meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2025-10-2-102-108meat-456Research ArticleСтатьиAntioxidant activity and color of beef jerky with kluwekAntioxidant activity and color of beef jerky with kluwekhttps://orcid.org/0009-0006-2231-8396FebrianaA. R.FebrianaA. R.

Andi R. Febriana, Master of Meat Processing Technology, Junior Researcher

Faculty of Animal Science; Department Animal Science and Technology

90245; Jl. Perintis Kemerdekaan Km. 10; Makassar

Tel.: +62–823–3539–2975

Andi R. Febriana, Master of Meat Processing Technology, Junior Researcher

Faculty of Animal Science; Department Animal Science and Technology

90245; Jl. Perintis Kemerdekaan Km. 10; Makassar

Tel.: +62–823–3539–2975

andirisnafebriana88@gmail.comhttps://orcid.org/0000-0001-7096-2502HajrawatiH.HajrawatiH.

Hajrawati Hajrawati, Doctor of Animal-derived Functional Food Products, Assistant Professor

Faculty of Animal Science; Department of Animal Production

90245; Jl. Perintis Kemerdekaan Km. 10; Makassar

Tel.: +62–813–55–73–90–85

Hajrawati Hajrawati, Doctor of Animal-derived Functional Food Products, Assistant Professor

Faculty of Animal Science; Department of Animal Production

90245; Jl. Perintis Kemerdekaan Km. 10; Makassar

Tel.: +62–813–55–73–90–85

hajrawati@unhas.ac.idhttps://orcid.org/0000-0003-0640-9483HattaW.HattaW.

Wahniyathi Hatta, Assistant Professor

Animal Science and Technology

Faculty of Animal Science; Department of Animal Production

90245; Jl. Perintis Kemerdekaan Km. 10 Makassar Sulawesi Selatan; Makassar

Tel: +62–895–3866–15803

Wahniyathi Hatta, Assistant Professor

Animal Science and Technology

Faculty of Animal Science; Department of Animal Production

90245; Jl. Perintis Kemerdekaan Km. 10 Makassar Sulawesi Selatan; Makassar

Tel: +62–895–3866–15803

wahnihatta@gmail.comHasanuddin UniversityИндонезияHasanuddin UniversityIndonesia202506072025102102108Copyright © Febriana A.R., Hajrawati H., Hatta W., 20252025Febriana A.R., Hajrawati H., Hatta W.Febriana A.R., Hajrawati H., Hatta W.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/456

   Spoilage that often occurs in jerky is generally caused by the fat oxidation process, either during the manufacturing process, heating, or storage, and can lead to health hazards. This study was conducted to examine the potential of kluwak as a natural antioxidant that can reduce the oxidation process, by exploring its effects on antioxidant activity and physical properties, namely L*a*b* color values and cooking loss of jerky with the addition of kluwak. Kluwak, originating from community gardens in Soppeng Regency, Makassar, Indonesia, was used as an additional ingredient in making ground beef jerky. The part of meat used was the thigh, obtained from a slaughterhouse, and different levels of kluwak — namely 0 %, 2 %, 4 %, and 6 %—were added. The research results show that the addition of kluwak to jerky increases antioxidant activity, as indicated by higher values in the antioxidant activity test using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, which signifies increased antioxidant capacity. In addition, the use of kluwak also showed a significant effect on the color parameters a* and b*, indicating positive changes in the visual appearance of the product. However, no significant effect was found for the L* color parameter, which measures brightness, and no difference was observed in the cooking loss of the jerky. In conclusion, kluwak can function as an effective natural antioxidant in reducing fat oxidation in jerky, while providing positive changes in product color without affecting brightness or cooking loss.

   Spoilage that often occurs in jerky is generally caused by the fat oxidation process, either during the manufacturing process, heating, or storage, and can lead to health hazards. This study was conducted to examine the potential of kluwak as a natural antioxidant that can reduce the oxidation process, by exploring its effects on antioxidant activity and physical properties, namely L*a*b* color values and cooking loss of jerky with the addition of kluwak. Kluwak, originating from community gardens in Soppeng Regency, Makassar, Indonesia, was used as an additional ingredient in making ground beef jerky. The part of meat used was the thigh, obtained from a slaughterhouse, and different levels of kluwak — namely 0 %, 2 %, 4 %, and 6 %—were added. The research results show that the addition of kluwak to jerky increases antioxidant activity, as indicated by higher values in the antioxidant activity test using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, which signifies increased antioxidant capacity. In addition, the use of kluwak also showed a significant effect on the color parameters a* and b*, indicating positive changes in the visual appearance of the product. However, no significant effect was found for the L* color parameter, which measures brightness, and no difference was observed in the cooking loss of the jerky. In conclusion, kluwak can function as an effective natural antioxidant in reducing fat oxidation in jerky, while providing positive changes in product color without affecting brightness or cooking loss.

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The authors declare that there are no conflicts of interest present.