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All Journal REACTOR : Journal of Research On Chemistry And Engineering
Wellyalina Wellyalina
Universitas Andalas, Limau Manis, Kec.Pauh, Kota Padang, 25175, Indonesia
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Energy

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Pengembangan Produk Bakso yang Berbahan Baku Berantioksidan Wellyalina Wellyalina; Daimon Syukri
REACTOR: Journal of Research on Chemistry and Engineering Vol. 1 No. 1 (2020)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v1i1.5

Abstract

The development of functional food is increasing. Meatball is a popular food product that can be developed to be more functional by adding antioxidants. Meatballs are processed products from small round meat. This study aims to obtain the best formula for meatball production with high antioxidant content and good organoleptic characteristics. The addition of Moringa leaves, celery, panax cup leaves, and lime leaves to the original meatball production formula was used as a treatment in this study. The research method uses an exploratory method through laboratory experiments. The treatment used was the addition of Moringa leaves, celery, bowl, and lime leaves. Each treatment was added with a different main ingredient as much as 3.3% with 3 repetitions so that the results can be said to be valid. The results showed that the addition of panax cup leaves could produce functional meatballs with the best antioxidant and organoleptic properties among all treatments.
Co-Authors Daimon Syukri