The Physicochemical Quality of Chicken Dumpling With The Addition of Chickpea Flour Based on Yield, Water Holding Capacity, Carbohydrate Content, and Ash Content Ahmed Hafizd Aththoriq (1), and Herly Evanuarini (2)
1) Student of Animal Product Technology, Faculty of Science Animal, Universitas Brawijaya, Malang
2) Lecturer of Animal Product Technology, Faculty of Science Animal, Universitas Brawijaya, Malang
Abstract
Chicken dumplings are popular food preparation made from chicken meat, can benefit from the addition of chickpea flour to enhance their nutritional content. The purpose of this study was to determine the best percentage of chickpea flour to be added to chicken dumplings based on yield, Water Holding Capacity (WHC), carbohydrate content, and ash content. The research materials was chicken dumplings prepared with the incorporation of chickpea flour and optional ingredients. The research methods was a laboratory experimental using a Completely Randomized Design (CRD) with four treatments and five replications. The treatments were without chickpea flour addition as a control, 2%, 4%, and 6% with the addition of chickpea. The data were analyzed using Analysis of Variance (ANOVA) and if there were significant effect continued by Duncan^s Multiple Range Test (DMRT). The research results showed that the addition of chickpea flour to chicken dumplings had a highly significant effect (P<0.01) on yield, WHC, carbohydrate content, and ash content. Conclusion of this research was 6% addition of chickpea flour gave the best chicken dumpling.
