Proceedings of the International Conference on Sustainable Environment, Agriculture and Tourism (ICOSEAT 2022)

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Ready To Eat (RTE) Meatballs with Natural MSG Sources as Delicacy Potency in Indonesia

Authors
Dian Nur Amalia1, Endy Triyannanto1, *
1Department of Animal Products and Technology, Animal Science Faculty, Universitas Gadjah Mada, Yogyakarta, Indonesia
*Corresponding author. Email: endy.triyannanto@ugm.ac.id
Corresponding Author
Endy Triyannanto
Available Online 28 December 2022.
DOI
10.2991/978-94-6463-086-2_39How to use a DOI?
Keywords
Ready to eat; meatballs; natural; monosodium glutamate (MSG)
Abstract

Indonesia has developed ready to eat (RTE) food in several years along the high activities of the consumers and needs of delicious, fast, and nutritious foods. One of the popular RTE foods in Indonesia is meatball. The common seasoning used in the RTE meatballs is monosodium glutamate (MSG). However, MSG as the primary seasoning of RTE meatballs reported that it contains health risk potency for consumers which correlated to food safety issues. Discovering natural MSG sources from Indonesian herbs can be a delicacy potency for RTE meatballs as well as potentially replace MSG in practices. Natural seasoning could be found in several species of plants. Pack of reference in this review would be something that beneficial to develop further research of RTE meatballs using natural MSG sources. The hurdle technology between retort packaging and addition of natural food enhancer will be a great discovering to keep the quality of ready to eat meatballs during storage or distribution. Kinds of plant have to be analyzed by “Etnobotani” study to identified the glutamic compound which could give the “umami” taste when addes into food such MSG.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the International Conference on Sustainable Environment, Agriculture and Tourism (ICOSEAT 2022)
Series
Advances in Biological Sciences Research
Publication Date
28 December 2022
ISBN
978-94-6463-086-2
ISSN
2468-5747
DOI
10.2991/978-94-6463-086-2_39How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Dian Nur Amalia
AU  - Endy Triyannanto
PY  - 2022
DA  - 2022/12/28
TI  - Ready To Eat (RTE) Meatballs with Natural MSG Sources as Delicacy Potency in Indonesia
BT  - Proceedings of the International Conference on Sustainable Environment, Agriculture and Tourism (ICOSEAT 2022)
PB  - Atlantis Press
SP  - 300
EP  - 306
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-086-2_39
DO  - 10.2991/978-94-6463-086-2_39
ID  - Amalia2022
ER  -