Electronic Theses and Dissertation

Penelitian ini bertujuan untuk mengkaji pengaruh lama marinasi menggunakan bumbu khas Aceh terhadap komponen bioaktif dan sifat fisikokimia dendeng daging kerbau. Bumbu khas Aceh yang digunakan terdiri atas berbagai rempah seperti sereh, lengkuas, kemiri, jahe, kunyit, bawang putih, bawang merah, ketumbar, cengkeh, kayu manis, dan pala yang diketahui mengandung senyawa bioaktif berpotensi sebagai antioksidan dan antimikroba alami. Penelitian dilaksanakan pada bulan Februari 2026 hingga Maret 2026 di Laboratorium Ilmu dan Teknologi Pengolahan Daging dan Laboratorium Analisis Pangan Departemen Teknologi Pengolahan Hasil Pertanian, Fakultas Pertanian Universitas Syiah Kuala. Penelitian ini terdiri atas empat perlakuan lama marinasi, yaitu 0 menit (P0), 30 menit (P1), 60 menit (P2), dan 90 menit (P3), masing-masing dengan lima ulangan. Materi yang digunakan adalah daging kerbau bagian paha depan. Parameter yang dianalisis pada penelitian ini adalah komponen bioaktif, pH, protein, kadar lemak, dan ketengikan. Analisis data dilakukan menggunakan analisis ragam (Analysis of Variance/ANOVA) pada taraf signifikansi 5%, perhitungan uji lanjut DMRT dilakukan menggunakan Microsoft Excel.
Hasil penelitian menunjukkan bahwa lama marinasi berpengaruh sangat nyata (P

This study aimed to evaluate the effect of marination time using traditional Acehnese spices on the bioactive components and physicochemical properties of buffalo meat jerky. The traditional Acehnese spice mixture consisted of lemongrass, galangal, candlenut, ginger, turmeric, garlic, shallot, coriander, cloves, cinnamon, and nutmeg, all of which are known to contain bioactive compounds with potential antioxidant and antimicrobial activities. The study was conducted from February to March 2026 at the Meat Science and Technology Laboratory and the Food Analysis Laboratory, Department of Agricultural Product Processing Technology, Faculty of Agriculture, Universitas Syiah Kuala. The experiment consisted of four marination-time treatments: 0 min (P0), 30 min (P1), 60 min (P2), and 90 min (P3), with five replications for each treatment. The experimental material was buffalo meat obtained from the forequarter (front thigh). The parameters analyzed included bioactive components, pH, protein content, fat content, and lipid oxidation (rancidity). Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level, followed by Duncan's Multiple Range Test (DMRT), with calculations performed using Microsoft Excel. The results showed that marination time had a highly significant effect (P < 0.01) on protein content, fat content, and lipid oxidation, and a significant effect (P < 0.05) on the pH value of buffalo meat jerky. The 90-minute marination treatment (P3) produced the best overall quality, with the highest protein content (43.52%), the lowest fat content (4.22%), the lowest lipid oxidation value (1.87%), and a pH value of 5.28, which remained within the optimal range for processed meat products. Bioactive component analysis using liquid chromatography–mass spectrometry (LC–MS) revealed that the marination and frying processes increased the complexity of bioactive compounds present in the buffalo meat jerky. The final product contained various compounds, including phenolic compounds (m/z 137.29 and 324.29), furan (m/z 65.34), 5-hydroxymethylfurfural (5-HMF; m/z 100.29), glycation products, and melanoidins (m/z 486.32). In conclusion, the use of traditional Acehnese spices as a marinating agent effectively enhanced both the bioactive components and the physicochemical quality of buffalo meat jerky. A marination time of 90 minutes was identified as the optimum treatment, producing jerky with the highest protein content, the lowest fat content and lipid oxidation, and a more complex profile of bioactive compounds.