Memperpanjang Umur Simpan Bakso Sapi dengan Pelapisan Tapioka dan Pati Sagu

Abstract

Meatball is a perishable food. Its shelf life is only about 12 hours to 1 day. Many small meatball manufacturers use prohibited chemicals to extend shelf life of meatball at room temperature. At this research, the shelf life of beef meatballs was extended through reducing the water activity by coating the meatballs with tapioca and sago starch. The meatballs were coated with tapioca and sago starches (roasted or not) in the ratios of 1:1, 1:2 and 2:1. The coated meatballs were stored at room temperature. During storage, the meatballs were observed their sensory properties. The result showed that the shelf life of meatballs could be increased up to 2 days at room temperature. The meatball coated with roasted sago starch at the ratio of 2:1 had 1.1x105 cfu/g on the second day of storage