Efforts to improve the chemical quality of processed chicken meatball products by adding potato skin flour (Solanum tuberosum) as a substitute for tapioca flour

Abstract

The objective of this research is to investigate the effects of incorporating potato skin flour as a substitute for tapioca flour on the moisture content, protein content, fat content, ash content, carbohydrate content, and crude fiber content of broiler chicken meatballs. The method employed in this research was a Completely Randomized Design (CRD), incorporating potato skin flour as a substitute for tapioca flour at different proportions: P0 (0% potato skin flour); P1 (25% potato skin flour); P2 (50% potato skin flour); P3 (75% potato skin flour); and P4 (100% potato skin flour). This research was replicated four times, yielding a total of 20 experimental units ensure robustness and reliability of the findings. The findings of the research demonstrate that the inclusion of potato skin flour as a substitute for tapioca flour has a significant effect (P<0.05) on the moisture content, protein content, fat content, ash content, carbohydrate content, and crude fiber content of broiler chicken meatballs. The best treatment in this research was P4, with a moisture content of 53.20%, protein content of 15.32%, fat content of 8.17%, ash content of 1.92%, carbohydrate content of 21.39%, and crude fiber content of 4.05%.