Grilled Beef Characteristics Marinated Using Sweet Based Seasoning Added <i>Etlingera elatior</i> Flower for One or Twelve Hours

Abstract This study aimed to analysis characteristics of grilled beef marinated using sweet based seasoning (SBS) added Etlingera elatior flower (EEF) for 1 or 12 hrs marinating duration. Beef short plates came from the same breed and age cattle were used in this study. SBS used in this study consisted of honey (37%), oyster sauce (23%), Worcestershire sauce (14%), pepper (3%), garlic (21%), and sesame oil (3%). Beef was sliced with a thickness of 3.5 mm, and then treated without marination (control), marination with SBS without EEF addition, or marination with SBS added 9% of EEF ground. The marination process was carried out for 1 or 12 hrs. Before analyses beef was grilled for 5 mins with flipping every min. The use of SBS in marinating process resulted in grilled beef with lower pH (p&lt;0.05), higher antioxidant activity (p&lt;0.05), and better sensory characteristics (except for tenderness attribute) than control. The use of EEF into marinade seasoning and duration marinating (1 or 12 hrs) had no significant effect for all variables. As a conclusion, marinating in grilled beef processing with the SBS for 1 hr was more efficient than 12 hrs, and the use of SBS with or without EEF addition increased antioxidant activity.