Jurnal pangan nasional "terakreditasi" Kemeristekdikti dari Indonesian Food Technologists® - IFT

DOI: https://doi.org/10.17728/jatp.3147

Potensi Ekstrak Daun Senduduk (Melastoma malabathricum L.) sebagai Food Additive pada Sosis Daging Sapi

*Suharyanto Suharyanto  -  Departemen Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan, Institut Pertanian Bogor, Bogor, Indonesia
Henny Nuraini  -  Departemen Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan, Institut Pertanian Bogor, Bogor, Indonesia
Tuti Suryati  -  Departemen Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan, Institut Pertanian Bogor, Bogor, Indonesia
Irma Isnafia Arief  -  Departemen Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan, Institut Pertanian Bogor, Bogor, Indonesia
Dondin Sajuthi  -  Departemen Klinik Reproduksi Patologi, Fakultas Kedokteran Hewan, Institut Pertanian Bogor, Bogor, Indonesia

Citation Format:
Abstract

Penelitian ini bertujuan untuk menganalisis potensi esktrak daun senduduk (EDS) sebagai food additive ditinjau dari sifat fisikokimia dan mikrobiologi sosis daging sapi selama penyimpanan dingin. Sebanyak 40 g bubuk daun senduduk dimaserasi dalam air destilata (1:4; b/v) selama 24 jam pada suhu kamar, disaring, kemudian di-freeze dry. Empat perlakuan diaplikasikan, yaitu kontrol yang mengandung daging sapi, minyak nabati, susu skim bubuk, tepung tapioka, garam, fosfat, es, dan bumbu-bumbu (kontrol); formula kontrol ditambah dengan ekstrak 0,55% (EDS), ditambah garam nitrit 0,0011% (nitrit), dan ditambah keduanya (EDS+nitrit). Hasil penelitian menunjukkan bahwa penambahan EDS dan kombinasinya dengan nitrit menurunkan susut masak sosis. Kandungan nutrisi semua sosis penelitian masuk dalam kategori SNI. Nilai pH sosis menurun akibat pemberian EDS, bukan oleh lamanya penyimpanan. Lama penyimpanan berpengaruh terhadap meningkatnya aw sosis dengan menghasilkan nilai yang sama pada penyimpanan hari ke-12 untuk semua sosis. EDS dan nitrit memberikan efek yang sama terhadap daya mengikat air (DMA) yang lebih rendah dibanding kontrol pada hari ke-0, tetapi memiliki DMA yang sama pada penyimpanan hari ke-12. Warna sosis tidak berbeda antar sosis dan lamanya penyimpanan kecuali pada sosis yang diberi nitrit memiliki derajat kemerahan lebih tinggi. Penambahan EDS dapat meningkatkan kandungan senyawa fenolat, aktivitas antioksidan pada sosis, dan menurunkan nilai TBARS serta mereduksi nitrit pada setiap masa penyimpanan. Kombinasi EDS dan nitrit menekan pertumbuhan bakteri hingga penyimpanan hari ke-12. Pemberian EDS saja hanya menekan pertumbuhan bakteri hingga hari ke-6. Meskipun demikian secara mikrobiologis, sosis masih masuk kategori SNI kecuali keberadaan Salmonella yang muncul pada hari ke-9.

Potential Use of Senduduk (Melastoma malabathricum) Leaf Extract as Food Additive on Beef Sausage

Abstract

This study aimed to analyze the potency of senduduk leaf extracts (SLE) as a food additive to physicochemical and microbiological properties of beef sausages during refrigerated storage. A-40 g powder was macerated with distilled water (1:4; w/v) for 24 h at room temperature, filtered, and then was freeze-dried. Four treatments were employed including control containing beef, vegetable oil, skimmed milk powder, tapioca, salt, phosphate, ice, and seasons (control); control added extract 0.55% (SLE); sodium nitrite 0.0011% (nitrite); and both (SLE+nitrite). The results showed the addition of SLE and SLE+nitrite decreased the cooking loss. The nutritional content of all sausages fit SNI (Indonesia Nasional Standard) category. The pH of sausage decreased caused by SLE, not by storage. The storage affected increasing aw sausages by yielding the similar value at day 12th. SLE and nitrites exerted an equivalent effect on water holding capacity (WHC) compared to control on day 0 but gave the same WHC at day 12 storage. The Sausage color was not different between treatment and storage except for sausage added with nitrite, which had a higher redness. The SLE increased phenolic compounds, antioxidant activity, but decreased the TBARS value and reduced nitrite residue at each storage period. The SLE and nitrite combination declined the bacterial growth until the 12th day of storage, while SLE delayed bacterial growth until day 6. Nevertheless, microbiologically, sausage was still included in the SNI category except for the presence of Salmonella on day 9.

Fulltext View|Download
Keywords: ekstrak; Melastoma malabathricum; karakteristik sosis

Article Metrics:

Article Info
Section: Artikel Penelitian (Research Article)
Language : EN
Recent articles
Sifat Fisikokimia Dendeng Sapi yang Direndam dalam Gula-Kelapa dan Madu Mikroenkapsulasi Senyawa Fenolik Ekstrak Daun Kenikir (Cosmos caudatus K.) Peran Beberapa Galur Rhizopus microsporus yang Berasal dari “laru tradisional” dalam Menentukan Kualitas Tempe Potensi Ekstrak Daun Senduduk (Melastoma malabathricum L.) sebagai Food Additive pada Sosis Daging Sapi More recent articles
  1. Al-Saeedi, A.H., Hossain, M.A. 2015. Total phenols, total flavonoids contents and free radical scavenging activity of seeds crude extracts of pigeon pea traditionally used in Oman for the treatment of several chronic diseases. Asian Pac. J. Trop. Dis., 5(4): 316-321. DOI: 10.1016/S2222-1808(14)60790-8
  2. Alnajar, Z.A., Abdulla, M.A., Ali, H.M., Alshawsh, M.A., Hadi, A.H. 2012. Acute toxicity evaluation, antibacterial, antioxidant and immunomodulatory effects of Melastoma malabathricum. Molecules 17: 3547-3559. DOI: 10.3390/molecules17033547
  3. Alwash, M., Ibrahim, N., Yaacob, W., Din, L. 2014. Antibacterial, antioxidant and cytotoxicity properties of traditionally used Melastoma malabathricum linn leaves. Adv. J. Food Sci. Tech., 6(1): 6-12
  4. Anggraeni, D.A., Widjanarko, S.B., Ningtyas, D.W. 2014. Proporsi tepung Porang (Amorphophallus muelleri Blume): tepung maizena terhadap karakteristik sosis ayam Jurnal Pangan dan Agroindustri, 2(3): 214-223
  5. Anggraini, T., Lewandowsky, P. 2015. The exotic plants of Indonesia: Mahkota Dewa (Phaleria macrocarpa), Sikaduduak (Melastoma malabathricum Linn) and Mengkudu (Morinda citrifolia) as potent antioxidant sources. Int. J. Adv. Sci. Eng. Information Tech., 5(2): 59-62
  6. AOAC. 2005. Association of Official Agricultural Chemists. Official methods of analysis of AOAC International (18th ed.). AOAC, Maryland
  7. Arief, I.I., Suryati, T., Afiyah, D., Wardhani, D. 2014a. Physicochemical and organoleptic of beef sausages with teak leaf extract (Tectona grandis) addition as preservative and natural dye. IFRJ, 21(5):2033-2040
  8. Arief, I.I., Wulandari, Z., Aditia, E., Baihaqi, M. 2014b. Physicochemical and microbiological properties of fermented lamb sausages using probiotic Lactobacillus plantarum IIA-2C12 as starter culture. Procedia Environ. Sci., 20: 352-356. DOI: 10.1016/j.proenv.2014.03.044
  9. Balamurugan, K., Nishanthini, A., Mohan, V.R. 2013. Antiulcer activity of Melastoma malabathricum L. leaf extracts (Melastomataceae). Int. J. Adv. Res., 1(5): 49-52
  10. Balamurugan, K., Nishanthini, A., Mohan, V.R. 2014. Antidiabetic and antihyperlipidaemic activity of ethanol extract of Melastoma malabathricum Linn. leaf in alloxan induced diabetic rats. Asian Pac. J. Trop Biomed., 4: S442-448. DOI: 10.12980/APJTB.4.2014C122
  11. Bendary, E., Francis, R., Ali, H., Sarwat, M., El Hady, S. 2013. Antioxidant and structure–activity relationships (SARs) of some phenolic and anilines compounds. Annals of Agricultural Sciences, 58(2): 173-181. DOI: 10.1016/j.aoas.2013.07.002
  12. BSN. 2015. Standar Nasional Indonesia: Sosis Daging. Badan Standardisasi Nasional. BSN, Jakarta
  13. Carocho, M., Morales, P., Ferreira, I.C.F.R. 2015. Review: Natural food additives: Quo vadis? Trends Food Sci. Technol., 45(2): 284-295. DOI: 10.1016/j.tifs.2015.06.007
  14. Chaves-López, C., Serio, A., Mazzarrino, G., Martuscelli, M., Scarpone, E., Paparella, A. 2015. Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters. Int. J. Food Microbiol., 207: 49-56. DOI: 10.1016/j.ijfoodmicro.2015.04.040
  15. Chen, Q., Fung, K.Y., Lau, Y.T., Ng, K.M., Lau, D.T. 2016. Relationship between maceration and extraction yield in the production of Chinese herbal medicine. Food Bioprod. Process., 98: 236-243. DOI: 10.1016/j.fbp.2016.02.005
  16. Chirinos, R., Rogez, H., Campos, D., Pedreschi, R., Larondelle, Y. 2007. Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruíz & Pavón) tubers. Sep. Purif. Technol., 55:217-225. DOI: 10.1016/j.seppur.2006.12.005
  17. De Maere, H., Fraeye, I., De Mey, E., Dewulf, L., Michiels, C., Paelinck, H., Chollet, S. 2016. Formation of naturally occurring pigments during the production of nitrite-free dry fermented sausages. Meat Sci., 114: 1-7. DOI: 10.1016/j.meatsci.2015.11.024
  18. De Santos, F., Rojas, M., Lockhorn, G., Brewer, M. 2007. Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork. Meat Sci., 77(4): 520-528. DOI: 10.1016/j.meatsci.2007.04.031
  19. Devatkal, S. K., Narsaiah, K., Borah, A. (2010). Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties. Meat Sci., 85(1): 155-159. DOI: 10.1016/j.meatsci.2009.12.019
  20. Directive. 2006. Directive 2006/52/EC of the European Parliament and of the Council of 5 July 2006 amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 95/35/EC on sweeteners for use in foodstuffs. O.J. L204 of 26.7.2006
  21. Doughari, J., Manzara, S. 2008. In vitro antibacterial activity of crude leaf extracts of Mangifera indica Linn. Afr. J. Microbiol. Res., 2(1): 067-072
  22. El-Nashi, H. B., Fattah, A. F. A. K. A., Rahman, N. R. A., El-Razik, M. A. 2015. Quality characteristics of beef sausage containing pomegranate peels during refrigerated storage. Annals of Agricultural Sciences, 60(2): 403-412. DOI: 10.1016/j.aoas.2015.10.002
  23. Falowo, A.B., Fayemi, P.O., Muchenje, V. 2014. Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review. Food Res. Int., 64: 171-181. DOI: 10.1016/j.foodres.2014.06.022
  24. Fernandes, R., Trindade, M., Lorenzo, J., de Melo, M. 2018. Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Meat Sci., 137: 244-257. DOI: 10.1016/j.meatsci.2017.11.018
  25. Gholib, D. 2009. Uji Daya Hambat Daun Senggani (Melastoma malabathricum L.) terhadap Trichophyton mentagrophytees dan Candida albicans. Berita Biologi. Balai Besar Penelitian Veteriner Bogor, 9: 253-259
  26. Honikel, K.O. 2008. The use and control of nitrate and nitrite for the processing of meat products. Meat Sci., 78: 68-76. DOI: 10.1016/j.meatsci.2007.05.030
  27. Hung, Y., Verbeke, W., de Kok T.M. 2016. Stakeholder and consumer reactions towards innovative processed meat products: Insights from a qualitative study about nitrite reduction and phytochemical addition. Food Control, 60: 690-698. DOI: 10.1016/j.foodcont.2015.09.002
  28. Ibrahim, H.M., Abou-Arab, A.A., Abu Salem, F.M. 2010. Addition of some natural plant extracts and their effects on lamb patties quality. J. Food Technol., 8(3): 134-142. DOI: 10.3923/jftech.2010.134.142
  29. Insausti, K., Beriain, M., Purroy, A., Alberti, P., Gorraiz, C., Alzueta, M. 2001. Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere. Meat Sci., 57(3): 273-281. DOI: 10.1016/S0309-1740(00)00102-9
  30. Jakobek, L. 2015. Review: Interactions of polyphenols with carbohydrates, lipids and proteins. Food Chem., 175: 556-567. DOI: 10.1016/j.foodchem.2014.12.013
  31. Jin, S.-K., Ha, S.-R., Hur, S.-J., Choi, J.-S. 2015. Effect of various herbal medicine extracts on the physico-chemical properties of emulsion-type pork sausage. JFNR, 3(5) 290-296. DOI: 10.12691/jfnr-3-5-1
  32. Jung, E., Joo, N. 2013. Roselle (Hibiscus sabdariffa L.) and soybean oil effects on quality characteristics of pork patties studied by response surface methodology. Meat Sci., 94(3): 391-401. DOI: 10.1016/j.meatsci.2013.02.008
  33. Kalem, I.K., Bhat, Z.F., Kumar, S., Desai, A. 2017. Terminalia arjuna: A novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods. Food Science and Human Wellness, 6(4): 167-175. DOI: 10.1016/j.fshw.2017.08.001
  34. Karakaya, M., Bayrak, E., Ulusoy, K. 2011. Use of natural antioxidants in meat and meat products. J. Food Sci. Eng., 1(1): 1-10
  35. Karre, L., Lopez, K., Getty, K.J. 2013. Natural antioxidants in meat and poultry products. Meat Sci. 94(2): 220-227. DOI: 10.1016/j.meatsci.2013.01.007
  36. Kim, S.-J., Cho, A.R., Han, J. 2013. Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation. Food Control, 29(1): 112-120. DOI: 10.1016/j.foodcont.2012.05.060
  37. Lee, M., Han, D., Jeong, J., Choi, J., Choi, Y., Kim, H., Paik, H.-D., Kim, C. 2008. Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage. Meat Sci., 80(3): 708-714. DOI: 10.1016/j.meatsci.2008.03.010
  38. Lorenzo, J.M., Gómez, M., Fonseca, S. 2014a. Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage. Food Control, 46: 382-389. DOI: 10.1016/j.foodcont.2014.05.025
  39. Lorenzo, J.M., Sineiro, J., Amado, I.R., Franco, D. 2014b. Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties. Meat Sci., 96: 526-534. DOI: 10.1016/j.meatsci.2013.08.007
  40. Mahmoudi, S., Khali, M., Benkhaled, A., Benamirouche, K., Baiti, I. 2016. Phenolic and flavonoid contents, antioxidant and antimicrobial activities of leaf extracts from ten Algerian Ficus carica L. varieties. Asian Pac. J. Trop. Biomed., 6(3): 239-245. https://doi.org/10.1016/j.apjtb.2015.12.010
  41. Mamat, S.S., Kamarolzaman, M.F.F., Yahya, F., Mahmood, N.D., Shahril, M.S., Jakius, K.F., Mohtarrudin, N., Ching, S.M., Susanti, D., Taher, M. 2013. Methanol extract of Melastoma malabathricum leaves exerted antioxidant and liver protective activity in rats. BMC Complement. Altern. Med., 13: 326. DOI: 10.1186/1472-6882-13-326
  42. Mariem, C., Sameh, M., Nadhem, S., Soumaya, Z., Najiba, Z., Raoudha, E.G. 2014. Antioxidant and antimicrobial properties of the extracts from Nitraria retusa fruits and their applications to meat product preservation. Ind. Crops Prod., 55: 295-303. DOI: 10.1016/j.indcrop.2014.01.036
  43. Oliveira, T.L.C.d., Junior, B.R.d.C.L., Ramos, A.L.S., Ramos, E.M., Piccoli, R.H., Cristianini, M. 2015. Phenolic carvacrol as a natural additive to improve the preservative effects of high pressure processing of low-sodium sliced vacuum-packed turkey breast ham. LWT - Food Science and Technology, 64(2): 1297-1308. DOI: 10.1016/j.lwt.2015.06.011
  44. Parthasarathy, D., Bryan, N., 2014. Curing/Physiology of Nitric Oxide. In: Devine, C. (Ed.), Encyclopedia of Meat Sciences. Academic Press, Oxford, pp. 436-441
  45. Peng, W., Xu, X.-L., Zhou, G.-H. 2009. Effects of meat and phosphate level on water-holding capacity and texture of emulsion-type sausage during storage. Agric Sci Chin., 8(12): 1475-1481. DOI: 10.1016/S1671-2927(08)60361-2
  46. Pereira, D.M., Valentão, P., Pereira, J.A., Andrade, P.B. 2009. Phenolics: From chemistry to biology. Molecules, 14(6): 2202-2211. DOI: 10.3390/molecules14062202
  47. Puolanne, E., Peltonen, J. 2013. The effects of high salt and low pH on the water-holding of meat. Meat Sci., 93(2): 167-170. DOI: 10.1016/j.meatsci.2012.08.015
  48. Radha Krishnan, K., Babuskin, S., Azhagu Saravana Babu, P., Sasikala, M., Sabina, K., Archana, G., Sivarajan, M., Sukumar, M. 2014. Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat. Int. J. Food Microbiol., 171: 32-40. DOI: 10.1016/j.ijfoodmicro.2013.11.011
  49. Riazi, F., Zeynali, F., Hoseini, E., Behmadi, H., Savadkoohi, S. 2016. Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems. Meat sci., 121: 350-358. DOI: 10.1016/j.meatsci.2016.07.008
  50. Riel, G., Boulaaba, A., Popp, J., Klein, G. 2017. Effects of parsley extract powder as an alternative for the direct addition of sodium nitrite in the production of mortadella-type sausages–Impact on microbiological, physicochemical and sensory aspects. Meat Sci., 131: 166-175. DOI: 10.1016/j.meatsci.2017.05.007
  51. Roslen, N.A., Alewi, N.A., Ahamada, H., Rasad, M.S. 2014. Cytotoxicity screening of Melastoma malabathricum extracts on human breast cancer cell lines in vitro. Asian Pac. J. Trop. Biomed., 4(7): 545-548. DOI: 10.12980/APJTB.4.2014C658
  52. Suharyanto, Mega, O., Badarina, I., 2015. Skim milk powder substitution with soymilk powder could improve physical properties of beef surimi-based sausage. In: Wiryawan, K.I.G., Sumantri, C., Kemp, B., Baik, M., Pitchford, W., Manalu, W., Rahayu, I., Ramli, N., Muladno, Tiesnamurti, B., Astuti, D.A., Bidanel, J.P., Samsudin, A.A., Kuehlman, K.J., Permana, I.G., Suryati, T., Wijayanti, I., Tjakradidjaja, A. (Eds.), The Third International Seminar on Animal Industry. Faculty of Animal Science, Bogor Agricultural University, Bogor, pp. 317-320
  53. Sukisman , Purnomo, H., Rosyidi, D., Radiati, L.E. 2014. Quality Properties, Antioxidant Capacity and Total Phenolic Content of Traditional Deep Fried Shredded Meat (Abon) of Palu, Central Sulawesi. . Am. J. Food Technol., 9: 80-88. DOI: 10.3923/ajft.2014.80.88
  54. Sultana, T., Rana, J., Chakraborty, S.R., Das, K.K., Rahman, T., Noor, R. 2014. Microbiological analysis of common preservatives used in food items and demonstration of their in vitro anti-bacterial activity. Asian Pac. J. Trop. Dis. 4(6): 452-456. DOI: 10.1016/S2222-1808(14)60605-8
  55. Suryati, T., Astawan, M., Lioe, H.N., Wresdiyati, T., Usmiati, S. 2014. Nitrite residue andmalonaldehyde reduction in dendeng — Indonesian dried meat — influenced by spices, curing methods and precooking preparation. Meat Sci., 96(3): 1403–1408. DOI: 10.1016/j.meatsci.2013.11.023
  56. Susanti, D., Sirat, H.M., Ahmad, F., Ali, R.M. 2008. Bioactive constituents from the leaves of Melastoma malabathricum L. Jurnal Ilmiah Farmasi, 5: 1-8
  57. Susanti, D., Sirat, H.M., Ahmad, F., Ali, R.M., Aimi, N., Kitajima, M. 2007. Antioxidant and cytotoxic flavonoids from the flowers of Melastoma malabathricum L. Food Chem., 103(3): 710-716. DOI: 10.1016/j.foodchem.2006.09.011
  58. Tiwari, R.P., Hoondal, G.S., Tewari, R. 2009. Laboratory Techniques in Microbiology and Biotechnology. Abhishek, Chandigarh
  59. Turgut, S.S., Soyer, A., Işıkçı, F. 2016. Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage. Meat Sci., 116: 126-132. DOI: 10.1016/j.meatsci.2016.02.011
  60. Wang, Y., Li, F., Zhuang, H., Chen, X., Li, L., Qiao, W., Zhang, J. 2015. Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon. LWT-Food Science and Technology, 60(1): 199-206
  61. Wong, K.-C., Hag Ali, D.M., Boey, P.-L. 2012. Chemical constituents and antibacterial activity of Melastoma malabathricum L. Nat. Prod. Res., 26(7): 609-618. DOI: 10.1080/14786419.2010.538395
  62. Zakaria, Z.A., Rofiee, M.S., Mohamed, A.M., Teh, L.K., Salleh, M.Z. 2011. In vitro antiproliferative and antioxidant activities and total phenolic contents of the extracts of Melastoma malabathricum leaves. J. Acupunct Meridian Stud., 4(4): 248-256. DOI: 10.1016/j.jams.2011.09.016
  63. Zhang, Q.Q., Jiang, M., Rui, X., Li, W., Chen, X.H., Dong, M.S. 2017. Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages. Food Control, 78: 324-330. DOI: 10.1016/j.foodcont.2017.02.054

Last update:

No citation recorded.

Last update:

No citation recorded.