Effect of Salak Seed Flour (Salacca edulis) and Tapioca Flour Addition on the Quality of Chicken Meatballs
How to cite (AJARCDE) :
The meatballs are a food that all people of various ages favor because they taste good and are nutritious. In this study, chicken meatballs will be made with salak seed flour and tapioca flour. The purpose of this study was to determine the effect of the addition of salak seed flour (Salacca edulis) and tapioca flour on the quality of chicken meatballs and to determine the best treatment for the addition of salak seed flour (Salacca edulis) and tapioca flour on the quality of chicken meatballs that consumers like. This study uses the method of Completely Randomized Design (CRD) factorial pattern consisting of 2 factors, where Factor l is the concentration of salak seed flour consisting of three levels (5%, 10%, and 15%) and Factor ll is the concentration of tapioca flour consisting of three levels (25%, 30%, and 35%). The data from the analysis were processed using Analysis of Variance (ANOVA) to determine the presence of significant differences in each treatment. If there is a significant difference, further tests are carried out with the DMRT (Duncan Multiple Range Test) method at 5%. Chicken meatballs obtained the best treatment results with the treatment of adding the concentration of salak seed flour and tapioca flour (10%: 35%) which produced a yield value of 107.75%, moisture content of 69.56%, fat content of 5.48%, protein content of 15.50%, WHC 18.68%, chewiness (hardness 234.93 N and cohesiveness 0.50 mJ), as well as color (4.20), aroma (4.17), taste (4.03) and texture (3.37).
Contribution to Sustainable Development Goals (SDGs):
SDG 2: Zero Hunger
SDG 3: Good Health and Well-being
SDG 9: Industry, Innovation, and Infrastructure
[1] Akbar H., Supriyanto A., Haryani K. 2013. Karakterisasi Tepung Konjak dari Tanaman Iles-Iles (Amorphopallus Oncophyllus) di Daerah Gunung Kreo Semarang Jawa Tengah.
[2] Anidita, F., 2016. “Ekstraksi Glukomanan Dari Tepung Biji Salak”. Jurnal Kovalen vol.2, No.1-10.
[3] Anggraeni, D. A., Widjanarko, S. B dan Ningtyas, D. W. 2015. “Proporsi Tepung Porang (Amorphophallus muelleri Blume) : Tepung Maizena Terhadap Karakteristik Sosis Ayam”. Jurnal Pangan dan Agroindustri. 2(3) : 214 – 223
[4] Aristawati, R. W., Atmaka, W., Dimas Rahadian Aji Muhammad, dan, Ilmu dan Teknologi Pangan, J., Pertanian, F., Kunci, K., & Tapioka, T. (2013). 56 Jurusan Teknologi Hasil Pertanian Universitas Sebelas Maret Subtitusi Tepung Tapioka (Manihot Esculenta) dalam Pembuatan Takoyaki Subtitution of Cassava Flour (Manihot esculenta) in Making Takoyaki. Jurnal Teknosains Pangan, 2(1).
[5] Ariyani, M., H. Syahrumsyah, dan S. Agustin.2019. Pengaruh Formulasi Daging Kelinci dan Ubi Jalar Ungu (Ipomoea batatas L.) terhadap Sifat Kimia dan Organoleptik Bakso.Journal of Tropical AgriFood, 1(1): 1-8.
[6] Badan Standarisasi Internasional. 2014. SNI 3818-2014. “Syarat Mutu Bakso”. Badan Standarisasi Nasional. Jakarta
[7] Chakim, L., B. Dwiloka dan Kusrahayu. 2015. “Tingkat kekenyalan, daya mengikat air, kadar air, dan kesukaan pada bakso daging sapi dengan substitusi Jantung sapi”. Animal Agriculture Journal 2 (1): 97-104
[8] Dewi, N. R. K. dan S. B. Widjanarko. 2015. “Studi Proporsi Tepung Porang:Tapioka dan Penambahan Nacl terhadap Karakterstik Fisik Bakso Sapi”. Jurnal Pangan dan Agroindustri 3 (3): 855-864.
[9] Firahmi, N., Dharmawati, S dan Aldrin, M. 2015. “Sifat Fisik dan Organoleptik Bakso yang Dibuat dari Daging Sapi dengan Lama Pelayuan Berbeda”. AI Ulum Sains dan Teknologi. 1(1) : 39 – 45
[10] Hafizah. S., Alamsyah. A, dan Y. Sulastri. 2018. Rasio Tepung Tapioka, Tepung Ketan dan Tepung Ubi Jalar Ungu Terhadap Sifat Fisikokimia Dodol. Jurnal Ilmu dan Teknologi Pangan. 4(2): 324-332.
[11] Montolalu, Siska. 2014. “Sifat Fisiko-Kimia dan Mutu Organoleptik Bakso Broiler dengan Menggunakan Tepung Ubi Jalar (Ipomoea batatas L)”. Jurnal Zootek, Vol 32 No. 5, Januari 2013
[12] Pramuditya, G dan Yuwono, S. S. 2014. “Penentuan Atribut Mutu Tekstur Bakso Sebagai Syarat Tambahan Dalam SNI dan Pengaruh Lama Pemanasan Terhadap Tekstur Bakso”. Jurnal Pangan dan Agroindustri. 2(4) : 200 – 209.
[13] Pranata, S. 2020. “Kualitas Es Krim Dengan Penambahan Tepung Biji Salak Pondoh (Salacca edulis reinw.) Sebagai Stabilizer”. FaST-Jurnal Sains dan Teknologi (Journal of Science and Technology), 4(1), pp.19-32.
[14] Septiani. I. N, Basito, & E. Widorati. 2019. Efektivitas penambahan bahan pengenyal yang berbeda terhadap kandungan lemak dan susut masak bakso daging ayam broiler. Jurnal Bionature 20(1):8-13.
[15] Suarti, Budi., Bara, Umar, Ramadhan, Batu., dan Fuadi, Misril. 2016. “Pembuatan Bakso dari Biji Lamtoro (Leucaena leucocephala) dengan Penambahan Putih Telur dan Lama Perebusan”. Program Studi dan Teknologi Pangan Fakultas Pertanian UMSU Medan
[16] Szczesniak AS. 2014. Texture is A Sensory Property. J of Food Quality and Preference 13(2) : 215-225.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.