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Enhancing smoked meat (Se’i sapi) quality: The impact of adding essential oils of cinnamon and lime leaf during room temperature storage.Restu Ratih Kinasih, Safna Fauziah, Usamah Abdi Kafa, Dita Aviana Devi, Pradita Iustitia Sitaresmi, Edi Suryanto, Andi Febrisiantosa, Annisa Kusumaningrum, Aldicky Faisal Amri, Eki Prilla Sulistyono, Bayu Murti Dewandaru, Asep Nurhikmat, Endy Triyannanto.. Abstract |  Download PDF | |  Post | Objective: This study examines the effects of lime leaf and cinnamon essential oils (EOs) at different concentrations and storage durations on the quality of Se’i under ambient conditions.
Materials and Methods: We used a two-factor completely randomized design with three replications. The first factor involved EO concentrations of 0.1%, 0.3%, and 0.5%, while the second factor was storage duration at 0, 7, 14, and 21 days. Key parameters evaluated included pH, tenderness, thiobarbituric acid values, meat color, and sensory analysis.
Results: The results indicated that adding EOs effectively preserved the smoked meat, with improved quality parameters compared to the control group.
Conclusion: Adding 0.5% lime leaf or cinnamon essential oil to Se'i made it taste and look much better, showing that it could be used as a natural way to keep smoked meats fresh.
Key words: Antioxidant; essential oils; meat preservation; meat product.
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