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