摘要：Spices that contain antioxidant and antimicrobial properties were commonly used in Indonesia to preserve and enhance aroma of processed food. The aims of this study were to find out the quality properties (physicochemical characteristics, microbial quality and organoleptic properties), antioxidant capacity and total phenolic content of deep fried shredded beef from Palu, Central Sulawesi. Samples of deep fried shredded beef were purchased from cottage level industries in Palu and were determined its protein, fat, moisture content s; water activity value and microbial content. The antioxidant capacity and total phenolic content of best deep fried shredded beef , non-meat ingredients (mixture of spices, mixture of spices and salt, mixture of spices and salt and sugar, mixture of spices and sugar), fresh beef and uncooked shredded beef (mixed spices, salt, sugar and fresh beef) were also determined. The commercial deep fried shredded beef contained moisture (4.20-9.02%), water activity (aw) (0.41-0.64), protein (23.98-36.39%), fat (21.55-39.00%) and the microbial count were in the range of 1.51-2.21 log CFU g-1. It was found that the organoleptic traits (colour, aroma, texture and taste) were also different between samples obtained from different cottage level producers and it was due to different kind and amount of spices added during preparation. The highest antioxidant capacity (394.57 mg VCE 100 g-1) was observed in mixture spices and sugar while highest total phenolic content (332.4 mg GAE 100 g-1) was observed in the best deep fried shredded beef sample. It can be concluded that physicochemical and organoleptic characteristics as well as microbial quality of traditional deep fried shredded beef (abon sapi) samples produced by cottage level producers were in a very wide range and no standard operating procedures and formula available. Therefore a standard processing steps and its formula need to be set up and this product could be considered as a potential natural antioxidant source due to its high antioxidant capacity and phenolic content.
