The effect of kecombrang leaves (Etlingera elatior) addition and meat storage length on the meat decomposition, microstructure, and sensory quality

Abstract

This study aims to investigate the effect of kecombrang leaves (Etlingera elatior) on the decomposition, microstructure and sensory quality of meat at the refrigerator temperature. This study was conducted with three treatments i.e. control 0% (P1), powder 7.5% (P2) and fresh 7.5% (P3), with storage time of 0, 3 and 6 days, for each treatment. Variables measured included the decomposition, microstructure and sensory quality. The initial decomposition used the Eber test. Microstructure used Hemactosiline-Eosin (HE). The data of decomposition and microstructure were descriptively analyzed. Sensory quality data were analyzed by Kruskal-Wallis hedonic test. The results showed that there was an initial decomposition on the 3rd day for control (P1) and preservation with dry kecombrang leaves (P2), whereas for fresh kecombrang (P3) no decomposition occurred up to 6th day. The microstructure of meat began to damage on the 3rd day in P1 and P2 and more severe in 6th day of storing, whereas in P3 to 6 days storage there was relatively no damage. Kecombrang leaves had significant effect (P<0.05) on color, aroma and acceptability, but no significant effect on the taste and texture. In is concluded that kecombrang powder is most effective.