Optimasi Penggunaan Asap Cair pada Pengawetan Bakso Filler Roti
Abstract: Sweet bread is a
very popular food in Indonesia and the quality is largely determined by the filler
used. Today, the bread is very varied filler that are the fruit aroma to
chopped meatballs. The meatballs as a filler of sweet bread can only self life
for no longer than 2 days, therefore it needs a preservation effort. One of
technical preservation was application of liquid smoke. The research objective
was to characterize of the meatballs as filler and of liquid smoke of coconut
cell and to know the effect of concentration of liquid smoke to self life of
sweet bread filled meatballs in storage. The results showed that dipping the
meatballs in a liquid smoke was lowered taste, but only slightly affected the
color, surface mucus, texture, and preference until the third day. The higher
concentration of liquid smoke was the lower of total microbes in the meatball
during storage. Liquid smoke was not advisable as a preservative in bread balls
for sweet bread filler, because the concentration of smoke liquid 2% only
decreased the bread taste.
Keywords: Liquid smoke and
meatballs bread filler
Penulis: Sarono
Kode Jurnal: jppertaniandd100038
