ANTI-MICROBIAL ACTIVITY OF LIQUID SMOKE AS PRESERVATIVES MEETBALL

Aniek S Handayani

Abstract


The meatballs are a food that is often sold by street food and are well known in Indonesia. Meat prices disagree and borax preservative is a problem for consumers. These causes the sellers prefer to use rat meat or chicken expiration with borax preservative to maintain the price. Selection of this material makes the meatballs to be unsafe for consumption. Meatballs have a short shelf life so need preservatives to extend the shelf life. But the preservative used is borax or formaldehyde that is harmful to health. Liquid smoke is a natural preservative that is widely used as a preservative in processed meats such as sausages, meatballs and fish, the efficiency of liquid smoke ensures to get healthy food that can be retained for a minimum of 3-6 days. The results showed that the meatballs immersed in liquid smoke can enhance the flavor, but only slightly affect the color, textures, and preferences until the sixth day, the higher of the concentration of liquid smoke causes the length of the shelf life of meatballs.


Keywords


liquid smoke, meatballs, anti microbial activity, shelf live, preservative

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References


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DOI: http://dx.doi.org/10.31543/ecj.v1i2.361

DOI (PDF): http://dx.doi.org/10.31543/ecj.v1i2.361.g61

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