The Chemical and Organoleptic Characteristics of Beef Meatballs Added With Butterfly Pea Flower Powder (Clitoria ternatea L.)
DOI:
https://doi.org/10.5327/fst.00120%20Palavras-chave:
beef meatballs, butterfly pea flower, chemical characteristicsResumo
Meatballs are one of the favorite foods in the world. Adding butterfly pea flower powder to meatball products can increase their functional value. This study aimed to determine the effect of the concentration of butterfly pea powder on the chemical and organoleptic characteristics of the meatballs. The research methodology included four treatments and three repetitions. The experimental design used was a completely randomized design (CRD) with four treatments, namely, T0 (control), T1 (0.75 g/300 g butterfly pea flower extract), T2 (1.5 g/300 g butterfly pea flower extract), and T3 (2.25 g/300 g of butterfly pea flower extract). This study shows the highest water content in the T3 formulation of 79.63% and the lowest in the T1 formulation of 63.36%. The highest fat content was in the T3 formulation of 17.11% and the lowest was in the T0 formulation of 16.28%. The highest protein content was in the T3 formulation of 15.25%, and the lowest protein content was in the T0 formulation of 14.66%. This study also showed the antioxidant activity with the intensity of the IC50 value in the moderate category in the T1 formulation of 117.29 mg/L. It showed the active category in the T3 formulation of 87.13 mg/L. The formulation of beef meatballs with the addition of butterfly pea flower powder did not significantly affect the value of protein content, fat content, and antioxidant activity contained therein. Differences in the formulation of beef meatballs with the addition of pea powder significantly affected the quality attributes of aroma, texture, taste, and color in the four treatments.
Downloads
Referências
Abreu, M. L. C., Vieira, R. A. M., Rocha, N. S., Araujo, R. P., Gloria, L. S., Fernandes, A. M., de Lacerda, P. D., & Junior, A. G. (2014). Clitoria ternatea L. as a potential high quality forage legume. Asian-Australasian Journal of Animal Sciences, 27(2), 169-178. https://doi.org/10.5713%2Fajas.2013.13343
Amrullah, M. (2017). Addition of sago flour with different levels on the quality (Organoleptic) of chicken meatballs. Thesis, Faculty of Science and Technology Alauddin State Islamic University Makassar.
Angriani, L. (2019). Potential of butterfly pea flower extract (Clitoria ternatea) as local natural colorant in various food industries. Canrea Journal, 2(2), 32-37. https://doi.org/10.20956/canrea.v2i1.120
Bohrer, B. M. (2017). Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein. Trends in Food Science and Technology, 65, 103-112. https://doi.org/10.1016/j.tifs.2017.04.016
Cahyono, A., & Suryani, T. (2013). Protein content and organoleptic tests of meatballs made from different compositions of beef and mushrooms (Volvariella Volvaceae). Doctoral Dissertation, University of Muhammadiyah Surakarta.
Devina, D. (2018). Potential of butterfly pea flower extract (Clitoria ternatea L.) as a source of antioxidants and natural colorants in ice cream. Doctoral Dissertation, UAJY.
Dewi, A. P., Setyawardani, T., & Sumarmono, J. (2019). The effect of butterfly pea (Clitoria ternatea) addition on syneresis and levels of pleasure of goat milk yoghurt. ANGON: Journal of Animal Science and Technology, 1(2), 145-151. https://doi.org/10.20884/1.angon.2019.1.2.p145-151
Enaru, B., Dretcanu, G. D., Stanila, A., & Diaconease, Z. (2021). Anthocyanins: factors affecting their stability and degradation. Antioxidants, 10(12), 1967. https://doi.org/10.3390/antiox10121967
Fatmawaty, Anggreni, N. G. M., Fadhil, N., & Prasasty, V. D. (2019). Potential In Vitro and In Vivo Antioxidant Activities from Piper Crocatum and Persea Americana Leaf Extracts. Biomedical and Pharmacology Journal, 12(2). https://doi.org/10.13005/bpj/1686
Filio, Y. L., Maulana, H., Aulia, R., Suganda, T., Ulimaz, T. A., Aziza, V., Concibido, V., & Karuniawan, A. (2023). Evaluation of Indonesian butterfly pea (Clitoria ternatea L.) using stability analysis and sustainability index. Sustainability, 15(3), 2459. https://doi.org/10.3390/su15032459
Firahmi, N., Dharmawati, S., & Aldrin, M. (2015). Physical and organoleptic properties of meatballs made from beef with different aging time. Al-Ulum: Journal of Science and Technology, 1(1), 39-45.
Fizriani, A., Quddus, A. A., & Hariadi, H. (2021). Effect of addition of butterfly pea flower extract on chemical and organoleptic properties of cendol beverage products. Journal of Food Science and Agricultural Products, 4(2), 136-145. https://doi.org/10.26877/Jiphp.V4i2.7516
Handito, D., Basuki, E., Saloko, S., Dwikasari, L. G., Triani, E., Mataram, U., Medicine, F., & Mataram, U. (2022). Composition analysis of butterfly pea flowers (Clitoria ternatea) as natural antioxidants in food products. SAINTEK Proceedings.
Ikhlas, B., Huda, N., & Noryati, I. (2008). Chemical composition and physicochemical properties of meatballs prepared from mechanically deboned quail meat using various types of flour. International Journal of Poultry Science, 10(1), 30-37. https://doi.org/10.3923/ijps.2011.30.37
Kumar, V., & Prabha, R. (2018). Extraction and analysis natural dye. Journal of Natural Product and Plant Resources, 8(2), 32-38.
Martini, N. K. A., Ekawati, I. G. A., & Ina, P. T. (2020). The effect of temperature and drying time on the characteristics of telang flower tea (Clitoria ternatea L.). Journal of Food Science and Technology, 9(3), 327.
Melati, R., & Rahmadani, N. S. (2020). Diversification and preference for processed food from natural dyes of butterfly pea flower (Clitoria ternatea) in Ternate city. Proceedings of the National Seminar on Agribusiness (Vol. 1, No. 1).
Mukherjee, P. K., Kumar, V., Satheesh Kumar, N., & Heinrich, M. (2008). The Ayurvedic medicine Clitoria ternatea-From traditional use to scientific assessment. Journal of Ethnopharmacology, 120(3), 291-301. https://doi.org/10.1016/j.jep.2008.09.009
Neda, G. D., Rabeta, Mohd, S., & Ong, M. T. (2013). Chemical composition and anti-proliferative properties of flowers of Clitoria ternatea. International Food Research Journal, 20(3), 1229-1234.
Nurhasanah, Hindersah, R., Suganda, T., Concibido, V., Sundari, & Karuniawan, A. (2023). The first report on the application of issr markers in genetic variance detection among butterfly pea (Clitoria ternatea L.) accession in North Maluku Province, Indonesia. Horticulturae, 9(9), 1059. https://doi.org/10.3390/horticulturae9091059
Odeyinka, S. M., Hector, B. L., Ørskov, E. R., & Newbold C. J. (2004). Assessment of the nutritive value of the seeds of some tropical legumes as feeds for ruminants. Livestock Research for Rural Development, 16(9).
Palimbong, S., & Pariama, A. S. (2020). Potential of telang flower extract (Clitoria ternatea Linn) as a colorant on sticky rice tapai products. Journal of Science and Health, 2(3), 228-235. https://doi.org/10.25026/jsk.v2i3.147
Prasetyo, H., Padaga, M. Ch., & Sawitri, M. E. 2013. Study of the physico-chemical quality of beef in the Malang city market. Journal of Animal Products Science and Technology, 8(2), 1- 8.
Riansyah, A., Supriadi, A., Nopianti, R. (2013). The effect of differences in temperature and drying time on the characteristics of Siamese salted fish (Trichogaster pectoralis) using an oven. Fishtech Journal, 2, 53-68.
Rosita, F., Hafid, H., & Aka, R. (2015). Cooking loss and organoleptic quality of beef meatballs with the addition of sago flour at different levels. JITRO, 2(1), 14-20.
Siswara, H. N., Erwanto, Y., & Suryanto, E. (2022). Study of meat species adulteration in indonesian commercial beef meatballs related to halal law implementation. Frontiers in Sustainable Food Systems, 6, 882031. https://doi.org/10.3389/fsufs.2022.882031
Vidana-gamage, G. C., Yau, Y. L., & Wee, S. C. (2021). Anthocyanins from Clitoria ternatea flower: biosynthesis, extraction, stability, antioxidant activity, and applications. Frontiers in Plant Science, 12, 792303. https://doi.org/10.3389/fpls.2021.792303
Wahdania, Porodjia, F., & Nurkamiden, S. (2021). Protein test with chemical solution in identifying nutrient content in food material. Journal of Health, Technology and Science, 2(4), 22-30.
