Effect of adding duck feet gelatin as a binder on the physical and chemical quality of duck meatballs Meity Sompie*, Jola Londok, and Ingriet Lumentah
Faculty of Animal Husbandry, Universitas Sam Ratulangi, Manado 95115, Indonesia
Abstract
This study has been conducted with the aim of examining the effect of adding different concentrations of duck feet gelatin on the physicochemical properties of duck meatballs. This study was carried out at the Laboratory of Animal Products Technology, Faculty of Animal Husbandry, Sam Ratulangi UniversityThe main ingredients used in this study are duck feet gelatin and meat duck. This study used a Completely Randomized Design (CRD) 4x4 (To = 0%, T1 = 2% T2 = 4% and T3 = 6%), each treatment was repeated 4 times. The research variables observed were water holding capacity, cooking loss, tenderness, pH value, water content and protein content of duck meatballs. The results showed that the addition of duck feet gelatin had a significantly different effect (P<0.05) on the water holding capacity, cooking loss, tenderness and protein content of duck meatballs, but there was no significant difference (P>0.05) on the pH value and water content of duck meatballs gelatin. The conclusion obtained in this study is the adding of 4% duck feet gelatin on the dough of meatballs as a binder produced a good quality of duck meatballs.
Keywords: Binder, Duck feet gelatin, Meatballs
Topic: Animal Products and Sustainable Post-Harvest Technology
