Abstract
Curry leaves (Murayya koenegii) are spices commonly used as a flavouring in Indonesian cuisine. Curry leaves contain antioxidants, anti-therapeutic agents, and inhibitors of pathogenic bacteria. The purpose of this study was to observe the effectiveness of adding curry leaves to chicken meatballs at 48 hours of storage. The research design used in this study was a completely randomized design with 4 treatments and 5 replications. The treatments consist of P0: meatball without curry leaves 0%; P1: meatball + dried curry leaves 2%; P2: Meatball + dried curry leaves 4%; P3: Meatball + dried curry leaves 6%. After boiling, the meatballs were stored at 27°C for 48 hours to be tested for physical quality. The results showed that the addition of curry leaves to the meatball mixture had a significant effect (P<0.05) on the physical quality among others pH, water content, cooking loss, tenderness, colour scale of brightness (L), and redness (a*). However, it had no significant effect on the yellowish colour (b*). Curry leaves can also inhibit early rotten in chicken meatballs for 48 hours of storage. It was concluded that the addition of curry leaves was effective in improving the physical quality of chicken meatballs
Highlights
Chicken meatball is a product from the mixture of ground beef with flour and spices formed into balls and boiled
Consumer demand has increased for processed meat products that are healthier because using natural ingredients
Bioactive compounds can come from ingredients derived from plants so that they can be used in the formulation of processed meat products
Summary
Chicken meatball is a product from the mixture of ground beef with flour and spices formed into balls and boiled. The level of meatball consumption is in line with the development of the number of producers who process various innovations. At this time, consumer demand has increased for processed meat products that are healthier because using natural ingredients. Consumer demand has increased for processed meat products that are healthier because using natural ingredients These consumer demands encourage the development of processed meat products with healthier bioactive compounds [1]. The study was to determine the effectiveness of curry leaves on the physical quality of chicken meatballs at 48 hours of storage. The benefit of this research is as a source of information about the physical quality of meatballs with the addition of curry leaves during a 48 hours shelf life
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