Proceedings of the 9th International Seminar on Tropical Animal Production (ISTAP 2021)

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The Effect of Additional Leavening Agent on Physical and Sensorial Qualities of Fried Beef Meatballs

Authors
E Triyannanto, R O Sujarwanta, Jamhari Jamhari, Rusman Rusman, R F Indrajaya, E Suryanto*
Faculty of Animal Science, Universitas Gadjah Mada, Jl. Fauna No.3 Bulaksumur, Yogyakarta, 55281, Indonesia
*Corresponding author. Email: edi_ugm@ugm.ac.id
Corresponding Author
E Suryanto
Available Online 24 February 2022.
DOI
10.2991/absr.k.220207.042How to use a DOI?
Keywords
Beef meatball; Baking powder (NaHCO3+C4H4O6); Baking soda (NaHCO3); SAPP. (Na2H2P2O7)
Abstract

This study aims to determine the effect of the leavening agent on the physical and sensorial qualities of fried beef meatballs. The leavening agent used in this research was baking powder (NaHCO3+C4H4O6) as T1, baking soda (NaHCO3) as T2, and SAPP or sodium acid pyrophosphate (Na2H2P2O7) as T3 and control without leavening agent addition as T0. Physical qualities were observed: pH value, crunchiness, hardness, and sensorial qualities: color, odor, taste, texture, and acceptability. The data were analyzed using Oneway Anova and if there was a mean difference, it would be further tested using Duncan’s Multiple Range Test (DMRT). Moreover, sensory quality was analyzed by non-parametric analysis with Kruskal and Wallis Test. The results showed that the addition of baking powder, baking soda, and SAPP significantly affected (P<0.05) pH value, crunchiness, hardness, color, despite no significant effect on the odor, taste, texture, and acceptability. Based on the research, T3 with 0,3% concentration showed a higher (P<0.05) pH value at 6.8, crunchiness value at 190.51 than other treatments. T3 in this regard, could be one of the alternative leavening agents to be used in fried beef meatballs.

Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the 9th International Seminar on Tropical Animal Production (ISTAP 2021)
Series
Advances in Biological Sciences Research
Publication Date
24 February 2022
ISBN
10.2991/absr.k.220207.042
ISSN
2468-5747
DOI
10.2991/absr.k.220207.042How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

risenwbib
TY  - CONF
AU  - E Triyannanto
AU  - R O Sujarwanta
AU  - Jamhari Jamhari
AU  - Rusman Rusman
AU  - R F Indrajaya
AU  - E Suryanto
PY  - 2022
DA  - 2022/02/24
TI  - The Effect of Additional Leavening Agent on Physical and Sensorial Qualities of Fried Beef Meatballs
BT  - Proceedings of the 9th International Seminar on Tropical Animal Production (ISTAP 2021)
PB  - Atlantis Press
SP  - 198
EP  - 201
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220207.042
DO  - 10.2991/absr.k.220207.042
ID  - Triyannanto2022
ER  -