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September 10, 2025AGRITROPICA Journal of Agricultural SciencesOpen Access

Total Plate Count (TPC) and Organoleptic Test on Beef Meatballs with Moringa (Moringa oleifera) Leaf Flour Addition

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Adding moringa flour significantly improved organoleptic qualities like taste and texture, but did not effectively reduce total microbes.
The study reported significant effects on hedonic and organoleptic tests (P<0.05) indicating improved overall quality with moringa addition.
A completely randomized design (CRD) assessed different levels of moringa leaf flour in beef meatballs, comparing control to variations with MLF.
Findings highlight the limitations of moringa as a microbial growth inhibitor in meatball production despite enhancing sensory qualities.

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Implication

Observational analysis shows the addition of moringa affects organoleptic quality in beef meatballs, suggesting potential benefits for flavor and texture.

Cite This Study

Hakim et al. (2025) studied this question.

synapsesocial.com/papers/68c1ad5554b1d3bfb60e53f9 https://doi.org/10.31186/j.agritropica.8.1.48-55

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Implication

Observational analysis shows the addition of moringa affects organoleptic quality in beef meatballs, suggesting potential benefits for flavor and texture.

Total Plate Count (TPC) and Organoleptic Test on Beef Meatballs with Moringa (Moringa oleifera) Leaf Flour Addition

Key Points

Discussion

Implication

Cite This Study

Total Plate Count (TPC) and Organoleptic Test on Beef Meatballs with Moringa (Moringa oleifera) Leaf Flour Addition

Key Points

Discussion

Implication

Cite This Study

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