Physicochemical Properties of Bali Beef Marinated with Various Levels of Ginger (Zingiber Officinale) F. Arif, H. Hikmah, and N. Nahariah
Hasanuddin University
Abstract
Marinating with ginger which contains zingibain has the potential to increase the tenderness of Bali beef. This study aimed to determine the level of ginger and marination time on the physicochemical properties of Bali beef This study used a completely randomized design with a 4x3 factorial pattern with 5 replications. The first factor is the level of ginger (0, 1, 1.5, and 2%), and the second factor is the length of marination (4, 8 and 12 hours). The parameters observed consisted of meat shear force (kg/cm2), hedonic value, and dissolved protein. The results of the analysis showed that the levels of 1.5 and 2% ginger produced better (P<0.01) of meat shear force, hedonic value, and dissolved protein compared to the 1% level and the control. Increasing the level of ginger in the marination process increases tenderness. The best level of ginger marination in this study was 2%. Marinating for 8 and 12 hours produced better (P<0.05) tenderness, preference, flavor, and dissolved protein than 4 hours of marination. Marinating for 8 hours increases the hedonic value and dissolved protein, but 12 hours of marination is needed to reduce the shear force value of the meat. There is no interaction between the two factors on all parameters measured. The study concluded that 2% ginger level and 8 hours of marination had the most potential to improve the physicochemical properties of Bali beef.
Keywords: Bali Beef, Marination, Ginger, Physicochemical Characteristic
