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Microbiological Quality and Safety of Meatball Sold in Payakumbuh City, West Sumatra, Indonesia Ferawati, H

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Microbiological Quality and Safety of Meatball Sold in Payakumbuh City, West Sumatra, Indonesia Ferawati, H World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering Vol:11, No:4, 2017 Microbiological Quality and Safety of Meatball Sold in Payakumbuh City, West Sumatra, Indonesia Ferawati, H. Purwanto, Y. F. Kurnia, E. Purwati meatballs, will be better the quality. Abstract—The aim of this study was to evaluate the Meatballs are a type of meat products restructured by microbiological quality and safety of meatball obtained from five processing and it is very familiar among some countries in the different manufacturers around Payakumbuh City, West Sumatra, world, such as Asian and certain European regions. The Asian Indonesia. Microbiological analysis of meatball sample resulted in type meatballs are commonly produced by emulsifying fine aerobic plate count range from 7 log CFU/gr to 8.623 log CFU/gr, respectively. Total coliform ranges from 1.041 log Most Probable ground meat with starch of some sort, salt, and certain herbs Number (MPN)/gr to 3.380 log MPN/gr, respectively. Chemical specific to the ethnic cuisine, and finally it is shaped into balls. analysis of meatball sample consisted of borax and formalin content. It is then cooked in boiling water, steam or deep fried The result of qualitative detection of borax and formalin content on depending on the cuisine [6]. all meatball samples were not detected. Thus, it remains essential to Indonesian traditional meatballs or known as bakso are include the significance of effective hygiene practices as an important produced from a mixture of finely ground meat with cooking safety measure in consumer education programmes. salt, tapioca starch, and garlic. Bakso is one of the Keywords—Borax, formalin, meatball, microbiological quality. comminuted meat products, and its popularity in all classes of Indonesian society, especially in the youngsters, has attracted I. INTRODUCTION interest of the meat processors as a business opportunity. Therefore, the meat processors are integrating this product into N the past, people used to prepare their own meal at home their production line and they are making it fully industrial, and to consume freshly. Today, however, especially in I hence the home industry type production is fully scaled to developing and developed countries, eating habits of the mass production of meatballs packed in vacuum packaging people have changed according to technological developments and sold frozen at supermarkets or grocery stores [7]. in food sectors. There have been many kinds of Ready to Eat Meatball (Bakso) is a traditional meat product which is Food (RTE) or semi-ready meat products at the supermarkets consumed particularly in Indonesia. Although meatball is or traditional markets. Meatball, raw food products of animal produced widely, there are no standards established in terms origin, forms a significant portion of the diet of the Indonesian of production methods and technology, food additives and people. In Indonesia, people consumed meat products at the their quantities, ingredients and microbiological quality. rate of around 8% of produced meat, and consumer demands Methods that are used during production and ingredients vary increase for RTE and semi-ready meat products prepared from depending on the location. Traditional meatball is made with fresh ground beef such as meatball. The increase in demand naked hands. It requires to be mixed up all the ingredients and for meat and semi-ready meat products without the to be prepared like a batter by the movements of smashing infrastructure for proper sanitary handling may lead to transfer until the required texture is obtained. The microbiological of pathogenic organisms from the animals to the consumer. quality of the raw meat and other ingredients, personal For raw meat products such as meatball, potential safety and hygiene, and any contamination during the process will quality can be estimated with the use of indicator determine the microbiological quality of end product. microorganisms. Meat is an important source of nutrition. The Ingredients used in the processing of food products are among meat products consumers in urban areas are more than rural the most important factors having great influence on the final [1], [2]. Meat comprises of roughly 10-20% of energy intake quality [8]. Meatballs can be made from a variety of meats in most meat-consuming countries [1], [3]. The availability of such as beef, chicken, fish meat, and rabbit meat. This meat meat product is determined by needs and demands of the difference will determine the type of meatballs. consumers [4]. Furthermore, [4], [5] noted that the growing International Science Index, Nutrition and Food Engineering Vol:11, No:4, 2017 waset.org/Publication/10007593 Meatballs are representative of traditional food, and to complexity and hectic metropolitan life has developed conserve it availability in market, the producers should have a demands for ready-to-eat prepared foods known as better method because they are using simple technology, and convenience foods. An addition of preservatives into dough their marketing is oriented on local consumers [9]. The balls was to prevent microbial activity, thereby inhibiting Indonesian National Standards [10] for bakso are moisture microbial activity in the meatballs. The longer the shelf life of content approximately 70%, fat content maximum 2%, protein content minimum 6%, ash content maximum 3%, and no Ferawati is with the Animal Science, Andalas University, Padang, borax should be detected in the product [11]. Recently, there is Indonesia; (phone +62-813-8977-0972, e-mail: [email protected]). Hendri Purwanto, Yulianti Fitri Kurnia, and Endang Purwati are with the an abuse of food additives on food processing and Animal Science, Andalas University, Padang, Indonesia (e-mail: pur1_to87@ preservation because people think that these materials help to yahoo.com, [email protected], [email protected]). International Scholarly and Scientific Research & Innovation 11(4) 2017 337 scholar.waset.org/1307-6892/10007593 World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering Vol:11, No:4, 2017 increase sensory quality and shelf-life of foods. However, 225 ml of peptone water as the first serial dilution (10-1) and 1 these additives might cause public health hazard. Boric acid ml of the supernatant was mixed with 9 ml of peptone water (borax) and formalin are some of these materials. (10-2), and it was serially diluted as 10-3 and 10-4. After serial Boric acid is commonly used as a pesticide in agriculture. dilutions, inoculate 1 ml of each of the dilutions was spread on However, there are still food manufacturers using these agar plates in duplicates. Using a sterile bent glass rod spreads harmful substances as a food preservative. Boric acid (H3BO3) the inoculums uniformly on the surface of the plates. The is a boron compound which is soluble and it is circulated in plates are incubated at 37 ºC for 24 hours. After incubation, all plasma [12]. Boric acid is a compound with the chemical white spots or spread were counted and recorded as total name sodium tetraborate. Boric acid is a dangerous chemical viable counts using the colony counter. The counts for each compound for foods which can be found in solid form, and plate were observed as colony forming unit of the suspension when dissolved in water, it will be a sodium hydroxide. Boric (CFU/g). acid can be made by adding sulfuric or hydrochloric acid in Total Coliform: The numeration of total coliform was borax. But, boric acid was forbidden to be drunk or used on carried out by employing of standard methods [19] using scars because they are poisonous if absorbed by the body. Crystal Violet Neutral red bile lactose (VRBL) agar (Oxoid Many manufacturers reported using boric acid as food CM 0107), 1 ml of appropriate dilutions on poured-plated; preservatives in various food products. Boric acid is used for plates were incubated at 37 °C for 48 h. The counts for each preserving dairy and meat products such as meatballs and plate were expressed as colony forming unit of the suspension sausage [13]. This is because boric acid is able to inhibit the (CFU/g). growth of a microorganism, therefore, the preserved food can C. Chemical Analysis stay fresh for a longer period of time [14]. 37% of formaldehyde soluble, known as formalin, is Borax Content: Qualitative detection of borax was characterized as an inexpensive and effective preservative that conducted in accordance with standard AOAC methods of rapidly penetrates the tissue. It is frequently used as one of the [20]. Grinding 10 gram of samples, adding 5 ml HCl 4N and most common preservatives for meat products. Besides, it is 20 ml distilled water. The Borax test sheet was dipped into the widely used as a disinfectant in many human medicines and samples solution. The test sheets were kept dry at 40 °C. The cosmetics and as an antiseptic in veterinary drugs and result is read following the color changes. Formalin Content: Qualitative detection of formalin was biological and in fungicides, textiles and embalming fluids ® [15]. This formalin is very harmful to human health. conducted with the help of Formalin Test Kit (Chemkit) Formaldehyde, if ingested about 30 ml of a solution, can cause according to the National Agency of Drugs and Foods death. Continuous addition of formaldehyde through meat Controls of Indonesia [21]. This kit contains two different product in human body may cause uncontrolled cell growth or reagents labeled as reagent 1 and 2. First, the samples were cancer in any part of body like stomach, lung, and respiratory washed with small quantity of water, and a portion of washed system. Also, inhalation of formaldehyde causes respiratory out water was taken in a test-tube using a dropper incorporated system cancer such as sulfuric acid mists, mineral acid, metal in the kit.
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