ORGANOLEPTIC VALUE OF BALI BEEF MARINATED WITH FRESH MORINGA LEAF, MORINGA LEAF TEA, AND MORINGA LEAF POWDER

Abstract

Bali beef is a meat that is quite attractive to the public. This study aims to find out the best ingredients and deter- mine the organoleptic value of Bali beef marinated using fresh moringa leaves, moringa leaf tea, and moringa leaf powder. Marinate the meat for 1 hour at room temperature. The research design used was a completely randomized design with four treatments and four replications. The four treatments were meat marinated with aquadest (P0); meat marinated using fresh moringa leaves 0.4% (P1); meat marinated using moringa leaf tea 0.4% (P2); and meat marinated using moringa leaf powder 0.4% (P3). The variables observed in this study were organoleptic tests of color, aroma, taste, texture, tenderness, and overall acceptance which were assessed by 15 semi-trained panelists. The results showed that Bali beef marinated using fresh moringa leaves, moringa leaf tea, and moringa leaf pow- der had a significant effect (P0.05) on color, taste, and texture. The results of this study can be concluded that the best Bali beef marinade is using moringa leaf powder filtrate as much as 0.4% seen from the increase in the value of aroma, tenderness, and overall acceptance of the panelists.