The use of soy protein isolate in meatballs and its effect on the quality and shelf life of the product


 Beef meatballs are in great demand by the public because of their non- porous texture, juicy, and chewy characteristics, as well ability to be stable at cooking temperatures with a long shelf life. The use Isolated Soy Protein (ISP) shapes character its functional properties, including good water holding capacity emulsion stability formation mixture processed meat products. This research aims technically determine multiple properties ISP doses 0%, 2%, 4%, 8% obtain meatball formulation life that suits target consumer. tests include emulsification, peel formation, product stability, Arrhenius method, sensory evaluation hedonic test. Subsequently, data were completely randomized 1x5 4x3 factorial design using SPSS. emulsification determined producing OE (Oil Emulsion) PG (Purine Gel). Furthermore, was discovered change percentage consumed approximately 2% characteristics products desired consumers achieved. best achieved dry first mixing conducted boiling point 65°C