Improving beef meatball properties by adding senduduk (Melastoma malabathricum L.) leaf powder
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Abstract
This study aims to evaluate the use of senduduk leaf powder (SLP) on the oxidation level, total microbial count, physicochemical properties, and sensory characteristics of beef meatballs. The research employed a completely randomized design with the following treatments: without the addition of SLP and butylated hydroxytoluene (BHT) as a Control, addition of 0.01% BHT, addition of 0.5%, 1%, and 1.5% SLP based on the meat weight. The Control formula consisted of beef, tapioca, salt, ice cubes, ground pepper, and garlic powder. The findings and analysis of this research indicated that incorporating 0.5-1.5% senduduk leaf powder effectively inhibits the oxidation rate of meatballs. Notably, the inclusion of 1.5% demonstrated the ability to prevent oxidation at a level comparable to 0.01% BHT. While no discernible alterations were observed in the pH of the meatballs, the presence of senduduk leaf powder proved effective in suppressing microbial growth. Despite maintaining the water holding capacity and elasticity of the meatballs, the addition of senduduk leaf powder did impact tenderness, texture, color, odor, and overall acceptability among the panelists. The addition of senduduk leaf powder could improve the beef meatballs properties in term of reducing oxidation and total microbes of the beef meatball with no any effect on certein physicochemical and sensorial properties.
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