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Abstract
Beef, as a source of animal protein, has a high nutritional content. The high level of nutrition in fresh
beef makes it easy to damage beef and can be minimized through meat processing technology, one of
which is beef dendeng. Dendeng is generally made by adding synthetic preservatives and curing other
seasonings. However, the use of synthetic preservatives is limited, so natural ingredients are needed
as curing agents, namely the leaves of the kulim plant. This research aims to determine the use of
kulim leaf solution as a curing agent on the nutritional and organoleptic quality of beef dendeng. The
research was carried out using an experimental method, namely a solution of kulim leaves as a curing
agent for beef dendeng. The method used in the research was a Completely Randomized Design
(CRD) with concentrations of kulim leaf solution (0%, 10%, 20%, 30% and 40%) with 3 replications.
The variables observed were Protein, Fat and Organoleptic. The results of the study showed that beef
dendeng cured with kulim leaf solution gave an average value of Protein 34.66-40.40, Fat 11.29-
10.78, Taste 3-3.4, Texture 2.48-2.56, Aroma 1.84-2.24, and Color 4.08-3.64. The best concentration
of kulim leaf solution as a curing agent is in the 30% treatment, namely protein 38.49, fat 12.58, taste
3.32, texture 2.92, aroma 2.24 and color 4.04.
Keywords
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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
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