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Antioxidant Activity and Value of Thiobarbituric Acid (TBA-RS) Beef Sausage with Addition of Moringa Leaves
Isnawaida I.
Aip Conference Proceedings
Abstract
Beef sausage uses a lot of fat in the manufacturing process efforts are required to prevent fat oxidation. One of them is adding plants that contain lots of antioxidants. Moringa leaves contain lots of antioxidants. Not many studies have studied the utilization of fresh moringa leaves. This study aims to analyze and identify antioxidant activity, IC50 and fat oxidation during storage. This study used a completely randomized factorial pattern with 2 factors and 4 replications. Factor A with the addition fresh moringa and moringa leaves to powder and factor B with the level addition. Beef sausage added with fresh moringa at levels 0, 1, 2, and 3 (%) respectively. Stored for 0, 3, 6, and 9 days. The results of the analysis of variance showed that the type and level addition of moringa powder and fresh moringa leaves had a very significant effect (P<0.01) the value antioxidant activity and TBA-RS value during storage. While the type and level of addition had no effect (P>0.05) the IC50. The addition of more fresh moringa leaves and moringa leaves to powder can boost antioxidant activity. Likewise, both of them can affect the IC50 value and the TBA-RS value of the beef sausage produced.