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p-Index From 2021 - 2026
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All Journal Agrointek
Dwi Ramadanti
Department of Animal Science, Faculty of Agriculture, University of Bengkulu.
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Microbiological, oxidative stability, physicochemical attributes, and sensory evaluation of beef meatballs with turmeric powder addition Suharyanto Suharyanto; Warnoto Warnoto; Dwi Ramadanti; Hartati Hartati; Hajrawati Hajrawati
AGROINTEK Vol 20, No 2 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i2.27756

Abstract

Meatballs are a popular dish in Indonesia, but they often spoil. To address this, researchers have tried adding natural, low-cost ingredients like turmeric powder. This study tested how different levels of turmeric powder affect meatball quality, including microbes, oxidation, physicochemical traits, and consumer acceptance. The experiment used a completely randomised design with four replications. Treatments were: T0 (no turmeric), T1 (1.5%), T2 (2.5%), and T3 (3.5%), all based on meat weight. Researchers measured total microbes, TBA, cooking yield, tenderness, emulsion stability, moisture content, water-holding capacity, pH, and taste-test scores. Adding turmeric up to 3.5% reduced microbes (by 1 log at 2.5%-3.5%), decreased oxidation, and improved tenderness and emulsion stability. But turmeric also lowered cooking yield, moisture, and pH. Folding test results and water-holding capacity stayed the same at all levels. Panellist preference dropped as turmeric increased.
Co-Authors Hajrawati Hajrawati Hartati Hartati Suharyanto Suharyanto Warnoto Warnoto