The Fat Oxidation that Occurs During Storage of Dried “Dendeng” with Various Spices

Abstract In West Sumatra, several spices are frequently used when making dry dendeng (beef jerky). Spices added to jerky impart flavor, color, and numerous bioactive chemicals that serve as antioxidants. This study intends examine the influence of various spice changes on fat oxidation occurs during preserving jerky. Jerky A (Salt 25 g), B (salt g, Garlic 50 Ginger Lime 2 ml), C Shallots D Coriander Coconut Water 1,000 ginger coriander tamarind orange leaves galangal g). The has been seasoned with spices, dehydrated, then preserved for 0 days, 20 40 60 days. After days storage, amounts free fatty acids, TBA (Thio Barbituric Acid), water content increased in beef lowest oxidation, while highest oxidation. amount storage varies depending variety seasonings