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

Journal

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

20 authors · 46 co-authorship links · 5 across different organisations

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

Hasanuddin University
Diponegoro University
Universitas Gadjah Mada
Affiliation unknown

Different organisations
Same organisation
Affiliation unknown
Thicker line = more joint articles · bigger circle = more articles

Show as table

Co-author	Organisation	Joint articles
Ratmawati Malaka	Hasanuddin University	2
Hasma Hasma	Hasanuddin University	2
Muhammad Irfan Said	Hasanuddin University	2
Zulkharnaim Maupa	Affiliation unknown	2
Sudirman Baco	Hasanuddin University	2
Muhammad Yusuf	Hasanuddin University	2
Hikmah Muhammad Ali	Hasanuddin University	1
Rachmat Budianto	Hasanuddin University	1
Asmuddin Natsir	Hasanuddin University	1
. Farida	Affiliation unknown	1
Syahriadi Kadir	Hasanuddin University	1
Yoyok Budi Pramono	Diponegoro University	1
. Nahariah	Affiliation unknown	1
Anang Mohamad Legowo	Affiliation unknown	1
Antonius Hintono	Affiliation unknown	1
Farida Nur Yuliati	Affiliation unknown	1
Rifqi Rifqi	Universitas Gadjah Mada	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 8 Nov 2026.

Original metadata (oai_dc)

<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<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>