Abstract:

Meatballs are mashed by meat and mixed with starch flour and shaped round
with hands as big as marbles or larger and put in hot water. The processing of meat
into meatballs to extend shelf life improves organoleptic properties, adds variety in
the form of processed meat, allows the availability of meat products at all times and
saves time and energy for preparing meat before eating. Along with the times, there
have been many modifications to meatballs like one of the manufacture of vegetable
meatballs. Making vegetable meatballs is intended to maintain nutritional value and
add other nutritional value. The ingredients used are beef pre-rigor, ice cubes, salt,
tapioca flour, vegetables, pepper and flavoring to taste. The equipment used is digital
scales, knives, pans, gas stoves, food processors, packaging equipment. The result of
making vegetable meatballs made from carrots has an orange color and a little
greenish has a distinctive aroma like meat and a chewy texture that is slightly rough.
The affects when making of meatballs is adding salt, tapioca flour, storage
temperature, and packaging. Conclusion: The water tie is very important in
determining the quality of a food product because water can affect the appearance,
texture, and taste of food.
 CHAPTER I

INTRODUCTION

1.1 Background

Meat is defined as all animal tissue that is suitable for eating and does not
cause health problems for those who eat it. Meat is known as a food with high
nutritional value but has a perishable nature. Therefore handling processing business
is a way to reduce damage to meat after harvest while obtaining added value from the
products produced. Meat is the main source of essential amino acids.

Meatballs are mashed by meat, mixed with starch flour and shaped round by
hand as big as marbles or larger and put into hot water. The quality of meatballs
varies greatly due to differences in raw materials and main ingredients added, meat
proportion with flour and the manufacturing process (Widyaningsih and Wartini,
2006).

Meatballs are classified into 3 groups, meatballs, veins meatballs, and tapioca
meatballs. The classification is based on a comparison of the amount of meat and
flour used to make meatballs. Meatballs are made using a larger amount of flour,
starch and meat ingredients, tapioca meatballs are made by using starch with a larger
amount than the meat used. Veins meatballs using meat with connective tissue
content in an amount greater than the amount of starch (Ngudiwaluyo and Suhargito,
2003).

According to Hotrida (2012), the types of meatballs include vein meatballs,

egg meatballs, flat meatballs, fish meatballs, shrimp meatballs, Malang meatballs,
cheese meatballs, and grilled meatballs.
 The characteristics of good meatballs are usually fresh gray evenly on all
parts, both on the edge and in the middle. Meatballs have benefits including energy
and protein sources, prevent anemia, support the process of metabolism, and maintain
brain health and function.
Along with the times, there have been many modifications to meatballs, one
of which is the manufacture of vegetable meatballs which are intended to add
nutritional value. This is obtained from the source of fiber, vitamins, and minerals in
vegetables which serves as an alternative to healthy food and food modification for
people who do not like vegetables. Vegetables used in making meatballs are carrots.
Carrots are a type of vegetable that is often found every day and has many benefits
for the body because it contains vitamin A which is good for eye’s health.

1.2 Formulation of the Problem

The formulation of the problem is :
1) What is definition of meat and meatballs?
2) What the classification of meatball?
3) Whats the characteristic to be good meatball?
4) Whats the benefit of meatballs and added vegetables?
5) how to make a meatball?
6) What’s the function of each ingredients?

1.3 The aim

The aim is :
1) To know the definition of meat and meatballs
2) To know the classification of meatball
3) To know the characteristic of meatball
4) To know the benefit of meatballs and added vegetables
5) To know how to make meatball
6) To know the function of each ingredients
 CHAPTER II
CONTENTS

2.1 The Method

The ingredients of making the meatball are used by beef pre-rigor around 250
gr, 62.5 gr ice cubes (25%), 12.5 grams salt (5%), tapioca flour 37.5 grams (15%),
vegetables 50 grams, pepper and taste flavor to taste. The equipment for making the
meatball are used by digital scales, knives, pans, gas stoves, food processors, and
packaging equipment.
Making vegetable meatballs: The first thing to do in making meatballs is to
choose beef, and then the meat is separated from the connective tissue. Also
vegetables must be cleaned first before added to the mixture. Clean meat is ground
directly using a food processor and with the addition of 20% ice cubes and 5% salt.
Furthermore, the milled meat is added with other ingredients such as tapioca flour
15%, pepper, flavoring, and vegetables are added, then all ingredients are mixed
evenly. After that, the mixture is printed using your hands in a rounded manner and
with the help of a spoon. Large spheres are printed as desired. At the time of printing,
the size of the meatballs must be same each other, not too large and not too small. If it
is not similar, the maturation of meatballs when boiled does not coincide and makes it
difficult to control the process. Besides the uniformity of size affects the quality of
meatballs. Meatball balls that have been formed are then boiled in boiling water until
cooked. If the meatballs have floated above the water level, the meatballs are cooked
and boiling can be stopped. The meatballs are then removed, drained and cooled at
room temperature. The result is a meatball product that is ready to pack ready for
consumption.
2.2 Results

2.3 Discussion

The processing of meat as well as processing other ingredients aims to extend

shelf life improve organoleptic properties, increase the variety of forms of processed
meat, allow the availability of meat products at any time and save time and energy for
preparation of meat before eating.

In making meatballs are used several ingredients that have their respective
functions. The role of ice cube replaces the function of water as a dispersing phase in
processed meatballs manually. In processing meatballs using a machine, the use of
ice aims to reduce the heat generated by an emulsion forming device or chopper. If
the temperature is not attempted to go down, the protein will be denatured so that the
ability to act as an emulsifier will decrease (Elviera, 1988). Then the ice is very
important in forming the texture of meatballs, adding water to the mixture so that the
dough does not dry during the formation of dough or during boiling, increasing its
yield, maintaining the elasticity so that the resulting meatballs will be more elastic
(Widyaningsih and Murtini, 2006).

Tapioca flour that is used to function as a filling material, as well as an

ingredient that helps, make the texture of meatballs more elastic. The use of tapioca
flour was chosen because of the high content of the starch which facilitated the
occurrence of the gelatinization process. Spices such as pepper and salt are used to
give flavor to meatball products. In addition to giving a taste, smell and aroma to the
cuisine, the spice itself has an effect as a preservative for food. The use of the right
and correct spices in a dish will produce good, tasty and appetizing food.
Fillers and elasticizer are non-meat ingredients added to make meatballs. The
function of adding fillers and elasticizer is to improve the stability of the emulsion,
reduce shrinkage during cooking, improve the properties of slices, improve flavor and
reduce production costs (except fillers), this material can absorb water two to three
times the original weight, so the meatball mixture becomes greater (Ockerman,
1978). The tasting ingredients are found and used by the makers of non-protein-based
flour meatballs, but Salt serves to improve flavor, dissolve protein and as a
preservative. The concentration of salt commonly used is 2.5% of the weight of meat.
Use of salt depends on external factors, in the environment, pH and temperature. Salt
becomes effective at more acidic temperatures (Buckleet al., 1987).
flour, for example, cassava starch, sugar palm or sago starch. These
ingredients have high carbohydrate levels and low protein levels. Based on SNI 01
3818-1995 the use of fillers is a maximum of 50% of the weight of meat. Fadlan
(2001) states that the use of optimum fillers should be added as much as 25%.
 Typical fillers and fillers found and used by meatball makers are STPP, which
are synthetic products self-limiting because STPP has a somewhat bitter taste at
certain concentrations, so the use generally ranges from 0p.D, 5%, whereas organic
organizers are carrageenan (Ranken, 2000).
Vegetables that have the Latin named Daucus carotaare well-known as a
source of Vitamin A because they contain Provitamin A. The addition of carrots to
the meatballs aims to add nutritional value to meatballs.
During the processing of meatballs, physical, chemical and microbiological
changes occur in meatball products. These physical changes are generally always
followed by chemical changes. The physical changes that occur are those that are
clearly visible to the eye, namely the change in the form of the dough from the semi-
solid form to the solid form and the texture becomes thick. The existence of this
change is due to chemical changes in meatballs, namely the occurrence of
gelatinization process caused by the addition of tapioca flour in the mixture.
Microbiological changes also occur along with physical and chemical changes that
occur in meatball products. In microbiology, the presence of salt, boiling and
packaging process on meatball products can help increase product shelf life due to
damage by microorganisms.
Storage is one way to preserve and secure meat and meat products. The
purpose of evaporation according to Soeparno (1994) is to secure meat and meat
products from damage or decay caused by microorganisms also aiming to extend
shelf life. The storage temperature is divided into three types, namely:

1) frozen storage (-20 to -300c),

2) cold storage (-2 to 100C) and

3) storage at room temperature (around 27CC).

The yield is the difference between the weight after and before experiencing
the cooking process which is influenced by temperature, filler material and cooking
time (Soeparno, 1994). According to Ockerman (1978) the more water held by the
protein, the less water that comes out so that the yield increases. The continuous
increase in temperature and length of cooking causes an increase in yield because it
improves the texture of meatballs and increases selling value. This is in line with that
expressed by Sunarlim (1992) that yield is important for meatball producers in
economic calculations because yield can be used to estimate the weight or the number
of meatballs produced from a number of meat used in making meatballs. The
important function of STPP on beef meatball products is to increase the extraction of
protein from meat which will increase the binding power of water and the attractive
attraction between meat particles. This causes an increase in yield and product
quality.

Water binding is very important in determining the quality of a food product.

Winarno (1993) states that water is an important component in food ingredients
because water can affect the appearance, texture, and taste of food. Water binding is
predicted after applying pressure using the carverpress. The average percentage of
Mg H: zO (water coming out) on beef meatballs 30.20 ± 1.11 - 37 5 ± 2.07. The
higher the amount of water that comes out, the lower the binding power of meatball
water. The difference in filling material, storage time and interaction between the
filling material and the storage time did not significantly affect the amount of water
Mg H: zO that came out of the meatballs.
 CHAPTER III

CONCLUSION

Meatballs are defined as mashed meat mixed with starch flour and then
shaped round by hand as big as marbles or larger and put in hot water. Meatballs are
classified into 3 groups, meatballs, veins meatballs, and tapioca meatballs. The
classification is based on a comparison of the amount of meat and flour used to make
meatballs. The characteristics of good meatballs are usually fresh gray evenly on all
parts, both on the edge and in the middle. Along with the development of the times,
making meatballs can be modified into vegetable meatballs. In the process of making
meatballs, binding water is very important in determining the quality of a food
product because water can affect the appearance, texture, and taste of food. The
vegetable meatballs we make have an orange ash color, meat taste, distinctive meat
aroma, and a slightly rough chewy texture.

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