Effect of Using Salt and Sodium Tripolyphosphate (STPP) on Meat Ball Quality

ABSTRACT: Aug eNpernuent was conducted at post harvest laboratory Bahtnak, Bogor, to study the effect using salt (NaCI) and sodium tripolyphospliate (STPP) on meat ball quality. The characteristics measured including water holding capacity, cooking loss, hardness, elasticity and panel test The statistic analysis for meat ball quality was based on factorial design with 2 x 2 treatments (2%, 4% NaCl and with or without STPP). For panel test was based on block design with 4 treatimnts. Ile result showed that treatments with used low meat quality that adding NaC1 and interaction between NaC1 and S\u27IPP were not significantly different for all parameters. The used STIV was significatitl:v higher on water holding (40.25%) and hardness (16.43 kg), significantly lower on cooking. loss (2 52%) than trealment without STPP, except on elasticity (11.58 mm) was not significantly different. -Ow treatment without STP12 that was 8 03% water holding capacity, 2.66 kg hardness, 4.83% cooking loss, and 9.i18% elasticity. Met of STPP was significantly more desirahlc in 2% and 4% NaCI for colour, taste, hardness and elasticity, but for appearance that not significantly more desirable. Key Words - NaCI, STPP. Meal Bal