Antioxidant, Antimicrobial and Physicochemical Properties of Beef Sausages Enriched with an Aqueous Extract of Senduduk (Melastoma malabathricum L.) Leaf

The use of natural products in sausages has become a new trend for health reasons. A product that could be incorporated into is an extract the senduduk (Melastoma malabathricum L.) leaf. Senduduk abundant shrub herb Indonesia. This kind plant mostly used as traditional medical remedy and ingredient some culinary recipes. study was carried out to investigate effect aqueous leaf (SLE) on antioxidant, antimicrobial physicochemical properties beef sausage. Four treatments were used: ingredients consisting beef, vegetable oil, skim milk, tapioca, salt, phosphate, ice cubic, garlic, pepper, dan nutmeg Control; Control plus 0.01% butylated hydroxytoluene (BHT); 0.83% SLE (SLE-1), 1.1% (SLE-2). All each formula homogenously blended sausage mix cooked. addition BHT affected proximate composition, with moisture content decreasing duration chilled storage increased. lowered pH aw value both tended increase during storage. also enhanced WHC which increased antioxidant activity indicated by scavenging DPPH free radicals. inhibit microbial growth It can summarized improve physicochemical, sausages.