THE QUALITY OF CHICKEN DUMPLING USING CHICKPEA FLOUR ADDITION BASED ON FAT CONTENT, FREE FATTY ACID, pH AND TOTAL PLATE COUNT Salma Fadhilah Putri (1) and Herly Evanuarini (2)
1)Student of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang
2)Lecturer of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang
Abstract
Chicken dumpling is one of the processed foods made from chicken meat. Chicken dumpling has low antioxidant, vitamin and fiber content because it is made from animal-based ingredients, therefore it requires certain ingredients that are useful for adding fiber content to chicken dumpling, one of the filler ingredients that has a fairly high fiber content is chickpea flour. The research method used is a laboratory experiment using a completely randomized design with 4 treatments and 5 replicates. P0 as control and 2% (P1), 4% (P2), 6% (P3) addition of chickpea flour. The data were analyzed using ANOVA and if there were differences then it would be followed by analysis of Duncan^s Multiple Range Test (DMRT). The effect of chickpea flour addition was highly significant (P<0.01) on fat content, free fatty acid, pH and total plate count. The average fat content (10.11-11.38%), free fatty acid (0.03-0.06%), pH (5.24-5.33) and total plate count (0.07-0.10 CFU/mL). Based on the results of the research that has been done, it can be concluded that the addition of chickpea flour at 6% in the manufacture of chicken dumplings gives the best results in terms of fat content, free fatty acid, pH and total plate count.
