A recent study by the Faculty of Animal Science at Universitas Gadjah Mada (Animal Science UGM) has revealed the significant potential of cinnamon and kaffir lime leaf essential oils in improving the quality and shelf life of processed meat products, particularly se’i sapi (beef se’i).
Se’i, a traditional smoked meat from Eastern Indonesia, refers to thinly sliced beef that is smoked over embers until cooked. The research was conducted by Dr. Endy Triyannanto, a lecturer and researcher from the Department of Animal Product Technology at Animal Science UGM.
Dr. Triyannanto explained that the findings of his study, conducted in collaboration with a research team, represent a significant effort to address the relatively short shelf life of se’i sapi by utilizing the natural antioxidant and antimicrobial properties of essential oils.
He noted that the research has been published in the Journal of Advanced Veterinary and Animal Research.
“Through a series of tests using various concentrations of essential oils, 0.1%, 0.3%, and 0.5%, and observing their effects over a 21-day storage period at room temperature, the results showed that the addition of essential oils effectively maintained the quality of se’i sapi,” he explained at Animal Science UGM on Tuesday, Aug. 5, 2025.
Dr. Triyannanto further elaborated that a concentration of 0.5% of either kaffir lime leaf or cinnamon essential oil proved to be optimal.
At this level, he said, se’i sapi not only experienced significant improvements in flavor and appearance but also exhibited the most effective preservation capability.
“This concentration makes it a promising natural method for preserving smoked beef without relying on synthetic preservatives,” he stated.
He emphasized that this innovation has a considerable positive impact on the meat processing industry, particularly for se’i sapi producers, as it offers a safe natural preservation solution aligned with consumer preferences for products with minimal chemical additives.
The success of this research not only extends the product’s shelf life but also opens new opportunities for developing other processed meat products by harnessing the potential of essential oils derived from various natural sources.
“This stands as clear evidence of Animal Science UGM’s contribution to realizing its vision as a national reference in innovative and excellent livestock development,” Dr. Triyannanto concluded.
Reporter: Animal Science UGM/Satria
Author: Agung Nugroho