Study on the Production of Meatballs with a Ratio of Chicken and Beef Meat Using Porang Flour as a Binding Agent Mochamad Bagus Hermanto*, Nabila Aryanti, La Choviya Hawa, Elya Mufidah
Department of Biosystems Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Jl Veteran Malang 65145 *corresponding author : mbhermanto[at]ub.ac.id
Abstract
The production of meatballs often faced various issues related to the quality of meatballs with a non-chewy texture. To improve the quality of meatballs while enhancing their nutritional value, a combination of chicken and beef was used. Additionally, porang flour was chosen as a binding agent due to its excellent gel-forming and water-binding capabilities. Therefore, to produce meatballs with desirable characteristics, a combination of chicken and beef meatballs with the addition of porang flour as a binding agent was created. This study aimed to produce meatballs with the best characteristics based on the ratio of chicken and beef and the addition of porang flour. The research method employed was a Completely Randomized Design Factorial with two factors: the meat ratio and the variation in the addition of porang flour. Data analysis used Analysis of Variance followed by Duncan Multiple Range Test at a 0.05 significance level. The best treatment was determined using the Zeleny method. The results showed that the meat ratio affected the increase in hardness value. The addition of porang flour affected the reduction of moisture content, increased the hardness value, and increased the adhesiveness value. The best meatball treatment, with moisture content of 76.01%, hardness of 166.10 gf, springiness of 13.05, cohesiveness of 0.48, adhesiveness of 3.41 mJ, yield of 109.82%, density of 0.97 g/mL, and thermal expansion of 0.0030oC-1, was achieved by the treatment with a beef ratio of 0% and chicken ratio of 100% with the addition of 0.004% porang flour.
