Sensory, Physicochemical and Antioxidants Evaluation of Kecombrang (Etlingera elatior) Preservative Powder with Foam-mat Drying Method for Beef Meatballs Products

This study aims to determine the effect of type and concentration preservative powder with foam-mat drying method produce optimal beef meatballs products seen from chemical, sensory, antioxidant evaluation. used an experimental a randomized block design factors being studied were kecombrang plant parts, namely flowers stems concentrations used, 0%, 1%, 2%, 3%. Physicochemical analysis was performed on moisture content, pH, total protein hydrolyzed (Formol test). The sensory evaluation carried out by 25 trained people using descriptive hedonic testing methods scale 1-5 (very dislike very much like). Meanwhile, best treatment results physicochemical analyzed bioactive compounds (antioxidants) flavonoids phenols. showed that combination flower 2% which had characteristics average content 57.19 ± 5.71%, pH 7.1 0.21, (Formol) 1.40 0.35%, whitish-gray color (2.72 1.40), scents meat (3.64 0.49), slightly chewy texture (3.52 0.65), flavored (3.68 0.75), is rather preferenced panelists (3.12 0.97), antioxidants 2.42 mg QE / 100 mg, phenolic 179.53 mg. suitable for adding meatballss up 2%.