Effect of Bilimbi ( Averrhoa bilimbi L) marination on the physicochemical properties of beef rarit

Abstract

Developing beef into more innovative products needs to consider consumer demand that tends to shift to safe and healthy products. In Lombok, Indonesia, a processed product made from beef, sour spices, and salt is called rarit. This study aimed to determine the effect of Averrhoa bilimbi marination on the physicochemical quality of beef rarit. This study used a completely randomized design (CRD) with 4 treatments and 5 replications. The treatment used was Averrhoa bilimbi concentration (B0 = 0%, B1 = 15%, B2 = 30%, B3 = 45%). The results showed that marination using Averrhoa bilimbi had a very significant effect (P<0.01) on pH. Marination using Averrhoa bilimbi also had a significant effect (P<0.05) on weight yield, moisture content, and protein content but no significant effect (P>0.05) on the fat content of beef rarit meat. It was concluded that 30% marination (B2) improved the physicochemical quality of beef tender meat stored for 4 days. Averrhoa bilimbi is an effective natural ingredient that can improve the quality of beef tender products and can be used sustainably because it is practical and economical.