Antioxidant activity and physicochemical properties of commercial beef meatballs in Makassar City H Hajrawati1, R Malaka1, F N Yuliati1, A Husna1, N Qalbi1, S Suharyanto2
1Department of Animal Production, Faculty of Animal Science, Universitas Hasanuddin, Makassar, South Sulawesi 90245, Indonesia.
2Department of Animal Science, Faculty of Agriculture, University of Bengkulu, Bengkulu 38371A, Indonesia *Corresponding author: hajrawati[at]unhas.ac.id
Abstract
This study aimed to evaluate and analyze the antioxidant activity and physicochemical properties of beef meatballs in Makassar city, Indonesia. The study involved analyzing seven commercial samples of meatball brands which available in Makassar city, including their antioxidant activity, nutritional content, L a b color, and folding test. The results showed significant differences in antioxidant activity, nutritional content, and L a b color values, but no significant difference in the folding test value. The antioxidant activity values ranged from 22.01-30.24%. The proximate content indicated significant differences among each sample. The moisture content of meatballs ranged from 55.68-66.69%, protein content was from 7.39-9.89%, while fat content was from 3.18-6.65%. The meatball color values were 55.70-65-61, 1.96-4.36 and 14.87-18.84 for Lightness (L*), Redness (a*), and Yellowness (b*), respectively. In conclusion, the highest antioxidant activity value was found in brand F (30.24%), while the highest protein content was brand A (9.89%). The analyzed nutritional content of meatballs met the Indonesian National Standards (SNI), except for brand E (7.39%).
