Abstract
Andaliman is a spice that has the potential as a source of natural antioxidants because it contains antimicrobial compounds that can inhibit damage to the food preservation process. Utilization of andaliman as traditional spice to increase the value of livestock products in terms of quality so that they can provide quality and sustainable food. This study aims to determine the best addition of andaliman for beef meatballs at 48 hours storage. The research method was a completely randomized design. This used 4 treatments which were repeated 6 times. The treatments in this study consisted of beef meatball dough with the addition of andaliman 0 grams (P0); 2 grams (P1); 4 grams (P2) and 6 grams (P3). The results showed that andaliman had a significant effect (P<0.05) on pH, water content, cooking loss, and meatball tenderness. It was concluded that the addition of andaliman to beef meatball dough could improve physical quality and prevent early signs of decay for up 48 hours. Andaliman is an alternative spice to improve the quality of processed livestock products as a safe, healthy, and sustainable food.
Published Version
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