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All Journal Jurnal Peternakan Nusantara
Hasanuddin Hasan
Politeknik Pembangunan Pertanian Gowa
Veterinary

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SUBTITUSI TEPUNG TAPIOKA DENGAN TEPUNG UBI JALAR UNGU PADA PEMBUATAN BAKSO DAGING AYAM BROILER Hasanuddin Hasan; Nur Rasuli; Muhammad Yunus
Jurnal Peternakan Nusantara Vol. 12 No. 1 (2026)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jpn.v12i1.19957

Abstract

This study aims to evaluate the effect of substituting tapioca flour with purple sweet potato flour on the physical and sensory characteristics of broiler chicken meatballs. A Completely Randomized Design (CRD) was applied with four treatments: P0 (0%), P1 (5%), P2 (10%), and P3 (15%) purple sweet potato flour, each repeated four times. Observed parameters included water holding capacity, cooking loss, and organoleptic attributes (color, aroma, taste, and texture). ANOVA results showed no significant differences (P>0.05) in water holding capacity and cooking loss, but significant effects (P<0.05) were observed on all sensory parameters. Treatment P2 (10%) yielded the highest sensory scores, particularly in taste and texture, without compromising physical quality. The addition of purple sweet potato flour enhanced the visual appeal and flavor due to its anthocyanin and dietary fiber content. These findings suggest that substituting 10% tapioca flour with purple sweet potato flour is a viable innovation to develop healthier and more appealing broiler chicken meatballs using local functional ingredients.
Co-Authors Muhammad Yunus Nur Rasuli