Optimization Chicken Meatball Using Red Lentil Flour (Lens culinaris L.) as Filler

Abstract

Aims: The aim of the study was to determine the quality of chicken meatballs added with red lentil flour based on physicochemical quality, organoleptic quality, and microstructure. Sample: chicken meatballs using red lentil flour. Methodology: Laboratory experiment using Completely Randomized Design (CRD). The data were tabulated using Microsoft Excel, and the standard deviation (SD) was taken, then an Analysis of Variance (ANOVA) was performed. If different, proceed with the DMRT (Duncan's Multiple Range Test). Research at the Laboratory of Animal Product Technology Faculty of Animal Science, the Laboratory of Food Quality and Safety Testing Faculty of Agricultural Product Technology, the Universitas Brawijaya Malang, and the Integrated Research and Testing Laboratory Universitas  Gadjah Mada Yogyakarta. February 2023. Research with four treatments consisting of without the addition of red lentil flour and the addition of red lentil flour 3%, 6%, and 9%. 5 replications. Results: Chicken meatballs added with red lentil flour fiber are the best chicken meatballs by producing chicken meatballs with fiber content and have a color that is not pale. The best treatment for chicken meatballs has a fat content of 9.18%, ash content of 2.68%, fiber content of 0.84%, pH 6.26, organoleptic (color 3.68) (taste 2.98) (texture 3.43), and microstructures of chicken meatballs have different shapes and dense. Conclusion: The best chicken meatballs are found by adding 9% red lentil flour (Lens culinaris L.) to produce, healthy chicken meatballs that contain fiber and have attractive colors. The best product assessment is based on meatball standards in Indonesia and can be accepted by consumers.