Journal of Entomological Research

Meatball are one of the processed products favored by the public, and have a high protein contents so the maximum shelf life is one day at room temperature and two days at cold temperature. So far, the chemical preservative commonly used to preserve and thicken meatball is borax also known as bleng, currently there is a safe alternative preservative namely chitosan, which is derived from the larval Black Soldier Fly (Hermetia illucens L.) exuviae. The method used in this study is an experimental method with meatball objects added with chitosan with a concentration of 0% (Control); 0.5%; 1%; 1.5%; 2% and 0.5% borax. Data obtained were analyzed using Analysis of Variance (ANOVA). If there is a difference in the treatment, further tests are carried out using Duncan’s Test. Based on the results of the study, it was found that the value of the degree of deacetylation of chitosan was 80.8%. Then chitosan as a preservative showed the best results at a 2% concentration of chitosan with the durability of beef meatball products for 2 days at room temperature, with a Total Plate Count value of 8.5 × 10⁴ CFU/ml, meatball water content of 68.30%, and the pH of meatball coated with chitosan has an average of 5.1 - 5.7 until the 4th day, then organoleptic (color, scent, texture) beef meatballs with chitosan coating can be accepted until the fourth day, while the organoleptic taste of meatball with coating is acceptable. chitosan was no longer in demand by panelists on the second day. Therefore, chitosan can extend the shelf life of meatballs and can affect the number of germs.