EVALUATION OF CHEMICAL QUALITY, ANTIOXIDANT CAPACITY, AND MICROBIOLOGICAL ACTIVITY OF BALI BEEF MARINATED WITH SUGAR PALM NEERA SOLUTION (Arenga pinnata)

Abstract

This research analyzes the chemical quality, antioxidant capacity and microbiology of Bali beef marinated in sugar palm neera solution. This study employed a Completely Randomized Design (CRD) consisting of four treatments and four repetitions. For each repetition, a loin weighing 100 g was used and soaked for 40 minutes. The treatments were P0 (meat without marinating/control), P1 (meat marinated with 15% sugar palm neera solution), P (meat marinated with 20% sugar palm neera solution), and P3 (meat marinated with 25% sugar palm neera solution). The study discovered that marinating Bali beef with sugar palm neera solution at varying concentrations did not result in any significant differences in the chemical and microbiological characteristics of the meat (P > 0.05). The antioxidant capacity of Bali beef marinated with sugar palm neera solution resulted in a significantly increased value. The higher the concentration of sugar palm neera, the stronger its antioxidant capacity. Bali beef marinated with sugar palm neera solution with a concentration of 15%, 20% and 25% was able to maintain the nutritional content of the meat. However, it did not result in a total reduction in pathogenic microbes. Marinating Bali beef with a solution of sugar palm neera can enhance its antioxidant activity.