Physical characteristic and antioxidant activity of beef meatballs with addition of Moringa oleifera (Lam.) leaves powder

Abstract

Moringa oleifera is one of the herbs that nutritious and rich in bioactive compounds. Moringa leaves powder (MLP) is the potential to be applied to processed meat products such as meatball. This study was aimed to evaluate the nutrition content, physical properties, and antioxidant activity of beef meatball added with MLP. There were four levels of treatment employed in the study: Control, which without any addition of MLP; MLP 0.5%, MLP 1%, and MLP 1.5% were meatball added with 0.5, 1, and 1.5% MLP, respectively. All ingredients were well blended to be the dough and boiled at 80°C for 20 min. The results showed that there was no significant difference among treatments for WHC and pH value of meatballs. However, the addition of MLP decreased the cooking loss and enhanced the antioxidant activity of the meatballs. The addition 1.5% declined the lightness, 1% lowered the redness and yellowness value of meatball color. The nutrition content of the meatball was no significant for moisture content, ash, crude protein, and crude fat but increased significantly for crude fibre. It could be concluded that the addition of MLP could improve the antioxidant activity without any changes in WHC, pH value, but by changing the cooking loss and color parameters of the meatballs.

The Physicochemical Quality of Chicken Meatball Using Red Lentil Flour (Lens culinaris L.)

“…Research on moringa leaf flour (Moringa oleifera L.) as much as 1% used in beef meatballs produced the best brightness color value of 51.67 and the highest yellowness value of 18.43. In addition, beef meatballs produced the best redness value of 11.51 without adding moringa flour [33]. Sujarwanta et al [26] beef meatballs without adding adzuki bean flour produced the highest scores for all color components.…”

“…Rasak et al [33] observed beef meatballs without adding Moringa leaf flour (Moringa oleifera L.). The best meatball WHC value produced was 33.12%.…”

“…A study on beef steak added lentil flour with a 4% transglutaminase binder to produce the best beef steak with a cooking loss value of 29.72% [40]. Moringa leaf flour (Moringa oleifera L.) with a percentage of 1.5% added to beef meatballs produces beef meatballs with the lowest cooking loss value of 2.32% [33]. The best beef meatball cooking loss value is 31.92 % in beef meatballs plus 12% pumpkin seed flour (Cucurbita pepo L.) [20].…”

Pengaruh Penambahan Bubuk Daun Kelor (Moringa oleifera) terhadap Aktivitas Antioksidan Bakso Daging Ayam selama Penyimpanan Dingin

“…Pembuatan dan formulasi bakso daging ayam mengacu pada metode Rasak, Hajrawati, Ningrum, & Suharyanto (2021). Penggunaan BHT pada penelitian ini mengacu pada Batas Maksimum Penggunaan Bahan Tambahan Pangan Antioksidan tentang penggunaan BHT yaitu 0 -0,3 mg/kg bobot badan berdasarkan BPOM RI (2013) dan Codex (2013) dimana maksimum penggunaan BHT pada produk olahan daging adalah 200 mg/kg bobot daging.…”