The Effect of Seaweed (Eucheuma cottonii) Flour Addition on Physicochemical and Sensory Characteristics of an Indonesian-Style Beef Meatball

Aris Sri Widati Orcid logo ,
Aris Sri Widati

Faculty of Animal Science, Universitas Brawijaya, enum.country.N/A

Djalal Rosyidi Orcid logo ,
Djalal Rosyidi
Contact Djalal Rosyidi

Faculty of Animal Science, Universitas Brawijaya, enum.country.N/A

Lilik Eka Radiati Orcid logo ,
Lilik Eka Radiati

Faculty of Animal Science, Universitas Brawijaya, enum.country.N/A

Happy Nursyam Orcid logo
Happy Nursyam

Faculty of Fisheries and Marine Science, Universitas Brawijaya,

Published: 24.02.2021.

Volume 10, Issue 3 (2020)

pp. 112-120;

https://doi.org/10.7455/ijfs/10.si.2021.a9

Abstract

The objective of this work was to study the effect of seaweed (Eucheuma cottonii) our addition on physicochemical and sensory characteristics of an Indonesian-style beef meatball. Seaweed flour (SF) was added to meatball batter at 0% (CON), 2.5% (SF2.5), 5.0% (SF5) and 7.5% (SF7.5) in weight/meat weight (w/w) basis. Proximate composition (moisture, crude protein, crude fat, crude fiber and ash content), pH, cooking loss, hardness, water-holding capacity, instrumental color and sensory properties (color, texture, aroma, taste and overall acceptability) of the boiled meatballs were evaluated. The effect of seaweed our addition was very significant (P<0.01) on moisture, crude fat, crude fiber, ash, cooking loss, hardness, water holding capacity, lightness (L*), yellowness (b*) and all sensory properties, and was significant (P<0.05) on crude protein, pH and the redness (a*) of a boiled Indonesian-style beef meatball. The addition of seaweed flour at more than 2.5% resulted in darker meatballs, with less protein and fat, and a stronger seaweed aroma. The results suggest that seaweed flour could be added at 2.5% (w/w) to produce an Indonesian-style beef meatball with enhanced ber content.

Keywords

References

1.
Aoac. Official Methods of Analysis. 2005;
2.
Standardisasi B, Nasional. SNI Bakso Daging. 1995;
3.
Standardisasi B, Nasional. Standar Nasional Indonesia-Bakso Daging. SNI. 2014;
4.
Campo V, Kawano D, Da Silva D, Jr, Carvalho I. Carrageenans: Biological properties, chemical modifications and structural analysis-a review. Carbohydrate. Polymers. 2009;(2):167–80.
5.
Cierach M, Modzelewska-Kapitula M, Szacilo K. The influence of carrageenan on the properties of low-fat frankfurters. Meat Science. 2009;(3):295–9.
6.
Defreitas Z, Sebranek J, Olson D, Carr J. Carrageenan effects on thermal stability of meat proteins. Journal of Food Science. 1997;(3):544–7.
7.
Fitri M. Kajian sifat fisiko-kimia karaginan dari rumput laut jenis eucheuma sp. di perairan sulawesi selatan. Jurnal Galung Tropika. 2012;(2).
8.
Grau R, Hamm R. Eine einfache methode zur bestimmung der wasserbindung im muskel. Naturwissenschaften. 1953;(1):29–30.
9.
Guerrero S, Campos C, Alzamora S. SI112-SI120 Seaweed flour-added Indonesian-style beef meatball SI119 and Technology International. Food Science IJFS. 2002;(2):95–9.
10.
Hartati H, Endang M. Berita Litbang Industri: Media Publikasi dan Komunikasi Peneliti Industri. 2011;(47):54–65.
11.
Hashemi A, Jafarpour A. Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince. Journal of Food Science and Technology-mysore. 2016;(1):601–10.
12.
Kurniawan A, Al-Baarri A, Kusrahayu K. Kadar serat kasar, daya ikat air, dan rendemen bakso ayam dengan penambahan karaginan. Jurnal Aplikasi Teknologi Pangan. 2012;(2).
13.
Lee B, Hendricks D, Cornforth D. Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef. Meat Science. 1998;(3):273–83.
14.
Macartain P, Gill C, Brooks M, Campbell R, Rowland I. Nutritional value of edible seaweeds. Nutrition Reviews. 2007;(12, 1):535–43.
15.
Manuel J, Cornelia M, Wijaya W. KnE Life Sciences. 1st International Symposium on Aquatic Product Processing, Safety and Health (ISAPPROSH). 2015;12–8.
16.
Pearson A, Gillett T. 2012;
17.
Pramuditya G, Yuwono S. Penentuan atribut mutu tekstur bakso sebagai syarat tambahan dalam sni dan pengaruh lama pemanasan terhadap tekstur bakso. Jurnal Pangan dan Agroindustri. 2014;(4):200–9.
18.
Purnomo H, Rahardiyan D. Review article: Indonesian traditional meatball. International. Food Research Journal. 2008;(2):101–8.
19.
Purnomo H. Teknologi pengolahan dan pengawetan daging. 2012;
20.
Rifqie Mariana R, Hidayati L, Soekopitojo S. Implementing the haccp system to the production of bakso malangindonesia. Journal of Culinary Science & Technology. 2019;(4):291–312.
21.
Rohman A, Erwanto Y, Man Y. Analysis of pork adulteration in beef meatball using fourier transform infrared (ftir) spectroscopy. Meat Science. 2011;(1):91–5.
22.
Talukder S. Effect of dietary fiber on properties and acceptance of meat products: A review. Critical Reviews in Food Science and Nutrition. 2015;(7):1005–11.
23.
Tan M. Chinese dietary culture in indonesian urban society. The globalization of Chinese food. 2002;33–65.
24.
Utama D, Jeong H, Kim J, Barido F, Lee S. Fatty acid composition and quality properties of chicken sausage formulated with preemulsified perilla-canola oil as an animal fat replacer. Poultry Science. 2019;(7):3059–66.
25.
Utama D, Lee S, Baek K, Chung W, Chung I, Jeon J, et al. High pressure processing for darkfirm-dry beef: Effect on physical properties and oxidative deterioration during refrigerated storage. Asian-australasian Journal of Animal Sciences. 2017;(3):424–31.
26.
Veronika H, Mappiratu M, Sumarni N. Ekstraksi dan karakterisasi ekstrak zat warna rumput laut (eucheuma cottonii). KOVALEN: Jurnal Riset Kimia. 2017;(1):7–16.
27.
Watts B, Ylimaki G, Jeffery L, Elias L, Idrc, Ottawa, et al. The effect of seaweed eucheuma cottonii on superoxide dismutase (sod) liver of hypercholesterolemic rats. HAYATI Journal of Biosciences. 1989;(3):105–10.
28.
Yakhin L, Wijaya K, Santoso J. KnE Life Sciences. 1st International Symposium on Aquatic Product Processing, Safety and Health (IS-APPROSH). 2015;1–5.

Citation

Copyright

Article metrics

Google scholar: See link

The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Most read articles

Indexed by