EFFECT OF WATERMELON (Citrullus lanatus) ALBEDO FLOUR ADDITION ON THE PHYSIC, CHEMICAL AND SENSORY CHARACTERISTICS OF MOCAF-BASED MALE LAYER CHICKEN MEATBALLS
Keywords:
Bakso Ayam Pejantan, MOCAF, Tepung Albedo SemangkaAbstract
This study aimed to evaluate the effect of watermelon (Citrullus lanatus) albedo flour addition on the physic, chemical and organoleptic quality of MOCAF (Modified Cassava Flour)-based male layer chicken meatballs. The research employed an experimental method using a Completely Randomized Design (CRD) with one factor and six levels of watermelon albedo flour addition, namely P0 (0%), P1 (1.5%), P2 (3.0%), P3 (4.5%), P4 (6.0%), and P5 (7.5%), with three replications. The parameters observed included chemical quality (moisture content, ash content, protein content, calcium content, and iron content), physical quality (hardness, Springiness, and water-holding capacity), and organoleptic quality (aroma, taste, texture, and color). The data were analyzed using analysis of variance (ANOVA) at a 5% significance level with Co-Stat software, followed by the Honestly Significant Difference (HSD) test at the same significance level. The results showed that the addition of watermelon albedo flour had a significant effect on all observed parameters, except for aroma and color attributes in the hedonic organoleptic test. The best treatment of MOCAF-based male layer chicken meatballs with watermelon albedo flour addition was obtained at treatment P3 (4.5%), which resulted in a moisture content of 65.89%, ash content of 1.97%, protein content of 11.24%, calcium content of 21.50 mg/100 g, iron content of 6.11 mg/100 g, texture hardness of 14.55 N, Springiness of 9.17 mm, and water-holding capacity of 54.50%. Organoleptically, the meatballs exhibited a very chewy to slightly firm texture and were preferred by panelists, had a savory taste and were liked, showed a weak chicken meat aroma and were slightly liked, and displayed a yellowish-gray color that was moderately preferred by panelists.
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