Abstract: The aim of this study was to evaluate the microbiological quality and safety of meatball obtained from five different manufacturers around Payakumbuh City, West Sumatra, Indonesia. Microbiological analysis of meatball sample resulted in aerobic plate count range from 7 log CFU/gr to 8.623 log CFU/gr, respectively. Total coliform ranges from 1.041 log Most Probable Number (MPN)/gr to 3.380 log MPN/gr, respectively. Chemical analysis of meatball sample consisted of borax and formalin content. The result of qualitative detection of borax and formalin content on all meatball samples were not detected. Thus, it remains essential to include the significance of effective hygiene practices as an important safety measure in consumer education programmes.
Abstract: This study aims to examine the sensory quality of
meatballs made from Balinese beef and buffalo meat after the
addition of smoke powder prior to storage at the temperatures of 2-
5°C for 7 days. This study used meat from Longissimus dorsi muscle
of male Balinese cattle aged 3 years and of male buffalo aged 5 years
as the main raw materials, and smoke powder as a binder and
preservative in making meatballs. The study was based on completely
randomized design (CRD) of factorial pattern of 2 x 3 x 2 where
factors 1, 2 and 3 included the types of meat (cattle and buffalo),
types of smoke powder (oven dried, freeze dried and spray dried)
with a level of 2% of the weight of the meat (w/w), and storage
duration (0 and 7 days) with three replications, respectively. The
parameters measured were the meatball sensory quality (scores of
tenderness, firmness, chewing residue, and intensity of flavor). The
results of this study show that each type of meat has produced
different sensory characteristics. The meatballs made from buffalo
meat have higher tenderness and elasticity scores than the Balinese
beef. Meanwhile, the buffalo meatballs have a lower residue
mastication score than the Balinese beef. Each type of smoke
powders has produced a relatively similar sensory quality of
meatballs. It can be concluded that the smoke powder of 2% of the
weight of the meat (w/w) could maintain the sensory quality of the
meatballs for 7 days of storage.
Abstract: Meat and meat products for human consumption are one of main sources of protein, amino acids, fatty acids, vitamins, and minerals. Popular variety of meat product is meatballs, which can be enriched with valuable product – Jerusalem artichoke powder, made from dried and grinded Jerusalem artichoke tubers, it is raw material with low-calorie, low fat, rich in dietary fibres, minerals, and vitamins. The results of this study indicate that that people could accept the new product - meatballs with Jerusalem artichoke powder and Jerusalem artichoke powder is suitable for meatballs preparation, in result them is possible to improve meatballs sensory and physical properties.