Proceedings of the 3rd Warmadewa Research and Development Seminar, WARDS 2020, 21 December 2020, Denpasar-Bali, Indonesia

Research Article

Chemical Composition and Organoleptic Properties of Meatballs Based on Afkir Laying Chicken

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  • @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
Ni Made Yudiastari1,*, Yan Tonga2, Ni Ketut Etty Suwitari2, I Nyoman Kaca2, Luh Suariani2, I Gusti Agus Maha Putra Sanjaya1
  • 1: Universitas Warmadewa, Denpasar-Bali, Indonesia
  • 2: Warmadewa University
*Contact email: mdyudiastari@yahoo.com

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.