{"title":"帕卢市牛肉肉丸的理化和微生物特性","authors":"Sukisman Abdul Halid, A. Rahim","doi":"10.22487/J24077593.2018.V5.I1.10491","DOIUrl":null,"url":null,"abstract":"The aim of the study is to evaluate the physicochemical and microbiological characteristics of beef meatball produced and circulated in Palu City. The study used a completely randomized design with 8 micro, small and medium enterprises (MSMEs) where sampling was repeated three times to obtain 24 research samples. Parameters of analysis included water, ash, protein, fat, borax, formalin and total microbial content. The results show that beef meatball circulating in Palu City had water content (66.56 - 72.99%), ash content (1.28 - 1.99%), protein content (8.93– 10.76%). ), fat content (1.16 - 5.84%) and total microbes (1.92–7.97 log cfu / g) and borax content and beef meatball formalin showed negative values.","PeriodicalId":197658,"journal":{"name":"AGROLAND: The Agricultural Sciences Journal","volume":"95 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OFBEEF MEATBALLS IN PALU CITY\",\"authors\":\"Sukisman Abdul Halid, A. Rahim\",\"doi\":\"10.22487/J24077593.2018.V5.I1.10491\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The aim of the study is to evaluate the physicochemical and microbiological characteristics of beef meatball produced and circulated in Palu City. The study used a completely randomized design with 8 micro, small and medium enterprises (MSMEs) where sampling was repeated three times to obtain 24 research samples. Parameters of analysis included water, ash, protein, fat, borax, formalin and total microbial content. The results show that beef meatball circulating in Palu City had water content (66.56 - 72.99%), ash content (1.28 - 1.99%), protein content (8.93– 10.76%). ), fat content (1.16 - 5.84%) and total microbes (1.92–7.97 log cfu / g) and borax content and beef meatball formalin showed negative values.\",\"PeriodicalId\":197658,\"journal\":{\"name\":\"AGROLAND: The Agricultural Sciences Journal\",\"volume\":\"95 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-03-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"AGROLAND: The Agricultural Sciences Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.22487/J24077593.2018.V5.I1.10491\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"AGROLAND: The Agricultural Sciences Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.22487/J24077593.2018.V5.I1.10491","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OFBEEF MEATBALLS IN PALU CITY
The aim of the study is to evaluate the physicochemical and microbiological characteristics of beef meatball produced and circulated in Palu City. The study used a completely randomized design with 8 micro, small and medium enterprises (MSMEs) where sampling was repeated three times to obtain 24 research samples. Parameters of analysis included water, ash, protein, fat, borax, formalin and total microbial content. The results show that beef meatball circulating in Palu City had water content (66.56 - 72.99%), ash content (1.28 - 1.99%), protein content (8.93– 10.76%). ), fat content (1.16 - 5.84%) and total microbes (1.92–7.97 log cfu / g) and borax content and beef meatball formalin showed negative values.
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