative damage. This study aims to observe differences in the nutritional value and antioxidant activity of meatballs and sausages from Bali-beef and Lamtoro-beef. The main research material is fresh Bali-beef and lamtoro beef using several chemicals and laboratory equipment related to proximate analysis and antioxidant testing. The study was designed based on a Completely Randomized Design with 4 treatments and 3 replications and continued with Duncan's test SPSS version 16 programme. The results showed that the highest crude protein content was found in lamtoro-beef with lower fat content, water content, and ash content compared to fresh Bali-beef. Meatball and sausage products with the raw material of lamtoro-beef were not significantly (P>0.05) had a higher crude protein content than meatballs and sausages with the raw material of Balin-beef. The antioxidant activity of fresh Bali-beef and its processed products (meatballs and sausages) was not significantly (P>0.05) higher than the antioxidant activity of lamtoro-beef. Conclusion: Lamtoro-beef and its processed products in the form of meatballs and sausages have a higher protein content with lower fat content, water content and ash content compared to fresh Bali-beef. Meatball and sausage products made from fresh beef were not significantly (P>0.05) had higher antioxidant activity than lamtoro-beef.

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Differences in Nutritional Value and Antioxidant Activity in Meat Products and Sausage Made of Bali Beef and Lamtoro Beef

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