The Development Goat Patties Using Red Onion Peel (Allium cepa L.) Powder as Fiber Agent

Abstract

Aims: The purpose of this study is to determine, based on carbohydrate, fat, fiber, protein, color analysis, texture and total microorganisms, the best percentage of red onion peel powder to add to goat patties. Study Design:  Laboratory research using a Completely Randomized Design (CRD). Place and Duration of Study: This research was located in the Meat Processing Division, Faculty of Animal Husbandry, Brawijaya University, Malang. The research was conducted for 2 months. Methodology: This study used 4 treatments and 6 replications. The treatments used were the addition of red onion peel powder as a control (T0), 2% (T1), 4% (T2) and 6% (T3). Results: Goat patties treated differently by adding red onion peel powder had a very significant impact (P<0.01) on carbohydrate, fat, fiber, protein, color analysis, texture and total microbial count. The levels of carbohydrate (8.93-13.64%), fiber (0.53-1.76%), protein (14.40-16.06%), texture (11.57-15.91N) and color L (31.52-43.20), a (7.94-35.87) increased, while the color b* (28.16-17.90), fat content (30.39-24.20%) and total microorganisms (0.17-0.14 CFU/mL) decreased. Conclusion: Red onion peel powder can be used as a natural fiber agent in goat patties. The best carbohydrate content, fat content, fiber content, protein content, color analysis, texture and total microorganisms are found in the addition of 6% onion skin powder.