Physicochemical and Organoleptic Quality of Broiler Chicken Fried Meatballs with Flour Type A Indi, H Hafid,D P Suryaningsi, D Zulkarnain, L O M Munadi, R Libriani
Faculty of Animal Science, Halu Oleo University,
Jalan H.E.A Mokodompit, Anduonohu, Kendari City, Southeast Sulawesi, 93232
Abstract
Fried meatballs are different from meatballs in general, usually meatballs are served with hot sauce. However, fried meatballs with a crunchy texture can be consumed as a snack. Meatballs are generally gravy and noodles or vegetables are added, while fried meatballs are processed through a process of boiling and frying to extend their shelf life. The research aims to produce quality processed products by adding different flours through physicochemical and organoleptic tests that have been carried out at the Laboratory of Animal Product Processing Technology, Faculty of Animal Science, Halu Oleo University in November 2022 using a Completely Randomized Design of 5 treatments 5 repetitions by adding various types of flour with different concentrations repeated five times. The results of the research from the addition of various types of flour to fried meatballs for broiler chicken meat have a significant effect on physicochemical quality, especially pH, water holding capacity, cooking loss, and swelling capacity, while organoleptic quality has a significant effect on color, taste, elasticity, and general acceptance but did not significantly affect the shape, texture, and aroma
