1 Lecturer of the Animal Husbandry Study Program, Faculty of Animal Husbandry and Fisheries, Tadulako University. Jalan Soekarno-Hatta Km.9 Palu 94118, Central Sulawesi, Indonesia.
2 Lecturer of the Agrotechnology Study Program, Faculty of Agriculture, Tadulako University. Jalan Soekarno-Hatta Km.9 Palu 94118, Central Sulawesi, Indonesia.
World Journal of Advanced Research and Reviews, 2025, 25(02), 1414-1423
Article DOI: 10.30574/wjarr.2025.25.2.0502
Received on 05 January 2025; revised on 11 February 2025; accepted on 14 February 2025
This study aims to evaluate the physicochemical characteristics and total microbes in beef meatballs with the addition of moringa leaf flour in various ratios. The method used was a Completely Randomized Design with five treatments and three replications, resulting in a total of 15 samples. The parameters measured included protein content, fat content, water content, total microbes (Total Plate Count/TPC), and pH of the meatballs. The results showed that the protein content ranged from 12.30–15.85%, fat content 0.05–0.14%, water content 73.22–79.31%, total microbes 1.63–2.60 log CFU/g, and pH 7.17–7.57. The addition of moringa leaf flour contributed to an increase in protein content and a decrease in fat content and total microbes in meatballs
Meatballs; Moringa leaf flour; Protein; Fat; PH; Microbes
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Sukisman Abdul Halid, Minarny Gobel, Sugiarto and Abdul Rahim. Characteristics of beef meatballs with the addition of moringa leaf flour reviewed in terms of protein, fat, water, total microbia and acidity. World Journal of Advanced Research and Reviews, 2025, 25(02), 1414-1423. Article DOI: https://doi.org/10.30574/wjarr.2025.25.2.0502.
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