Firmness and Microstructure Properties of Chicken Meatball Fortified with Eggshell Calcium Powder
| Main Authors: | Suryanto, Edi, Setiyono, Setiyono, Rusman, Rusman, Prayitno, Agus Hadi |
|---|---|
| Format: | Proceeding NonPeerReviewed application/msword |
| Bahasa: | eng |
| Terbitan: |
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/274075/1/The_16th_AAAP_Firmness.doc https://repository.ugm.ac.id/274075/ |
Daftar Isi:
- The effect of eggshell calcium powder fortification on firmness and microstructure of chicken meatball was studied. Preparation of eggshell calcium powder was as follow firstly the eggshell was washed and then dried in the oven at 95oC for 24 hours. The dried eggshell was ground and eventually furnaced at 1.000oC for 2 hours to obtain the eggshell calcium powder. Chicken meatballs were made of chicken breast, salt, tapioca flour, onion, garlic, black pepper, egg, monosodium glutamate, ice flake, and eggshell calcium powder with five levels of fortification as follows 0, 0.15, 0.3, 0.45, and 0.6% of the meatball dough. The meatballs were then analyzed for their firmness and microstructure properties. The data of firmness properties of chicken meatballs were analyzed statistically using variance analysis. The differences between means were tested by Duncan's New Multiple Range Test. The data of chicken meatballs microstructure were descriptively analysed. The firmness of chicken meatballs showed that fortification eggshell calcium powder at the level of 0, 0.15, 0.3, 0.45 and 0.6% significantly increased the meatball firmness as followed 19.68 N, 21.45 N, 36.29 N, 72.08 N and 91.68 N, respectively. Microstructure of chicken meatballs fortified with eggshell calcium powder showed the increase in the quality of meatball being more smooth and compact. It could be concluded that eggshell calcium powder functioned as meatball firmness and suitable fortification was 0.3% of the meatball dough. Keywords: Firmness, Microstructure properties, Chicken meatball, Eggshell calcium powder