The Physicochemical Quality of Chicken Meatball Using Red Lentil Flour (Lens culinaris L.)

Abstract

Aims: The aim is to determine the physicochemical quality of chicken meatballs added with red lentil flour (Lens culinaris L.) based on moisture content (%), protein content (%), WHC (%), cooking loss (%), and color (L*a*b*). Sample: chicken meatballs using red lentil flour.
 Study Design: The research with an experimental method, using a Completely Randomized Design (CRD). Data were tabulated using Microsoft Excel and taken standard deviation (SD), then using Analysis of Variance (ANOVA) from Completely Randomized Design (CRD). Use the DMRT (Duncan's Multiple Range Test) if the result differ.
 Place and Duration of Study: Laboratory of Animal Product Technology, Faculty of Animal Science, University of Brawijaya Malang and Laboratory of Food Quality and Safety Testing, Faculty of Agricultural Product Technology, University of Brawijaya Malang. December 2022.
 Methodology: 4 treatments consisting of without the addition of red lentil flour, the addition of red lentil flour 3%, 6%, and 9%, and five replications.
 Results: Chicken meatballs with red lentil flour produce chicken meatballs that contain fiber and have attractive colors. Chicken meatballs with 9% red lentil flour had the best content of moisture content 52.11%, protein content 15.76%, WHC 94.94%, cooking loss 2.09%, and color (L* 81.10) (a* 6.94) (b* 29.33).
 Conclusion: Chicken meatballs added with 9% red lentil flour (Lens culinaris L.) produce the best quality. Chicken meatballs have attractive colors and contain nutrients such as protein so that the resulting chicken meatballs can become a new product accepted by the public.