The effectiveness of enhanced Moringa oleifera leaves extract powder (MOLEP) in beef patties as a fortification on a well-done cooking method

Fast food like patties has become more popular with the lifestyle changes. However after the pandemic, consumers have shown an increased interest in functional foods that not only provide essential nutrients but also possess potential health-promoting properties. The tree that is rich in nutrition and also has health benefits is Moringa oleifera called the “miracle tree”. The cooking method used when serving will also help to keep you safe and will have an impact on beef patties quality. This study investigates the effectiveness of enhanced Moringa oleifera leaves powder in beef patties on the well-done cooking method. The ingredients used in this study were beef ground meat, Moringa oleifera leaves extract powder (MOLEP), tapioca meal, seasonings, salt, sugar, egg whites, and cold water. The commercial beef meat that used as a raw material of beef patties with the ratio of MOLEP as fortification are 0 (P0), 1 (P1), 2 (P2), 3 (P2), and 4% (P4). The data were analyzed using analysis of variance (ANOVA). The results of the analysis showed that there was a significant difference (P<0.05) in the pH value after cooking, diameter patties after cooking, Springiness, Water holding capacity, and also cooking loss. The general conclusion of this research are The general conclusion of this research is that MOLEP can be applied and enhanced into beef patties as a fortification but not more than 0,3%. Enhancement of MOLEP in beef patties can inhibit the shrinkage of the product when it is cooked in a well-done cooking method.


Introduction
Fast food has become more popular recently as a consequence of lifestyle changes and also is driven by urgent desires for pleasant and convenient meals which outweigh long-term health consequences [1].But after the pandemic, consumers have shown an increased interest in healthier and more sustainable food choices.As a result, there is a growing demand for functional foods that not only provide essential nutrients but also possess potential health-promoting properties.Some research has been done on the use of various natural sources to achieve these properties in emulsified [ [2,3], as a filler [4], and improving the quality properties [5].
Moringa oleifera, is frequently referred to be a potential functional ingredient and a good source of natural antioxidants [6].Almost all parts of the Moringa oleifera (MO) plant, which includes roots, seeds, seed oils, leaves, and flowers, have been frequently utilized as food or medicine [7].Furthermore, the leaves contain substantial quantities of antioxidant vitamins A, C, and E; protein, carotenoids; tocopherols; total phenol compounds; and minerals like iron, magnesium, potassium, and copper [8].As a result, the leaves have proven the capacity to be incorporated as a functional ingredient in meat and its products such as ground meat and patties, making them a tempting choice for food fortification.
Beef patties are widely popular in various cuisines around the world.However, traditional beef patties are often considered to be high in saturated fats and lacking in essential nutrients.Decreased fat when producing beef patties can provide shrinkage, even those will be a healthier product.To solve that it is needed to add an ingredient as a fortification that also contains food fiber to inhibit shrinking when it is cooked.
By reducing the risk of foodborne infections, the proper cooking temperature is also crucial for your safety while ingesting meat or their products.The adoption of a safe cooking temperature as a minimum internal temperature is one of the suggestions made.The lowest temperatures that each beef cut needs to reach to be regarded as suitable for consumption.Even though many people enjoy their meat or steak rare or medium-rare while eating it.Thus, there is a need for novel strategies to enhance Moringa oliefera leaves extract powder of beef patties without compromising their physical quality on a welldone cooking method.

Materials and methods
No ethical clearance was issued for these experiments since beef was bought from a commercial store in Surakarta city.

Beef patties preparation
Some ingredients were used to prepare beef patties, with the proportions adjusted according to the research treatments (Table 1).Beef patties were prepared: first, the beef was minced into 5 mm using a traditional grinder machine and stored in the refrigerator to keep its temperature at 5°C.Then, minced beef meat was thoroughly combined with other ingredients such as commercial white egg, tapioca flour seasoning, and moringa Olifera Leaves Powder (MOLEP) in various levels (table 1).The patty dough would then be formed into a round shape with an approximate weight of 80g, a diameter of 76 mm, and a height of 17 mm.The beef patties have been put in plastic containers and refrigerated to keep them fresh.

Measure of physical quality
The tests of the pH (pH, water-holding capacity, and cooking loss using AOAC methodologies) were conducted on the beef patties [9].Every sample was ready for the test.About 10g of the sample was finely ground for the pH measurement before being poured and homogenized with 10 ml of distilled water (aquadest) in a glass backing.A pH metre was then used to test the combination [9].The water holding capacity was then determined using modification [10], which involved applying a 35 kg force for 5 minutes to press 0.3g of patty sample placed between 2 glass plates.The cooking loss test procedure involved placing each 25g sample into a polyethylene plastic container and sealing it tightly.After that, the samples were placed in a water bath set at 88°C for a minute.Following boiling, the samples were removed the plastic containers and dried with clean tissue after being cooled for fifteen minutes by flowing water.The samples were then separately weighed and computed using the following formula:

Measurement of color
The instrument used was a Konika Minolta Inc., Japan, model CR-400 chroma metre.A Konica Minolta CR-400 Chroma-Meter (Minolta Camera Co., Osaka, Japan) was applied to measure the surface color of fresh beef patties.Using a white tile, the ChromaMeter was calibrated on the CIELab colour space system (Y: 86.1, x: 0.3162, y: 0.3222).The L* value represents lightness, while redness and yellowness are indicated by the a* and b* values, respectively.

Statistical analysis
This research's experimental design utilized a fully randomized design method.The study's data, which include viscosity and texture from the physical test and color, aroma, taste, and overall acceptance from the hedonic test, was evaluated using ANOVA, with significance differences at α=0.05.Duncan's New Multiple Range Test was utilised to further analyse the differences between treatment means.However, descriptive statistics were used to analyze the data by comparing the pH to the treatment means.Analysis of variance (ANOVA) was used to evaluate all of the data, and Duncan's Test was used to determine whether there was a significant difference in the means.[11].

Results and discussion
The results of the physical quality beef patties enhanced with MOLEP are shown in Table 2.The results of the analysis showed that there was a significant difference (P<0.05) in almost all parameters except the height of beef patties.Muscle protein, particularly actomyosin, influences meat's ability to bind water, which is an important function of muscle fiber.The capacity of beef patties to retain water during the steaming process influences cooking loss.The loss of water will make beef patties lighter, so increasing the level of MOLEP can protect the beef patties from the increased loss of water that reflects in the value of WHC.The greater value of the WHC means that water contained in beef patties can hold on by the fiber from MOLEP.Denaturation of myofibril meat protein will release the water content but the fiber from MOLEP can protect against the decreasing of cooking loss with bulky and swollen when cooked welldone.The best integration MOLEP as a fortification on beef patties when it was on 3%.The higher cooking loss in beef patties enhanced with 4% MOLEP.MOLEP 3% not only inhibits the shrinkage of beef patties, which is reflected in the cooking loss value but it is also supported by the WHC value.This suggested a decrease in the water binding ability and overall quality due to a larger pH fluctuation when compared to beef patties without MOLEP.This is consistent with an investigation [12] where the inclusion of taro flours up to 25%, showed a considerable impact on the water binding capacity.Meat myofilament protein's isoelectric point varies as a result of variations in the WHC, which are also correlated with pH [13].Furthermore, appropriate water binding is caused by the use of filler.The changes in the WHC are also related to pH, consequently resulting in variation in the isoelectric point of meat myofilament protein [13].Moreover, the inclusion of filler causes proper water binding.However, a study on the value of cooking loss discovered that the use of separate flours tends to affect the meatball quality [14].This was due to the existing disparities in water absorption capacity.Also perhaps the contain of crude fiber in MOLEP has a mechanism to absorb and or bind the water contain in beef patties, also has a hygroscopic There were in line with the research about the substitution of taro flour on chevon meatballs was significantly impacted cooking loss because of the starch also absorbs water [15] also the crude fiber content increased significantly (P < 0.05) with increasing levels of substitution of red beetroot powder [5].Moringa leaves powder contains dietary fibers and proteins, which can absorb water and contribute to the overall water holding capacity of the beef patties.This absorption may help to retain moisture during cooking and reduce cooking loss.Emulsifying properties: Moringa leaves powder contains certain compounds that may act as emulsifiers, helping to stabilize fat and water emulsions in the beef patties.This could potentially enhance the ability of the meat to hold onto water and fat during cooking.The work required to overcome the attractive forces between the surface of a food and the surface of other materials with which the food comes into contact, i.e. the total force required to pull the compression plunger away from the sample, is defined as the negative force area for the first bite.When testing materials with high adhesiveness and low cohesiveness, a portion of the sample is likely to adhere to the probe on the upward stroke.The extent of compression influences the recording of an adhesive force to some extent.Lifting the sample from the testing platform's base should be avoided if feasible, as the weight of the sample on the probe would become part of the test.Meat quality is frequently defined as firmness, tenderness, and springiness.Characteristics of the texture, such as hardness and springiness, are caused by compressing or squishing self-supports.Testing for compression to assess the stiffness to the touch.Evaluating if the adhesives are pumped or distributed.Assessing the recovery of the structure and cohesion following pumping [16].The well-done cooked method also contributed to the beef patties product because Well-done cooking was cooked to an internal temperature of 160℉-165℉.This temperature follows the USDA guidelines for beef that is purchased prepackaged.Patties at this temperature usually have a tough texture and can be drier than others [16].Well done, indicating the exterior has a deeper char and is the most cooked.Perfectly cooked: fully browned, no pink in the interior, firmness, and minimal of juiciness.The reduction in softness was most likely brought on by high concentration of amylopectin.The variations in amylose and amylopectin ratios and the gelatinization temperature ranging from 69 to 72°C were responsible for the springiness.Additionally, amylopectin's nature indicated a propensity to absorb hydrophilic proteins and water.However, the problem of utilizing amylopectin for gelatinization showed that while the characteristics should solidify while chilling to generate meat products, wheat's starch and gluten content might gelatinize when heated to form goods with a compact structure.
The color results of beef patties using the chroma meter enhanced with MOLEP are shown in Table 4.The results of the analysis showed that there was a significant difference (P<0.05).The L value indicates the lightness and darkness of the resulting product, so increasing of level MOLEP also increasing the L value of beef patties.The higher level of MOLEP contribution the darkness of the product.It could be because the MOLEP consist of chlorophyll.The mechanism of oxidation primary protein pigment that linked in three forms: oxymyoglobin (OMb), deoxymyoglobin (DMb), and metmyoglobin (MMb) also contributed when the beef patties was cooked in well done method.

Conclusion
The general conclusion of this research is that MOLEP can be applied and enhanced into beef patties as a fortification but not more than 3%.Enhancement of MOLEP in beef patties can inhibit the shrinkage of the product when cooked in a well-done cooking method.

Table 1 .
Beef patties formulation enhance with MOLEP as a fortification in the different Levels on well-done method No Materials Level of MOLEP ( This is the Multiple Puncture Probe Double Bite Test Method.The test parameters were 70% compression and 40 mm/min of speed.

Table 2 .
Physic quality evaluation of beef patties enhance with MOLEP as a fortification in the different Level on well done method

Table 3 .
Texture Profile Analysis (TPA) of beef patties enhance with MOLEP as a fortification in the different Level on well done method

Table 4 .
The Color (L,a,b) of beef patties enhance with MOLEP as a fortification in the different Level on well done method ,b,c different superscript in the same row indicates significantly different (P<0,05) a