Chemical Composition and Organoleptic Properties of Meatballs Based on Afkir Laying Chicken Ni Made Yudiastari, Yan Tonga, Ni Ketut Etty Suwitari, I Nyoman Kaca, Luh Suariani and I Gusti Agus Maha Putra Sanjaya
Animal Husbandry Department, Faculty of Agriculture, Warmadewa University
Jl. Terompong No.24 Tanjung Bungkak, Denpasar
email: mdyudiastari[at]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. This research aims to study the chemical characteristics and organoleptic properties at several levels of egg-laying chicken and tapioca flour as an extender in making meatballs. 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. 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 c
