Title: Garlic Antioxidant (Allium Sativum L.) to Prevent Meat Rancidity
Abstract: Abstract A study conducted to determine antioxidants ability of garlic applied in beef fat. Garlic's antioxidants determination has the result in water immersion about 53,66%. The study used a completely randomized statistically design with 5x5 factorial. The first factor was the level of crushed garlic (0, 3, 6, 9 and 12% in w/w) then the second factor for storage time (3, 6, 9 and 12 days) at refrigeration temperature (3-5 °C). Thiobarbituric acid value (TBA) and beef fat level percentage were evaluated. The results show that there was an interaction (P