Effect of lime extract (Citrus aurantifolia) on curing meat nitrite residues during curing process

Abstract

Ermawati D, MAM Andriani, R Utami. 2014. Effect of lime extract (Citrus aurantifolia) on curing meat nitrite residues during curing process. Biofarmasi 12: 18-26. Meat represents one of food substance having complete nutrient content and has low durability. So that needs an effort handling or pickling to maintain nutrient content of meat. One of way of meat pickling is by curing, that is by add preservatives like salt (NaCl), Na-Nitrite, Na-Nitrate and other substance which can add flavor. However use of nitrite besides as preservative and fix appearance of curing meat product, nitrite can endanger body. Nitrite has potency to form compound of nitrosamine having carcinogenic character if nitrite reaches with amine. Addition of vitamin C can control curing process in order to decrease nitrite residue. Vitamin C used in this research is natural vitamin C that is lime (Citrus aurantifolia Swingle) extract. Various concentration of lime expected can determine better treatment during process of curing meat. Research use complete random device. As the primary factor is lime extract concentration that is 0%, 2%, 4%, 6%. Analysis taken is measurement of degree of acidity (pH), water rate, vitamin C (vitamin C) and nitrite residue of curing meat in observation day 0, 2, 4 and 6. Data obtained analyze with manner examination test at significance level of 5%, if there are real difference continued with test of Duncan Multiple Range Test. Research result indicates that all treatment of use of lime extract concentration variation during curing can control curing process. Influence of use of lime extract to value of pH in this research is 5,233-5,475 that is optimum condition of nitrite reduction become nitrite oxide so that the nitrite residue is low. Accelerate of nitrite reduction become nitrite oxide is quickened by addition of vitamin C of lime extract. More and more lime extract enhanced hence smaller nitrate residue. Treatment of concentration of lime extract 4% at the 4-6th day of observation represents treatment more good in curing process. Cured meat have a pH 5,266 decrease of 5,240. water rate 69,836 (%wb) decrease of 66,212 (%wb) and nitrite residue 28,947 ppm decrease of 19,118 ppm