Utilization of Kepayang (Pangium edule) Seeds as Meat Preservatives
Pangium edule (Indonesian: keluak or keluwak; Malay: kepayang or payang;Dusun: pangi) is a tall tree native to the mangrove swamps of Southeast Asia (Indonesia and Papua New Guinea). It produces a large poisonous fruit (the “football fruit”) which can be made edible by fermentation.
This study aims to: 1) Determine the effect of the concentration level of kepayang seed powder in preserving raw meat and cooked meat based on fungal growth with the observation period, 2). Observing the pH of the final result of the application of meat preservation using seed powder in preservation of raw meat and cooked meat, 3) Observing the physical results on the application of meat preservation using powdered kepayang seeds in preserving raw and cooked meat. 4). Phytochemical test results for flavonoids. tannins and cyanide acid in kepayang powder as meat preservatives
Based on the results of this study, it is obtained that the powder containing soybean and flavonoids. Flavored powder provides an inhibitory effect on fungal growth in raw and cooked beef samples. The best effect of fungal inhibition on cooked beef samples 3x3x3 cm diced form with dried powder as much as 55% for 72 hours of observation. Whereas for the raw beef sample, the best inhibitory effect of the mushroom is for ground meat which is coated with dried powder as much as 60% for 12 hours of observation. The measurement of pH of meat samples showed that the meat samples that experienced the lowest fungal growth were 60% of cooked milled meat samples smeared with dried powder. This sample has a pH of 6,76 after 72 hours of observation. This pH value is not far compared to the control milled meat sample at the beginning of the observation which is 7,23. The distribution of meat samples with powdered meat causes dark flesh
Keywords: Kepayang powder, meat, preservatives
By Dwi Shitya Lestari and Putri Shafira
Tarakan 1 State Senior High School North Kalimantan
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