Differences in Nutritional Value and Antioxidant Activity in Meat Products and Sausage Made of Bali Beef and Lamtoro Beef

Processed meat products that are common and much preferred by the consumers sausages beef meatballs. This processed product has disadvantage it a high-fat content, causing faster oxidative damage. study aims to observe differences in nutritional value antioxidant activity of meatballs from Bali-beef Lamtoro-beef. The main research material is fresh lamtoro using several chemicals laboratory equipment related proximate analysis testing. was designed based on Completely Randomized Design with 4 treatments 3 replications continued Duncan's test SPSS version 16 programme. results showed highest crude protein content found lamtoro-beef lower fat water ash compared Bali-beef. Meatball sausage raw were not significantly (P>0.05) had higher than Balin-beef. its (meatballs sausages) lamtoro-beef. Conclusion: Lamtoro-beef form have made