The Effect of Additional Gelatin with Different Levels on Water Holding Capacity, Aw, Water Content, and Randement of Chicken Liver Meatball Tsabita Aqila Fairuza (1) and Dedes Amertaningtyas (2*)
1) Student of Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia
2) Lecturer of Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia
*dedesfptub[at]ub.ac.id
Abstract
Gelatin (C102H151N31) addition on chicken liver meatballs is used as a binder agent to improve the texture of the liver which crumbles easily by binding the water during heating. The purpose of this research is to study the effect of gelatin addition in different levels on WHC, Aw, water content, and randement of chicken liver meatball. Materials that used for this research are chicken liver meatball added with gelatin in level 0%, 3%, 6%, and 9%. The method of this research used experimental research with Completely Randomized Design using 4 treatments and 4 replication. Variables of this research are WHC, Aw, water content, and randement. The result showed that average of WHC on each levels are 46.39%- 47.97%- 48.73%-49.24%- Aw: 0.88- 0.88- 0.88- 0.90- water content: 69.00%- 68.38%- 66.50%- 64.37%- randement : 94.04%- 96.12%- 97.10%- 100.20%. Addition of gelatin did not give significant effect on WHC, Aw, water content, and randement. The conclusion of this research is gelatin addition in different levels on chicken liver meatball did not give significant effect on WHC, Aw, water content, and randement.
