# The Effect of Antioxidant Activity of Liquid Smoke in Feed Supplement Block on Meat Functional of Muscle Longissimus dorsi
> Abustam E.

URL kanonis: https://discover.unhas.ac.id/publications/pub_scopus_85043714651
Jurnal / Konferensi: Iop Conference Series Earth and Environmental Science
Tahun terbit: 2018
DOI: https://doi.org/10.1088/1755-1315/119/1/012046
ISSN: 17551307
Citations: 15

## Authors
- Abustam E.

## Abstract
This study aims to look at the role of liquid smoke as an antioxidant added in feed supplement block and administered to cattle for 45 days on the functional properties of meat. The level of liquid smoke in the feed and the time of maturation in Muscle Longissimus dorsi after slaughtering cattle were the two treatment factors observed for the functional properties of meat. The study used a complete randomized design in which factor 1 was a 10% smoke level in the feed (0, 1, 2%) and factor 2 was maturation time (0, 2, 4, 6, 8 days). The parameters observed were water holding capacity (WHC), raw meat shear force (RMSF), fat oxidation rate (thiobarbituric acid reactive substance) and antioxidant activity (DPPH). The results showed that liquid smoke levels lowered the WHC, RMSF more or less the same, increased fat oxidation rate, and antioxidant activity more or less the same. While maturation tends to increase WHC, increase RMSF, fat oxidation rate, and antioxidant activity. It can be concluded that liquid smoke as an antioxidant in the diet of block supplements can maintain the functional properties of Muscle Longissimus dorsi of Bali cattle during maturation.

## Keywords
- Chemistry
- Antioxidant
- Longissimus dorsi
- Thiobarbituric acid
- Food science
- Smoke
- Lipid oxidation
- Antioxidant capacity
- Randomized block design
- Functional food
- Biochemistry
- Lipid peroxidation
- Biology
- Organic chemistry
- Horticulture

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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