Research Article
Chemical Composition and Organoleptic Properties of Meatballs Based on Afkir Laying Chicken
@INPROCEEDINGS{10.4108/eai.21-12-2020.2305839, author={Ni Made Yudiastari and Yan Tonga and Ni Ketut Etty Suwitari and I Nyoman Kaca and Luh Suariani and I Gusti Agus Maha Putra Sanjaya}, title={Chemical Composition and Organoleptic Properties of Meatballs Based on Afkir Laying Chicken}, proceedings={Proceedings of the 3rd Warmadewa Research and Development Seminar, WARDS 2020, 21 December 2020, Denpasar-Bali, Indonesia}, publisher={EAI}, proceedings_a={WARDS}, year={2021}, month={4}, keywords={afkir layer chicken; meatballs; organoleptic}, doi={10.4108/eai.21-12-2020.2305839} }- Ni Made Yudiastari
Yan Tonga
Ni Ketut Etty Suwitari
I Nyoman Kaca
Luh Suariani
I Gusti Agus Maha Putra Sanjaya
Year: 2021
Chemical Composition and Organoleptic Properties of Meatballs Based on Afkir Laying Chicken
WARDS
EAI
DOI: 10.4108/eai.21-12-2020.2305839
Abstract
Laying hens are one of the poultry producers that can add value to meat consumption in Indonesia. Laying hens are a type of laying hens where their productivity has decreased, but these chickens can still be used as food to meet the needs of animal protein. Afkir layer chicken meat has low quality because the cutting is done at a relatively old age so that the meat tenderness is lower and is less liked by the community. The method used in this study was a completely randomized design (CRD) with 5 (five) treatments and 3 (three) replications, with treatment, R0 for laying hens without tapioca flour, R1 for laying hens without tapioca flour, R1 for laying hens, 5% for tapioca flour, R2 for for laying hens with 10% tapioca flour, R3 for laying hens without tapioca flour, R4 for laying hens for 20% tapioca flour. Afkir layer chicken meatballs with the addition of 15% tapioca flour had the highest value of chewiness, texture and surface smoothness with each value of 6,536; 6,818 and 6,729. The treatment of adding 5% -20% tapioca flour fulfilled SNI 01-3818 of 1995 on parameters of moisture content, ash content, fat content and protein content. Afkir layer chicken meatballs with the addition of 15% tapioca flour had the highest value of chewiness, texture and surface smoothness with each value of 6,536; 6,818 and 6,729. The treatment of adding 5% -20% tapioca flour fulfilled SNI 01-3818 of 1995 on parameters of moisture content, ash content, fat content and protein content.
