REACTOR : Journal of Research On Chemistry And Engineering
Vol 1, No 1 (2020): Published in June 2020

Pengembangan Produk Bakso yang Berbahan Baku Tanaman Berantioksidan

Wellyalina Wellyalina (Universitas Andalas)
Daimon Syukri (Universitas Andalas)

Article Info

Publish Date
30 Sep 2020

Abstract

The development of functional food is increasing. Meatball is one of popular food product that can be developed to become more functional by adding antioxidant. Meatballs are processed products from small round meat. The aim of this study was to obtain the best formula for meat ball production with high antioxidant and also have good organoleptic characteristics. The addition of Moringa leaves, celery,cup leaves panax, and lime leaves to the original formula of meat ball production were used as the treatments in this study. The results indicated that the addition of cup leaves panax could produce the functional meat ball with the highest antioxidant and best organoleptic characteristics among all treatments.

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Journal Info
REACTOR : Journal of Research On Chemistry And Engineering
Website

Abbrev

reactor

Publisher

Politeknik ATI Padang

Subject

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Energy

Description

1. Bioenergy 2. Waste Treatment 3. Simulation and control process 4. Advanced materials 5. Bioengineering (chemical & massa) 6. Bioprocess 7. General chemistry 8. Applied chemistry 9. Biochemical 10. and other as problem solving in the field of environment, energy, food, agriculture, medical and ...