Y. Yurliasni, H. Zuraida, S. Halimatus
Meat consumption is rising worldwide, along with population expansion. Beef improves people's diets considerably; it is a high-nutritional-value animal food with an average protein content of 18.26%, an average fat content of 14.7%, and an average water content of 77.65%. Meat is a protein-rich diet vulnerable to physical, chemical, and microbiological alterations. Basil (Ocimum basilicum L.) is a consumable herb that contains active chemicals, such as flavonoids and eugenol. This research aimed to investigate the potential of basil leaves as a natural inhibitor of pathogenic microorganisms in beef during storage. The study used a completely randomized design that treated beef by soaking it in basil leaf juice. The results showed that soaking beef in basil leaf extract had a substantial influence (P<0.05) on TPC, a very significant effect (P<0.01) on total Escherichia coli bacteria growth and meat pH, but no effect (P>0.05) on total Staphylococcus aureus bacteria growth. The results indicate that soaking beef in basil leaf extract for 8 hrs reduced TPC, suppressed the growth of E. coli bacteria, and maintained the pH of the meat but had no influence on the growth of S. aureus bacteria. © 2025 The Authors.
Laboratory of Meat Processing Science and Technology, Faculty of Agriculture, Syiah Kuala University, Teuku Nyak Arief St No.441, Aceh, 23111, Indonesia
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