Article Sidebar

Download
pdf
Statistic
Read Counter : 501 Download : 392

Downloads

Download data is not yet available.

Main Article Content

Abstract

This study aims to determine the effect of the type and concentration of preservative powder with foam-mat drying method to produce optimal beef meatballs products seen from the chemical, sensory, and antioxidant evaluation. This study used an experimental method with a randomized block design with the factors being studied were the type of powder of kecombrang plant parts, namely flowers and stems with the concentrations used, namely 0%, 1%, 2%, and 3%.  Physicochemical analysis was performed on moisture content, pH, and total protein hydrolyzed (Formol test). The sensory evaluation was carried out by 25 trained people using the descriptive and hedonic testing methods on a scale of 1-5 (very dislike to very much like). Meanwhile, the best treatment from the results of physicochemical and sensory evaluation was analyzed of bioactive compounds (antioxidants) was carried out on total flavonoids and total phenols. The results showed that the best treatment combination was the type of flower preservative with a concentration of 2% which had characteristics with an average moisture content of 57.19 ± 5.71%, pH 7.1 ± 0.21, hydrolyzed protein content (Formol) 1.40 ± 0.35%, whitish-gray color (2.72 ± 1.40), scents of meat and kecombrang (3.64 ± 0.49), slightly chewy texture (3.52 ± 0.65), flavored with meat and kecombrang (3.68 ± 0.75), is rather preferenced by panelists (3.12 ± 0.97), and results of antioxidants evaluation were total flavonoids 2.42 mg QE / 100 mg, total phenolic 179.53 mg QE / 100 mg. The concentration of kecombrang flower and stems powder suitable for adding to beef meatballss is seen from the physicochemical and sensory evaluation up to 2%.

Keywords

kecombrang meatball natural preservative foam-mat drying method sensory

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Submission of a manuscript implies that the work described has not been published before or is under consideration for publication elsewhere (except in the form of an abstract). When the manuscript is accepted for publication, the authors agree to automatic transfer of the copyright to the publisher.

How to Cite
Naufalin, R., Wuryatmo, E., Wicaksono, R., & Islami, L. S. E. (2021). Sensory, Physicochemical and Antioxidants Evaluation of Kecombrang (Etlingera elatior) Preservative Powder with Foam-mat Drying Method for Beef Meatballs Products. ANIMAL PRODUCTION, 22(3), 163-172. https://doi.org/10.20884/1.jap.2020.22.3.77
Crossref
Scopus
Google Scholar
Europe PMC

References

  1. Akhlaghi, M. and B. Bandy. 2009. Mechanisms of Flavonoids Protection Against Myocardial Ischemia–Reperfusion Injury. Journal of Molecular and Cellular Cardiology, 46(3): 309–317.
  2. Alishahi, A. and M. Aïder. 2012. Applications of Chitosan in the Seafood Industry and Aquaculture: A Review. Food and Bioprocess Technology, 5(3): 817–830. https://doi.org/10.1007/s11947-011-0664-x
  3. AOAC. 1995. Official Methods of Analysis of AOAC International. AOAC Washington.
  4. Dutcosky, S. D. 1996. Sensory Analysis of Foods. Ed. Da Champagnat, Curitiba, Brasil.
  5. Kumalasari, H. 2012. Validasi Metoda Pengukuran Moisture Content Bubuk Perisa Menggunakan Moisture Analyzer Halogen HB43-S, sebagai Alternatif Metoda Oven dan Karl Fischer. Bogor (ID): Institut Pertanian Bogor.
  6. Latifasari, N., R. Naufalin and R. Wicaksono. 2019. Edible Coating Application of Kecombrang Leaves to Reduce Gourami Sausage Damage. IOP Conference Series: Earth and Environmental Science, 250 (1). https://doi.org/10.1088/1755-1315/250/1/012055
  7. Montolalu, S., N. Lontaan, S. Sakul and A. D. Mirah. 2017. Sifat Fisiko-Kimia dan Mutu Organoleptik Meatballs Broiler dengan Menggunakan Tepung Ubi Jalar (Ipomoea batatas L). ZOOTEC, 32(5).
  8. Naufalin, R. 2019. Natural Preservation Opportunities and Challenges in Improving Food Safety. AIP Conference Proceedings, 2094(April). https://doi.org/10.1063/1.5097501
  9. Naufalin, R. and H.S. Rukmini. 2012. Kecombrang Powder ( Nicolaia speciosa ) Sebagai Natural Preservatives Pada Meatballs Ikan Tenggiri. Jurnal AGRICOLA II ( 2): 124–147.
  10. Naufalin, R. and H.S. Rukmini. 2018. Antibacterial Activity of Kecombrang Flower Extract (Nicolaia speciosa) Microencapsulation with Food Additive Materials Formulation. IOP Conference Series: Earth and Environmental Science, 102(1). https://doi.org/10.1088/1755-1315/102/1/012035
  11. Naufalin, R., R. Wicaksono, Erminawati, P. Arsil and K.I.K. Gulo. 2019. Application of Concentrates Flower Kecombrang on Edible Coating as Antioxidant to Suppress Damage on Gourami Sausage. IOP Conference Series: Earth and Environmental Science, 255(1). https://doi.org/10.1088/1755-1315/255/1/012040
  12. Naufalin, R., R. Wicaksono, Erminawati, P. Arsil and V.Z. Khusna. 2019. Physicochemical Analysis of Gouramy Fish Sausage with Kecombrang Edible Coating Addition. IOP Conference Series: Earth and Environmental Science, 255(1). https://doi.org/10.1088/1755-1315/255/1/012039
  13. Naufalin, R., R. Wicaksono and E. Triyulianingrum. 2019. Edible Coating Application with Addition of Kecombrang Flower Concentrates to Maintain Quality Fillets of Gurami Fish During Storage. AIP Conference Proceedings, 2094. https://doi.org/10.1063/1.5097500
  14. Pertiwi, D. I., R. Naufalin, P. Arsil, Erminawati, R. Wicaksono and T. Auliya. 2019. Quality of Simplician Bioactive Components and Liquid Extract of Kecombrang Flower Powder from Temperature and Time Optimization Results. IOP Conference Series: Earth and Environmental Science, 406(1). https://doi.org/10.1088/1755-1315/406/1/012008
  15. Pokorny, J., N. Yanishlieva and M.H. Gordon. 2001. Antioxidants in Food: Practical Applications. CRC press.
  16. Jay, J. M., M. J. Loessner and D. A. Golden. 2008. Modern Food Microbiology (Seventh Edition). Springer Science & Business Media.
  17. Rajkumar, P., R. Kailappan, R. Viswanathan, G. S. V. Raghavan and C. Ratti. 2007. Foam Mat Drying of Alphonso Mango Pulp. Drying Technology, 25(2): 357–365.
  18. Rezaeizadeh, A., A. B. Z. Zuki, M. Abdollahi, Y. M. Goh, M. M. Noordin, M. Hamid and T. I. Azmi. 2011. Determination of antioxidant Activity in Methanolic and chloroformic Extracts of Momordica charantia. African Journal of Biotechnology, 10(24): 4932–4940. https://doi.org/10.5897/AJB10.1972
  19. Sani, R. N., F. C. Nisa, R. D. Andriani and J. M. Maligan. 2014. Analisis Rendemen dan Skrining Fitokimia Ekstrak Etanol Mikroalga Laut Tetraselmis chuii. Jurnal Pangan Dan Agroindustri, 2(2): 121–126.
  20. Singleton, V. L. and J. A. Rossi. 1965. Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. American Journal of Enology and Viticulture, 16(3): 144–158.
  21. SNI. 1995. Meatballs Daging. Dewan Standardisasi Nasional. Jakarta.
  22. Sudarmadji, S. B. 1997. Haryono dan Suhardi. 1997. Analisa Foodstuffs dan Pertanian. Liberty. Yogyakarta.
  23. Widyaningsih, T. D. and E. S. Murtini. 2006. Alternatif Pengganti Formalin pada Produk Pangan. Trubus Agrisarana. Surabaya.
  24. Yılmaz, I. 2004. Effects of Rye Bran Addition on Fatty Acid Composition and Quality Characteristics of Low-Fat Meatballs. Meat Science, 67(2): 245-249.