Analysis of the Microbiological Quality and Organoleptic Characteristics of Se’i Beef Typical Timor East Nusa Tenggara Indonesia on the Storage Period and Lime Juice Concentration Different

Se'i beef is a typical food from Timor island which is very popular with most people, but this meat is easily damaged, therefore special treatment is needed to extend the shelf life. The purpose of this study was to examine the effect of the concentration differences of lime juice and storage period and the interaction of these two factors on the microbiological quality of se'i beef. This study uses a factorial design consist of 2 factors, namely the concentration of lime juice and storage period. The lime juice factor consists of 3 concentrations, namely 0 mL/300 g, 125 mL/300 g, and 250 mL/300 g. The storage period factor consists of 0, 2, 4, and 6 days. The data collected consisted of the number of colonies, aroma, savor, tenderness, and color of the se'i beef. Data on the number of colonies were analyzed by Two Way ANOVA at a significance level of 5%. Organoleptic data were analyzed using descriptive statistics. The results showed that the concentration of lime juice affected the microbiology quality of se'i beef, but no affected of the storage period on the bacterial growth and no interaction between these two factors. The results of organoleptic analysts showed that the concentration of lime juice and storage period affected the aroma, savor, and color of meat but the tenderness of the se'i beef was not influenced by the concentration of lime juice.Concentration of lime juice affected the microbiological quality of se'i beef.