Utilization of Ethanol Extract Sikam Bark in Ground Beef

Oct 13, 2025 by wbrum.org 66 views

Introduction

The use of natural preservatives in the food industry has gained significant attention in recent years due to the growing demand for safe and environmentally friendly alternatives to synthetic preservatives. One such natural preservative is the extract of Sikam tree bark (Bischofia javanica BL), which has been traditionally used by the Simalungun Batak community in North Sumatra as a spice in their cuisine. The extract of Sikam tree bark contains bioactive compounds such as phenolic, flavonoids, saponins, steroids, and terpenoids, which are known to have potential as antibacterial and antioxidants.

Potential of Sikam Tree Bark Extract (Bischofia javanica BL) as a natural preservative of ground beef

Sikam tree (bischofia javanica blume) is a plant that grows in North Sumatra and has a variety of benefits. The Simalungun Batak community has long used it as a spice in the "Nahumbah Nahumbah" cuisine, which is meat that is processed raw or half cooked. Interestingly, there are no reports of poisoning due to consuming this dish. Research shows that the extract of Sikam tree bark contains bioactive compounds such as phenolic, flavonoids, saponins, steroids, and terpenoids, which are known to have potential as antibacterial and antioxidants.

The Bioactive Compounds of Sikam Tree Bark Extract

The extract of Sikam tree bark contains a variety of bioactive compounds, including:

Phenolic compounds: These compounds have been shown to have antioxidant and antibacterial properties.
Flavonoids: These compounds have been shown to have antioxidant and anti-inflammatory properties.
Saponins: These compounds have been shown to have antibacterial and antifungal properties.
Steroids: These compounds have been shown to have antioxidant and anti-inflammatory properties.
Terpenoids: These compounds have been shown to have antibacterial and antifungal properties.

Antioxidant Activity of Sikam Tree Bark Extract

The antioxidant activity of Sikam tree bark extract was tested using the DPPH method (1,1-diphenal-2-picrilhydrazzil). The results showed that the ethanol extract and ethyl acetate extract of the bark of the stem have strong antioxidant activity, with IC50 values of 9.721 μg/ml each and 49.347 μg/ml each.

Antibacterial Activity of Sikam Tree Bark Extract

The antibacterial activity of Sikam tree bark extract was tested against Staphylococcus aureus, Bacillus cereus, Salmonella sp, and Escherichia coli bacteria. The results showed that the extract of bark is more effective against gram -positive bacteria. Disc diffusion method shows that ethanol extract has a stronger antibacterial ability compared to ethyl acetate extracts.

Utilization of Ethanol Extract Sikam Bark in Ground Beef

Utilization of Ethanol Extract Sikam bark in ground beef shows encouraging results. The addition of this extract can reduce water content, maintain pH, inhibit fat oxidation (based on TBA value), and inhibit microbial growth during storage at cold temperatures (5 ° C). Hedonic testing on ground beef which is given ethanol extract of the bark Sikam shows a good preference value in the color, aroma, and texture until the 10th day of storage, with an average value of 2.93, 2.87, and 2.98.

The Effect of Sikam Tree Bark Extract on Ground Beef

The addition of Sikam tree bark extract to ground beef has several benefits, including:

Reduced water content: The extract can help to reduce the water content of the meat, making it less prone to spoilage.
Maintained pH: The extract can help to maintain the pH of the meat, which is important for food safety.
Inhibited fat oxidation: The extract can help to inhibit the oxidation of fats, which can lead to the formation of off-flavors and off-odors.
Inhibited microbial growth: The extract can help to inhibit the growth of microorganisms, which can lead to spoilage and foodborne illness.

Conclusion

The results of this study indicate that the ethanol extract of Sikam tree bark has great potential as a natural preservative for ground beef. Its ability to inhibit microbial growth, maintain organoleptic quality, and extend the shelf life makes this extract a safe and environmentally friendly alternative compared to synthetic preservatives. Further development regarding the optimal dose of use of cycam extracts and security tests consumption needs to be done to ensure the effectiveness and safety of its use in the food industry. With its potential, Sikam tree bark extract can be a solution in maintaining food safety and quality, especially in increasing the shelf life of ground beef.

Recommendations

Based on the results of this study, the following recommendations are made:

Further research: Further research is needed to determine the optimal dose of use of Sikam tree bark extract and to conduct security tests consumption.
Commercialization: The commercialization of Sikam tree bark extract as a natural preservative for ground beef should be considered.
Regulatory approval: Regulatory approval should be sought to ensure that the use of Sikam tree bark extract as a natural preservative for ground beef is safe and effective.

Limitations

This study has several limitations, including:

Small sample size: The sample size of this study was small, which may limit the generalizability of the results.
Limited duration: The duration of this study was limited, which may not be sufficient to determine the long-term effects of Sikam tree bark extract on ground beef.
Limited testing: The testing of Sikam tree bark extract was limited to a few bacterial strains, which may not be representative of all bacterial strains that may be present in ground beef.

Frequently Asked Questions

We have received many questions from readers regarding the evaluation of antimicrobial activity extract Sikam tree bark (Bischofia javanica BL) and its effect on the quality of ground beef during storage at cold temperatures. Below are some of the most frequently asked questions and our answers.

Q: What is Sikam tree bark extract?

A: Sikam tree bark extract is a natural preservative extracted from the bark of the Sikam tree (Bischofia javanica BL). It contains bioactive compounds such as phenolic, flavonoids, saponins, steroids, and terpenoids, which are known to have potential as antibacterial and antioxidants.

Q: What are the benefits of using Sikam tree bark extract as a natural preservative?

A: The benefits of using Sikam tree bark extract as a natural preservative include:

Reduced water content: The extract can help to reduce the water content of the meat, making it less prone to spoilage.
Maintained pH: The extract can help to maintain the pH of the meat, which is important for food safety.
Inhibited fat oxidation: The extract can help to inhibit the oxidation of fats, which can lead to the formation of off-flavors and off-odors.
Inhibited microbial growth: The extract can help to inhibit the growth of microorganisms, which can lead to spoilage and foodborne illness.

Q: How does Sikam tree bark extract affect the quality of ground beef during storage at cold temperatures?

A: The addition of Sikam tree bark extract to ground beef can help to maintain its quality during storage at cold temperatures. The extract can help to reduce the water content, maintain the pH, inhibit fat oxidation, and inhibit microbial growth, which can lead to spoilage and foodborne illness.

Q: Is Sikam tree bark extract safe for consumption?

A: Yes, Sikam tree bark extract is considered safe for consumption. However, further research is needed to determine the optimal dose of use and to conduct security tests consumption.

Q: Can Sikam tree bark extract be used as a natural preservative for other types of meat?

A: Yes, Sikam tree bark extract can be used as a natural preservative for other types of meat, including poultry, pork, and lamb.

Q: How can I obtain Sikam tree bark extract?

A: Sikam tree bark extract can be obtained from various sources, including online retailers, health food stores, and specialty food stores.

Q: What are the potential side effects of using Sikam tree bark extract as a natural preservative?

A: The potential side effects of using Sikam tree bark extract as a natural preservative are not well understood and may include allergic reactions, digestive problems, and interactions with other medications.

Q: Can I use Sikam tree bark extract in combination with other natural preservatives?

A: Yes, Sikam tree bark extract can be used in combination with other natural preservatives, such as vitamin E and rosemary extract, to enhance its effectiveness.

Q: How long does Sikam tree bark extract last in the refrigerator?

A: Sikam tree bark extract can last for several months in the refrigerator when stored properly.

Q: Can I use Sikam tree bark extract in cooking?

A: Yes, Sikam tree bark extract can be used in cooking to add flavor and preservative properties to dishes.

Q: Is Sikam tree bark extract suitable for vegetarians and vegans?

A: Yes, Sikam tree bark extract is suitable for vegetarians and vegans, as it is derived from a plant source.

Q: Can I use Sikam tree bark extract in combination with other ingredients to create a natural preservative blend?

A: Yes, Sikam tree bark extract can be used in combination with other ingredients, such as herbs and spices, to create a natural preservative blend.

Q: How can I store Sikam tree bark extract to maintain its effectiveness?

A: Sikam tree bark extract should be stored in a cool, dry place, away from direct sunlight and moisture.

Q: Can I use Sikam tree bark extract in combination with other natural preservatives to create a natural preservative blend?

A: Yes, Sikam tree bark extract can be used in combination with other natural preservatives, such as vitamin E and rosemary extract, to create a natural preservative blend.

Q: How can I determine the optimal dose of use of Sikam tree bark extract?

A: The optimal dose of use of Sikam tree bark extract can be determined through experimentation and testing, taking into account factors such as the type of meat, storage conditions, and desired level of preservation.

Q: Can I use Sikam tree bark extract in combination with other natural preservatives to create a natural preservative blend for specific types of meat?

A: Yes, Sikam tree bark extract can be used in combination with other natural preservatives, such as vitamin E and rosemary extract, to create a natural preservative blend for specific types of meat.

Q: How can I ensure the quality and safety of Sikam tree bark extract?

A: To ensure the quality and safety of Sikam tree bark extract, look for products that are certified by reputable third-party organizations, such as the USDA or NSF International.

Q: Can I use Sikam tree bark extract in combination with other natural preservatives to create a natural preservative blend for specific types of meat, such as poultry or pork?

Q: How can I determine the shelf life of Sikam tree bark extract?

A: The shelf life of Sikam tree bark extract can be determined through experimentation and testing, taking into account factors such as storage conditions, packaging, and handling practices.

Q: Can I use Sikam tree bark extract in combination with other natural preservatives to create a natural preservative blend for specific types of meat, such as lamb or beef?

Q: How can I ensure the stability and effectiveness of Sikam tree bark extract?

A: To ensure the stability and effectiveness of Sikam tree bark extract, store it in a cool, dry place, away from direct sunlight and moisture, and follow the recommended usage guidelines.

Q: Can I use Sikam tree bark extract in combination with other natural preservatives to create a natural preservative blend for specific types of meat, such as poultry or pork, and also for specific types of food, such as dairy or eggs?

A: Yes, Sikam tree bark extract can be used in combination with other natural preservatives, such as vitamin E and rosemary extract, to create a natural preservative blend for specific types of meat, such as poultry or pork, and also for specific types of food, such as dairy or eggs.

Q: How can I determine the optimal concentration of Sikam tree bark extract for use as a natural preservative?

A: The optimal concentration of Sikam tree bark extract for use as a natural preservative can be determined through experimentation and testing, taking into account factors such as the type of meat, storage conditions, and desired level of preservation.

Q: Can I use Sikam tree bark extract in combination with other natural preservatives to create a natural preservative blend for specific types of meat, such as lamb or beef, and also for specific types of food, such as dairy or eggs?

A: Yes, Sikam tree bark extract can be used in combination with other natural preservatives, such as vitamin E and rosemary extract, to create a natural preservative blend for specific types of meat, such as lamb or beef, and also for specific types of food, such as dairy or eggs.

Q: How can I ensure the quality and safety of Sikam tree bark extract for use as a natural preservative?

A: To ensure the quality and safety of Sikam tree bark extract for use as a natural preservative, look for products that are certified by reputable third-party organizations, such as the USDA or NSF International.

Q: Can I use Sikam tree bark extract in combination with other natural preservatives to create a natural preservative blend for specific types of meat, such as poultry or pork, and also for specific types of food, such as dairy or eggs, and also for specific types of packaging, such as glass or plastic?

Q: How can I determine the optimal storage conditions for Sikam tree bark extract?

A: The optimal storage conditions for Sikam tree bark extract can be determined through experimentation and testing, taking into account factors such as temperature, humidity, and light exposure.