Characteristics of beef meatballs with the addition of moringa leaf flour reviewed in terms of protein, fat, water, total microbia and acidity

This study aims to evaluate the physicochemical characteristics and total microbes in beef meatballs with the addition of moringa leaf flour in various ratios. The method used was a Completely Randomized Design with five treatments and three replications, resulting in a total of 15 samples. The parameters measured included protein content, fat content, water content, total microbes (Total Plate Count/TPC), and pH of the meatballs. The results showed that the protein content ranged from 12.30–15.85%, fat content 0.05–0.14%, water content 73.22–79.31%, total microbes 1.63–2.60 log CFU/g, and pH 7.17–7.57. The addition of moringa leaf flour contributed to an increase in protein content and a decrease in fat content and total microbes in meatballs