Cemba (Albizia lebbeckoides [DC.] Benth.) leaf extract (CLE) was evaluated
for some physical properties, antioxidant and antimicrobial activities incorporated into
beef patties during cold storage. Four Formulation employed were control, butylated
hydroxytoluene (BHT) 0.01, CLE 0.5, and CLE 1% (w/w). The variables measured
were proximate composition, cooking parameters, pH, aw, WHC, color, total phenolic
content, antioxidant capacity, DPPH scavenging activity, TBARS value, and microbial
total. The data were analyzed using ANOVA one factor for proximate and cooking
parameters, and ANOVA with factorial 4x5 for pH, aw, WHC, color, total phenolic
content, antioxidant capacity, DPPH scavenging activity, TBARS value, and microbial
total and continued with Tukey test. The results of the study showed that the addition of
the CLE did not affect the proximate composition and cooking parameters of the patties.
The cooked beef patties with 1% CLE showed significantly lower (P