Results 21 to 30 of about 2,486 (216)
Jurnal Farmasi Sains dan Komunitas, 2020 Borax is an additive that is often added to some foods such as meatball skewers. The government has banned this ingredient from being added to food because it is harmful to health when consumed for a long time.
Sabtanti Harimurti +5 more
doaj +1 more source
Resistance Characteristics of Pork Meatballs and Beef Meatballs Using Multimeter
Proceeding International Conference on Science and Engineering, 2019 Meatballs is food typical Indonesian that has taste delicious. It is even the most referred food for Indonesian people. The ingrediants used in meatballs is meat, flour and etc. Most Indonesian people are Muslim. So, not carelessly eating meatballs made from meat (Pork).
Moh. Yasin Faidlul Qodir +2 more
openaire +2 more sources
Food Science of Animal Resources, 2018 This study investigated the effect of yellow, black, and brown mustard seeds on color, lipid oxidation (thiobarbituric acid-reactive substances [TBARS]), and micro-biological and sensory qualities of meatballs during storage.
Muhammed Yusuf Çağlar +3 more
doaj +1 more source
PENGARUH PENAMBAHAN EKSTRAK DAUN SALAM TERHADAP UMUR SIMPAN BAKSO
Agrointek, 2017 Meatball was Indonesian favorite food made from meat, seasoning and additives. Meatball was perishable due to high water content and nutrition therefore to increase it shelf life there was a need to add natural preservative that have the ability to ...
Tantri Yulianti, Dewi Cakrawati
doaj +1 more source
Journal of Agriculture, Food and Environment, 2023 This study was conducted to assess the qualities of fresh and preserved mutton meatballs after inoculating tulsi (Ocimum sanctum)leaves extract at different levels as a source of natural antioxidant.
Rahman SME
doaj +1 more source
Jurnal Teknologi dan Industri Pertanian Indonesia, 2016 Meatballs are one of the foods that undergo processing and meatballs are very popular with people of various backgrounds and ages, where the meatballs assessed consumer acceptance of the characteristics that suit the tastes of consumers without regard to
Juni Mirzal +4 more
doaj +1 more source
Effect of recombinant transglutaminase on the quality characteristics of cooked beef meatballs [PDF]
Kafkas Universitesi Veteriner Fakültesi Dergisi, 2021 Transglutaminase (TGase) is an enzyme widely used in the food industry. In this study, the eff ect of transglutaminase enzyme on the chemical and physical characteristics of cooked beef meatballs was evaluated.
Fatma ERSÖZ +3 more
doaj +1 more source
International Journal of Food Studies, 2020 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),
Aris Sri Widati +3 more
doaj +1 more source
Borneo Journal of Pharmacy, 2021 The use of direct PCR technique without DNA extraction in the confirmation test for Salmonella typhimurium ATCC 14028 bacteria on meatball samples was carried out in the Food and Drug molecular biology testing laboratory Administration in Gorontalo.
Alfi Sophian +4 more
doaj +1 more source
Altifani Journal: International Journal of Community Engagement, 2022 The use of borax as an additive in food processing is still used by some meatball traders with the aim of improving the color, shape, taste, texture, and extending the shelf life, even though based on the 1998 Menkes regulation the use of borax in food processing has been prohibited because it can cause disease.
Dasir Dasir, Sunardi Sunardi
openaire +1 more source