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Microbiological, Oxidative, Physicochemical Characteristics and Acceptability of Beef Meatballs with Added Turmeric Powder 1 Department of Animal Science, Faculty of Agriculture, University of Bengkulu, Bengkulu, Indonesia. Abstract Meatballs are a highly popular and widely consumed food in Indonesia. However, they are prone to spoilage, necessitating the addition of natural and affordable ingredients such as turmeric (Curcuma domestica) powder. This study aimed to evaluate the characteristics of meatballs in terms of total microbes, oxidation levels, physicochemical properties, and acceptability with the addition of turmeric powder. The treatments employed were T0 (without turmeric), T1 (1.5% turmeric powder), T2 (2.5% turmeric powder), and T3 (3.5% turmeric powder) based on the weight of the meat, using a completely randomized design with four replications. Observed variables included total microbes, Thiobarbituric Acids (TBA), cooking yield, tenderness, emulsion stability, water content, water-holding capacity, pH, and panelist acceptability. The results showed that the addition of turmeric powder up to 3.5% effectively reduced microbial counts, with a 1 log reduction observed at 2.5%-3.5% addition. Additionally, turmeric at the same concentrations effectively suppressed oxidation and improved the tenderness and emulsion stability of the meatballs. However, the addition of turmeric powder significantly reduced cooking yield, water content, and pH of the meatballs. There was no significant effect on the folding test and water-holding capacity. Despite these improvements, panelist acceptability decreased with the addition of turmeric powder. This study concluded that turmeric powder can be used as a natural additive to enhance the microbiological and oxidative characteristics of meatballs, although its impact on consumer acceptability needs to be considered. Keywords: bacterial- meatball- oxidation- turmeric Topic: Food science and biotechnology |
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