Evaluation of physico-chemical properties and antioxidant activity of bali beef meatballs added Cemba (Albizia lebbeckoides [DC.] Benth)

Abstract

Abstract Cemba (Albizia lebbeckoides [DC.] Benth leaf powder contains phytochemical components namely: phenolics, flavonoids, tannins, alkaloids, glycosides, and saponins that potent to be an antioxidant agent. This study investigated the effect of different levels of cemba leaf powder (CLP) on physicochemical and antioxidant activity of Bali beef meatball. Five formulas employed in the study: Control, which without any addition of CLP or BHT; BHT 0.01%; CLP 0.5%; CLP 1%, and CLP 1.5%. All ingredients for each formula were mixed to be the dough and boiled at 80°C for 20 min. The result indicated that the addition of CLP did not change the nutritional properties except for crude fiber. The addition of 1.5% CLP significantly increased the crude fibre. The study also showed that there were no significance different among treatments for cooking loss, WHC, pH value, lightness (L*), and redness (a*) of meatballs. However, the addition 1 and 1.5% CLP increased the greenness (b*) and antioxidant activity of meatballs. In summary, the addition of 1.5% CLP could improve the antioxidant activity and fibre content of the meatballs which is considered as healthy