| Summary: | This research aimed to determine the effect of addition of cloves on physical characteristics, sensory and durability beef meatballs. The materials used beef meatball that added clovess powder. The treatments divided into four addition of cloves powder with level 0, 0.2, 0.4 and 0.6% from the amount of dough. The variables observed included physical characteristics (pH test and tenderness test), sensory (color, aroma, flavor, texture, elasticity, and acceptance), the total test of bacteria or total plate count (TPC) and thiobarbituric acid test (TBA). The data of physical characteristics, TPC, and TBA were analyzed by using analysis of variance (ANOVA) and then followed by Tukey test. The data of sensory were analyzed with Kruskal-Wallis test. The results showed that there was an increase in the pH value of meatball(P<0.01), however it was not significantly affected on meatball tenderness value (P>0.01). The meatball sensory analyses showed significant differences (P<0.01) in flavor, aroma, and acceptance of meatball and was not significantly affected in color, texture, and elasticity of meatball (P>0.01). The total plate count values of meatball showed significant differences (P<0.05), a higher of clove level addition on meatballs will further decrease the total number of microbes. The meatball rancidity value showed significant differences (P<0,01), a higher of clove level addition on meatballs will further decrease TBA value. The conclusion of this research was the addition of cloves could enhance durability of beef meatballs during storage, however it could decrease the sensory quality.
Key words: Cloves, Syzigium aromaticum, Meat balls, Physical characteristics, Sensory characteristics
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