Lula Nadia, R. Ridawati, Ariyanti Hartari, A. Alsuhendra, Athiefah Fauziyyah
Marinating using herbs and spices can be used to extend the shelf life of fresh beef. This is caused by the presence of natural preservative compounds in these herbs and spices, such as curcumin in turmeric, allicin in garlic, and alkaloids and flavonoids in red chilies. However, the use of herbs and spices in the marination process is thought to cause prolong shelf life of raw beef meat. This study aims to determine the effect of beef marination using herbs and spices on shelf life of fresh beef. Marinated fresh beef is stored in the refrigerator (4°C) at certain time intervals. Observation of microbial contamination was carried out by counting the total contaminating bacteria Salmonella sp. using the spread plate count method, and Escherichia coli using the MPN method. The results showed that there was an effect of marination on the shelf life of the meat. The combination of garlic, chili paste, and turmeric powder has a relatively stronger preservative effect than spices applied alone. © 2024 AIP Publishing LLC.
Food Technology Program, Department of Agriculture, Universitas Terbuka, Tangerang, Indonesia; Culinary Art Program, Department of Engineering, Universitas Negeri Jakarta, Jakarta, Indonesia
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