PEMANFAATAN LENGKUAS (Alpinia galanga) DALAM MENGAWETKAN BAKSO
Abstract: Applying Galangal
(Alpinia galanga) in Preserving The Meatballs. Meatballs are one of Indonesian
favorite foods who have short preserving time. Handling these problems, the
meatball producers and traders using harmful preservatives which have bad
effects on people’s health who love to eat meatballs. The research’s purpose
was to determine the ability of galangal (Alpinia galanga) in extending the
meatballs preserving time. The research type was Quasy Experiment with a
completely randomized design. Meatball samples were treated by adding galangal
to its boiling process with concentration of 100 grams, 200 grams, 300 grams on
each 250 grams meatball’s dough and 0 gram as a control in 3 l water. Each
treatment performed 5 repetitions. The result showed an average meatballs
preserving time at concentration of galangal 0 gram (control) is 19 hours 12
minutes, at concentration of 100 grams is 26 hours 24 minutes, at concentration
of 200 grams is 24 hours 48 minutes, at concentration of 300 grams is 22 hours
24 minutes. Based on dependent t results showed a significant difference
between treatments with range of galangal concentrations in extending the
meatballs preserving time. The LSD test results showed that the concentration
of galangal who can have the longest meatballs preserving time is at
concentration of 100 grams galangal Thus, producers and traders can use
galangal as meatballs preservative which are safe for health. Addition of ginger
should be done when meatballs boiling water is not in boiling condition (±
50-60 oC) and it is suggested to use young galangal.
Penulis: Budi Hardiansyah
Siregar, Wirsal Hasan, Surya Dharma
Kode Jurnal: jpkesmasdd140636
