Three students of Department of Chemistry, Faculty of Mathematics and Natural Sciences, State University of Yogyakarta utilize carrot extracts (Daucus carota) as an alternative to meatballs natural preservative.
"Carrots contain beta-carotene are antioxidants that prevent or inhibit fermentation, acidification or other decomposition of food caused by microorganisms," said one student Ardi in Yogyakarta on Monday.
According to her preservation by adding carrot extract also adds nutrients in foods that are healthier for consumption.
"Research on the use of carrot extract as a natural preservative meatballs we do with the extract to obtain the compound beta-carotene from carrot extract," he said.
He said the extract was expected to be an antioxidant that meatballs can be durable. Beta-carotene is an antioxidant compound on the meatballs to prevent and inhibit rancidity caused by air and microorganisms.
"The first stage in the research is a preparation of samples to be used. Carrot extract is made by blending carrots and squeezed," he said.
According to him the next extract is used for making meatballs. Once the meatballs so then tested in the laboratory peroxide numbers.
"From laboratory tests obtained when optimum preservation meatballs was on the fourth day," he said.
He said the meatballs into your favorite foods all walks of society, but the knowledge about the meatballs are safe and good to eat is still lacking.
This was evidenced by still many meatballs that contain borax and formaldehyde in the market and still be consumed. Though formalin and borax have impacts that are not good for health.
"Formaldehyde is not fit for use as an additive in foods and is classified as hazardous or toxic compounds," he said.
According to him meatballs contains high protein, with a high water content and acidity neutral so vulnerable to damage. Durable power meatball maximum one day at room temperature.
"That is the reason for the seller to take a shortcut by adding formalin to preserve meatballs. Formalin to extend the meatballs can last for three days, while a wet noodle up to five days," he said.
Two other students who participate in conducting these studies is Ari Purnomo and Herlinda Kusuma Wadani.