Effectiveness of Broccoli (Brassica 0leracea Var. Italica) on Antioxidant Activity and Chemical Quality of Beef Meatballs
Mutya Fadhilah1*, Franky M.S Telupere1, and Dodi Darmakusuma2
Abstract
The study has purpose for knowing the effect of the addition of broccoli on antioxidant activity, and the chemical quality of beef meatballs. The experimental design used was a completely randomized design (CRD) consisting of 5 treatments and 4 replications. The treatment was meatballs without adding broccoli as a control (T0), adding broccoli with levels of 10% (T1), 12% (T2), 14% (T3) and 16% (T4) of the weight of the meat. The results showed that broccoli increases antioxidant activity because it contains natural antioxidants, increases fiber content because it contains high fiber and reduces fat content because it contains beta carotene. Analysis of variance showed that broccoli content at 16% by weight of meat had a significant effect (P<0.05) on antioxidant activity and fiber content. Broccoli content of 10% by weight of meat had a significant effect (P<0.05) on fat content. From the results of this study, it can be concluded that meatballs with the addition of broccoli with a content of 16% by weight of meat, produce beef meatballs with good antioxidant activity and chemical quality.
Keywords
meatballs; broccoli; antioxidant activity; chemical quality
Cite This Article
Fadhilah, M., Telupere, F. M. S., Darmakusuma, D. (2023). Effectiveness of Broccoli (Brassica oleracea Var. Italica) on Antioxidant Activity and Chemical Quality of Beef Meatballs. International Journal of Scientific Advances (IJSCIA), Volume 4| Issue 3: May-Jun 2023, Pages 398-401, URL: https://www.ijscia.com/wp-content/uploads/2023/06/Volume4-Issue3-May-Jun-No.445-398-401.pdf
Volume 4 | Issue 3: May-Jun 2023
