The effectiveness of enhanced Moringa oleifera leaves extract powder (MOLEP) in beef patties as a fortification on a well-done cooking method

Abstract

Fast food like patties has become more popular with the lifestyle changes. However after the pandemic, consumers have shown an increased interest in functional foods that not only provide essential nutrients but also possess potential health-promoting properties. The tree that is rich in nutrition and also has health benefits is Moringa oleifera called the “miracle tree”. The cooking method used when serving will also help to keep you safe and will have an impact on beef patties quality. This study investigates the effectiveness of enhanced Moringa oleifera leaves powder in beef patties on the well-done cooking method. The ingredients used in this study were beef ground meat, Moringa oleifera leaves extract powder (MOLEP), tapioca meal, seasonings, salt, sugar, egg whites, and cold water. The commercial beef meat that used as a raw material of beef patties with the ratio of MOLEP as fortification are 0 (P0), 1 (P1), 2 (P2), 3 (P2), and 4% (P4). The data were analyzed using analysis of variance (ANOVA). The results of the analysis showed that there was a significant difference (P<0.05) in the pH value after cooking, diameter patties after cooking, Springiness, Water holding capacity, and also cooking loss. The general conclusion of this research are The general conclusion of this research is that MOLEP can be applied and enhanced into beef patties as a fortification but not more than 0,3%. Enhancement of MOLEP in beef patties can inhibit the shrinkage of the product when it is cooked in a well-done cooking method.