Enhancing functional fermented dendeng (Indonesian jerky) with Moringa oleifera: Nutritional, microbiological, and sensory aspects
https://doi.org/10.21323/2414-438X-2026-11-2-124-134
Abstract
Fermented chicken dendeng is a traditional dried meat product with improved nutritional and microbiological quality due to fermentation. This study evaluates the effects of Lactobacillus plantarum and Moringa oleifera supplementation on pH, titratable acidity (TA), bacterial count, and proximate composition. The pH values ranged from 4.09 to 4.62, with the lowest in the 6 % L. plantarum + 2.5 % M. oleifera treatment. Titratable acidity was the highest (1.47 %) in the 6 % L. plantarum group but decreased with M. oleifera addition. The highest bacterial count (6.535 log CFU/g) was observed in the 6 % L. plantarum + 5 % M. oleifera group, indicating probiotic activity. Proximate analysis shows that fermentation enhances quality. Protein content increased with M. oleifera, reaching 58.2 % in the 6 % L. plantarum + 5 % M. oleifera treatment. Fat content remained stable (8.6 % — 9.3 %), while ash content increased to 5.1 %. These findings suggest that fermented chicken dendeng with L. plantarum and optimal M. oleifera supplementation had improved microbial stability and protein retention. Further research is needed to assess storage stability and sensory attributes.
Keywords
fermented chicken dendeng,
Lactobacillus plantarum,
Moringa oleifera,
Mailard reaction,
functional food
Supporting agencies: This article was funded by the Faculty of Animal Science, Universitas Brawijaya through the Visiting Lecturer Universitas Brawijaya Programme for the 2025 with the Decision of the Rector of Universitas Brawijaya number 1115 of 2025 and Invitation to Join Universitas Brawijaya as a Visiting Lecturer number 01798/UN10.A0101/B/TU/2025. Acknowledgements: Faculty of Animal Science, Universitas Brawijaya Malang supported this work.
About the Authors
D. Amertaningtyas
Department of Animal Products Technology, Faculty of Animal Science, Universitas Brawijaya
Indonesia
Indonesia
Dedes Amertaningtyas, Associate Professor
Jl. Veteran Malang 65145
A. K. Umam
Department of Animal Products Technology, Faculty of Animal Science, Program Studi Diluar Kampus Utama, Universitas Brawijaya
Indonesia
Indonesia
Ahmad K. Umam, Assistant Professor
Jl. Pringgodani Kediri 64111
R. Widyaningrum
Department of Animal Products Technology, Faculty of Animal Science, Program Studi Diluar Kampus Utama, Universitas Brawijaya
Indonesia
Indonesia
Rhicita Widyaningrum, Student
Jl. Pringgodani Kediri 64111
D. P. P. Alina
Department of Animal Products Technology, Faculty of Animal Science, Program Studi Diluar Kampus Utama, Universitas Brawijaya
Indonesia
Indonesia
Daiska P. P. Alina, Student
Jl. Pringgodani Kediri 64111
F. E. Hermanto
Department of Intelligence Livestock Industry, Faculty of Animal Science, Universitas Brawijaya
Indonesia
Indonesia
Feri E. Hermanto, Associate Professor
Jl. Veteran Malang 65145
M. H. Rawi
Faculty of Food Science and Nutrition, Universiti Malaysia Sabah
Malaysia
Malaysia
Muhamad H. Rawi, Associate Professor, Food Security Research Laboratory
Jalan UMS, 88400 Kota Kinabalu
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Review
For citations:
Amertaningtyas D., Umam A.K., Widyaningrum R., Alina D.P., Hermanto F.E., Rawi M.H. Enhancing functional fermented dendeng (Indonesian jerky) with Moringa oleifera: Nutritional, microbiological, and sensory aspects. Theory and practice of meat processing. 2026;11(2):124-134. https://doi.org/10.21323/2414-438X-2026-11-2-124-134
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