| Issue |
BIO Web Conf.
Volume 90, 2024
The 7th International Conference on Green Agro-Industry and Bioeconomy (ICGAB 2023)
|
|
|---|---|---|
| Article Number | 01006 | |
| Number of page(s) | 12 | |
| Section | Agricultural Product Technology | |
| DOI | https://doi.org/10.1051/bioconf/20249001006 | |
| Published online | 05 February 2024 | |
Efforts to improve the chemical quality of processed chicken meatball products by adding potato skin flour (Solanum tuberosum) as a substitute for tapioca flour
1 Livestock Product Processing Technology Department, Politeknik Negeri Banyuwangi, Jalan Raya Jember Km. 13, Labanasem, Kabat, Banyuwangi, Jawa Timur 68461.
2 Agribusiness Department, Politeknik Negeri Banyuwangi Jalan Raya Jember Km. 13, Labanasem, Kabat, Banyuwangi, Jawa Timur 68461.
* Corresponding author: dewiarum@poliwangi.ac.id
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), incorporating potato skin flour as a substitute for tapioca flour at different proportions: P0 (0% potato skin flour); P1 (25% potato skin flour); P2 (50% potato skin flour); P3 (75% potato skin flour); and P4 (100% potato skin flour). This research was replicated four times, yielding a total of 20 experimental units ensure robustness and reliability of the findings. 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%.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.