The Effect of Using Different Types of Flour on Water Content, Water Activity, Water Holding Capacity, Fat Content, Cholesterol, and Color of
Chicken Liver Meatballs
Maulida Aina Salsabila1), Vivi Kartika Putri1), Dedes Amertaningtyas2), Rischa Amalia Saleha3)
1) Student, Animal Product Technology Deparment. Faculty of Animal Science, Universitas Brawijaya, Malang
2) Animal Product Technology Deparment, Faculty of Animal Science, Universitas Brawijaya, Malang
3) Postgraduate Student, Animal Product Technology Deparment, Faculty of Animal Science, Universitas Brawijaya, Malang
*Corresponding Email: [email protected] Submitted 4 March 2024; Accepted 22 March 2024
ABSTRACT
Meatball is a processed meat products made with a mix of ground meat, flour, and spices.
The ingredients for making meatballs can be substituted by using internal organs of livestock, such as chicken liver meatballs. This research objective measured the effect of different types of flour (tapioca flour, sago flour, and maizena flour) in chicken liver meatballs to measure the physical qualities (water content, water activity, water holding capacity, color) and chemical qualities (fat content and cholesterol). The material used in this research were chicken liver, tapioca flour, sago flour, maizena flour, salt, pepper, sugar, fried shallots, garlic, albumin, and ice. The method used in this research was experimental and counted with a Randomized Block Design (RBD) with 3 treatments and 6 replications. T1: 26 % tapioca flour with 250 g chicken liver, T2: 26 % sago flour with 250 g chicken liver, and T3: 26 % maizena flour with 250 g chicken liver. The variables were fat content, cholesterol, and color. The result showed that average of water content on each flour was T1 61.65±0.49 %, T2 63.18±0.44 %, and T3 60.56±1.15 %. Water activity was T1 0.9427±0.0030, T2 0.9428±0.0070, and T3 0.9375±0.0036. WHC (Water Holding Capacity) was T1 49.38±1.21 %; T2 48.28±1.55 %, and T3 52.68±1.08 %. Fat content was T1 11.54±0.88 %, T2 11.33±0.66 %, and T3 11.01±0.76 %.
Cholesterol level was T1 19.16±1.01 mg/100g, T2: 18,54±1.32 mg/100g, and T3 18.10±0.72 mg/100g. Color was T1 46.01±0.65, T2 43.67±1.13, and T3 43.09±2.15. This research concluded that the effect of three types of flour (tapioca, sago, and maizena) addition were highly significanly effect (P<0.01) on water content, water holding capacity, color L*, color a*, color b* and significanly effect (P<0.05) on water activity, but were not significanly effect (P>0.05) on fat content, and cholesterol level. Research can be continued with the use of tapioca flour, sago flour, and maizena flour in meatball products from other livestock livers with different variables
Key words: Chemical qualities; chicken liver; maizena flour; meatballs; physical qualities sago flour; tapioca flour
INTRODUCTION
Meatball is one of popular meat processed products in the world. Meatball is round shaped food derived from meat mixture (not less than 50 %) and starch or other cereals with/out allowed additional component. Meatball is widely spread and favored in Indonesia. Several factors affecting consumer preferences of meatball are appearance, juiciness, taste and texture (Tathma et al., 2019). The meat used in making meatballs can come from chicken, beef, goat or other meat. There are several traders who currently deliberately make meatballs from meat that is not suitable for consumption (such as rats) due to the high price of meat (Chakim et al., 2013). The ingredients for making meatballs can be replaced by using the internal organs of livestock. Livestock internal organs or livestock innards are only considered as less useful by-products. One of the livestock innards that can be used is chicken liver.
Chicken liver is one of the internal organs of chickens which is included as waste or by-product of chicken slaughterhouses which can be consumed or reprocessed. Chicken liver has a high nutritional content compared to liver sourced from other livestock (Lutfiah et al., 2021). Broiler liver weighing 100 g contains water 53.4 g, energy 261 cal, protein 27.4 g, fat 16.1 g, carbohydrates 1.6 g, ash 1.5 g, calcium 118 mg, phosphorus 373 mg, iron 15 .8 mg, sodium 1068 mg, potassium 22.9 mg, and copper 0.84 mg (Ministry of Health of the Republic of Indonesia, 2017).
Chicken liver contains 16.1 gr/100gr of fat and 345 mg/100gr of cholesterol (USDA).
Chicken liver needs to be reprocessed to become a useful product. The aim of
processing chicken liver is to improve the texture, aroma and increase consumer preferences.
Broiler chicken liver can be used in other forms of processing to improve its taste and economic selling value, one of which is processing it into chicken liver meatball products as a substitute for chicken meat. Meatballs are food made from processed meat from livestock such as cows, goats, sheep, buffalo, pigs or other livestock including poultry which is added with other food ingredients such as flour, spices, with or without the addition of other permitted food ingredients and molded into circles.
such as balls or other shapes, then ripened by cooking (SNI, 2014).
Chicken liver, which constitutes 1.6 to 2.3 % of chicken's live weight, is one of the most consumed and nutritious offal meat and edible chicken by-products. It has a similar protein content as that of muscle meat (~20 %) and is also a rich source of vitamins A, B12, and minerals (Qu et al.
2021). Restructured meat processing needs to be carried out to improve the texture of the meatballs. Restuctured Meat is a technology to improve the quality of meat by changing pieces of meat that have a non- uniform shape and are relatively small in size with the addition of other ingredients that act as fillers and binders to reattach the pieces of meat to a larger size (Amertaningtyas et al., 2021).
The texture quality of chicken liver meatballs can be improved with other additional foods such as starch or cereals.
The flour added to the meatball dough functions as a filler, binder, improves the texture, increases the water holding capacity and elasticity of the product, and reduces shrinkage due to the cooking process. The
*Corresponding author:
Vivi Kartika Putri
Email: [email protected]
Animal Product Technology Department, Faculty of Animal Science, Universitas Brawijaya, Jl. Veteran, Malang, East Java, 65145, Indonesia
How to cite:
Salsabila, M. A., Putri, V. K., Amertaningtyas, D.,
& Saleha, R. A. (2024). The Effect of Using Different Types of Flour on Water Content, Water Activity, Water Holding Capacity, Fat Content, Cholesterol, and Color of Chicken Liver Meatballs.
Jurnal Ilmu dan Teknologi Hasil Ternak, 19 (1),43- 53
basic manufacture of meatballs always uses flour or starch as a binder. Tapioca flour is one of the binding agents used to increase the binding power of water. Sago flour is also widely produced in Maluku, so this raw material can also be used as an alternative filler or substitute for tapioca flour (Mailoa et al., 2023). Maizena flour is starch which is extracted from corn, and contains high levels of amylopectin quite high, as well as glutinous rice flour which also contains levels high amiolopectin can be used as a filler (Komansilan, 2015). It can be seen that not many studies have been carried out regarding the use of different types of flour in broiler liver meatballs. Therefore, it is necessary to conduct research regarding the use of flour types in chicken liver meatballs on water content, water activity, water holding capacity, fat content, cholesterol level and color.
MATERIALS AND METHODS
Time and Location of Research
This research was carried out from February 2023 to April 2023. The location of this research was carried out at the Animal Product Technology Laboratory, Faculty of Animal Science, Universitas Brawijaya for making samples of chicken liver meatballs, analyzing water content, water activity, WHC, fat content and color testing. The analysis of cholesterol levels was carried out at the Analysis and Measurement Unit, Department of Chemistry, Departemen Kimia FMIPA Universitas Brawijaya.
Research Material
The research materials used in this research were fresh broiler livers obtained from Superindo in the Malang City area, tapioca flour, sago flour, cornstarch, salt, sugar, pepper, fried garlic, fried shallots, purebred chicken egg whites, and ice cubes.
Equipments used to make and analyze the chicken liver meatballs include an analytical scale (Caltelsys), pan, gas stove, knife, stirrer, container, thermometer,
blender (Philips or food processor), stopwatch, and tissue.
Research Method
The method used in this research was experimental and counted with Randomized Group Design used 3 types of treatments and 6 replications. The treatments tested are below:
T1 = 26 % tapioca flour + chicken liver T2 = 26 % sago flour + chicken liver T3 = 26 % cornstarch + chicken liver Research Variable
The research variables in this study were water content thermogravimetric method according to AOAC (2005); water activity (Aw) according to AOAC (2005);
Water Holding Capacity according to Anggraini et al. (2019), fat content of soxhlet extraction method according to AOAC (2005); cholesterol level using spectrophotometric method according to Riyadi (2018); and test the color using Color Reader according to AOAC (2005).
Procedure
a) Steps for Making Meatballs (Maharani et al., 2017)
Prepare fresh broiler liver, wash and steam for ± 25 minutes. Weigh 250 g of steamed chicken liver. Add ice cubes, spices and flour according to the specified treatment. Grind the mixture until smooth and evenly mixed. Mold the meatball mixture into a round shape. The first boil is carried out at a temperature of 60-70oC until the meatballs float. Carry out the second boiling at 100oC until the meatballs are cooked and drain.
b) Water Content Test Procedure (AOAC, 2005)
The equipments used for data analysis were porcelain cup, oven, desiccator, and analytical scale. Prepare a porcelain cup that has been coded according to the sample code. Heated in the oven at 100-105°C for ±1 hour. The porcelain cup is taken and placed in a desiccator for ± 15 minutes, then the
porcelain cup is weighed. A sample of 1-2 g is weighed in a porcelain cup of known weight. Then dried in the oven at 100- 105°C for 4-6 hours. After being in the oven, the sample is weighed until a constant weight is reached, if it is not constant, the sample is put back in the oven again for 1
hour. Put in the desiccator for ± 15 minutes then weigh until it reaches a constant weight. Weight is considered constant if the weighing difference does not exceed 0.2 mg. After obtaining the constant weight, the water content is calculated using the formula:
Water conten = (BC+BS)−(BC+BS after being in the oven)
BS 100 %
Explanation:
BC = Cup Weight BS = Sample Weight
c) Aw Test Procedure (AOAC, 2005) The equipments used for data analysis were Aw meter, plastic container, and analytical scale. Prepare the equipment and ingredients. The sample is weighed as much as 5 g. The Aw meter is opened and the plastic container and sample are cleaned. The sample that has been cut into small pieces is placed in a plastic container, then inserted into the sample holder and covered with a sample reader sensor. The enter key is pressed until the tool identifies the Aw of the sample. Wait for the Aw value reading at the second sound and note when the value is stable.
d) WHC Test Procedure (Anggraini et al., 2019)
The equipments used for data analysis were caverpress tool, whatman paper no. 42, two clamp plates, graph paper, and analytical scale. WHC was measured using a carverpress tool. A sample of 0.3 g was placed on filter paper and clamped with a carverpress, namely between two clamp plates with a force of 35 kg/cm2 for 5 minutes. The filter paper used is Whatman no. 42. The sample that has been pressed is drawn on graph paper by subtracting the wet area from the area covered by the sample. The WHC value (WHC) can be calculated by:
Mg H2O =Wet Area Size
0,0948 − 8,0 = x
% Wet Area Water Content = x
Sample Weight (mg)× 100 %
% WHC = % Sample Water Content − % Wet Area Water Content
e) Fat Content Test Procedure (AOAC, 2005)
The equipments used for data analysis were filter paper, desiccator, oven, soxhlet, and analytical scale. Prepare filter paper measuring 11.7 x 14.5 cm and dry it in the oven at 100-105℃ for 1 hour. Cool the filter paper in a desiccator for 15
minutes and weigh it. Weigh ±1.5 grams of sample (A), place it in the middle of the filter paper and fold it. Dry the sample in an oven at a temperature of 100-105℃ for 4-6 hours. Cool the sample in a desiccator for
±15 minutes and weigh it (B). Insert the sample into the Soxhlet apparatus Pour in petroleum ether ± 2.5-3 times the volume of
the extraction flask for ± 6 hours. Remove the sample and let it air for 30 minutes in the open air. Oven the sample for ±1 hour.
Place the sample in a desiccator for 15 minutes and weigh again (C). Calculate the fat content using the following formula:
% Fat Content = B − C
A 𝑥 100 % Explanation:
A = Sample weight (g)
B = Weight of sample and filter paper after being in the oven (g) C = Weight of sample and filter paper after extraction (g)
f) Cholesterol Level Test Procedure (Riyadi, 2018)
The equipments used for data analysis were oven, alcohol, ether solution, centrifudge, supernatant, chloroform, acetic anhydride, sulfuric acis, and analytical scale. Prepare the sample to be tested and dry it in an oven at 60 ºC. The sample is weighed at 0.02 g and then placed in a test tube with a wet lid. The sample was added with 3 mL of alcohol: ether solution (3:1) then shaken and left for 30 minutes.
The solution was centrifuged at a speed of 5000 rpm for 3 minutes. The supernatant is taken and poured into a beaker. The supernatant in the beaker was evaporated in a boiling water bath until dry
and the residue formed was dissolved in 5 mL of chloroform. Standard cholesterol solutions were prepared in 5 mL each with various concentrations and 5 mL of chloroform blank was also prepared.
Add 2 mL of acetic anhydride and 0.1 mL of concentrated sulfuric acid to each tube and then shake vigorously. The tube is kept in a dark room for 15 minutes. The absorbance was measured at a wavelength of 420 nm. The standard curve equation is measured and the absorbance obtained in the sample is plotted and the cholesterol content is calculated. Cholesterol level (mg/100 g) are calculated using the following formula:
Cholesterol Level (X) = Y – A B x n Explanation:
X = Cholesterol Level Y = Absorbance A = 0,136 B = 6,313
n = Dilution factor
g) L*a*b* Color Test Procedure (AOAC, 2005)
The equipments used for data analysis were cup, color reader, and analytical scale. The working principle of a color reader is based on a color exposure system that uses the CIE Hunter system.
Prepare the sample to be tested for color and place it in a cup Turn on the color reader.
The color reader is calibrated, select white and save the calibration results. Select
the L, a, b system on the color reader.
Attach the receptor tip to the sample. Press the measurement button. Texture measurements were repeated 3 times using the same steps. Write the scores of L, a, b.
L = 0 100 Black White a = –80 +80 Greenish Redness b = –70 +70 Bluish Yellowish
RESULTS AND DISCUSSION
Water Content
Water content is the amount of water contained in a material expressed in percent.
The average water content of broiler liver meatballs is presented in Table 1.
The research results showed that the average water content value obtained ranged between 60.56-63.19 %. The highest water content was obtained from the treatment of broiler liver meatballs using sago starch (T2), while the lowest water content was obtained from the treatment of broiler liver meatballs using cornstarch T3).
Table 1 shows that T1 (tapioca flour) is highly significantly different (P<0.01) from T2 (sago flour), but not significantly different (P>0.05) from T3 (cornstarch). The highest moisture content in meatballs was found in sago flour, with 63.19 %, while the
lowest moisture content in meatballs was in cornstarch, with 60.56 %. The high or low water content of a meatball product is greatly influenced by the filler used.
The highwater content in meatballs can be caused because water easily diffuses into the food and binds with starch and protein. The amount of flour, liquid, and the type of protein used in the meatball mixture have an impact on the water content of the meatball product. Flour can be used as a binder so it can bind a certain amount of water in the meat which causes low water content in meatballs (Chakim et al., 2013).
Sago flour (T3) contains 77 % amylopectin and 23 % amylose. Sago flour contributes large amounts of amylopectin. Large amounts of amylopectin cause more water to be trapped in the meatballs, this is because amylopectin is able to absorb water when making meatballs (Putriningsih et al., 2018).
Table 1. Average value of water content of chicken liver meatballs
Type of Flour Water Content (%)
T1 61.65 ± 0.49a
T2 63.19 ± 0.48b
T3 60.56 ± 1.15a
Explanation: Different notations in the same column show highly significant differences (P<0.01)
Water Activity (Aw)
The water activity (Aw) of food indicates the amount of free water in the
food that can be used by microbes for growth. The average Aw value of broiler liver meatballs is presented in Table 2.
Table 2. Average value of Aw chicken liver meatballs
Type of Flour Aw
T1 0.9427 ± 0.0030a
T2 0.9428 ± 0.0070b
T3 0.9375 ± 0.0036a
Explanation: Different notations in the same column show significant differences (P<0.05)
The research results show that the average value of water activity obtained ranges from 0.9375-0.9428. The highest Aw
value was obtained from the treatment of broiler liver meatballs using sago flour (T2), while the lowest Aw value was obtained from the treatment of broiler liver meatballs using cornstarch (T3). The Aw value in a food product is closely related to the water content in the food product, high water content causes the Aw value to increase.
According to Yamerbuke et al. (2020), the
high and low Aw value will be in line with the water content value. The amount of free water in meatballs increases due to enhancement of water content in the meatballs and vice versa. The rise of water content indicates that there is some water evaporating during the heating process, water that evaporates is free water that is not strongly bound.
The filler used can affect the water activity value. Addition of filler can reduce the Aw value of meatballs. The additional
tapioca flour in large amounts causes a decrease in water activity of the meatballs due to the enhancement of bound water so free water decreases. Starch added during meatball production can bind water which causes free water to enter the granule and bond with starch.
This binding takes place during the heating or cooking process of the meatballs (Fairuza and Amertaningtyas, 2024). Sago flour (T3) contains 77 % amylopectin and 23
% amylose. Sago flour contributes large amounts of amylopectin so it has high water
content and high Aw. Large amounts of amylopectin cause more water to be trapped in the meatballs, this is because amylopectin is able to absorb water when making meatballs (Putriningsih et al., 2018).
Water Holding Capacity (WHC)
WHC is the ability of protein in meat to bind or retain water content during external treatment such as cutting, grinding and processing. The average WHC value of broiler liver meatballs is presented in Table 3.
Table 3. Average WHC value of chicken liver meatballs
Type of Flour WHC (%)
T1 49.38 ± 1.21a
T2 48.28 ± 1.55a
T3 52.68 ± 1.08b
Explanation: Different notations in the same column show highly significant differences (P<0.01)
The research results showed that the average WHC value obtained ranged between 48.28-52.68 %. The highest WHC value was obtained from the treatment of broiler liver meatballs using cornstarch (T3), while the lowest WHC value was obtained from the treatment of broiler liver meatballs using sago flour (T2). Table 3 showed that T1 (tapioca flour) is highly significantly different (P<0.01) from T3 (cornstarch), but not significantly (P>0.01) different from T2 (sago flour).
The difference in WHC values obtained was caused by the starch content used in making meatballs. Tapioca flour contains 83 % amylopectin and 17 % amylose, cornstarch contains 73 % amylopectin and 27 % amylose, while sago flour contains 77 % amylopectin and 23 % amylose (Mardiana, 2021).
Tapioca flour has the highest amylopectin content when compared to sago flour and cornstarch. The high amylopectin content has an influence on the water holding capacity, because when starch is heated the amylopectin will stretch so that it is released when hydrogen bonds are broken, causing more water to be absorbed, thereby increasing the water content.
According to Nugroho and Wijayanti
(2021), the ability of water absorption is influenced by the size of the water content in the resulting product. The water absorption ability of a product is generally opposite of its water content value.
The higher WHC value of meatballs, the lower value of water content, and vice versa. Polar amino acid groups in proteins in the form of amino, hydroxyl, carboxyl, and sulfhydryl have a hydrophilic nature that allows them to bind water in quite large quantities (Wulandari et al., 2019).
Fat Content
Fats or lipids are chemical compounds that contain the elements carbon (C), hydrogen (H), oxygen (O) which are insoluble in water, but can be dissolved in organic solvents such as ether and benzene (Angelia, 2016). The average fat content value of broiler liver meatballs is presented in Table 4.
Based on the analysis of variance in Table 4, the use of three different types of flour, such as tapioca flour (T1), sago flour (T2), and cornstarch (T3) in broiler liver meatball dough showed that the results had no significant effect (P>0.05). on the fat content of chicken liver meatballs. The highest average value of fat content to the
lowest average value was obtained in (T1) 11.54 %, (T2) 11.33 %, and (T3) 11.01 %.
The average value of fat content from the three treatments was not much different, this is thought to be because the amount of fat content in tapioca flour, sago flour and cornstarch is much lower when compared to the fat content in chicken liver. The fat content of tapioca flour, sago starch and cornstarch are respectively 0.5 grams, 0.2
grams and 0.1 grams, while the fat content per 100 grams of liver of 20 fresh broiler chickens is 16.1 grams (Director General of Health Society, 2018). The research results showed that the average value of chemical analysis of fat content in chicken meatballs ranged from 29-34 %, the greater the addition of jackfruit seed starch, the lower the fat content of chicken meatballs (Astuti and Tribudi, 2018).
Table 4. Average value of fat content of chicken liver meatballs
Type of Flour Fat Content (%)
T1 11.54 ± 0.88
T2 11.33 ± 0.66
T3 11.01 ± 0.76
Cholesterol Levels
Cholesterol is a fat-like, waxy substance that is present in all human and animal cells, in the form of metabolites containing sterol fats that are found in cell membranes and circulated in blood plasma.
Cholesterol is carried in the body by lipoproteins. Cholesterol is divided into two, there were Low Density Lipoprotein (LDL) and High Density Lipoprotein (HDL). The average cholesterol level value of broiler liver meatballs is presented in Table 5.
Table 5. Average value of cholesterol level in chicken liver meatballs
Type of Flour Cholesterol Level (mg/100g)
T1 19.16 ± 1.01
T2 18.54 ± 1.32
T3 18.10 ± 0.72
Based on the results of the analysis of variance that has been carried out, it can be seen that treatments with each composition of 26 % of the weight of broiler liver used showed no significant effect (P>0.05) on the cholesterol level of broiler liver meatballs.
Based on the data in Table 5, it can be seen that the average value of cholesterol level in chicken liver meatballs treated with cornstarch (T3) has the lowest cholesterol content, with 18.10 mg/100g, sago flour (T2) has a cholesterol content of 18.54 mg/100g, and the highest cholesterol level were obtained in the tapioca flour (T1), with 19.16 mg/100g.
The cholesterol content in tapioca flour, sago starch and cornstarch is lower compared to the cholesterol content in fresh chicken liver, so that if the composition of the flour used increases, the amount of cholesterol contained in broiler liver
meatballs will decrease. According to Wirawan et al. (2016) the reduction in fat content in chicken meatballs was caused by durian seed starch (Durio zibethinus Murr) having a fat content (0.38 %) which was lower than chicken meat (1.34 %) resulting in increasing the concentration of durian seed starch in the dough will cause a decrease in the fat content in the chicken meatball product.
L*a*b* Color
Color is the main parameter that consumers will pay attention to when choosing food or drink because it can be seen directly visually. CIE L*a*b* is a color space created similar to human visual perception by implementing three components, namely L as luminance, while a and b as opposite dimensions. The L*, a*, b* color test will make it easier and clarify
the color values owned by products, especially for food products. The colors L*, a*, b* have meaning or its own meaning.
Color L* means color brightness (value 0 to 100), color a* is the color type is green – red
(values -120 to +120), and the color b*
means color type blue – yellow (values -120 to +120) (Fitri, 2018). The average L*a*b*
color value of broiler liver meatballs is presented in Table 6.
Table 6. Average value of L*a*b* color in chicken liver meatballs
Type of Flour L* Color a* Color b* Color
T1 46.01 ± 0.65b 6.83 ± 0.37a 16.15 ± 0.32a
T2 43.67 ± 1.13a 7.49 ± 0.46b 15.87 ± 0.44a
T3 43.09 ± 2.15a 7.86 ± 0.51b 16.49 ± 0.40b
Explanation: Different notations in the same column show highly significant differences (P<0.01)
L* Color
The color L* is a notation used to measure the value of brightness or Lightness (L*) which measures between black and white with coordinate values L=0 to L=100 with the resulting light reflection being the achromatic colors white, gray and black (Huda and Palupi., 2015). Based on the analysis of variance data in Table 6, the results show that the use of tapioca flour (T1), sago flour (T2), and cornstarch (T3) has a highly significant effect (P<0.01) on the brightness or color value of L* in liver meatballs. broiler. Broiler liver meatballs have a reddish brown color approaching a bright level with the highest average value found in (T1) 46.01, then (T2) 43.67, and the lowest brightness level found in (T3) 43.09.
T1 has the highest average color L*
or brightness compared to other treatments because tapioca flour is the flour with the whitest and brightest color compared to sago and cornstarch which are cloudy and yellowish in color. According to Yulianti et al. (2023), the results of measuring the color L* (lightness) in chicken meatballs with the addition of different flours had an average of 24.31 ± 0.33 to 33.98 ± 0.26. The lightness value is very necessary to determine the acceptability of meatballs by consumers.
The color of meatballs that people like is gray which is not too dark and not too pale.
a* Color
The color a* or Redness is a term used to measure the color green which is indicated by the letter notation a– with a value of 0 to –80, while the color red will be
indicated by the letter notation a+ with a value range of 0 to 80 (Ardianti et al., 2014).
Based on the results of the analysis of variance in Table 7, it can be seen that the broiler liver meatballs have a color close to red (a+). Meatballs treated with additional cornstarch (T3) had the highest average color a* value, with 7.86, and the lowest average value was obtained when using tapioca flour (T1) with 6.83.
This is thought to be because cornstarch contains a natural compound, namely beta-carotene, which is a type of carotenoid that produces red, yellow and orange pigments that can be found in corn plants (Zea mays L). According to Fitri (2018), the a* color value of meatballs ranges between 12.38 to 13.25, this shows that the meatballs have color tend not to be green.
b* Color
The b* color is a notation used to measure the blue color value in a material.
The notation with the letter b+ will indicate the level of yellow from 0 to +70, while the notation for blue will be indicated with the letter b– with a value range of 0 to -70.
Broiler liver meatballs treated using three different types of flour had a very significant effect (P<0.01) on the b* color.
Based on the results of the analysis of variance in Table 8, it can be seen that the broiler liver meatballs treated with three different types of flour had a color close to yellow (b+) with an average value of 15.87 to 16.49 with the highest average b* color value obtained in T3, with cornstarch
(16.49) where the highest average color a*
value was also obtained in T3.
This is thought to be because cornstarch has a slightly yellowish color compared to other flours which tend to be pale white in color. According to Fitri (2018), the b* color value of meatballs ranges from 14.63 to 16.23, this shows that the meatballs tend not to be blue in color.
Corn contains beta carotene (provitamin A), which is a type of carotenoid that causes the yellow pigment in corn, apart from that, carotenoids also produce red, yellow and orange pigments.
CONCLUSION
Based on the results of the research that has been carried out, it can be concluded that the use of different types of flour, consisted tapioca flour, sago flour and cornstarch with a composition of 26 % very affecting on the water content, WHC and color of chicken liver meatballs, affecting on the activity of chicken liver meatballs, but not affecting on the fat and cholesterol level of chicken liver meatballs. The best treatment in this research was chicken liver meatballs with tapioca flour. The recommendation from this research is to use tapioca flour in making chicken liver meatballs for good results.
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