The Faculty of Animal Science at Universitas Gadjah Mada, specifically the Department of Animal Product Technology, has once again demonstrated its commitment to fostering innovation in the livestock sector. In a recent study published in the Journal of Advanced Veterinary and Animal Research, Dr. Ir. Endy Triyannanto, S.Pt., M.Eng., IPM., ASEAN Eng., and his research team revealed the significant potential of cinnamon and citrus leaf essential oils to enhance the quality and shelf life of processed meat products, particularly se’i (smoked beef). This research represents a significant effort to address the relatively short shelf life of se’i by leveraging the natural antioxidant and antimicrobial properties of these essential oils.
Dr. Endy Triyannanto’s team conducted a series of tests using essential oil concentrations of 0,1%, 0,3%, and 0,5%, monitoring their effects over a storage period of up to 21 days at room temperature. The results demonstrated that the addition of essential oils effectively maintained the quality of the se’i.
“Specifically, a concentration of 0,5% for either citrus leaf or cinnamon essential oil proved to be the most optimal. At this concentration, the se’i not only showed significant improvements in taste and appearance but also exhibited the most effective preservation capabilities, making this a promising natural method for maintaining the freshness of smoked meat without relying on synthetic preservatives,” said Endy on Friday (1/8).
This innovation has a significant positive impact on the meat processing industry, particularly for se’i (smoked beef) producers, by offering a safe, natural preservation solution that aligns with consumer preferences for products with minimal chemical additives. The success of this research not only extends product shelf life but also opens up new opportunities to develop other processed meat products by harnessing the potential of essential oils from various natural sources.
“This serves as tangible proof of the Faculty’s contribution toward realizing its vision of becoming a national benchmark for excellence and innovation in the field of animal science,” concluded Endy.
Original article: https://fapet.ugm.ac.id/peneliti-fapet-manfaatkan-minyak-atsiri-kayu-manis-dan-daun-jeruk-untuk-tingkatkan-kualitas-sei-sapi/
Translated by: Sarah Suminar