Journal of Indonesian Impressions (JII)

Vol. 3, No. 12, Desember 2024

p-ISSN: 2828-1284 e-ISSN: 2810-062x

Website: https: //riviera publishing.id/JII/ index.php / jig /index

Doi: 10.58344/jii.v3i12.5861 984

POTENTIAL ESSENTIAL OILS FROM GREEN BETEL LEAF (PIPER BETLE

L.) AS A NATURAL PRESERVATIVE FOR MEAT FOOD

Elsa Dwi Ambarwati1, Siti Nur Khafidhoh2, Herlina Ayu Rachmanda3,

Naufal Khoirussyihab4, Princes Orinta Oktavia5, Endang Setyaningsih6

Universitas Muhammadiyah Surakarta, Indonesia

a420220051@student.ums.ac.id

Keywords

Abstract

Food Ingredients, Meat,

Betel Leaves, Natural

Preservatives.

Security food has become global attention, especially for a preservative

experience to replace material chemistry. Oil essential oil leaf betel green

(Piper betle L.) is a material experienced with eugenol, chavicol, and

flavonoid content with characteristic antibacterial and antioxidant

properties. Research This aims to study the effectiveness of oil essential

oil leaf betel green as a preservative natural in meat products and

determine the dose optimally. The experimental method uses a

randomized block design (RBD) with four treatments: control and

concentration of essential oil at 5 ml, 7.5 ml, and 10 ml. Observed

parameters include pH, color, texture, and aroma of meat during seven-

day storage, with data analysis using one-way ANOVA direction.

Research results show that oil essential oil leaf betel green effectively

maintains quality meat, with pH stability and better organoleptic

parameters than the control. Oil essential oil at a concentration of 7.5 ml

and 10 ml provides results best in slow down decay meat until seven day.

Implications study This is development material preservative natural

friendly environmental and safe For industry food, at the same time

reduce dependence on preservatives synthetic.

Corresponding Author: Elsa Dwi Ambarwati

Email: [email protected]

INTRODUCTION

Security food is increasingly global challenges urgent, especially in the modern era with

the world's population continues to grow increased. Problem This exacerbated by the use of

material preservative synthetic in product food, which often causes concern to impact health

term long (Andayani, 2014). Therefore that, search alternative experience For preservation

food become very relevant. Oil essential from leaf betel green (Piper betle L.), which is rich in

bioactive compounds, becoming one of the promising solution For the overcome challenge this

(Christiani et al., 2023).

In context, Indonesia, with its abundant biodiversity, provides various material potential

nature For development as a preservative natural. Betel leaf Green, for example, has long been

known in practice traditional as agent antimicrobial. Content phenols and flavonoids give

characteristic effective antibacterial To prevent damage to food, especially products based on

meat (Riski, 2018). This becomes relevant. Remember, meat is one of the materials that is

highly vulnerable food to contamination by microbes, which results in high water content

(Dwiningrum et al., 2023).

Urgency study This lies in the need to find natural that are not only effective but also

safe and friendly environment. Oil essential leaf betel green fulfil criteria This with various

advantages, including ability hinder growth bacteria pathogen such as Staphylococcus aureus

and increase age save food without cause risk toxic for consumers ( Nisyak & Haqqo , 2022).

Betel (Piper betle L.) is one of the medicinal plants that contains essential oils as its main

characteristic. This essential oil consists of phenol compounds and phenol propylene

derivatives, with eugenol (42.5%) as the main component. In addition, there are other

compounds such as cavibetol, allilpirocatechol, carvacrol, chavicol, estragol, and

Elsa Dwi Ambarwati1, Siti Nur Khafidhoh2, Herlina Ayu Rachmanda3,

Naufal Khoirussyihab4, Princes Orinta Oktavia5, Endang Setyaningsih6

POTENTIAL ESSENTIAL OILS FROM GREEN BETEL LEAF (PIPER BETLE L.) AS A NATURAL

PRESERVATIVE FOR MEAT FOOD

Journal of Indonesian Impressions (JII) Vol. 3, No. 12, December 20024 985

sesquiterpene. Betel leaves also contain secondary metabolites such as organic acids, amino

acids, sugars, vitamins, tannins, fats, starches, and carbohydrates that affect the quality

(Handoyo, 2020).

Betel leaves (Piper betle L.) belong to the Piperaceae family and the genus Piper (Sarjani

et al., 2017). Betel leaves contain 4.2% essential oils, which mostly consist of active compounds

such as eugenol, cineol, and cavicol, which have antibacterial properties. These compounds

are effective in inhibiting the growth of food spoilage bacteria, making betel leaves a natural

preservative that can slow or delay spoilage in food products (Andayani et al., 2014). Green

betel leaves contain phytochemical compounds such as tannins, saponins, flavonoids,

alkaloids, terpenoids, steroids, and phenolics, which function as antimicrobials and

antioxidants. Green betel leaf essential oil contains 4.2% essential oils, mainly eugenol, cineol,

cavicol, and other compounds. The phenol and phenylpropanoid content in this essential oil

has strong antibacterial and fungicidal properties ( Nisyak & Haqqo, 2022).

Research by Mentari et al. (2016) showed that betel leaf extract (Piper betle L) contains

active compounds such as essential oils, tannins, flavonoids, and riboflavin, which have

antifungal, antimicrobial, and antioxidant properties, effectively preventing the growth of

spoilage bacteria in food. Betel leaves used for essential oil isolation come from the middle to

the base of the stem, using a steam-water distillation technique to produce optimal essential

oils without compound damage (Christiani et al., 2023).

Essential oils generally contain two groups of chemical components: Hydrocarbons and

oxygenated hydrocarbons. In citronella oil, the main compounds, such as citronella,

citronellol, and geraniol, have high economic value that can be increased through the

manufacture of derivative compounds and standardization (Murni & Rustin, 2020).

Natural preservatives produced from natural ingredients are safe preservatives for

preserving tofu. Natural ingredients that have the potential to be used as natural preservatives

are betel leaf extract (Piper betle) and noni fruit (Morinda citrifolia), because they have

antibacterial properties. Betel leaves (Piper betle L.) have health benefits such as treating

wounds, toothache, and vaginal discharge. Noni fruit (Morinda citrifolia), in addition to being

consumed, can be used for health, such as lowering high blood pressure, diabetes, and

rheumatism (Pakpahan et al., 2015)

Food preservatives can be synthetic and natural preservatives (antimicrobials). The

concentration of preservatives permitted by food regulations inhibits rather than kills

contaminating organisms. According to the Regulation of the Minister of Health of the

Republic of Indonesia Number 1168/MENKES/PER/X of 1999, there is a prohibition on the

use of formalin as a food additive. Formalin is a toxic chemical that, when swallowed, will

cause stomach irritation, nausea and vomiting, nerve and kidney damage, and even death

(Kayaputri et al., 2017).

Food comes from plants and livestock, with livestock products being the main source of

nutrients. Meat, which is rich in nutrients, is susceptible to contamination by microorganisms

due to its high water activity (Aw) content. Preservatives such as sodium benzoate are needed

to prevent contamination, but some producers in Indonesia still use prohibited preservatives

such as borax in processed meat products (Dwiningrum et al., 2023).

The study of the potential of betel leaf extract (Piper betle L.) as a natural preservative

for selar fish (Selaroides leptolepis) showed a significant effect on the concentration of 30%,

with a Fcal value of 3.14 and an F Table of 2.85 at α = 0.05. 30% betel leaf extract effectively

preserves selar fish in 32 hours. The hedonic test on fried selar fish also showed a significant

effect on taste, aroma, color, and texture , so that hypothesis was accepted .

The study used a completely randomized design (CRD) using 5 treatments and 4

replications, namely T0 (unmarinated beef) and T1–T4 (soaked in garlic juice for 5, 10, 15, and

20 minutes at room temperature 25°C). As a result, marinating beef in garlic juice can reduce

water content and total E. bacteria, but does not affect the pH value after 8 hours of storage at

room temperature.

The administration of betel leaf extract at different levels had no significant effect

(P>0.05) on the pH value of broiler chickens. The lowest pH value was found in P3 (6.18),

which was lower than P0 (control). Although betel leaf extract is acidic because it contains

Elsa Dwi Ambarwati1, Siti Nur Khafidhoh2, Herlina Ayu Rachmanda3,

Naufal Khoirussyihab4, Princes Orinta Oktavia5, Endang Setyaningsih6

POTENTIAL ESSENTIAL OILS FROM GREEN BETEL LEAF (PIPER BETLE L.) AS A NATURAL

PRESERVATIVE FOR MEAT FOOD

Journal of Indonesian Impressions (JII) Vol. 3, No. 12, December 20024 986

carboxylic acids such as formic, acetic, and butyric acids (Indriastuti et al., 2012), its effect on

the pH of chicken intestines is not statistically significant. Microbes thrive well at pH 6-7, while

bacteria can grow at pH 4-7 (Putra & Ismanto , 2022).

Research by Miss Lia Mentari, Safrida, and Khairil (2016) showed that betel leaf extract

with a concentration of 30% was able to preserve mackerel for 32 hours. Although the physical

condition and freshness were not optimal, the fish was still suitable for consumption with

organoleptic values of taste 5.65, aroma 5.1, color 5.5, and total 5.49, which were below the

quality standard (SNI 01-2729.1-2006). Fish with 30% betel leaf extract had a freshness of

55.5% and remained suitable for consumption for up to 32 hours, while without extraction, its

freshness only lasted up to 16 hours.

In our study entitled "Potential of Essential Oil from Green Betel Leaves (Piper betle L.)

as a Natural Preservative for Meat Food Ingredients" due to the fact that betel leaf essential oil

contains tannins, phenols, flavonoids, riboflavin, nicotine acid, so it can be used as a natural

preservative. These components are able to prevent the presence of pathogenic bacteria in food

that are known to spoil food. This study is slightly different from previous studies because it

uses meat food samples for 7 days. The main objective study This For Analyze content

chemistry oil essential leaf betel green that contributes to activity antibacterial and

antioxidant. Evaluate effectiveness oil essential in extend age save meat. Develop method

application oil optimal essential as preservative experience For product meat.

RESEARCH METHODS

Testing the potential of essential oils from betel leaves (Piper betle L) as a natural

preservative for food ingredients was carried out using an experimental method. The research

was conducted at the Biology Laboratory of the Muhammadiyah University of Surakarta. The

research stages carried out were to find literature that was in accordance with the research to

be carried out, then conduct field studies by making materials and starting the research. After

that, data was taken from the samples to process the research data carried out.

RESULTS AND DISCUSSION

Research result show that the administration of betel leaf essential oil affects the

quality of beef, goat, and chicken samples, with four treatments: control, concentrations of 5

ml, 7.5 ml, and 10 ml. The quality of the samples was assessed based on indicators of pH, color,

texture, and aroma. Color was assessed with the criteria of brownish (1), pale white (2), pale

brown (3), and yellowish (4); Texture was assessed based on the categories of fibrous (1), soft

(2), slimy (3), and moldy (4); color with brownish (1), pale white (2), pale brown (3), and

yellowish (4); Aroma with categories of no foul odor (1), slightly foul odor (2), foul odor (3),

and very foul odor (4). Indicator 1 (pH), indicator 2 (Color), indicator 3 (texture), and indicator

4 (aroma). These indicators were used to measure changes in quality during the study.

Meat cow

Table 2. Results of Meat Sample Analysis Cow

Tabel 1. Data Sampel Daging

Sapi

Elsa Dwi Ambarwati1, Siti Nur Khafidhoh2, Herlina Ayu Rachmanda3,

Naufal Khoirussyihab4, Princes Orinta Oktavia5, Endang Setyaningsih6

POTENTIAL ESSENTIAL OILS FROM GREEN BETEL LEAF (PIPER BETLE L.) AS A NATURAL

PRESERVATIVE FOR MEAT FOOD

Journal of Indonesian Impressions (JII) Vol. 3, No. 12, December 20024 987

Based on Table 1, the initial pH control beef was 4 and dropped to 3 on the last day.

Meanwhile, the pH of beef with concentrations of 5 ml, 7.5 ml, and 10 ml of betel leaf essential

oil remained stable at 5 for 7 days. A pH below 6 allows microbial growth, where bacteria can

thrive at pH 4-7 (Putra & Ismanto, 2022). Control beef was brownish throughout the study,

while beef with betel leaf essential oil turned pale white on the fourth to seventh day. The

texture of control beef changed from fibrous to soft and slimy in meat with essential oil, while

in meat with essential oil, the texture remained fibrous until the seventh day for

concentrations of 7.5 ml and 10 ml, and changed to soft at a concentration of 5 ml after the

third day. The aroma of control beef began to smell bad on the second day, while in meat with

essential oil, the bad smell only appeared on the fourth to seventh day. The results of the One

Way ANOVA analysis on pH, color, texture, and aroma showed a significant effect (F > 0.05,

p < 0.05), which indicates that the administration of betel leaf extract is effective as a natural

preservative for beef at concentrations of 5 ml, 7.5 ml, and 10 ml for 7 days.

Lamb

Table 3. Goat Meat Sample Data

Based on Table 3, the initial pH control goat meat was 4 and decreased to 3 on the last

day, while at concentrations of 5 ml, 7.5 ml, and 10 ml, the pH remained stable at 5. The color

of the control goat meat changed from brownish to pale brown on the seventh day, while in

meat with essential oils, the color remained brownish throughout the observation. The texture

of the control meat changed from fibrous to soft on the sixth day, while in meat with essential

oil concentrations, the texture remained fibrous until the seventh day, then became soft. The

Tabel 4. Hasil Analisis Sampel

Daging Kambing

Elsa Dwi Ambarwati1, Siti Nur Khafidhoh2, Herlina Ayu Rachmanda3,

Naufal Khoirussyihab4, Princes Orinta Oktavia5, Endang Setyaningsih6

POTENTIAL ESSENTIAL OILS FROM GREEN BETEL LEAF (PIPER BETLE L.) AS A NATURAL

PRESERVATIVE FOR MEAT FOOD

Journal of Indonesian Impressions (JII) Vol. 3, No. 12, December 20024 988

aroma of the control meat began to smell bad on the second day, while in meat with essential

oils, the bad odor only appeared on the sixth to seventh days. The results of the One Way

ANOVA test (Table 4.4) showed a significant effect (F> 0.05, p < 0.05), indicating that betel

leaf extract was effective as a natural preservative for goat meat at concentrations of 5 ml, 7.5

ml, and 10 ml for 7 days.

Chicken

Based on Table 5, the pH of the meat control chicken was initially 4 and decreased to

3 on the seventh day, while at concentrations of 5 ml, 7 ml, and 10 ml, the pH remained at 5

from the beginning to the end. The color of the control chicken meat changed from yellowish

on the first day to white on the second to sixth days, then pale white on the seventh day. At

concentrations of 5 ml, 7.5 ml, and 10 ml, the color remained yellowish on the first day and

pale white on the seventh day. The texture of the control chicken meat was fibrous on the first

day and became soft from the fifth day, while at concentrations of 5 ml, 7.5 ml, and 10 ml, the

texture was fibrous until the fourth day and became soft after that. The smell of the control

chicken meat was odorless on the first day, slightly rotten from the second to third day, and

rotten on the fourth to seventh day. At concentrations of betel leaf essential oil extract of 5 ml,

7.5 ml, and 10 ml, it was odorless until the fourth day, slightly rotten on the fifth day, and had

a foul odor on the seventh.

Based on the results of the One Way ANOVA test (Table 6), there are significant effect

on pH, color, texture, and aroma of chicken meat, with F value > 0.05 and significance < 0.05,

indicating that H0 is rejected and H1 is accepted. Betel leaf extract is effective as a natural

preservative for chicken meat at concentrations 5 ml, 7.5 ml, and 10 ml for 7 days.

Discussion

Research result show that oil essential oil leaf betel green (Piper betle L.) has significant

potential as preservative experience For material food based on meat. This is reflected from

ability oil essential oil in maintain quality physical and organoleptic meat cows, goats and

chickens during storage. The parameters measured, including pH, color, texture, and aroma,

provide indication that oil essential oil can hinder growth microbes rot (Putra & Ismanto,

2022).

Oil essential oil leaf betel green contain compound active such as eugenol, kavikol , and

flavonoids which have characteristic antibacterial and antioxidant strong (Christiani et al.,

2023). Activity antibacterial This in line with study previously which shows that extract leaf

Tabel 5. Daging ayam Sample

Data

Tabel 6. Hasil Analisis Sampel

Daging Ayam

Elsa Dwi Ambarwati1, Siti Nur Khafidhoh2, Herlina Ayu Rachmanda3,

Naufal Khoirussyihab4, Princes Orinta Oktavia5, Endang Setyaningsih6

POTENTIAL ESSENTIAL OILS FROM GREEN BETEL LEAF (PIPER BETLE L.) AS A NATURAL

PRESERVATIVE FOR MEAT FOOD

Journal of Indonesian Impressions (JII) Vol. 3, No. 12, December 20024 989

betel green effective hinder growth of Staphylococcus aureus, one of the bacteria pathogen

main in product meat ( Nisyak & Haqqo , 2022). Compounds This capable bother membrane

cell microbes , so that hinder metabolism and proliferation.

In the effectiveness test, the results show that the pH of the meat with treatment oil

essential oil still stable during seven day storage, compared with control that is experiencing

drastic pH drop. This pH stability important Because microorganisms rotten tend grows

optimally at an increased acidic pH during the decomposition process ( Dwiningrum et al.,

2023). On the other hand, the organoleptic parameters like color and texture also show that

oil essential oil leaf betel green can maintain freshness meat longer.

Study This support findings previously that oil essential oil from plant Piperaceae

effective used as preservative natural (Mentari et al., 2016). However, research This give

Updates with apply oil essential oils in products meat during period more storage length. In

addition , the method concentration tiered used in study This help determine optimal dose of

oil essential oil For maintain quality meat without influence characteristics sensory such as

taste and aroma (Hamidah et al., 2014).

In context sustainability , use oil essential oil leaf betel green as preservative natural also

supports effort subtraction material chemistry synthetic in industry food . This is important

remember global concerns about impact residue material preservative synthetic on health

humans (Kayaputri et al., 2017). With Thus, oil essential oil leaf betel green No only give

solution For problem technical, but also strengthens commitment to security more food

healthy and friendly environment.

CONCLUSION

Oil essential oil This capable maintain quality physical and organoleptic meat , including

pH, color, texture, and aroma, during storage until seven day. Compound active such as

eugenol, kavikol, and flavonoids contained in oil essential oil give activity effective

antibacterial and antioxidant in hinder growth microbes rotten. Application oil essential oil

leaf betel green at concentrations of 5 ml, 7.5 ml, and 10 ml indicates results significant in

guard pH stability and prolongation age save meat without influence characteristics

organoleptic in a way negative.

Study This also provides contribution important in support use material natural friendly

environment as replacement preservative synthetic at risk to health. With findings this, oil

essential oil leaf betel green expected can become a safe and effective alternative For

preservation food , at the same time support sustainability environment. Research advanced

recommended For explore applications on various type product food other as well as to study

effect term long its use on a scale industry.

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PRESERVATIVE FOR MEAT FOOD

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