Physical characteristic and antioxidant activity of beef meatballs with addition of Moringa oleifera (Lam.) leaves powder
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...
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creator | Rasak, A N M Hajrawati, H Ningrum, E M Suharyanto |
description | 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. |
doi_str_mv | 10.1088/1755-1315/788/1/012111 |
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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.</description><identifier>ISSN: 1755-1307</identifier><identifier>EISSN: 1755-1315</identifier><identifier>DOI: 10.1088/1755-1315/788/1/012111</identifier><language>eng</language><publisher>Bristol: IOP Publishing</publisher><subject>Antioxidants ; Beef ; Bioactive compounds ; Color ; Cooking ; Dough ; Meat ; Meat products ; Meatballs ; Moisture content ; Moringa oleifera ; Nutrition ; pH effects ; Physical characteristics ; Physical properties ; Water content</subject><ispartof>IOP conference series. Earth and environmental science, 2021-06, Vol.788 (1), p.12111</ispartof><rights>Published under licence by IOP Publishing Ltd</rights><rights>2021. This work is published under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c2691-3f0b6334f75de7f03e1dafb46abc3e407e9671c263a5b4e586b121c4be5c7f1b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://iopscience.iop.org/article/10.1088/1755-1315/788/1/012111/pdf$$EPDF$$P50$$Giop$$Hfree_for_read</linktopdf><link.rule.ids>314,776,780,27901,27902,38845,38867,53815,53842</link.rule.ids></links><search><creatorcontrib>Rasak, A N M</creatorcontrib><creatorcontrib>Hajrawati, H</creatorcontrib><creatorcontrib>Ningrum, E M</creatorcontrib><creatorcontrib>Suharyanto</creatorcontrib><title>Physical characteristic and antioxidant activity of beef meatballs with addition of Moringa oleifera (Lam.) leaves powder</title><title>IOP conference series. Earth and environmental science</title><addtitle>IOP Conf. Ser.: Earth Environ. Sci</addtitle><description>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.</description><subject>Antioxidants</subject><subject>Beef</subject><subject>Bioactive compounds</subject><subject>Color</subject><subject>Cooking</subject><subject>Dough</subject><subject>Meat</subject><subject>Meat products</subject><subject>Meatballs</subject><subject>Moisture content</subject><subject>Moringa oleifera</subject><subject>Nutrition</subject><subject>pH effects</subject><subject>Physical characteristics</subject><subject>Physical properties</subject><subject>Water content</subject><issn>1755-1307</issn><issn>1755-1315</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>O3W</sourceid><sourceid>BENPR</sourceid><recordid>eNqFkE9LAzEQxRdRsFa_ggS81MO2yWaz2R6l1D9QUVDPIclObMq2WZNta7-9WSoVQfAQJsP7vRnmJcklwUOCy3JEOGMpoYSNeNeNMMkIIUdJ7yAcH_6YnyZnISwwLnhOx71k9zzfBatljfRceqlb8Da0ViO5quJrrfu0VawoSnZj2x1yBikAg5YgWyXrOqCtbedIVpWN9KrTH523q3eJXA3WgJdoMJPL4TWqQW4goMZtK_DnyYmRdYCL79pP3m6nr5P7dPZ09zC5maU6K8YkpQargtLccFYBN5gCqaRReSGVppBjDuOCk8hSyVQOrCxUvF_nCpjmhijaT672cxvvPtYQWrFwa7-KK0XG8gKXHLNxpIo9pb0LwYMRjbdL6XeCYNHFLLoERZem4F0n9jFHY7Y3Wtf8TP7XNPjDNJ2-_MJEUxn6BRDwjUM</recordid><startdate>20210601</startdate><enddate>20210601</enddate><creator>Rasak, A N M</creator><creator>Hajrawati, H</creator><creator>Ningrum, E M</creator><creator>Suharyanto</creator><general>IOP Publishing</general><scope>O3W</scope><scope>TSCCA</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>PATMY</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PYCSY</scope></search><sort><creationdate>20210601</creationdate><title>Physical characteristic and antioxidant activity of beef meatballs with addition of Moringa oleifera (Lam.) leaves powder</title><author>Rasak, A N M ; Hajrawati, H ; Ningrum, E M ; Suharyanto</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2691-3f0b6334f75de7f03e1dafb46abc3e407e9671c263a5b4e586b121c4be5c7f1b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Antioxidants</topic><topic>Beef</topic><topic>Bioactive compounds</topic><topic>Color</topic><topic>Cooking</topic><topic>Dough</topic><topic>Meat</topic><topic>Meat products</topic><topic>Meatballs</topic><topic>Moisture content</topic><topic>Moringa oleifera</topic><topic>Nutrition</topic><topic>pH effects</topic><topic>Physical characteristics</topic><topic>Physical properties</topic><topic>Water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rasak, A N M</creatorcontrib><creatorcontrib>Hajrawati, H</creatorcontrib><creatorcontrib>Ningrum, E M</creatorcontrib><creatorcontrib>Suharyanto</creatorcontrib><collection>Institute of Physics Open Access Journal Titles</collection><collection>IOPscience (Open Access)</collection><collection>CrossRef</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>Environmental Science Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Environmental Science Collection</collection><jtitle>IOP conference series. Earth and environmental science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Rasak, A N M</au><au>Hajrawati, H</au><au>Ningrum, E M</au><au>Suharyanto</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physical characteristic and antioxidant activity of beef meatballs with addition of Moringa oleifera (Lam.) leaves powder</atitle><jtitle>IOP conference series. Earth and environmental science</jtitle><addtitle>IOP Conf. Ser.: Earth Environ. Sci</addtitle><date>2021-06-01</date><risdate>2021</risdate><volume>788</volume><issue>1</issue><spage>12111</spage><pages>12111-</pages><issn>1755-1307</issn><eissn>1755-1315</eissn><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.</abstract><cop>Bristol</cop><pub>IOP Publishing</pub><doi>10.1088/1755-1315/788/1/012111</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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subjects | Antioxidants Beef Bioactive compounds Color Cooking Dough Meat Meat products Meatballs Moisture content Moringa oleifera Nutrition pH effects Physical characteristics Physical properties Water content |
title | Physical characteristic and antioxidant activity of beef meatballs with addition of Moringa oleifera (Lam.) leaves powder |
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