Drying Bay Leaf Infusion as an Improved the Physicochemical and Organoleptic Quality of Patties
Patties are produced utilizing meat restructuring technology. Beef patty disadvantages include short shelf life and susceptibility to microbial contamination. The medicinal plant known as bay leaf (Syzygium polyanthum) is used in cooking as a flavorful spice and has beneficial uses for health. The purpose of this study is to ascertain the physical and chemical characteristics of beef patties infused with bay leaves. A laboratory experimental approach with a completely randomized design (CRD), 4 treatments, and 5 replications was used. In the initial phase of the experiment, without bay leaf infusion was used as a control (P0), and the amount of bay leaf infusion added to the total amount of meat utilized was 5% (P1), 10% (P2), and 15% (P3). Storage times of 0 hours (T0), 3 hours (T1), 6 hours (T2), and 9 hours (T3) made up the second part of the research procedure. The results of stage 1 demonstrated a highly significant (P<0.05) difference in quality between the beef patties that had been infused with bay leaves. The results of this study suggest that adding a 15% infusion of bay leaves can improves the physicochemical quality of beef patties while allowing them to be kept at room temperature for 9 hours.
Keywords: Beef, Infused, Microbial Contaminant, Physicochemical, Syzygium polyanthum
