Academics from the Animal Science Study Program, Faculty of Agriculture, Universitas Sumatera Utara, remain committed to producing applicable research. In the field of meat science, a research team consisting of Ir. Peni Patriani, S.Pt., M.P., IPM, ASEAN Eng., and Ir. Galih Ari Wirawan Siregar, S.Pt., M.Si., IPM., CIT, has developed an innovation in animal-based food processing technology. The innovation focuses on a method for processing dried beef using keranji acid (Dialium indium). The research emphasizes the utilization of keranji acid extract, a local acidic spice, in the marination stage of dried beef production.
The use of natural ingredients in the marination process serves as an alternative preservative. The objective is to improve and maintain the physical quality and organoleptic characteristics of dried beef. Through the appropriate formulation of keranji acid, this method has been shown to effectively extend the product's shelf life, maintain optimal meat texture for consumers, and enhance the natural flavor of the final product. In recognition of its innovative nature and novelty, this research has received official legal protection from the Ministry of Law of the Republic of Indonesia through the Directorate General of Intellectual Property, with the issuance of a Simple Patent Certificate under registration number IDS000014194.
The development of appropriate technology for beef preservation techniques is oriented toward scientific aspects and supports the achievement of the Sustainable Development Goal (SDG) 2, Zero Hunger, particularly in relation to food security. The use of natural preservation techniques can enable sources of animal protein to be stored for longer periods and distributed more widely, thereby supporting the availability of nutritious food. The utilization of keranji acid also provides a plant-based preservative alternative that is considered safer for health. This innovation can reduce the food industry's dependence on synthetic chemical preservatives, resulting in preserved meat products that are suitable for consumption by the wider community.