Microbiological, oxidative stability, physicochemical attributes, and sensory evaluation of beef meatballs with turmeric powder addition

Suharyanto Suharyanto (Department of Animal Science, Faculty of Agriculture, University of Bengkulu.)
Warnoto Warnoto (Department of Animal Science, Faculty of Agriculture, University of Bengkulu.)
Dwi Ramadanti (Department of Animal Science, Faculty of Agriculture, University of Bengkulu.)
Hartati Hartati (Department of Animal Science, Faculty of Agriculture, University of Bengkulu.)
Hajrawati Hajrawati (Department of Animal Production, Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia)

Agrointek
Vol 20, No 2 (2026)

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.