Sains Malaysiana 46(4)(2017):
553–558
http://dx.doi.org/10.17576/jsm-2017-4604-06
Effects of Selected
Herbs and Vegetables on the Nutritional Quality of Beef Burger and
Rat Bioassay
(Kesan Herba dan Sayuran
Terpilih ke atas Mutu Pemakanan Burger Daging Lembu dan Bioasai
Tikus)
NORHAYATI
MUSTAFA
KHALID,
ASMA
QAMALIAH
ABDUL
HAMID,
CHANDRASENA
RAMAKRISHNA,
CHENG
IRENE,
CHONG
ZHI
YI,
IKA
AIDA
APRILINI
MAKBUL,
NUR
AMALINA
ABU
BAKAR,
NURUL
AZRIANTI
ABDUL
AZIZ,
NURUL HIDAYAH A. RAZAK, NURUL HUDA NGADIMEN, SHARIAH
LOH
LONG
& ABDUL SALAM BABJI*
School of Chemical Sciences
and Food Technology, Faculty of Science and Technology
Universiti Kebangsaan
Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia
Diserahkan: 9 Mac 2016/Diterima:
6 September 2016
ABSTRACT
Rat bioassay was used
to evaluate the nutritional quality of beef burger as influenced
by the addition of selected herbs and vegetables. The selected herbs
and vegetables used were pucuk ubi (Mannihot esculenta), pucuk gajus (Anacardium occidentale), pegaga (Centella asiatica) and
jantung pisang (Musa
paradisiaca) as treatment group with casein and skimmed milk
as reference. The rats were fed with herbs and vegetables at the
rate of 0.5 (low dose) and 25 (high dose) g/kg body weight. The
samples were analyzed for proximate analysis, protein quality and
protein digestibility. The rats fed with pucuk ubi (high dose) (364.30 ± 25.34 g)
indicated the highest mean of increased body weight (121.05 ± 14.65
g) while rats fed with skimmed milk (310.98 ± 18.92 g) showed the
lowest mean increase in body weight (88.33 ± 14.25 g). As for the
Protein Efficiency Ratio (PER)
value, all the rats fed with herbs diet showed PER values
that were significantly lower (p<0.05) compared
to the casein. As for the in vivo apparent protein digestibility
test, casein showed the highest digestibility value (86.33 ± 4.20)
while pucuk gajus (high dose) (59.59 ± 5.41) showed
the lowest. As for the in vitro digestibility analyses,
casein indicated the highest value for in vitro digestibility
(93.84 ± 0.33). Administration of herbs and vegetables at low and
high doses show significant effects (p<0.05) on nutritional
quality of beef burger. In conclusion, it was found that antinutritional
factors in selected herbs and vegetables might affect the nutritional
quality of beef burger.
Keywords: Herbs; nutritional
quality; protein digestibility; protein efficiency ratio; vegetables
ABSTRAK
Bioasai tikus digunakan
untuk menilai mutu pemakanan burger daging lembu yang dipengaruhi
oleh penambahan herba dan sayuran terpilih. Herba dan sayuran yang
terpilih adalah pucuk ubi (Mannihot esculenta), pucuk
gajus (Anacardium occidentale), pegaga (Centella asiatica)
dan jantung pisang (Musa paradisiaca) yang digunakan sebagai
kumpulan rawatan manakala kasein dan susu skim sebagai kumpulan
kawalan. Tikus diberi makan herba dan sayuran pada kadar 0.5 (dos
rendah) dan 25 (dos tinggi) g/kg berat badan. Sampel dianalisis
untuk analisis proksimat, kualiti protein dan penghadaman protein.
Tikus yang diberi makan dengan pucuk ubi (dos tinggi) (364.30 ±
25.34 g) menunjukkan purata peningkatan berat badan paling tinggi
(121.05 ± 14.65 g) manakala tikus yang diberi makan dengan susu
skim (310.98 ± 18.92 g) menunjukkan purata peningkatan berat badan
yang paling rendah (88.33 ± 14.25 g). Bagi nilai nisbah kecekapan
protein (PER),
semua tikus yang diberi makan dengan diet herba menunjukkan nilai
PER
yang jauh lebih rendah (p<0.05) berbanding
dengan kasein. Bagi analisis penghadaman in vivo, kasein
menunjukkan nilai penghadaman paling tinggi (86.33 ± 4.20) manakala
pucuk gajus (dos tinggi) (59.59 ± 5.41) menunjukkan nilai penghadaman
paling rendah. Bagi analisis penghadaman in vitro, kasein
menunjukkan nilai penghadaman in vitro yang paling tinggi
(93.84 ± 0.33). Pengambilan herba dan sayuran pada dos yang rendah
dan tinggi menunjukkan kesan ke atas mutu pemakanan burger daging
lembu. Kesimpulannya, kajian ini menunjukkan bahawa faktor-faktor
antinutrien dalam herba dan sayuran terpilih mungkin menjejaskan
mutu pemakanan burger daging lembu.
Kata kunci: Herba; mutu pemakanan; nisbah kecekapan protein; penghadaman
protein; sayuran
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*Pengarang
untuk surat-menyurat; email: daging@ukm.edu.my
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