The Proportion of Meat and Tapioca Flour to Produce the Healthy High Protein Meatballs

Marini Damanik, Ida Riris, Moondra Zubir, Esi Emilia, Izzatul Sihaloho, Angel Manurung

Abstract

The purpose of this study was to determine the physical, chemical, and sensory characteristics of chicken meatballs to find the proportion of tapioca flour and chicken meat to form meatballs. This study used a randomized block design (RBD) method with 5 treatments and 2 replications as a group. The substitution treatments for tapioca fruit flour and chicken meat consisted of 20%, 25%, 30%, 40%, and 50%. The parameters observed included chemical analysis consisting of moisture, ash content, protein, and fat. While the physical analysis consists of a texture test (elasticity), as well as a hedonic sensory test (appearance, color, aroma, and texture). The results showed that the fat content at each concentration showed a difference in fat content where at a concentration of 20%, 25%, 30%, 40%, 50% respectively 0.07%, 0.08%, 0.08%, 0.095% , 0.09%. Meanwhile, the protein was 12.3%, 10.9%, 9.3%, 8.1%, 7.2%. and the results for moisture at each concentration of 69.75%, 70.00%, 66.06%, 61.78%, 55.21%. for the ash content in the meatballs in each concentration 0.045%, 0.04% 0.04%, 0.20%, 0.03%. The results of this study are a good proportion is used to make meatballs at a concentration of 25% and 30% by SNI standards.

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Paper Citation


in Harvard Style

Damanik M., Riris I., Zubir M., Emilia E., Sihaloho I. and Manurung A. (2020). The Proportion of Meat and Tapioca Flour to Produce the Healthy High Protein Meatballs. In Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC, ISBN 978-989-758-540-1, pages 152-155. DOI: 10.5220/0010547100003108


in Bibtex Style

@conference{6th fiac20,
author={Marini Damanik and Ida Riris and Moondra Zubir and Esi Emilia and Izzatul Sihaloho and Angel Manurung},
title={The Proportion of Meat and Tapioca Flour to Produce the Healthy High Protein Meatballs},
booktitle={Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC,},
year={2020},
pages={152-155},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0010547100003108},
isbn={978-989-758-540-1},
}


in EndNote Style

TY - CONF

JO - Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC,
TI - The Proportion of Meat and Tapioca Flour to Produce the Healthy High Protein Meatballs
SN - 978-989-758-540-1
AU - Damanik M.
AU - Riris I.
AU - Zubir M.
AU - Emilia E.
AU - Sihaloho I.
AU - Manurung A.
PY - 2020
SP - 152
EP - 155
DO - 10.5220/0010547100003108