PENGARUH PENAMBAHAN EKSTRAK DAUN SALAM TERHADAP UMUR SIMPAN BAKSO

Abstract

Meatball, an Indonesian favorite food made from meat, seasoning and additives, is perishable due to high water content and nutrition. Therefore, in order to increase its shelf life, there was a need to add natural preservative that has the ability to prevent the growth of microorganism. The aim of the research was to determine the effect of addition of bay leaf extract on meatball characteristics. The research was conducted using bay leaf extract concentration as independent variable consisted four levels (1, 2 and 3%) and 0% as control. Dependent variables consisted organoleptic characteristics, and number were measure each 2 days during 6 days storage. Result showed that addition of bay leaf extract extended meatball shelf life in room temperature for two days. After two days, meatball was deteriorated, as shown by high number of microorganisms, off-flavor, and soft texture.