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Antioxidant Activities of Beef Sausage with Addttion of Kluwak (Pangium edule Reinw)

Hasanuddin Journal of Animal Science (HAJAS) · Vol. 1 No. 1 (2019) · pp. 45–54

DOI
10.20956/hajas.v1i1.7140
ISSN
2621-9190, 2621-9182
Published
2019-05-10
Publisher
Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia
Language
en

Abstract

Oxidation is one of the important factors that affect the quality of meat products including sausages. To inhibit oxidation, ingredients need to be added in the process of making sausages which act as antioxidants. One plant that functions as a natural antioxidant is kluwak. Kluwak can be used to extend the shelf life. Kluwak 0 days and 40 days fermentation. Aside from being a preservative, kluwak seeds also contain antioxidant compounds and flavonoid groups. Antioxidant compounds that function as anti-cancer in kluwak seeds include vitamin C, iron ions, and Beta carotene which are the work of fermented kluwak seeds for 40 days. This study aimed to determine the effect of different types and levels of kluwak and their interactions on the physical characteristics and antioxidant activity of beef sausages during storage. This study uses two types of kluwak (0 days and fermentation 40 days), different levels and length of storage. Results of this study can increase antioxidant activity and reduce oxidation of lipid.

Keywords

Collaboration network of the authors

17 authors · 37 co-authorship links

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Co-authorOrganisationJoint articles
Ratmawati MalakaAffiliation unknown3
Hasma HasmaAffiliation unknown2
Muhammad Irfan SaidAffiliation unknown2
Nahariah NahariahAffiliation unknown2
Charismawan CharismawanAffiliation unknown1
Lellah RahimAffiliation unknown1
syamsuddin syamsuddin syamsuddinAffiliation unknown1
Sriyanti HaruniAffiliation unknown1
Asmuddin NatsirAffiliation unknown1
Fatma MaruddinAffiliation unknown1
Kartina KartinaAffiliation unknown1
Aprisal Nur AprisalAffiliation unknown1
Salengke SalengkeAffiliation unknown1
Andi Dharmawan WicaksonoAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/hajas/oai, first harvested 2 Nov 2026, last seen 2 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en">Antioxidant Activities of Beef Sausage with Addttion of Kluwak (Pangium edule Reinw)</dc:title>
	<dc:creator xml:lang="en">Budianto, Rachmat</dc:creator>
	<dc:creator xml:lang="en">Ali, Hikmah M.</dc:creator>
	<dc:creator xml:lang="en">Abustam, Effendi</dc:creator>
	<dc:subject xml:lang="en">sausages</dc:subject>
	<dc:subject xml:lang="en">kluwak</dc:subject>
	<dc:subject xml:lang="en">flavonoids</dc:subject>
	<dc:subject xml:lang="en">antioxidants</dc:subject>
	<dc:subject xml:lang="en">and oxidation of lipid</dc:subject>
	<dc:description xml:lang="en">Oxidation is one of the important factors that affect the quality of meat products including sausages. To inhibit oxidation, ingredients need to be added in the process of making sausages which act as antioxidants. One plant that functions as a natural antioxidant is kluwak. Kluwak can be used to extend the shelf life. Kluwak 0 days and 40 days fermentation. Aside from being a preservative, kluwak seeds also contain antioxidant compounds and flavonoid groups. Antioxidant compounds that function as anti-cancer in kluwak seeds include vitamin C, iron ions, and Beta carotene which are the work of fermented kluwak seeds for 40 days. This study aimed to determine the effect of different types and levels of kluwak and their interactions on the physical characteristics and antioxidant activity of beef sausages during storage. This study uses two types of kluwak (0 days and fermentation 40 days), different levels and length of storage. Results of this study can increase antioxidant activity and reduce oxidation of lipid.</dc:description>
	<dc:publisher xml:lang="en">Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia</dc:publisher>
	<dc:date>2019-05-10</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/hajas/article/view/7140</dc:identifier>
	<dc:identifier>10.20956/hajas.v1i1.7140</dc:identifier>
	<dc:source xml:lang="en">Hasanuddin Journal of Animal Science (HAJAS); Vol. 1 No. 1 (2019); 45-54</dc:source>
	<dc:source>2621-9190</dc:source>
	<dc:source>2621-9182</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/hajas/article/view/7140/4462</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2019 Hasanuddin Journal of Animal Science (HAJAS)</dc:rights>
</oai_dc:dc>