Pembuatan bakso dengan menggunakan bahan dasar tepung daging sapi

Abstract

The aim of the study was to observe the physical characteristic (pH, WHC, rendemen, elasticity and emulsion stability), Fe content and moisture content of beef meals meatball. Experimental design used was randomized block design with different level of rehidrated beef meal (60, 70 and 80%), beef (as a control), and three periods of processing. The result showed that the treatments did not have significant effect on pH value, water holding capacity, rendemen, emulsion stability and Fe content, but had significant effect on elasticity and moisture content.