<![CDATA[Meat is an animal-based food rich in essential nutrients such as protein, fat, vitamins, and minerals. Chicken floss is a popular processed meat product in Indonesia that is enriched with spices to enhance flavour and antioxidant properties. This study aimed to evaluate the chemical characteristics of degummed red fruit oil (Pandanus conoideus L.) and its effects on the physicochemical and sensory qualities of chicken floss. Red fruit oil is a traditional functional ingredient from Papua and is well known for its high ?-carotene and tocopherol contents, which act as natural antioxidants. The study was conducted from February to August 2022. Degumming of red fruit oil was carried out at the Laboratory of Agricultural Engineering, Faculty of Agricultural Technology, University of Papua (UNIPA). Chicken floss production was conducted at the Agricultural Product Processing Laboratory, Manokwari Agricultural Development Polytechnic, while physicochemical analyses (moisture, protein, fat, total carotenoid, and total tocopherol contents) were performed at Institute pertanian Bogor (IPB) University, Bogor. The results revealed that the addition of degummed red fruit oil significantly increased the ?-carotene and tocopherol contents compared with those of the control (without oil addition), improved color intensity, and enhanced sensory acceptance in terms of color, texture, aroma, and taste. The optimum product quality was obtained at a red fruit oil concentration of 15% with a heating time of 30 minutes, which produced the highest overall sensory acceptance. Furthermore, the interaction between the oil concentration and heating time significantly influenced the overall quality of the chicken floss. These findings indicate that degummed red fruit oil has strong potential as a natural colorant and functional ingredient in meat-based products.]]>
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