Organoleptic Characteristics of Bali Beef Meatballs Based on Collagen Concentration in UKKMB and Time of Maturation

Abstract

This study aims to look at the organoleptic quality of meatballs derived from Balinese beef which is fed by the Multinutrient Block Urea Water Coconut Collagen (UKKMB) for 45 days. UKKMB is a modification of UMMB where coconut water replaces molasses and collagen is added. Collagen is derived from the scapula bone extraction of Bali cattle. Before making meatballs, beef muscle Longissimus dorsi (LD) was matured (aging) at a temperature of 2-50 C for 16 days. The design of the study was a complete design of factorial pattern 3 × 3 where factors one percentage of collagen (25, 50, and 100%) and factors two maturation time (0, 8, and 16 days). The parameters observed were a score of tenderness, elasticity, chewing residues and flavor intensity by 20 taste panelists. The results showed the percentage of collagen decreases tenderness, elasticity, and residual mastication scores, while the flavor intensity is more or less the same. The maturation time decreases tenderness scores, while elasticity, chewing residues and flavor intensity are more or less the same. This research concluded that the percentage of collagen in the UKKMB block feed improves the organoleptic quality of Balinese beef meatballs.