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The physico-chemical Properties of Beef Meatballs processed by Addition of Different Salt Concentration Using the Ohmic Heating method

Hasanuddin Journal of Animal Science (HAJAS) · Vol. 2 No. 2 (2021) · pp. 91–97

DOI
10.20956/hajas.v2i2.13038
ISSN
2621-9190, 2621-9182
Published
2021-06-07
Publisher
Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia
Language
en
License
creativecommons.org/licenses/by-nc/4.0

Abstract

Meatballs are generally cooked using the conventional method, namely the conduction method or using a stove, this cooking has several drawbacks including the amount of energy wasted during cooking, a long time and an uneven level of maturity. Currently, many ohmic cooking technologies have been developed as a substitute for conventional cooking. This technology has advantages such as being environmentally friendly because it does not use fossil fuels and the temperature is easily controlled. This technology uses the principle of electrical resistance (ohms) to generate heat, so that the heat that arises comes directly from the product itself, not from heat that is outside, such as fire or radiation. The main requirement that must be met is that the material must have conductivity or be able to conduct electric current. Salt is one of the electrolytes that are able to conduct electric current so that ohmic technology can be applied to meatballs. This study aims to determine the effect of salt concentration on the physico-chemical characteristics of beef meatballs. Three levels of salt concentration (2%, 3%, and 4%) tested on 9 samples of meatballs. The results showed an increase in the strength of Gel (P<0.01), antioxidant activity (P<0.05) and dissolved protein content (P<0.01) with increasing salt concentration given. This study concluded that the use of ohmic technology gave good characteristics of meatballs where this cooking was able to increase gel strength, antioxidant activity and protein content. Keywords: Ohmic heating, meatball, salt, cooking time, beef

Collaboration network of the authors

11 authors · 20 co-authorship links

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Co-authorOrganisationJoint articles
Nahariah NahariahAffiliation unknown2
Ratmawati MalakaAffiliation unknown1
Sriyanti HaruniAffiliation unknown1
Effendi AbustamAffiliation unknown1
Rachmat BudiantoAffiliation unknown1
Fatma MaruddinAffiliation unknown1
Kartina KartinaAffiliation unknown1
Andi Dharmawan WicaksonoAffiliation unknown1

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">The physico-chemical Properties of Beef Meatballs processed by Addition of Different Salt Concentration Using the Ohmic Heating method</dc:title>
	<dc:creator xml:lang="en">Aprisal, Aprisal Nur</dc:creator>
	<dc:creator xml:lang="en">Ali, Hikmah M</dc:creator>
	<dc:creator xml:lang="en">Salengke, Salengke</dc:creator>
	<dc:description xml:lang="en">Meatballs are generally cooked using the conventional method, namely the conduction method or using a stove, this cooking has several drawbacks including the amount of energy wasted during cooking, a long time and an uneven level of maturity. Currently, many ohmic cooking technologies have been developed as a substitute for conventional cooking. This technology has advantages such as being environmentally friendly because it does not use fossil fuels and the temperature is easily controlled. This technology uses the principle of electrical resistance (ohms) to generate heat, so that the heat that arises comes directly from the product itself, not from heat that is outside, such as fire or radiation. The main requirement that must be met is that the material must have conductivity or be able to conduct electric current. Salt is one of the electrolytes that are able to conduct electric current so that ohmic technology can be applied to meatballs. This study aims to determine the effect of salt concentration on the physico-chemical characteristics of beef meatballs. Three levels of salt concentration (2%, 3%, and 4%) tested on 9 samples of meatballs. The results showed an increase in the strength of Gel (P&amp;lt;0.01), antioxidant activity (P&amp;lt;0.05) and dissolved protein content (P&amp;lt;0.01) with increasing salt concentration given. This study concluded that the use of ohmic technology gave good characteristics of meatballs where this cooking was able to increase gel strength, antioxidant activity and protein content.
Keywords : Ohmic heating, meatball, salt, cooking time, beef</dc:description>
	<dc:publisher xml:lang="en">Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia</dc:publisher>
	<dc:date>2021-06-07</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<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/13038</dc:identifier>
	<dc:identifier>10.20956/hajas.v2i2.13038</dc:identifier>
	<dc:source xml:lang="en">Hasanuddin Journal of Animal Science (HAJAS); Vol. 2 No. 2 (2020); 91-97</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/13038/7010</dc:relation>
	<dc:rights xml:lang="en">http://creativecommons.org/licenses/by-nc/4.0</dc:rights>
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