Antioxidant Activity and Bioactive Components of Curry Leaves (Murraya koenighii) to Lower Red Meat Cholesterol: Morphological, Chemical Content Curry Leaves and Putrefaction Test of Meat

DOI

10.2991/aer.k.210825.021How to use a DOI?

Keywords

Curry Leaves, Morphological Characters, Chemical Content, Leaf Area, Putrefaction Test of Meat

Abstract

This study aimed to determine the morphological characterization, area, chemical content of curry leaves, and the use of curry leaf extract in inhibiting the putrefaction process of meat stored at cold temperatures. The method used in this research was the exploration method. The number of leaves used for the analysis of the area and morphological characteristics of the leaves were 50 and came from different stems. The curry leaves used for chemical analysis came from 10 curry different stems. Morphological characteristics and chemical content were carried out on young, medium, old leaves, and respectively represented by the lower, middle, and upper leaves. Leaf morphological characteristics and meat decomposition tests were carried out at the Laboratory of the Faculty of Animal Science, Jambi University, while the chemical content of leaves was carried out at the Animal Husbandry Research Institute, Ciawi, Bogor. The data collected included leaf length, leaf width, leaf area, leaf morphological characteristics (leaf surface, leaf bone, leaf edge, leaf tip, leaf colour, leaf base, and several leaves), and chemical content of the young, medium, and old leaves, pH, eber test, Postma test. The design used for the decomposition test and chemical content of the leaves was completely randomized. The area data and leaf morphological characteristics were analysed descriptively. The results showed that on the surface of curry leaves, the shape is slippery, the leaf bones are pinnate, the tip of the leaf is tapered, the edge of the leaf has serrated, the base of the leaf on the old one is pointed, the column of the leaves is the darker green, the number of leaves is 12-26. The average area of young, medium, and old leaves was 2.7; 3.5 and 4.8 cm2. Meanwhile, the chemical content between young, medium, and old leaves was significantly different (P <0.05). The use of curry leaf extract had a significant effect (P <0.05) on meat pH and eber test. Based on the results, it can be concluded that the increasing level of leaf development, the older the leaf column, the larger the leaf area and the chemical content, especially protein related to metabolite compounds, increases. The use of curry leaf extract can inhibit the spoilage process of meat stored for 8 days at cold temperatures.

Copyright

© 2021, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Download article (PDF)

TY  - CONF
AU  - Yurleni
AU  - Adriani
PY  - 2021
DA  - 2021/08/26
TI  - Antioxidant Activity and Bioactive Components of Curry Leaves (Murraya koenighii) to Lower Red Meat Cholesterol: Morphological, Chemical Content Curry Leaves and Putrefaction Test of Meat
BT  - Proceedings of the 3rd Green Development International Conference (GDIC 2020)
PB  - Atlantis Press
SP  - 114
EP  - 119
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.210825.021
DO  - 10.2991/aer.k.210825.021
ID  - 2021
ER  -