Chicken Meatballs Research Articles

Organoleptic Quality Of Chiken Meatballs Substituted With Tuna Meat (Thunnus Sp)

Chicken meat is an ingredient that contains high animal protein which contributes a lot in meeting protein needs for humans. Meatballs are processed meat that has been mashed and mixed with spices, flour and then formed into small balls and then boiled in hot water. Meatballs are processed meat that has been mashed and mixed with spices, flour and then formed into small balls and then boiled in hot water. This study aims to determine the organoleptic quality of chicken meatballs substituted with tuna meat. The research method used is using a questionnaire as primary data. The variables observed in this study were color, smell, elasticity, texture and taste. The data obtained will be tested with the Test of Homogeneity of Variances and Anova. If there is a difference between treatments, it will be tested further with Duncan's New Multiple Range Test. The results showed that the substitution of chicken meatballs with tuna fish could change the organoleptic quality of the meatballs, namely color, odor, elasticity, texture and taste, but not significantly.

The Effects of Extracts from Buckwheat Hulls on the Quality Characteristics of Chicken Meatballs during Refrigerated Storage

Buckwheat hulls, due to their high content of phenolic compounds, could be used as a promising food ingredient, the use of which would reduce the waste generated during the production of buckwheat groats. The aim of this study was to investigate the influence of buckwheat hull extracts on the quality of chicken meatballs. Meatballs were produced according to three different treatments: without extracts (Control) and with water (WE) and ethanolic (EE) extracts of buckwheat hulls. The phenolic compositions of the extracts were analysed and their effects on the colour, lipid oxidation, microbiological and sensory qualities of the chicken meatballs were studied. The ethanolic extract of buckwheat hulls was characterised by a total polyphenolic content more than double that of the water extract. Rutin was the major phenolic compound identified in the extracts, with the ethanolic extract containing more than four times as much rutin as the water extract. Oxidative changes in lipids in the meatballs prepared with extracts of buckwheat hulls occurred more slowly than those in Control. This was indicated by lower TBARS values and the longest fat induction time. The results suggested that, although the ethanolic extract of buckwheat hulls was characterised by a higher content of polyphenolic compounds compared to the water extract, both additives showed similar antioxidant activities in chicken meatballs during 14 days of refrigerated storage.

Addition of wheat flour in chicken meatball increases the food value through prompting sensory, physicochemical, biochemical and microbial properties

The present study was undertaken to evaluate the effect of different levels (0%, 20%, 25%, and 30%) of wheat flour on the quality characteristics of chicken meatball. After formulation, samples were stored at -20˚C temperature for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day. The products were analyzed for various sensory (color, flavor, texture, Juiciness, tenderness, overall acceptability), physicochemical (proximate analysis, pH , cooking loss), biochemical (TBARs, POV, FFA) and microbiological (TVC, TCC, TYMC) characteristics. Data were analyzed in a 4x3 factorial experiment in CRD which is replicated three times per cell. Most preferable sensory evaluation (tenderness, overall acceptability and juiciness), preferable physicochemical properties (raw pH , cooked pH ), most acceptable proximate analysis (DM and ash), biochemical properties (PV and TBA values), and microbiological properties (TVC and TCC value) showed significant (p<0.05) result in 25% wheat flour group among the four treatments. Most found in 25% wheat flour group. Among four treatments, the total yeast-mold count in the control sample (1.70 log CFU/g) was significantly (p<0.05) higher than in the samples treated with 20%, 25% and 30% wheat flour group. The less amount of TYMC value indicates this product is most preferable for consumers’ health. 30% and 25% wheat flour were the most preferable for TYMC. Summary of the present study reveals that meatballs made with 25% wheat flour had the highest tenderness, overall acceptability, raw pH , cooked pH , DM, ash, PV and TBA. Prebiotic is a non-digested food ingredient that promotes the growth of beneficial microorganism in the intestine.

Inhibitory Effect of Guava Leaf Polyphenols on Advanced Glycation End Products of Frozen Chicken Meatballs (-18 °C) and Its Mechanism Analysis.

The inhibitory effect of guava leaf polyphenols (GLP) on advanced glycation end products (AGEs) of frozen chicken meatballs (−18 °C) and its possible inhibitory mechanism was investigated. Compared with control samples after freezing for 6 months, acidic value (AV), lipid peroxides, thiobarbituric acid reactive substance (TBARS), A294, A420, glyoxal (GO), Nε-carboxymethyl-lysine (CML), pentosidine, and fluorescent AGEs of chicken meatballs with GLP decreased by 11.1%, 22.3%, 19.5%, 4.30%, 8.66%, 8.27%, 4.80%, 20.5%, and 7.68%, respectively; while free sulfhydryl groups the content increased by 4.90%. Meanwhile, there was no significant difference between meatballs with GLP and TP in AV, A294, GO, and CML (p > 0.05). Correlation analysis indicated that GO, CML, pentosidine, and fluorescent AGEs positively correlated with AV, TBARS, A294, and A420, while GO, CML, pentosidine, and fluorescent AGEs negatively correlated with free sulfhydryl groups. These results manifested GLP could inhibit AGEs formation by inhibiting lipid oxidation, protein oxidation, and Maillard reaction. The possible inhibitory mechanism of GLP on the AGEs included scavenging free radicals, capturing dicarbonyl compounds, forming polyphenol–protein compounds, and reducing the formation of glucose. Therefore, the work demonstrated that the addition of plant polyphenols may be a promising method to inhibit AGEs formation in food.

Functional Chicken Meatballs with Carrot Pomace Powder

This study was conducted to fortify low-fat chicken meatballs with dried carrot pomace as dietary fibre (DF) source and to assess the physicochemical and sensory properties. Carrot pomace was dried and made into powder. Emulsion-based low-fat chicken meatballs were prepared with the addition of carrot pomace powder (CPP) at levels of 1%, 2%, and 3%, over and above the amount of meat along with a control. In the physicochemical properties, there was no significant difference in the emulsion pH, product pH, and emulsion stability among the treatments. Product yield significantly (p≤0.01) increased with the addition of CPP at 2% and 3%. In sensory evaluation, the appearance score was significantly (p≤0.01) lowest for the 3% level. Juiciness, texture, and tenderness scores decreased with the addition of CPP where 3% level had the lowest scores. The flavour and overall acceptability scores significantly (p≤0.01) decreased with the addition of CPP where 1% and 2% had scores more the ‘moderately acceptable’ level and 3% had the lowest score which was only ‘slightly acceptable’. It is concluded that emulsion-based low-fat chicken meatballs could be fortified with dietary fibre content by the inclusion of carrot pomace powder up to a level of 2% without significantly affecting the sensory qualities.

Antioxidant Potential of Indian Gooseberry (Emblica officinalis) Paste in Chicken Meatballs

The aim of the study was to evaluate the antioxidant potential of Indian gooseberry (Emblica officinalis) paste in chicken meatballs and its effect on physicochemical and sensory properties. Chicken meatballs were prepared with the inclusion of Indian gooseberry paste (GBP) at 0, 12%, 15%, and 18% levels. The emulsion pH, product pH, emulsion stability, and product yield were determined. DPPH Scavenging Activity (%) was studied to establish the antioxidant potential of the GBP in the product. Sensory properties were evaluated using 8 points hedonic scale. Emulsion pH and Product pH decreased significantly (P<0.05) with the addition of GBP. Product yield decreased significantly (P<0.05) with the addition of GBP for 15% and 18% levels. DPPH scavenging activity significantly (P<0.01) increased with an increase in the GBP inclusion level, where 18% treatment had the highest antioxidant potential followed by 15% and 12% treatments. The sensory scores for control and 12% treatment were comparable and significantly (P<0.05) lower for 15% and 18% treatments. From this study, it was observed that Indian gooseberry paste could be added as a potential antioxidant in the chicken meatballs, up to a level of 12% without affecting the sensory qualities of the product.

The Effect of Giving Commercial Agar Chewing Materials on the Yield and Organoleptic Quality of Chicken Meatballs

Increasing the elasticity of meatballs can be done by adding a thickening agent in the manufacture of meatballs including chicken meatballs with natural or artificial ingredients. The research aims to produce processed meat products with better quality and to evaluate consumer preference for chicken meatballs with flour as a thickener so that they are commercially available through yield and organoleptic tests. This study used a completely randomized design with a 3x3 factorial pattern with 4 replications for the yield test and 10 repetitions for the meatball organoleptic test. The first factor is the thickening agent of agar flour nutrijel, swallow globe, and rajawali. While the second factor is the level of the thickening agent 3%, 4%, and 5%. Research variables include yield value and organoleptic quality (color, aroma, texture, and taste). The results showed that the addition of flour thickening agent had a significant effect (P<0.05) on the yield value, and had an insignificant effect (P>0.05) on the organoleptic test of chicken meatballs. Where the best type and level of addition of agar flour on the yield value is found in the type of flour swallow globe agar with a level of 5%.

THE DIFFERENCE OF COCONUT VARIETIES AND TEMPERATURE IN CARRAGEENAN EXTRACTION FROM SEAWEED (EUCHEUMA COTTONII)

The use of coconut water as a natural solvent is needed in the extraction of carrageenan, as an alternative to the use of KOH as a synthetic solvent. This study aims to examine the effect of using coconut water from two different varieties of coconuts as solvents and different extraction temperature in extracting carrageenan. The study was conducted in 2 steps. Step 1 was carrageenan carrageenan from Eucheuma cottonii with coconut water solvent, then analyzing the physicochemical characteristics of the carrageenan produced such as yield, gel strength, viscosity, moisture and ash content. Step 2 was the application to chicken meatball. The results showed that the the best carrageenan in this study was carrageenan that was extracted with solvent from hybrid coconut water and temperature of 80°C with a yield of 75.48%, gel strength of 579.874 g/cm 2 , viscosity of 5.1 cps, moisture content of 10.85% and ash content 11.32%. Application of the best carrageenan from the best treatment produced chicken meatballs with chewiness of 49.26 N, brightness of 73.35, a value of 0.95 and b value of 11.6 . The use of coconut water can be used as an alternative natural solvent in extracting carrageenan K eywords : carrageenan, chicken meatball, coconut water, natural solvent, temperature DOI : https://doi.org/10.33005/jtp.v16i1.2895

Formulation of value added chicken meatballs by addition of Centella leaf (Centella asiatica) extracts

The study was conducted to find out the effect of different levels of Centella (Thankuni) leaf (Centella asiatica) extracts on chicken meatballs. Chicken meatballs sample were divided into four different treatments viz. 0, 1, 2 and 3% Centella leaf extracts group as T0 , T1 , T2 and T3, respectively. Days of intervals were 0, 15, 30 and 45 days. A 4×4 factorial experiment in completely randomized design having three replications per treatment was used for data analyses. Samples were preserved at -20˚C for 45 days. Sensory, proximate, physicochemical, biochemical and microbiological analyses were determined. Color, flavor, tenderness, Juiciness and overall acceptability were increased at different treatment levels significantly (p<0.001). DM content decreased (51.19 to 47.78%) significantly (p<0.001) at different treatment levels. On the contrary, DM content increased (47.39 to 51.53%) significantly (p<0.001) with the days of intervals. The EE decreased (10.75 to 9.09%) significantly (p<0.001) at different treatment level. The CP (19.05 to 20.46%) and Ash content (2.07 to 2.18%) at different treatment levels increased significantly (p<0.05). Ultimate pH (6.03 to 6.12) was increased at different treatment levels significantly (p<0.001). The cooking loss (26.30 to 23.62%) was decreased significantly (p<0.001) with the advancement of days of intervals. The FFA (0.36 to 0.28%), POV (3.33 to 2.76) and TBARS values (0.29 to 0.23) were decreased significantly (p<0.001) at different treatment levels. The TVC (5.05 to 4.39), TCC (1.10 to 1.01), and TYMC (1.34 to 1.10) decreased significantly (p<0.05) at different treatment levels. On the basis of sensory attributes, proximate, physicochemical traits, biochemical and microbial analysis showed that 3% Centella leaf extracts can be recommended for formulation of value added chicken meatballs.

Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions.

Fat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. In the initial stage, a survey was performed on 387 individuals, in order to determine the consumer perception of the meaning of a healthy meatball and the likelihood that they would consume such a product. In the second stage, four pork and chicken meatball formulations were developed: control meatballs (AC), meatballs with inulin (AI), meatballs with fructo-oligosaccharides (AF), and meatballs with inulin and fructo-oligosaccharides (AM). In the third stage, physicochemical properties were evaluated (water activity, humidity, fat, protein, ash, weight loss, pH, color, and texture) and a sensorial profile was created with semi-trained panelists for the four meatball formulations. In the fourth stage, AI was selected as the meatball with sensorial and physicochemical characteristics most similar to AC. An analysis of nutritional characteristics and a home test (84 consumers) were performed. The present study established that the inclusion of inulin as a fat substitute in the preparation of pork and chicken meatballs, in the amount of 3.5 g of fiber/100 g of the mixture, imitates the technological properties characteristic of fat and showed acceptance by consumers.

A Preliminary Study on the Use of Rice Husk-Based Smoke Powder for Meatball Preservatives

This study examines the use of smoke powder derived from rice husks as a preservative for chicken meatballs. Rice husks were pyrolyzed in a slow pyrolysis reactor at the temperatures of 300°C (T1), 350°C (T2), and 400°C (T3) to produce liquid smoke. Each of the liquid smoke was distilled at 190°C and then converted into smoke powder by spray drying method. The smoke powder’s feasibility as a meatball preservative was examined by total plate count (TPC), total volatile base (TVB), most probable number (MPN) test of E. coli, and organoleptic (aroma, texture, and color) tests. The results showed that the TPC and TVB increased with storage time. At the storage time of 76 hours, the meatballs were no longer suitable for consumption as the TPC had exceeded the minimum limit. In meatballs with T3 smoke powder at 72-hour storage, the number of colonies was 6.87 × 104 CFU/g, indicating the TPC value has not exceeded the threshold yet. The TVB test showed that up to 72 hours of storage, the meatballs remained fresh with a TVB value of less than 0.20 mgN/g. The result of the organoleptic test also showed that meatballs could last for 72 hours. The MPN test, on the other hand, revealed that the E. coli was still permissible after 68 hours of preservation.

​Effect of Bael (Aegle marmelos L.) Pulp Residue on Quality and Storability of Chicken Meatballs from Spent Layers

Background: Bael contains rich health promoting bioactive compounds such as flavonoids, polyphenols, carotenes, vitamins and organic acid. It has recently gained attention as an alternative to chemical additives. Despite having high nutritional value, the commercial industry does not emphasize it to make value added products and it is still being used only by the unorganized sector. Methods: Bael pulp residue (BPR) powder was incorporated into chicken meatballs from spent layers at the levels of 1% 1.5% and 2% and stored under refrigerated temperature at 4±1oC for 15 days to see the effect of different parameters such as physico-chemical parameters, antimicrobial properties and sensory attributes. Result: Results of this study showed that moisture, crude protein and crude fat percentage decreased, whereas crude fibre increased gradually (p less than 0.05) with the increase concentration of BPR powder in meatballs. Hardness and chewiness decreased significantly (p less than 0.05), whereas gumminess increased significantly (p less than 0.05) with the increase level of BPR powder in meatballs. TBA value decreased significantly (p less than 0.05), whereas DPPH radical scavenging activity increased significantly (p less than 0.05) with the increase concentration of BPR powder. Total plate count and yeast and mould count also decreased significantly (p less than 0.05) compare to control. Sensory parameters such as appearance, flavour and overall increased significantly (p less than 0.05) by inclusion of BPR powder in meatballs. It has also been observed that proximate, texture profile, sensory parameters of treated products were higher the value than control, whereas microbiological parameters and TBA value were lower the value than control with the increase of storage period from 0 to 15 days at 4±1oC.

Effect of Long Coriander Leaf (Eryngium Foetidum) Extract as a Natural Antioxidant on Chicken Meatballs During at Freezing Temperature

The study was envisaged to evaluate the effect of different levels of long coriander (Eryngium foetidum L.) leaf extract on the quality attributes of chicken meatballs. The chicken meat sample was collected from local market of Mymensingh. The sample was quickly shifted to “Animal Science Laboratory” and carried out for laboratory analyses after refrigerated at -20ºC up to 90 days. Chicken meatball samples were divided into four treatment groups viz. control group (T0), 0.01% beta hydroxyl toluene (BHT) (T1), 0.5% long coriander leaves extract (T2), and 1% long coriander leaves extract (T3). Days of intervals were 0, 30 and 90 days. An ANOVA of a 4×3 factorial experiment in completely randomized design having three replications per treatment was used for data analyses. Sensory, proximate, physicochemical, biochemical and microbiological analyses were determined. Color, flavor, Juiciness, tenderness and overall acceptability increased significantly (p<0.05) in T2 and T3 treatments but decreased at different days of intervals. Dry matter (DM), crude protein (CP), ether extract (EE) and ash content decreased significantly (p<0.05) in T2 and T3 treatments and increased with days of intervals. Raw pH and cooking loss were decreased significantly (p<0.05) in T2 and T3 treatments and decreased with increased days of intervals. Free fatty acid (FFA), peroxide value (POV) were decreased significantly (p<0.05) in T2 and T3 treatments and increased with days of intervals. Thiobarbituric acid reactive substances (TBARS) were significantly (p<0.05) constant in T0, T2 and T3 treatments. Total viable count (TVC), total coliform count (TCC) and total yeast-mold count (TYMC) decreased significantly (p<0.05) in T2 and T3 treatments. Hence, sensory, physicochemical, biochemical and microbial properties indicate that 1% long coriander leaves extract was the best among all treatment groups. So, 1% long coriander leaves extract may be recommended for chicken meatballs as enriched natural antioxidant. SAARC J. Agric., 19(2): 271-283 (2021)

Increasing levels of fibre and mineral (Fe, Ca, and K) in chicken meatballs added dragon fruit peel and oyster mushroom

The removal of the peel on dragon fruit fruits is a common step in food production for reasons of aesthetics and hygiene. One way to recycle dragon fruit peel is to make chicken meatball. Chicken meatball in Indonesia, which is called bakso are produced from ground chicken mixed with flour, spices and other mashed ingredients. The mixture is then formed into balls and boiled until cooked. Chicken meatballs contain mostly animal ingredients, so the quality needs to be improved by adding vegetable ingredients. The addition of vegetable ingredients is intended to increase the content of dietary fibre. The fruit fibres used in this study were dragon fruit peel and the vegetable ingredients was oyster mushrooms. The results showed that chicken meatball with higher concentration of dragon fruit peel has higher level of soluble dietary fibre, insoluble dietary fibre, and total dietary fibre content. This indicates that dragon fruit peel has higher levels of soluble dietary fibre, insoluble dietary fibre, and dietary fibre than oyster mushrooms. The addition of dragon fruit peel and oyster mushrooms causes an increase in iron and calcium mineral levels in chicken meatball products, but oyster mushrooms contribute more to increase these minerals. With these nutritious chicken meatballs, dragon fruit peel can be processed to become food that has economic value. Therefore, dragon fruit peel and oyster mushrooms can be used as a good ingredient in the formulation of chicken meatball.

FUNCTIONAL LOW FAT CHICKEN MEAT BALLS ENRICHED WITH GRAPE (VITIS VINIFERA) POMACE POWDER

This study was conducted to prepare low fat chicken meat balls with incorporation of grape (Vitis vinifera) pomace powder and assess its proximate composition, physico-chemical, sensory and textural properties. Emulsion based low fat chicken meat balls were prepared with the addition of grape pomace powder (GPP) at levels of 2%, 4% and 6%, over and above the amount of meat along with a control. There was a significant (P≤0.05) increase in the crude fibre, total ash and gross energy levels of the meat balls at 4% and 6% level of inclusion of GPP. In the physico-chemical properties, the emulsion pH and product pH significantly (P≤0.05) decreased with increase in the GPP content. In sensory evaluation, the scores for appearance and colour, flavour, juiciness, tenderness and overall acceptability were significantly (P≤0.01) reduced for the 6% GPP treatment. Though the scores of 2% and 4% treatments were significantly (P≤0.05) lower than that of the control, the scores were above the acceptable level. The textural properties of the chicken meat balls significantly (P≤0.05) changed with the addition of GPP. It is concluded emulsion based functional low fat chicken meat balls could be enriched with an optimum level of 4% of grape pomace powder without much affecting the quality characteristics, thus enhancing the dietary fibre content and antioxidant efficacy of the chicken meat balls.

GAMBARAN ANGKA LEMPENG TOTAL DAN IDENTIFIKASI Escherichia coli PADA BAKSO AYAM YANG DIJUAL DI DESA SANUR KAUH DENPASAR SELATAN

ABSTRACTIntroduction: Chicken meatballs are a typical Indonesian processed meat food made from a mixture of chicken meat, tapioca flour, and spices. Chicken meatballs are one of the favorite foods of the society, but several studies on meatballs still show the result that meatballs unqualified in health.Aims: The aim of this study was to determine the quality of bacteriology of chicken meatball which are sold in Sanur Kauh Village. The parameters analyze were total plate count and identification of Escherichia coli bacteria. Methods:This research used description study with laboratory examination conducted at Panureksa Utama Laboratory. Total sample that taken in this study were 12 samples of chicken meatball. The sampling technique is using saturated sampling. Results: Based on total plate count examination, it was found from 12 samples chicken meetballs that 3 samples (25%) unqualified and 9 samples (75%) qualified according to SNI No. 01-3818:2014 about Bakso Daging. The results of identification of Escherichia coli bacteria was found that 1 sample chicken meatball (8,3%) unqualified and 11 samples (91.7%) qualified according to Permenkes No. 1096/MENKES/PER/VI/2011.Discusion: Based on the results, it can be conclude was the most of chicken meatballs was qualified in health. The sellers must be attentive about sanitation and personal hygiene during processing of chicken meatballs.Keywords: chicken meatballs, quality of bacteriology, total plate count, Escherichia coli.

Characteristics of water and ethanolic extracts of Scutellaria baicalensis root and their effect on color, lipid oxidation, and microbiological quality of chicken meatballs during refrigerated storage

In research, the antioxidant and antimicrobial activitivies of water and ethanolic extracts of Scutellaria baicalensis root on quality of chicken meatballs during refrigerated storage were determined. Extracts were analyzed for identification and quantification of polyphenols, DPPH, and antimicrobial activity. Three different treatments of meatballs were prepared: control (MB), with addition of water extract (MBWE), and with addition of ethanolic extract (MBEE). The water extract was characterized by lower phenolic content (235.86 mg/gdm) and lower DPPH (257.56 μmol Trolox/gdm) than ethanolic extract. The ethanolic extract was also characterized by higher antimicrobial activity in relation to selected strains of microorganisms. Oxidative changes in MBEE were significantly (p < .05) lower in comparison with MB. This was indicated by lower (by 50%) TBARS values and almost twice as long fat induction time. A higher content of polyphenol compounds in the ethanolic extract (especially baicalein) resulted in a more effective reduction of lipid oxidation. Novelty impact statement Antioxidant and antimicrobial properties of Scutellaria baicalensis extracts are well documented. However, the use of S. baicalensis as a source of natural antioxidants directly in meat products has not been widely studied so far. Our studies showed that use of ethanolic extract significantly slowed down oxidative changes occurring in chicken meatballs during storage, reducing the increase in TBARS index by 50% and doubling the fat induction time.

Detection of Species DNA in Chicken Meatball Products Using NGF Genes as Molecular Markers

Species DNA detection in chicken meatball products using the NGF gene as a molecular marker was carried out to see if the NGF gene could be used to test species DNA detection in chicken meatball processed food products. The test method used in this study is the SYBR green test method which is read using real-time PCR and the extraction technique used is the centrifuge column technique. The test results in this technique can be in the form of Ct (Cycling) and Tm (Melting Temperature) values. The results showed that the DNA isolation carried out showed that the concentration and purity of the isolated DNA were in the range of 51,100 ng/µL – 52,300ng/µL with an average of 51,883 ng/µL. As for the value of purity is the absorption value measured at wavelength A260/A280, the results are obtained in the range between 1,850 – 1,920 with an average of 1,880. The results of the real-time PCR analysis obtained the Ct value of the chest sample at 21.10, the Ct LOD value at 25.20 and the positive control Ct value at 20.30. For the Tm value of the busty sample at 78.20, the Tm LOD value at 78.80 and the positive control Tm value at 79.10. Based on the results of this study, it can be concluded that the genetic markers of the NGF gene can be used to test specific DNA detection of chicken species in processed chicken meatball products so that this test method can be used to detect species DNA.

Effect of pomegranate peel powder on cooked spent layers chicken meatballs

Effect of pomegranate peel powder on cooked spent layers chicken meatballs

Pengaruh Penambahan Puree Kecipir (Pshophocarpus tetragonolobus L.) Terhadap Karakteristik Bakso Ayam

&#x0D; &#x0D; &#x0D; This research was aimed to determine the effect of winged bean puree additions on the characteristic of chicken meatball and to find out the best additions winged bean puree to produce chicken meatball with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) with a additional of winged bean puree consisting of 5 treatments namely: 0%; 10%; 20%; 30%; 40%. The treatment was repeated 3 times so that they were obtained 15 experimental units. The data obtained were analyzed by variance and if the treatment had a significant effect on the treatment, then followed by Duncan’s Multiple Range Test (DMRT). The results showed that the addition of winged bean puree had a significant effect on moisture content, ash content, protein content, crude fiber content, hedonic test (color, aroma, taste, texture and overall acceptance) and scoring test (taste and texture). The addition 40% concentration of winged bean puree resulted the best characteristics with moisture content 68.00%, ash content 2.05%, protein content 14.40%, crude fiber 4.87%, level of elasticity 4.49 N, color was liked, aroma was liked, very typical taste of winged bean and liked, chewy texture and liked, and overall acceptance was liked.&#x0D; &#x0D; &#x0D;