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

Received: 9 March 2016/Accepted: 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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*Corresponding author; email: daging@ukm.edu.my