Evaluation of Using Hibiscus sabdariffa Calyces in the Production of Rotenesse Smoked Beef (Se’i)

Gemini EM Malelak, G M Sipahelut, I GN Jelantik


Aims of this experiment were to evaluate the use of Hibiscus sabdariffa extract on the production of se’i (Rotenesse smoked beef). A completely randomized design was used in this study. Treatments include: Po = se’i was without Hibiscus sabdariffa extract as control, P1 = se’i given Hibiscus sabdariffa extract 1% (w/v); P2 = se’i was given Hibiscus sabdariffa extract 2% (w/v); P3 = se’i was given Hibiscus sabdariffa extract 3% (w/v); P4 = se’i was given Hibiscus sabdariffa extract 4% (w/v); and P5 = se’i was given Hibiscus sabdariffa extract 5% (w/v), each treatment had three replication. Variables for this experiment include: flavour, color, taste, tenderness, pH, total plate count, Coliform, Escherichia coli, Salmonella and Staphylococcus aureus. Result showed that Hibiscus sabdariffa extract was not significantly affected the flavour, color, tenderness and pH. However, Hibiscus sabdariffa extract enhanced the taste of se’i (P<0.05). Also, the extract significantly reduced both total plate count and Staphylococcus aureus numbers (P< 0.05). As a matter of fact, Coliform, Escherichia coli and Salmonella were not detected in all se’i. In conclusion Hibricus sabdariffa was able to enhanched the taste of se’i  and inhibit the growth of bacteria.


Se’i; Hibiscus sabdariffa; Organoleptics; Bacterial


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DOI: 10.14334/Proc.Intsem.LPVT-2016-p.514-519


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