Quality of Bay Leaf Extract (Syzygium polyanthum) Using Various Solvents as a Natural Preservative in Jerky

Abstract

Sustainable food preservation is essential in strengthening food security in the agro-complex sector. Bay leaves (Syzygium polyanthum) are a local spice from Indonesia that contains bioactive compounds, including flavonoids and eugenol, with potent antioxidant and antimicrobial activities. This study aims to evaluate the quality of bay leaf extract using different solvents to determine the most effective solvent for developing natural preservatives for beef jerky products. The experiment used a completely randomized design (CRD) with five solvent treatments: distilled water (T1), methanol (T2), ethanol (T3), petroleum ether (T4), and n-hexane (T5). The parameters tested in this study were Total Dissolved Solids (TDS), pH, color value (L*a*b*), and Fourier Transform Infrared Spectroscopy (FTIR). The results showed that the type of solvent had a significant effect (p<0.01) on all parameters. Ethanol produced extracts with the highest TDS value (942.75±35.2 mg/L), slightly acidic pH (6.40±0.42), and the lightest color intensity (L*=39.98 ±1.85). The yellowness value (b* = 4.14 ± 0.49) also indicated higher concentrations of flavonoids and other phenolic compounds. FTIR analysis confirmed the presence of hydroxyl (3231 cm⁻¹) and aromatic (1650 cm⁻¹) functional group peaks in the ethanol extract, indicating its superior ability to extract antioxidant-rich compounds. In addition, a more explicit spectral definition in the fingerprint region further indicates a richer bioactive molecular composition compared to other solvents. This study concludes that ethanol is the most efficient solvent for producing high-quality bay leaf extracts, with excellent potential as natural preservatives to improve oxidative stability and extend the shelf life of beef jerky. This study provides valuable insight into the development of preservation systems using natural ingredients, especially for meat products that require safer, more sustainable preservation methods. This innovation supports sustainable food processing and promotes safer preservation practices, contributing to achieving national food security by using local biological resources.