Pangan tidak hanya berfungsi sebagai penyedia zat gizi untuk kebutuhan tubuh (fungsi primer) dan sebagai pemenuhan selera karena aroma dan citarasanya (fungsi primer), tetapi pangan yang dikonsumsi juga harus memiliki fungsi tersier yaitu sebagai penyedia zat aktif yang jika masuk ke dalam tubuh atau sistem hayati lainnya dapat mempengaruhi proses fisiologis dan biokimiawi. Salah satu bahan tambahan pangan yang memberikan aroma dan cita rasa yang khas adalah asap cair sabut kelapa. Penelitian ini bertujuan untuk melihat sifat fisik kimia yang meliputi kadar protein, kadar lemak, dan kadar air, serta analisis terhadap total mikroba (Total Palte Count/TPC) bakso daging sapi. Hasil penelitian menunjukkan bahwa kadar protein tertinggi diperoleh pada sampel B3sk2 yaitu 12,80+0,82 % dan terendah diperoleh pada sampel B1 sk0 yaitu sebesar 9,38+0,54 %, kadar lemak tertinggi diperoleh pada sampel B5sk4 sebesar 0,23+ 0,02% dan terendah diperoleh pada sampel B2sk1 sebesar 0,13+0,01%. Kadar air tertinggi diperoleh pada sampel B1sk0 sebesar 77,03+0,18%, dan terendah diperoleh pada sampel B3sk2 sebesar 69,60+0,13%, serta rata-rata jumlah total mikroba tertinggi diperoleh pada sampel B2sk1 yaitu sebesar 4,79+0,33 log cfu/g, dan terendah diperoleh pada sampel B4sk3 sebesar 2,20+ 0,70 log cfu/g.

The aim of the study is to evaluate the physicochemical and microbiological characteristics of beef meatball produced and circulated in Palu City. The study used a completely randomized design with 8 micro, small and medium enterprises (MSMEs) where sampling was repeated three times to obtain 24 research samples. Parameters of analysis included water, ash, protein, fat, borax, formalin and total microbial content. The results show that beef meatball circulating in Palu City had water content (66.56 - 72.99%), ash content (1.28 - 1.99%), protein content (8.93– 10.76%). ), fat content (1.16 - 5.84%) and total microbes (1.92–7.97 log cfu / g) and borax content and beef meatball formalin showed negative values.

One of the most popular food products in Central Sulawesi is shredded beef, and sometimes aspects of food quality and safety were not given attention by producers or consumers. The objective of the study is to identify the chemical, microbiological and antioxidant properties of shredded beef produced and circulated in Palu City. This study uses a complete randomized design with 8 samples and each sample were repeated three times so that 24 samples were obtained with observed parameters including moisture content, ash content, protein content, fat content, total microbial count and antioxidant activity.The results showed that water content (5,04 -9,35%), ash content (3,59 - 5,74%), protein content (25,60-38,97%), fat content (19,20- 39,37%) and total microbial count (1,27-8,48 log cfu / g) and antioxidant activity as indicated by Inhibition Concentration / IC50 (3234,31 - 6740,5 ppm) and percentage of inhibition (35,63 - 80.27%). The results of this study indicate that shredded beef from various SMEs in the city of Palu is still partially met the quality standards based on SNI, so MSME guidance is needed periodically and continuously.

One of the most popular food products in Central Sulawesi is shredded beef, and sometimes aspects of food quality and safety were not given attention by producers or consumers. The objective of the study is to identify the chemical, microbiological and antioxidant properties of shredded beef produced and circulated in Palu City. This study uses a complete randomized design with 8 samples and each sample were repeated three times so that 24 samples were obtained with observed parameters including moisture content, ash content, protein content, fat content, total microbial count and antioxidant activity.The results showed that water content (5,04 -9,35%), ash content (3,59 - 5,74%), protein content (25,60-38,97%), fat content (19,20- 39,37%) and total microbial count (1,27-8,48 log cfu / g) and antioxidant activity as indicated by Inhibition Concentration / IC50 (3234,31 - 6740,5 ppm) and percentage of inhibition (35,63 - 80.27%). The results of this study indicate that shredded beef from various SMEs in the city of Palu is still partially met the quality standards based on SNI, so MSME guidance is needed periodically and continuously.