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All Journal Hasanuddin Journal of Animal Science (HAJAS)
Effendi Abustam
Lecturer in Animal Product Technology, Faculty of Animal Science, Hasanuddin University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Immunology & microbiology

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Investigation on physical change and storability of meatball after treated with different levels of liquid smoke and storage time syamsuddin syamsuddin syamsuddin; Effendi Abustam; Lellah Rahim
Hasanuddin Journal of Animal Science (HAJAS) Vol. 1 No. 1 (2019)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (464.101 KB) | DOI: 10.20956/hajas.v1i1.6418

Abstract

This present work investigated physical change and storability of buffalo meatball after treated with different levels of liquid smoke and storage time. Completely randomized design consisting of 2 factors (liquid smoke levels: 0, 1, 2%; storage time: 0, 1, 2, 3 weeks) was arranged, with 3 replications. Analysis of variance was employed to evaluate data, followed with LSD test. The results showed that liquid smoke could reduce shear force of meatball and TPC, but increase rancidity. Meanwhile, all parameters studied (shear force, TPC, and rancidity) tended to be lower along with storage time. In addition, both factors seemed to exhibit similar response oto shear force and TPC. In conclusion, the addition of liquid smoke 2% and storage time of 1 week resulted in the most desirable effect on buffalo meatball.  
Co-Authors . Syamsuddin Lellah Rahim