Burger Enjoy the Wise

BURGER an imported food that matches the taste of tongue of the people of Indonesia. It tastes delicious, making burgers popular across the country. However, behind the pleasures, need to eat wisely. Because, if excessive kinds of degenerative diseases await us. As the wave of globalization, various kinds of food easily spread across countries, without knowing the boundaries. The world seemed to be narrow, so that the culture of a country easily cross into other countries, including the culture of eating. Advertising and promotion activities play an important role in spreading culture of eating. Indonesia with a population of more than 220 million people is an easy target to be the largest importer various types of foreign foods.Restaurant with a particular type of cuisine is starting to break our country, slowly but surely shift the traditional food heritage leluluhur. Type of cuisine from Japan, China, Thailand, Korea, India, Italy, France, America, and others, becoming familiar with our community. In the life of modern society, time is a very important role. Urban communities are always busy with various schedules that are very dense. Urban communities are always busy and has a high mobility, would require the presence of a dish that is ready-and practical. One of ready meals are now consumed is the burger. Apart from practical reasons, the popularity of burgers is also supported by good taste, the price is not too expensive, and availability in various places. Currently burger can easily be encountered in cities large and small. 


Type Burger Burger is fresh ground beef products. Main ingredients are meat burgers, typically reaching 80 percent. Terms of pure quality hamburger is beef fat that is added must not exceed 49 percent; and without the addition of water, binder, and fillers. The name comes from the hamburger burger, a pork products originating from the city of Hamburg in Germany. Currently, the term burger has been widely used in meat products other than pork. If made ​​of beef, beef burgers called. If made ​​from chicken, chicken burgers named. Based on how cooking, chicken burgers can be divided into two types: namely fried or chicken fry is often referred to as chicken sandwiches , or heated on the grill without oil, which is called mesquite chicken. Another type of burger that is garden burger, which is made ​​from vegetable burger without meat. In Indonesia also developed other types of burgers, that is, tempeh burgers. Both types of burgers are very suitable for vegetarians. The last type is the fish burger (burger from fish) are also commonly referred to as a fish sandwich. There is also a bacon cheese burger , the burger sprinkled with cheese ( cheese ) and a slice of pork ( bacon ), which baked. Burger usually presented in the form of a sandwich , which is placed between a loaf of bread. 


Made Easy Making burgers is not a difficult thing. Burger can even make your own in the household scale. Raw materials required in the manufacture of ground beef or burger is flavored with chopped meat, fat, binders, fillers, and various spices. The meat used in making burgers are usually derived from pieces of meat or processed tetelan trimming . It causes the meat burgers have a very high economic value. Burger can also be made ​​from ingredients instead of meat, such as soybeans or tempeh.Can be made ​​from soy mock meat for use as raw material for making burgers. Fat or oil is added at manufacture to provide a sense of delicious burgers, as well as the influence tenderness and texture juicyproduct. Maximum permissible amount of fat according to the FAO standard is 30 percent. Use of excess fat should be avoided to produce a healthier burger. 


filler and binder material fillers and binders are not meat ingredients are added in the product with the aim to improve stability, reduce shrinkage during cooking, improving the nature of slices, bind water, forming a texture , and gives a distinctive color.Differences binder and filler is based on the content of protein and carbohydrates. Binder has a higher protein content and are able to improve the properties of the emulsion, while the filler material has a high carbohydrate content as well as a small influence on the properties of emulsions. binder material can be either vegetable or animal materials. Based on the properties of elasticity, the binder can be divided into chemical binder (eg salts of polyphosphates) and natural binders. Natural binder binder divided into animal origin (eg fish meal or skim milk) and binders and oils (eg soy flour or soy protein isolate). filler material has a large holding capacity, but low emulsifikasinya properties. This was caused by the high content of carbohydrates and low protein content. Filler material commonly used are wheat flour, tapioca, and sago.


Diverse Seasonings Spices are dried aromatic plant substance. Serves as a flavoring spice, give color and texture characteristics, and also plays a role as an antioxidant. Types of spices used in making burgers are very diverse, customized by region and culture, consumer society. Ingredients food additives are often used in making burgers are: sweeteners, nitrites (preservatives), and dyes. Commonly used sweetener is sucrose, dextrose, lactose, and corn syrup. As a preservative, food additives are often used is nitrite. The presence of nitrite can kill microbes, pathogens (disease causing) such as Pseudomonas sp, Escherichia coli, Bacillus , and Clostiridium, without disrupting the microbes that are good such as Lactobacillus and Bifidobacteria. Nitrite is also a red color stabilizer in meat. Its effectiveness depends on the pH (acidity) of the product and the amount added. The ability of nitrite as a preservative will increase with decreasing pH and increasing the amount used. However, use of nitrites lately began to be restricted because it can cause toxicity and carcinogenic (causing cancer). According to the Indonesian National Standard, the use of nitrate salts (potassium nitrate or sodium nitrate) is limited as much as 500 mg / kg, while in the form of nitrite salts (potassium nitrite or sodium nitrite) is limited as much as 125 mg / kg burger. 


ascorbic as Antioxidants In making burgers are often added ascorbate. Usually in the form of ascorbic acid, sodium ascorbate, or potassium ascorbate. The dose is the addition of 0.5 percent. Ascorbic serves to help improve the red color of meat by reducing the use of nitrites, as well as act as an antioxidant. Inside burgers are also often added artificial colors, particularly red dye. Rules restricted the use of dyes on a burger as much as 300 mg / kg. Types of dyes commonly used are eritrosin, red aleura, and tartrazin. In addition, to strengthen the flavor, the burgers are also commonly added to flavor the meat, like beef or chicken. Flavor of chicken usually has a sharper character than beef. In making burgers, is generally the meat to be ground has been cooled in advance, so that the milling temperature can be kept below 22 degrees Celsius temperature to prevent denaturation of proteins. Grinding the meat can lead to protein extracted from a fragmented network. cooking burgers can be done by way of roasting, frying, or cooking with a microwave. The purpose of cooking is to bring together materials, stabilize color, menginaktif microbes, and improve consumer acceptance. Long ripening depending on the size and temperature of cooking burgers. 


Cause Obesity, Cancer, Hypertension, and Aging In terms of nutritional value, fat content in hamburgers quite high, around 17 percent. Consumption of excess fat is very dangerous for health because it can lead to obesity and atherosclerosis (narrowing of blood vessels). Furthermore, atherosclerosis can cause disease and stroke jantung.koroner. However, the burgers also contain vitamin A which is quite large, which is about 30 IU. In addition, the burgers also contain oleic acid, linoleic acid, vitamin B1, vitamin B2, and niacin. Burger is a meat-based diet is often highlighted the cause of obesity.According to World Health Organization (WHO), the incidence of obesity in countries that have a habit of eating a burger is very high such as the United States, Australia and European countries. This figure increased from year to year. In the Asia Pacific region, the above symptoms also began to develop, especially in urban areas. More surprising, some cases of obesity are found since childhood. In Malaysia, China, and Japan, about 5-17 percent of cases of obesity occur at a relatively young age group, ie 6-14 years. Obesity can be defined as excess body weight by 20 per cent above the standard. Obesity is thought to come into the cause of hypertension, coronary heart disease, diabetes mellitus, and respiratory diseases. The cause of obesity there are endogenous , which means the presence of metabolic disorders in the body, and still others are exogenous , ie excessive energy consumption, one of which is animal fats.Within 0.5 kg predicted body fat of obese individuals of 3,500 kilocalories of energy stored. One time we ate burgers means of energy supply approximately 1,000 kcal, while energy needs in a day is only about 2,000 kcal. In addition to obesity, excessive consumption of meat can also cause premature aging ( early aging) . According to some studies, cooking beef and chicken can cause the formation of AAH compounds (amines heterosiklis). AAH is a genetic mutation-causing substance that can stimulate the emergence of free radicals and extensively damaging the DNA in cells of the human body. Various studies in animals showed that the AAH lead to various cancers, like colon, breast, pancreas, liver, and bladder . Based on research at the University of North Carolina, the consumption of hot dogs and hamburgers as much as once or more a week can increase the risk of brain cancer doubled compared to those who do not eat them. In addition, the sodium salt levels are very high on the burger also has the potential to cause hypertension. The content of sodium (Na) on burgers ranged from 1250-2250 mg per 100 grams of material, whereas the need of sodium per day on average only 2,300 mg. High levels of sodium in the burgers comes from the use of salt (NaCl) and flavoring food (monosodium glutamate).