Investigation on physical change and storability of meatball after treated with different levels of liquid smoke and storage time

syamsuddin, syamsuddin syamsuddin; Abustam, Effendi; Rahim, Lellah

doi:10.20956/hajas.v1i1.6418

Jurnal

Investigation on physical change and storability of meatball after treated with different levels of liquid smoke and storage time

Hasanuddin Journal of Animal Science (HAJAS) · Vol. 1 No. 1 (2019) · pp. 19–25

DOI: 10.20956/hajas.v1i1.6418
ISSN: 2621-9190, 2621-9182
Published: 2019-05-31
Publisher: Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia
Language: en

Abstract

This present work investigated physical change and storability of buffalo meatball after treated with different levels of liquid smoke and storage time. Completely randomized design consisting of 2 factors (liquid smoke levels: 0, 1, 2%; storage time: 0, 1, 2, 3 weeks) was arranged, with 3 replications. Analysis of variance was employed to evaluate data, followed with LSD test. The results showed that liquid smoke could reduce shear force of meatball and TPC, but increase rancidity. Meanwhile, all parameters studied (shear force, TPC, and rancidity) tended to be lower along with storage time. In addition, both factors seemed to exhibit similar response oto shear force and TPC. In conclusion, the addition of liquid smoke 2% and storage time of 1 week resulted in the most desirable effect on buffalo meatball.

Keywords

Collaboration network of the authors

23 authors · 54 co-authorship links

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Universitas Halu Oleo
Affiliation unknown

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Co-author	Organisation	Joint articles
Hasma Hasma	Affiliation unknown	2
Ratmawati Malaka	Affiliation unknown	2
Muhammad Irfan Said	Affiliation unknown	2
Muhammad Ihsan Andi Dagong	Affiliation unknown	2
Muhammad Yusuf	Universitas Halu Oleo	2
Sudirman Baco	Affiliation unknown	2
Zulkharnaim Maupa	Affiliation unknown	2
Charismawan Charismawan	Affiliation unknown	1
Fahrul Ilham	Affiliation unknown	1
Safriyanto Safriyanto Dako	Affiliation unknown	1
Agus Bahar Rachman	Affiliation unknown	1
Hikmah M. Ali	Affiliation unknown	1
Rachmat Budianto	Affiliation unknown	1
Asmuddin Natsir	Affiliation unknown	1
Ambo Ako	Affiliation unknown	1
Renny Fatmyah Utamy	Affiliation unknown	1
Isdam Supriadi	Affiliation unknown	1
Dwi Kesuma Sari	Affiliation unknown	1
Sitti Mughniati	Affiliation unknown	1
Dedy Rendrawan	Affiliation unknown	1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/hajas/oai, first harvested 2 Nov 2026, last seen 2 Nov 2026.

Original metadata (oai_dc)

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	<dc:title xml:lang="en">Investigation on physical change and storability of meatball after treated with different levels of liquid smoke and storage time</dc:title>
	<dc:creator xml:lang="en">syamsuddin, syamsuddin syamsuddin</dc:creator>
	<dc:creator xml:lang="en">Abustam, Effendi</dc:creator>
	<dc:creator xml:lang="en">Rahim, Lellah</dc:creator>
	<dc:subject xml:lang="en">buffalo meat</dc:subject>
	<dc:subject xml:lang="en">liquid smoke</dc:subject>
	<dc:subject xml:lang="en">storability</dc:subject>
	<dc:subject xml:lang="en">meatball</dc:subject>
	<dc:description xml:lang="en">This present work investigated physical change and storability of buffalo meatball after treated with different levels of liquid smoke and storage time. Completely randomized design consisting of 2 factors (liquid smoke levels: 0, 1, 2%; storage time: 0, 1, 2, 3 weeks) was arranged, with 3 replications. Analysis of variance was employed to evaluate data, followed with LSD test. The results showed that liquid smoke could reduce shear force of meatball and TPC, but increase rancidity. Meanwhile, all parameters studied (shear force, TPC, and rancidity) tended to be lower along with storage time. In addition, both factors seemed to exhibit similar response oto shear force and TPC. In conclusion, the addition of liquid smoke 2% and storage time of 1 week resulted in the most desirable effect on buffalo meatball.  </dc:description>
	<dc:publisher xml:lang="en">Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia</dc:publisher>
	<dc:date>2019-05-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/hajas/article/view/6418</dc:identifier>
	<dc:identifier>10.20956/hajas.v1i1.6418</dc:identifier>
	<dc:source xml:lang="en">Hasanuddin Journal of Animal Science (HAJAS); Vol. 1 No. 1 (2019); 19-25</dc:source>
	<dc:source>2621-9190</dc:source>
	<dc:source>2621-9182</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/hajas/article/view/6418/4010</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2019 Hasanuddin Journal of Animal Science (HAJAS)</dc:rights>
</oai_dc:dc>