EFFORTS TO IMPROVE THE QUALITY OF PROCESSED CHICKEN MEATBALL PRODUCTS BY ADDING POTATO SKIN FLOUR (Solanum tuberosum) AS A SUBSTITUTE FOR TAPIOCA FLOUR Dewiarum Sari (a*), Astri Iga Siska (b), Dani Agung Wicaksono (a), Nila Fatimatuz Zahro (a)
a) Livestock Product Processing Technology Department, Banyuwangi State Polytechnic, Banyuwangi, East Java, Indonesia
*dewiarum[at]poliwangi.ac.id
b) Agribusiness Department, Banyuwangi State Polytechnic, Banyuwangi, East Java, Indonesia
Abstract
The objective of this research is to investigate the effects of incorporating potato skin flour as a substitute for tapioca flour on the moisture content, protein content, fat content, ash content, carbohydrate content, and crude fiber content of broiler chicken meatballs. The method employed in this research was a Completely Randomized Design (CRD) with a Non-Factorial pattern, incorporating potato skin flour as a substitute for tapioca flour at different proportions: P0 (100% tapioca flour, 0% potato skin flour)- P1 (75% tapioca flour, 25% potato skin flour)- P2 (50% tapioca flour, 50% potato skin flour)- P3 (25% tapioca flour, 75% potato skin flour)- and P4 (0% tapioca flour, 100% potato skin flour). This research was replicated four times, yielding a total of 20 experimental units in order to ensure robustness and reliability of the findings. The obtained research results were then analyzed using Analysis of Variance (ANOVA), and if significant differences were found, further analysis was conducted using the Duncan Multiple Range Test (DMRT). The findings of the research demonstrate that the inclusion of potato skin flour as a substitute for tapioca flour has a significant effect (P<0.05) on the moisture content, protein content, fat content, ash content, carbohydrate content, and crude fiber content of broiler chicken meatballs. The best treatment in this research was P4, with a moisture content of 53.20%, protein content of 15.32%, fat content of 8.17%, ash content of 1.92%, carbohydrate content of 21.39%, and crude fiber content of 4.05%.
Keywords: Broiler chicken meatballs, chemical quality improvement, potato skin flour.
