| dc.description.abstract | The aim of this research was to analyze the effect of storage time on beef balls
preserved by formalin using visual, organoleptic, chemical and physical methods. The
research had been performed using factorial completely randomized design with two
factor i.e; formalin concentration (K): 0, 100, 1000, and 10.000 ppm and storage time (L):
0, 1, 2, and 3 days. Parameter analyzed where visual value (with picture), physical test
(moisture content and weight change), organoleptic test (texture, colour, and formalin
smell), and chemical test. The result showed that formalin concentration had highly
significant effect on the texture, colour, and formalin smell but had no significant effect
on the moisture and weight change. The storage time had highly significant effect on the
moisture content, texture, colour, and formalin smell but had no significant effect on the
weight change. The interaction of the formalin concentration and the storage time had
highly significant on the texture, colour, and formalin smell but had no significant effect
on the moisture content and weight change. Beef balls preserved by formalin can be
detected by its hard texture and formalin smell, also with chemical test using Tollens
reagent and KMnO4 0,1 N + NaHSO3 0,1 N indicat | en_US |
