The influence of marinating with red ginger (Zingiber officinale var rubrum) biomass on the physical quality and sensory properties of buffalo meat

Abstract

Red ginger has active chemical compounds that are beneficial for health. Besides being abundantly available, red ginger also has potential as a natural preservative. The content of active chemical compounds, antimicrobial activity, and protease enzyme support natural preservation methods in the food industry. This study aimed to determine the effect of red ginger concentration on the physical and organoleptic qualities of buffalo meat. The research method was experimental using a completely randomized design with 4 treatments and 5 replications. The treatment consisted of R0 = 0%; R1 = marinade using 20% red ginger concentration; R2 = marinade using 40% red ginger concentration; R3 = marinade using 60% red ginger concentration. The results showed that red ginger concentration had a significant effect (P<0.05) on cooking loss and colour. Red ginger concentration had a very significant effect (P<0.01) on the pH value, tenderness, and aroma but had no significant effect (P>0.05) on the water content of buffalo meat. This research concludes that marinating using red ginger biomass can improve the physical and sensory qualities of buffalo meat during storage. Red ginger biomass had the potential as a spice that can be applied sustainably to improve the buffalo meat quality.