Physicochemical and organoleptic of beef sausages with teak leaf extract (Tectona grandis) addition as preservative and natural dye

The purpose of this study is to utilize teak leaves (Tectona grandis) as natural dye and preservative compunds in beef sausages. Teak leaf extract was obtained by ethanol extraction. Further identification indicated that the extract contains some active compounds including alkaloids, saponins, tannins, phenolics, flavonoids, triterpenoids and glycosides. Given some active compounds are known to display as natural dye and/or preservative properties for food, we aim to utilize it is interesting to know the effect of addition of teak leaf extract on beef sausage. In vitro antimicrobial analysis proved that teak leaf extract inhibits the growth of pathogenic bacteria, including Escherichia coli, Salmonella typhimurium, Bacillus cereus, Staphylococcus aureus and Pseudomons aeroginosa. In this study, beef sausage was treated by the addition of teak leaf extract in various concentrations: 0% (control), 0.5% and 1% (w/w). Microbiological characteristic of the sausages was analyzed during storage. Addition of teak leaf extract had no affect on pH values, water binding capacities, water contents, ash contents and protein contents of the sausages. However, the treatments significantly increased the red value of the sausages with L, a, b and °HUE values which were significantly different (P 0.05). Nutritional quality of the sausages with the addition of teak leaf extract to 1% met the SNI (Indonesian National Standard) for sausages. Organoleptic testing (hedonic and hedonic quality testing) showed that the panelists remarkably prefered all beef sausages. Microbiological analysis showed that sausages withteak leaf extract had the ability to inhibit S. aureus.