Effect of Ethanol (Sophia) Concentrations on Physicochemical Quality and Lipid Oxidation of Na'an Maran (Dried Timorese Beef)

Na’an maran is a traditional Timorese dried beef product. This experiment investigated the effects of adding Sophia (an ethanol-containing beverage) at different alcohol concentrations on the quality and potential shelf-life of Na’an maran. A completely randomized design (CRD) 4 × 5 (four treatments and five replicates each treatment). The treatments were: S0 (no added alcohol/ control): S1 (Sophia with 10% alcohol); S2 (Sophia with 12% alcohol); and S3 (Sophia with 14% alcohol). Quality characteristics assessed included pH. texture (hardness), meat microstructure, water, protein and lipid contents, TBA values, and ethanol residue. Data were analyzed using analysis of variance (ANOVA). The results showed that the addition of Sophia at 10–14% significantly reduced pH, yield, and hardness (P < 0.05). The lipid content was significantly lower in the 12–14% treatments (P < 0.05). and TBA values decreased with alcohol treatment (P < 0.05). indicates improved oxidative stability. The protein content and ethanol residue were not significantly affected. Microstructural observations revealed that alcohol-treated samples had reduced diameters of muscle fibers and collagen. Overall. The study suggests that Sophia at 10–14% alcohol concentration can improve tenderness and may help prolong the shelf life of Na’an maran by lowering pH and water-related properties and reducing lipid oxidation (TBA). Importantly. All measured ethanol residues were below the Indonesian Ulema Council (MUI) recommended limits.