PENGGUNAAN KERTAS AKTIF BERBASIS OLEORESIN AMPAS JAHE EMPRIT (Zingiber officinale var. amarum) TERHADAP KUALITAS BUAH STROBERI (Fragaria x ananassa) SELAMA PENYIMPANAN

<div class="WordSection1">Strawberries (Fragaria x ananassa) are one of the horticultural commodities which have a high production and nutritional value. However, strawberries susceptible to loss of quality during postharvest. Changes in the quality of strawberries among others physical, chemical, and microbiological. Therefore, strawberries are required handling during storage with packaging. Active paper packaging based on oleoresin of ginger dreg 2% containing active substances that inhibit the growth of microbes. This research uses current active paper packaging based on oleoresin ginger dreg as a packaging of strawberries. The purpose of this research was to determine the effect of using active paper packaging based on oleoresin of ginger dreg on the quality of strawberries during 12 days of storage at 10 ± 2 ºC. Results of ANOVA analysis with 5% significance shows that the use of active paper packaging based on oleoresin ginger dreg effect on weight loss strawberries for 12 days of storage, color of red on the 3rd, 9th, and 12th day of storage, total acid titration on the 12th day of storage, total dissolved solids on 9th and 12th day of storage, and vitamin C on the 12th day of storage. The hardness and pH value are not affected by the current active paper packaging based on oleoresin ginger dreg during 12 days of storage. Total microbial of strawberries with active paper laying variation has a total microbial lower than strawberries control.</div>

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Technological Characteristics of the Vranac and Cabernet Sauvignon Grapevine Varieties in the Conditions of the Trebinje Vineyards

Агрознање ◽

10.7251/agren1803167b ◽

2018 ◽

Vol 19 (3) ◽

pp. 167

Author(s):

Tijana Banjanin ◽

Zorica Ranković-Vasić ◽

Saša Matijašević

Keyword(s):

Acid Content ◽

Ph Value ◽

Sugar Content ◽

Cabernet Sauvignon ◽

Total Acid ◽

Technological Characteristics

The aim of this paper is to present technological characteristics of the Vranac and Cabernet Sauvignon grapevine varieties in the conditions of the Trebinje vineyards during the vegetation in 2016 and 2017. Researching technological characteristics includes mechanical compounds of grapes and berries as well as the quality of grapes and berries (sugar, total acid content in the must and pH). Bunch weight, the number of berries on a bunch, the weight of 100 berries, the weight of 100 berries flesh, the weight of berries skin as well as the weight of 100 berries seeds were higher for both varieties in 2017. The bunch weight of Vranac was higher in 2016, and for Cabernet Sauvignon in 2017. Sugar content and acid content were higher in the must of the Vranac variety in 2016, while its pH value did not vary. The sugar content of the Cabernet Sauvignon variety was the same in both examined years, the content of acids was higher in 2016, while the pH value was higher in 2017.

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UJI KUALITAS GELATIN DARI TULANG IKAN TUNA SIRIP KUNING (Thunnus albacares) MENGGUNAKAN JENIS ASAM YANG BERBEDA

Jurnal Fish Protech ◽

10.33772/jfp.v2i2.9351 ◽

2019 ◽

Vol 2 (2) ◽

pp. 218

Author(s):

Rini Safitri ◽

Kobajashi Togo Isamu ◽

Nur Illiyin Akib

Keyword(s):

Analysis Of Variance ◽

Proximate Composition ◽

Ph Value ◽

Yellowfin Tuna ◽

Real Difference ◽

Duncan Multiple Range Test ◽

Anova Analysis ◽

A Value ◽

Range Test

ABSTRACT The Aim of this study was to determine the quality of gelatin from the yellowfin tuna bone of different acid types and to know the effect of the use of acid as an extraction material to the quality of the yellowfin tuna gelatin. This study uses a variety of different acid concentrations, namely the solution of hydrochloric acid 4% (A1), acetate 4% acid (A2) and 4% sulphuric acid (A3). The study made use of the complete random draft (RAL) consisting of 3 treatments and 3 times repeated. Data on the observation result is analyzed using ANOVA (Analysis of Variance) at 95%, if there is a real difference (P > 0.05) then the test is carried out with a test of DMRT (Duncan Multiple Range Test) in the real standard 95%. Analysis of sensory testing, proximate composition, pH value tests, and lowliness. The highest consecutive sensory values (aroma and color) are found in the treatment of (A1) and (A3) with a value of 6.2 and 6.1. The highest consecutive proximate composition values (moisture content, ash content, and protein levels) are noted in the (A2) and (A1) treatments with values of 12.51, 6.60 and 50.64. Highest pH value on the treatment of (A1) and (A2) with value 5. The highest yield values in the (A3) treatment with a value of 3%. From statistics of real difference test (DMRT) indicates that there is no noticeable difference in the gelatin color and aroma of the yellowfin Tuna fish bones by using altered acid types. Keywords: Gelatin, Lowliness, Proximate, PH value, sensory test, Tuna bone, and ABSTRAKPenelitian ini bertujuan untuk mengetahui kualitas gelatin dari tulang ikan tuna sirip kuning dari jenis asam yang berbeda dan untuk mengetahui pengaruh penggunaan asam sebagai bahan pengekstraksi terhadap kualitas gelatin ikan tuna sirip kuning. Penelitian ini menggunakan variasi konsetrasi asam yang berbeda yaitu larutan asam klorida 4% (A1), asam asetat4% (A2) dan asam sulfat 4% (A3). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan dan 3 kali ulangan. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Analisis uji sensori, komposisi proksimat, uji nilai pH dan rendemen. Nilai sensori tertinggi berturut-turut (aroma dan warna) terdapat pada perlakuan (A1) dan (A3) dengan nilai 6.2 dan 6.1. Nilai komposisi proksimat berturut-turut tertinggi (kadar air, kadar abu, dan kadar protein) terdapat pada perlakuan (A2) dan (A1) dengan nilai 12.51, 6.60 dan 50.64. Nilai pH tertinggi pada perlakuan (A1) dan (A2) dengan nilai 5. Nilai rendemen tertinggi pada perlakuan (A3) dengan nilai 3%. Dari statistik uji beda nyata (DMRT) menunjukkan bahwa tidak terdapat perbedaan nyata pada warna dan aroma gelatin dari tulang ikan Tuna sirip kuning dengan menggunakan jenis asam yang berbeda.Kata kunci: Gelatin, Nilai pH,Proksimat, Rendemen, Tulang Ikan Tuna, dan Uji Sensori

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Improving the formulation of baursaks with the use of eggplant fruit powder

Khleboproducty ◽

10.32462/0235-2508-2021-30-11-40-45 ◽

2021 ◽

Vol 30 (11) ◽

pp. 40-45

Author(s):

A.Y. Abdusheva ◽

◽

M.K. Sadygova ◽

A.V. Kondrashova ◽

◽

...

Keyword(s):

Nutritional Value ◽

Raw Materials ◽

Biologically Active ◽

Convective Drying ◽

Bakery Product ◽

Product Formulation ◽

The Russian Federation ◽

Fruit Powder ◽

Active Substances

The article experimentally substantiates the prospects of obtaining powder from eggplant pulp, and its application in the technology of the national fried bakery product-baursaks. There are two ways to prepare eggplant for processing in order to remove bitterness. With preliminary freezing of raw materials, there is a slight bitterness in the aftertaste, and when soaked in a 3% salt solution, the taste of the powder is salty. The optimal parameters and modes of convective drying of eggplant fruits for the most complete preservation of biologically active substances in the product are established. The scientific novelty is confirmed by the patent of the Russian Federation № 2733117, a method for obtaining powder from the pulp of eggplant. The formulations of the experimental variants differed in the content of eggplant fruit powder by 15, 20, 25%. With an increase in the amount of eggplant pulp flour in the recipe to 20–25%, the color of the semi-finished product darkens, the dough becomes incoherent, breaks, because the content of raw gluten decreases in mixtures. According to the results of a comprehensive assessment of the quality of finished products, the best sample with the addition of eggplant pulp flour up to 15% in the product formulation. The authors found that in 100 g of baursaks with the addition of eggplant powder, the content of dietary fiber is 37,5% higher, vitamin B6 is 3 times, silicon, manganese, copper is 1,5 times. A new recipe of the national bakery product - baursaks has been developed, which contributes to the expansion of the range of products of increased nutritional value

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QUALITY CONTROL OF ZINGIBER OFFICINALE OILS IN PRODUCT FORMULATIONS

Jurnal Teknologi ◽

10.11113/jt.v77.6002 ◽

2015 ◽

Vol 77 (3) ◽

Author(s):

Nurhazwani Mohd Hirmizi ◽

Saidatul Husni Saidin ◽

Nor Azah Mohamad Ali ◽

Azrina Aziz ◽

Mailina Jamil ◽

...

Keyword(s):

Essential Oils ◽

Ph Value ◽

Solid Phase ◽

Chemical Constituents ◽

Skin Irritation ◽

Zingiber Officinale ◽

Gas Chromatography Mass Spectrometry ◽

Limit Test ◽

Main Components

Zingiber officinale (ginger) is one of the most commonly used flavouring ingredients in food and culinary dishes. The essential oils are known for its unique aroma and characteristic and widely used as therapy. In this study, the essential oil was formulated as massage oil and the quality of massage oil was evaluated on its physicochemical properties, i.e. colour, odour, density, viscosity, refractive index and pH value. The efficacy of the product was determined by the value of the melanin (coloured pigment) and erythema (redness of skin) as well skin irritation analysis (Finn Chamber Patch). The massage oil was also tested using Head Space-Solid Phase Microextraction-Gas Chromatography Mass Spectrometry (HS-SPME-GCMS) to determine the presence of ginger’s essential oils important chemical constituents in the massage oil. Analysis revealed the presence of a-zingiberene, neral and geranial which are the main components found in ginger massage oil. For safety use, the finished product was tested for microbial enumeration test and heavy metal analysis. Result showed that there was no microbial contamination and meets the British Pharmacopoeia 2011 specifications in topical use. Meanwhile the results of limit test for heavy metals were found to be below detectable levels of National Pharmaceutical Control Bureau specifications.

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Pengaruh Konsentrasi Asap Cair Batang Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) terhadap Karakteristik Ikan Lele (Clarias Sp) Asap

Jurnal BETA (Biosistem dan Teknik Pertanian) ◽

10.24843/jbeta.2020.v08.i02.p19 ◽

2020 ◽

Vol 8 (2) ◽

pp. 346

Author(s):

I Ketut Agus Sandi Andika ◽

Pande Ketut Diah Kencana ◽

Ida Bagus Putu Gunadnya

Keyword(s):

Nutritional Value ◽

Ph Value ◽

Heating Temperature ◽

Ash Content ◽

Health Food ◽

Liquid Smoke ◽

Randomized Design ◽

Cooking Temperature ◽

Two Factors

Ikan lele adalah makanan kesehatan yang mengandung nilai gizi yang baik. Oleh karena itu penting untuk menemukan metode untuk melestarikan ikan ini untuk meningkatkan konsumsi mereka. Asap cair batang bambu tabah dapat digunakan sebagai metode untuk membuat produk olahan lele. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi dan suhu pemasakan terhadap kualitas ikan lele yang direndam dalam larutan asap cair bambu yang tabah. Dan juga untuk mengetahui konsentrasi dan suhu terbaik untuk kualitas organoleptik terbaik dari lele asap yang direndam dalam larutan asap cair bambu tabah. Metode yang digunakan adalah rancangan acak lengkap faktorial dengan dua faktor. Faktor pertama adalah konsentrasi asap cair, yang terdiri dari 1%, 2%, dan 3%. Faktor kedua adalah suhu memasak, yang terdiri dari suhu 600C, 800C, dan 1000C. Kombinasi perawatan terbaik adalah konser bambu tabah 3% dan suhu pemanasan 1000C, pemanasan selama 4 jam menghasilkan nilai pH 5,61, kadar air 56,78%, kadar abu 2,17%, kadar protein 13,46% , kadar lemak 5,55%, warna 4,67 (coklat keemasan), aroma 4,80 (aroma cukup) rasa 4,93 (testeful), tekstur 4,53 (padat). Catfish is a health food that contains good nutritional value. It is therefore important to find methods to conserve these fish to increase their consumption. Liquid smoke of stoic bamboo stems can be used as a method for making processed catfish products. The purpose of this study was to determine the effect of cooking concentration and temperature on the quality of smoked catfish soaked in a stoic bamboo liquid smoke solution. And also to find out the best concentration and temperature for the best organoleptic quality of smoked catfish soaked in a stoic bamboo liquid smoke solution. The method used is a complete factorial randomized design with two factors. The first factor is the concentration of liquid smoke, consisting of 1%, 2%, and 3%. The second factor is the cooking temperature, consisting of 600C, 800C, and 1000C temperature. The best combination of treatments is a 3% stoic bamboo concert and a heating temperature of 1000C, heating for 4 hours produces a pH value of 5.61, a moisture content of 56.78%, an ash content of 2.17%, a protein content of 13.46%, a fat content of 5.55%, a color 4,67 (golden brown) ,aroma 4.80 (smells enough) taste 4.93 (testeful), texture 4.53 (solid).

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INKUBATOR PRODUKSI YOGHURT SKALA RUMAH TANGGA UNTUK PERBAIKAN PROSES PRODUKSI DI KABUPATEN KUNINGAN

MITRA Jurnal Pemberdayaan Masyarakat ◽

10.25170/mitra.v2i2.102 ◽

2018 ◽

Vol 2 (2) ◽

pp. 80-91

Author(s):

Abu Amar ◽

Muhami Muhami ◽

Iyus Hendrawan ◽

Edward S Tampubolon

Keyword(s):

Room Temperature ◽

Ph Value ◽

Good Condition ◽

Starter Culture ◽

Temperature Stability ◽

Streptococcus Thermophilus ◽

Scale Production ◽

Total Acid ◽

Public Consumption

The quality of yoghurt produced in District of Cipari, Cigugur Kuningan Regency failed to meet the required standard despite the fact that socialization of yoghurt GMP program, facilitation and delivery of inkubator for yoghurt production had been implemented. Therefore, this study reported the performance of the incubators which had been produced and granted to two cooperatives in the District of Cipari, Kuningan, namely Laras Ati and Lembah Kamoning. The method used was to directly test the incubators for the production of yoghurt in a laboratory Institut Teknologi Indonesia and in Kuningan. Five litres of cow's milk that had been heated to a temperature of 90° C for 15 minutes and cooled down to a temperature of 40° C were directly inoculated with a 10% volume of fresh commercial yoghurt starter, culture consisting of Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium. The measured parameters were incubator temperature stability, product's pH value, total acid and organoleptic of product. The results showed that the performance of the two incubators were in good condition. It was proved by stable temperature in the range of 44.1±0.6°C during evaluation within 7 hours of incubation. During fermentation, pH of the product has decreased and reached a pH value of 4.6 ± 0:02 within 7 hours of incubation, total acid reached 0.84±0.052%. The organoleptic product of yoghurt showed the percentage of product acceptance reached 85%, 83%, 86% and 82% in colour/appearance, texture, odour/flavour and taste respectively. The two delivered incubators met the required standard, thereby making the household-scale production process of yoghurt safe for public consumption. Yoghurt ready for sale and kept at the room temperature remains fresh and does not suffer damage because the packaging is not inflated as before.Yoghurt that is ready to be sold and even kept at room temperature remains fresh and does not suffer damage ie. the packaging is not inflated as before.

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YIELD AND QUALITY OF Allium oschaninii O. Fedtsch. AND Allium pskemense B. Fedtsch. WHEN GROWING IN THE CENTRAL REGION

VEGETABLE CROPS OF RUSSIA ◽

10.18619/2072-9146-2018-3-32-35 ◽

2018 ◽

pp. 32-35 ◽

Cited By ~ 1

Author(s):

A. F. Bukharov ◽

М. I. Ivanova ◽

N. V. Stepanyuk ◽

A. I. Kashleva ◽

A. R. Bukharova ◽

...

Keyword(s):

Nutritional Value ◽

Leaf Length ◽

Biologically Active ◽

Nitrate Content ◽

High Productivity ◽

Yield And Quality ◽

Scientific Institutions ◽

Number Of Leaves ◽

Active Substances

In the course of research, experiments were conducted to study and describe the biological and economic features of Allium oschaninii O. Fedtsch. and Allium pskemense B. Fedtsch. in the Moscow region. The object of the research was samples of various ecological and geographical origin, obtained from various scientific institutions in Russia and other countries. The landing scheme was 70x30 cm. The area of the registered plot was 5 m2. Repeatability 4 times. Samples of Allium oschaninii O. Fedtsch. II years of life provided an average yield of green feathers at a level (2.85-3.86 kg/m2), and Allium pskemense B. Fedtsch. (2.593.20 kg/m2). Maximum yields were provided by samples No. 3 and No. 6 of Allium oschaninii O. Fedtsch. and samples No.3 and No.5 of Allium pskemense B. Fedtsch.. Correlation analysis showed that high productivity of the green feather is formed, first of all, due to the number of false stems (r = 0.909). Significant influence is exerted by such features as the number of leaves (r = 0.633), leaf length (r = 0.630), and the length of the false stem (r = 0.604). The nutritional value of Allium oschaninii O. Fedtsch. and Allium pskemense B. Fedtsch. is due to the presence of ascorbic acid (19.2-32.6 mg%), carotene (14.9-26.1 mg%) and biologically active substances, including flavonoids (251-325 mg% ), hydroxycinnamic acids, (155-194 mg%). The content of dry substances in the samples of the two onions studied was 10.3-12.7%, sugars 2.8-4.2%. The nitrate content did not exceed 170 mg%.

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KEMASAN PINTAR PENDETEKSI KESEGARAN BUAH SEMANGKA POTONG DARI EKSTRAK KAYU SECANG (Caesalpinia sappan L.)

Pro Food ◽

10.29303/profood.v6i2.140 ◽

2021 ◽

Vol 6 (2) ◽

pp. 736

Author(s):

Muhammad Ardiyansyah Suryanegara ◽

Mulia Winirsya Apriliyanti ◽

Irene Ratri Andia Sasmita ◽

Ainun Karimatun Nisa

Keyword(s):

Color Change ◽

Ph Value ◽

Color Stability ◽

Acid Value ◽

Total Acid ◽

Smart Packaging ◽

Total Solids ◽

Wood Extracts ◽

Relationship Of

ABSTRACT Many supermarkets which sell the packaged-sliced watermelons use plastic styrofoam wrap. Moreover, to determine the freshness or quality of the packaged-sliced watermelons needs the packaging technology that cannot not only function as packaging, but can also give information regarding the change of the packaged foodstuffs which is known as smart packaging. This research aims to determine the color stability of the smart packaging that contains sappan wood extracts and the relationship of packaging color change to deterioration of sliced watermelon viewed from the characteristics of total solids, total acids, and pH during storages. The results show that the color change of smart packaging containing sappan wood extracts, from red into orange was in line with the decreasing of total solids, pH, and the increasing of total acid of sliced watermelon for 2 days. On 2nd days, total solids value decreased from 8.70 obrix to 5.60 obrix, while the total acid value increased from 2.24% to 4.72%, this conditions was in accordance with the decreasing of pH value from 6.04 to 4,43 of sliced watermelons. Keywords: Sappan wood Extract, smart packaging, Slice watermelon. ABSTRAK Banyak supermarket yang menjual semangka potong yang dikemas menggunakan styrofoam berplastik wrap. Untuk mengetahui kesegaran atau kualitas semangka potong dalam kemasan, diperlukan teknologi pengemasan yang tidak hanya berfungsi sebagai wadah, tetapi juga dapat memberikan informasi tekait perubahan bahan pangan yang dikemas yang dikenal dengan kemasan pintar. Tujuan dari penelitian ini adalah untuk mengetahui kestabilan warna kemasan pintar yang mengandung ekstrak kayu secang dan hubungan perubahan warna kemasan dengan penurunan mutu semangka potong yang dilihat dari karakteristik nilai total padatan, total asam, dan pH. Hasil penelitian menunjukkan bahwa terjadinya perubahan warna kemasan pintar yang mengandung ekstrak kayu secang dari merah menjadi oranye seiring dengan penurunan nilai total padatan, peningkatan nilai total asam, dan penurunan nilai pH dari semangka potong selama 2 hari. Pada hari ke-2 nilai total padatan menurun dari 8,70 obrix menjadi 5,60 obrix, sedangkan nilai total asam meningkat dari 2,24% menjadi 4,72%, hal ini sejalan dengan menurunnya nilai pH dari 6,04 menjadi 4,43 pada semangka potong yang diamati. Kata kunci: Ekstrak kayu secang, Kemasan pintar, semangka

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FEATURES OF DETERMINING THE QUALITY OF ETHNIC SOURDOUGHS AND WAYS OF USING THEM IN BAKING AND CATERING BUSINESS

EUREKA Life Sciences ◽

10.21303/2504-5695.2019.00971 ◽

2019 ◽

Vol 4 ◽

pp. 36-44

Author(s):

Tetiana Lebedenko ◽

Viktoriia Kozhevnikova ◽

Tamara Novichkova ◽

Olena Kotuzaki

Keyword(s):

Nutritional Value ◽

Accumulation Rate ◽

Wine Yeast ◽

Nutritional Properties ◽

Basic Scheme ◽

Acid Accumulation ◽

Production Cycles ◽

Active Substances ◽

Ethnic Products

The usage of various sourdoughs increases in order to expand the range and improve the quality, nutritional properties, and safety of bread products. Spontaneous sourdoughs with different formulas and preparation parameters are used in technologies of popular ethnic products. This paper is devoted to the study of wheat spontaneous sourdoughs, such as hop, pea-anise, and wine yeast sourdough. The effect of the grade and baking properties of flour, the inclusion of additional ingredients that can act as enrichers of the nutrient medium, carriers of additional fermentation microorganisms, as well as controllers of the species composition of the microflora, on their quality has been studied. The basic scheme of preparing spontaneous wheat sourdough is developed; the basic stages and parameters of the dilution and production cycles are noted. The methods of controlling the process and quality of sourdough are described, the recommended values of the lifting force and titrated acidity are presented, as well as sensory characteristics. It has been established, that the required fermentation ability and acid accumulation rate of sourdough are obtained in different time: 24 hours for wine yeast sourdough, 7–8 days for hop sourdough, and up to 15 days of a dilution cycle for pea-anise sourdough. The stabilizing effect of active substances of hop and anise on the quality of sourdough has been proven. Hop and pea-anise sourdough retain the necessary biotechnological properties for 90 days of propagation, but wine yeast sourdough loses its quality after 30 days, sourdough without additives loses it after 9 days. The results of the research have theoretical and practical use, since the proposed scheme and approaches to developing the wheat sourdough technology and controlling their quality can be used to study various ethnic sourdoughs and technology of bread based on them. The experimental data on the quality of selected sourdoughs can be used to develop the technology of bread products with improved quality, nutritional value, and safety, ethnic products, and products "made according to old technologies".

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MANFAAT PENAMBAHAN TEPUNG KUNYIT (Curcuma domestica Val) DAN TEPUNG JAHE (Zingiber officinale) TERHADAP KUALITAS BAKSO ITIK AFKIR DENGAN LAMA PENYIMPANAN YANG BERBEDA

Buletin Peternakan ◽

10.21059/buletinpeternak.v39i1.6153 ◽

2015 ◽

Vol 39 (1) ◽

pp. 9 ◽

Cited By ~ 1

Author(s):

Indah Nur Lestarini ◽

Novitasari Anggarawati ◽

Adi Magna Patriadi Nuhriawangsa ◽

Ratih Dewanti

Keyword(s):

Storage Time ◽

Ph Value ◽

Zingiber Officinale ◽

Water Holding Capacity ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

Storage Times ◽

Water Holding

The aim of the research was to determine the advantage of tumeric flour (Curcuma domestica Val) and ginger flour (Zingiber officinale) addition on quality of culled duck meatball in different storage times. The materials were thigh duck, tumeric flour and ginger flour. The design used in experiment was a Completely Randomized Design (CRD) with factorial pattern 4x3 as the first factor was concentration of turmeric flour (0; 0.5; 1.0; 1.5%) and ginger flour (0; 1; 2; 3%) and the second one was storage time (0; 8; 16 hours). The result of the research showed that storage time affected (P<0.05) pH, tenderness and waterholding capacity. Concentration of tumeric flour and ginger flour affected tenderness.There was no interaction between those two factors on pH, water-holding capacity, tenderness,and total proteolitic bacteria. Concentration of turmeric flour 0,5% and ginger flour 1% with storage time during 0 hours gave the best result, with a pH value 6.49, tenderness 0.31, water-holding capacity 22.27, and a total proteolytic bacteria , 3.57x104. In conclusion, the finest result founded at 0.5% of turmeric flour and 1% of ginger flouraddition in meatball before storage. (Keywords: Culled duck, Ginger flour, Meatball, Storage time, Tumeric flour)

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