Enhancing smoked meat (Se’i sapi) quality: The impact of adding essential oils of cinnamon and lime leaf during room temperature storage.

Authors

  • Restu Ratih Kinasih Department of Animal Products Technology, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, Indonesia. https://orcid.org/0000-0001-7358-7840
  • Safna Fauziah Department of Animal Products Technology, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, Indonesia; Graduate School of Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, Indonesia. https://orcid.org/0000-0003-4352-5256
  • Usamah Abdi Kafa Department of Animal Products Technology, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, Indonesia; Graduate School of Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, Indonesia. https://orcid.org/0000-0003-4352-5256
  • Dita Aviana Devi Department of Animal Products Technology, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, Indonesia; Graduate School of Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, Indonesia. https://orcid.org/0009-0000-3425-2386
  • Pradita Iustitia Sitaresmi Research Center for Animal Husbandry, National Research and Innovation Agency, Cibinong Science Center, Jalan Raya Jakarta-Bogor, Bogor, Indonesia. https://orcid.org/0000-0003-3640-5184
  • Edi Suryanto Department of Animal Products Technology, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, Indonesia. https://orcid.org/0000-0003-3244-1815
  • Andi Febrisiantosa Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul, Indonesia. https://orcid.org/0000-0001-8664-4189
  • Annisa Kusumaningrum Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul, Indonesia. https://orcid.org/0000-0001-7073-5502
  • Aldicky Faisal Amri Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul, Indonesia. https://orcid.org/0000-0002-8391-6086
  • Eki Prilla Sulistyono Department of Animal Products Technology, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, Indonesia.
  • Bayu Murti Dewandaru Department of Animal Products Technology, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, Indonesia. https://orcid.org/0000-0002-8391-6086
  • Asep Nurhikmat Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul, Indonesia. https://orcid.org/0000-0002-2447-0395
  • Endy Triyannanto Department of Animal Products Technology, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, Indonesia. https://orcid.org/0000-0002-1682-2186

Keywords:

Antioxidant; essential oils; meat preservation; meat product.

Abstract

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.

J. Adv. Vet. Anim. Res., 12(1): 33–43, March 2025

http://doi.org/10.5455/javar.2025.l869

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Published

2025-03-23

How to Cite

Kinasih, R. R., Fauziah, S., Kafa, U. A., Devi, D. A., Sitaresmi, P. I., Suryanto, E., Febrisiantosa, A., Kusumaningrum, A., Amri, A. F., Sulistyono, E. P., Dewandaru, B. M., Nurhikmat, A., & Triyannanto, E. (2025). Enhancing smoked meat (Se’i sapi) quality: The impact of adding essential oils of cinnamon and lime leaf during room temperature storage. Journal of Advanced Veterinary and Animal Research, 12(1), 33-43. https://banglajol.info/index.php/JAVAR/article/view/82038

Issue

Vol. 12 No. 1 (2025)

Section

Original Articles

License

Copyright (c) 2025 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

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How to Cite

Kinasih, R. R., Fauziah, S., Kafa, U. A., Devi, D. A., Sitaresmi, P. I., Suryanto, E., Febrisiantosa, A., Kusumaningrum, A., Amri, A. F., Sulistyono, E. P., Dewandaru, B. M., Nurhikmat, A., & Triyannanto, E. (2025). Enhancing smoked meat (Se’i sapi) quality: The impact of adding essential oils of cinnamon and lime leaf during room temperature storage. Journal of Advanced Veterinary and Animal Research, 12(1), 33-43. https://banglajol.info/index.php/JAVAR/article/view/82038