Abstract
THE EFFECT OF DIFFERENT FILLER ON pH, WATER CONTENT, FLAVOR AND ELASTICITY OF BEEF MEATBALL. This research was aimed to determine the effect of different fillers on pH, water content, flavor and elasticity of beef meatball. This study used Completely Randomized Design (CRD) with four treatments and four replicates at each treatment. The treatments were involving 15% concentration of different fillers (R) including: R1 = tapioca flour, R2= sagu flour, R3 = corn flour, and R4 = wheat flour. The Variables were pH, water content, flavor and elasticity. The mean difference was tested using BNJ Test. The results showed that the filler of each flour in beef meatball significantly affected (P<0.05) on flavor, but did not affect the pH value, water content and elasticity onthe beef meatballs. It was concluded that the use of wheat flour(high protein) produced the best meatball quality of flavors, very preferred by panelists.Key words: beef, meatball, fillers.
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