The Proportion of Meat and Tapioca Flour to Produce the Healthy

High Protein Meatballs

Marini Damanik

, Ida Duma Riris

, Moondra Zubir

, Esi Emilia

, Izzatul J. Sihaloho

and Angel Fransisca Manurung

Chemistry Department, Faculty of Mathemathics and Science, State University of Medan, Indonesia

Department of Family Welfare Education, Faculty of Engineering, State University of Medan, Indonesia

Keywords: Chicken Meatballs, Tapioca Flour, Composition.

Abstract: The purpose of this study was to determine the physical, chemical, and sensory characteristics of chicken

meatballs to find the proportion of tapioca flour and chicken meat to form meatballs. This study used a

randomized block design (RBD) method with 5 treatments and 2 replications as a group. The substitution

treatments for tapioca fruit flour and chicken meat consisted of 20%, 25%, 30%, 40%, and 50%. The

parameters observed included chemical analysis consisting of moisture, ash content, protein, and fat. While

the physical analysis consists of a texture test (elasticity), as well as a hedonic sensory test (appearance, color,

aroma, and texture). The results showed that the fat content at each concentration showed a difference in fat

content where at a concentration of 20%, 25%, 30%, 40%, 50% respectively 0.07%, 0.08%, 0.08%, 0.095%

, 0.09%. Meanwhile, the protein was 12.3%, 10.9%, 9.3%, 8.1%, 7.2%. and the results for moisture at each

concentration of 69.75%, 70.00%, 66.06%, 61.78%, 55.21%. for the ash content in the meatballs in each

concentration 0.045%, 0.04% 0.04%, 0.20%, 0.03%. The results of this study are a good proportion is used

to make meatballs at a concentration of 25% and 30% by SNI standards.

1 INTRODUCTION

The purpose of this study was to determine the

physical, chemical, and sensory characteristics of

chicken meatballs to find the proportion of tapioca

flour and chicken meat to form meatballs. This study

used a randomized block design (RBD) method with

5 treatments and 2 replications as a group. The

substitution treatments for tapioca flour and chicken

meat consisted of 20%, 25%, 30%, 40%, and 50%.

The parameters observed included chemical analysis

consisting of moisture, ash content, protein and fat.

While the physical analysis consists of a texture test

(elasticity), as well as a hedonic sensory test

(appearance, color, aroma, and texture). The results

showed that the fat content at each concentration

showed a difference in fat content where at a

concentration of 20%, 25%, 30%, 40%, 50%

respectively 0.07%, 0.08%, 0.08%, 0.095%, 0.09%.

Meanwhile, the protein was 12.3%, 10.9%, 9.3%,

8.1%, 7.2%. and the results for moisture at each

concentration of 69.75%, 70.00%, 66.06%, 61.78%,

55.21%. for the ash content in the meatballs in each

concentration 0.045%, 0.04% 0.04%, 0.20%, 0.03%.

The conclusion obtained from the results of this study

is that a good proportion is used to make meatballs at

a concentration of 25% and 30% in accordance with

SNI standards.

2 INSTRUMENTS AND

MATERIALS

The instruments and materials used in this research

include:

2.1 Instruments

The tools used in the study were a meat grinder and

kneading device (food processor), electric scales,

spoons, plastic containers, knives, and cutting

boards. The equipment used to perform the chemical

characterization of meatballs is a pH-meter, electric

scale, blender, measuring cup, Whatman 42 filter

paper, oven, desiccator, water bath, fume hood,

kjeldah flask, statif, measuring flask, destilator,

152

Damanik, M., Riris, I., Zubir, M., Emilia, E., Sihaloho, I. and Manurung, A.

The Proportion of Meat and Tapioca Flour to Produce the Healthy High Protein Meatballs.

DOI: 10.5220/0010547100003108

In Proceedings of the 6th Food Ingredient Asia Conference (6th FiAC 2020) - Food Science, Nutrition and Health, pages 152-155

ISBN: 978-989-758-540-1

beaker glass, erlenmeyer, food processor, oven,

refrigerator and tongs. The equipment used for the

organoleptic test of meatballs were plates, forks,

cups, tissue paper, knives, questionnaire paper and

stationary.

2.2 Materials

The ingredients used in this study were chicken meat

and tapioca flour purchased from traditional markets

in Medan. Chemicals such as: H

(p.a), Aquadest,

Phenophtalein, NaOH, HCl (p.a), n-Hexan (p.a),

Boric Acid, and Methyl Red.

3 PROCEDURES

The research procedure carried out for the first time

was making meatballs by optimizing the addition of

chicken meat and tapioca flour.

3.1 Optimization of Addition of

Chicken Meat and Tapioca Flour

Fresh chicken meat that has been cleaned of fat,

chopped into small pieces, then added 20% ice by

weight of meat, then added spices consisting of

pepper as much as 0.3% and table salt as much as

2.5% by weight of the meat. Then add tapioca flour

according to 20%, 25%, 30%, 40%, and 50% by

weight of meat, mixed until homogeneous. The

homogeneous dough is then shaped like balls and

boiled in boiling water for 15 minutes. The next step

was tested chemical characteristics to get an optimum

percentage of meatballs.

3.2 Protein Analysis (AOAC 2005)

Half of the Kjedahl tablet was added to 2 grams of

lightened material for catalyst analysis and 15 ml of

was added. After that, the material is digested

for 1 hour until a clear liquid is formed, then cooled,

25 ml of cold distilled water, 4 drops of pp indicator,

and 100 ml of NaOH solution (40%) are added until

the sample is brown. The distillation was carried out

and the distillate was collected in an erlenmeyer

containing 20 ml of 3% saturated solution of boric

acid and 4 drops of methyl red indicator. The distillate

is then titrated with standardized 0.10 N HCl until the

color changes from yellow to pink.

3.3 Moisture Analysis (AOAC 2005)

Measurement of moisture content was carried out by

weighing the sterile porcelain plate using an

analytical balance to determine the empty weight.

About 10 grams of the meatball sample are weighed

in a porcelain dish. The meatball samples were dried

in an oven at 105 ℃ for the first 3 hours, the second

1 hour, and the third 1 hour and were cooled in a

desiccator, then weighed until a constant weight was

obtained from the plates and dry samples.

3.4 Ash Content Analysis (AOAC 2005)

A sample of 2 grams was weighed in a porcelain dish.

The sample is evaporated on a hot plate for 30-60

minutes until dry. Then put in a furnace at 600 ℃ for

2 hours until white ash is formed, then cooled in a

desiccator and weighed.

3.5 Fat Content Analysis (AOAC 2005)

10 grams of meatball samples were spread on cotton

covered with filter paper and rolled into a thimbke,

then put into the Soxhlet apparatus. Then extracted

for 3 hours with a fat solvent in the form of n-hexane

as much as 155 ml. The extracted fat was dried in an

oven at 100 ℃ for 1 hour.

4 RESULTS

4.1 Test the Water Content of the

Meatballs

Data from the analysis of the water content value of

chicken meatballs from each treatment can be seen in

Table 1.

Table 1: Water Content Analysis.

No Sample

concentration

Water content

1. 20 % 69.76

2. 25 % 70.01

3. 30 % 66.06

4. 40 % 61.78

5. 50 % 55.21

This shows that the higher the addition of flour to

chicken meatballs affects the moisture content. Table

4.1 shows that the water content of the meatballs with

various amounts. The concentration of adding tapioca

flour is around 55.21% - 70.010 %. From the table, it

The Proportion of Meat and Tapioca Flour to Produce the Healthy High Protein Meatballs

153

can be seen that the highest water content is at a

concentration of 25% because this is following the

statement of Widyastuti (1999) which states that

increasing the amount of tapioca flour in the process

of making meatballs will reduce the percentage of

meatball water content. which is added in the form of

carbohydrates (starch/amylopectin) which results in

increased binding of starch grains with protein. The

increase in the bonds of starch and protein grains

results in water not being absorbed optimally because

the hydrogen bonds that should be used to bind water

have been used for the bonding mechanism of tapioca

(starch) with meat protein, every one increase in the

addition of tapioca flour will decrease the six units of

water-binding power (MgH

O) meatball which can

reduce the percentage of meatball water content.

Komariah et al. (2004).

4.2 Ash Content Test

Data from the analysis of the Ash content value of

chicken meatballs from each treatment can be seen

from the Table 2.

Table 2: Ash Content Analysis.

No Sample

concentration

Ash content

1. 20 % 0.05

2. 25 % 0.04

3. 30 % 0.04

4. 40 % 0.20

5. 50 % 0.03

The ash content in food is used as an indicator of the

number of mineral elements in a material (Estiasih et

al., 2015). The ash content of the meatballs in the

study ranged from 0.03% - 0.20%. Based on Table

4.2 , it can be seen that the highest ash content is

found in meatballs with a concentration of 0.20%.

The ash content of substituted meatballs where the

weight of flour is 40% and chicken meat is 60%.

Besides, the low ash content is thought to be related

to the flour processing process. The ash content of the

meatballs produced in this study had met the

predetermined standards. The quality requirements

for meatballs for ash content based on SNI 01-3818-

1995 are a maximum of 3%.

4.3 Protein Test

Data from the analysis of the protein content value of

chicken meatballs from each treatment can be seen in

Table 3.

Table 3: Protein Levels.

No Sample

concentration

Protein content

1. 20 % 12.3

2. 25 % 10.9

3. 30 % 9.3

4. 40 % 8.1

5. 50 % 7.2

The highest protein content was found in 20%

treatment at 12.3% and the lowest in 50% treatment

at 7.2%. Table 4.3 shows that the higher the addition

of tapioca flour, the lower the protein content of

chicken meatballs. This is due to the composition of

tapioca flour which has a low protein content with

high carbohydrate content so that the more tapioca

flour is added, the lower the protein content of the

chicken meatballs. According to Usmiati (2009).

4.4 Fat Content

Data from the analysis of the Fat content value of

Chicken meatballs from each treatment can be seen in

Table 4.

Table 4: Fat Content.

No Sample

concentration

Fat content

1. 20 % 0.07

2. 25 % 0.08

3. 30 % 0.08

4. 40 % 0.095

5. 50 % 0.09

The highest fat content was found in treatment

40% at 0.095% and the lowest in treatment 20% at

0.07%. in Table 4.4 The results of testing the fat

content of meatballs show that there is an effect of

increasing the amount of tapioca flour in beef

meatballs on fat content. This can be seen from the

treatment used, the higher the level of tapioca flour is

added, the higher the fat content will be.

The aroma of the meatballs with a concentration

difference of 20%, 25%, 30%, 40%, 50% The aroma

in this chicken meatball is like the aroma of fresh

chicken meat. The use of tapioca flour does not make

a difference in the aroma of the meatballs because

tapioca flour does not have a high fat component so it

does not affect the aroma produced by chicken meat.

The color of the meatballs with a concentration

difference of 20%, 25%, 30%, 40%, 50% is not much

different when raw has a pink color, while after

cooking it changes to a light gray color, but changes

are seen in the texture in each concentration where at

a concentration of 20 %, 25%, 30%.

6th FiAC 2020 - The Food Ingredient Asia Conference (FiAC)

154

The texture before cooking is more solid (fused)

and does not dissolve when you want to make the

meatball shape easier and the meatball is more fibrous

for the concentration of 40%, 50%. The texture is

more dispersed and a bit difficult to form into

meatballs not fibrous due to the concentration of more

flour. Meanwhile, the best level of chewiness is also

at a concentration of 20%, 25%, 30%, while the

meatballs at a concentration of 40% and 50% look not

chewy and like gritty because of the large amount of

tapioca flour in the meatballs.

5 CONCLUSIONS

This study concludes that a good proportion was to

make meatballs at a concentration of 25% and 30%

by SNI standards. The fat content at concentration

25%, 30% showed respectively 0.08%, 0.08% thus,

the protein was 10.9%, 9.3%. The results for moisture

at 25% and 30% concentration was 70.00% and

66.06%. On the other hand, the ash content in the

meatballs in concentration 25% and 30% was 0.04%

and 0.04%.

ACKNOWLEDGEMENTS

Thank you to the Research Institute and Community

Service of State University of Medan which has

provided financial assistance to the author to conduct

research.

REFERENCES

Estiasih T, Putri WDR, Widyastuti E. 2015. Komponen

Minor dan Bahan Tambahan Pangan. Bumi Aksara.

Jakarta.

Komariah., Ulupi N., and Fatriani., 2004, Pengaruh

Penambahan Tepung Tapioka dan Es Batu Pada

Berbagai Tingkat yang Berbeda Terhadap Kualitas

Fisik Bakso. Buletin Peternakan, 28(2): 80-86.

Kusnadi, D. C. 2011. Daya Ikat Air, Tingkat Kekenyalan

Dan Kadar Protein Pada Bakso Kombinasi Daging Sapi

Dan Daging Kelinci. Fakultas Peternakan. Universitas

Brawijaya. Malang.

Usmiati, S., 2009. Bakso Sehat. Warta Penelitian dan

Pengembangan Pertanian. Vol. 31. Bogor.

Widyastuti, E.S. 1999. Studi Tentang Penggunaan Tapioka,

Pati Kentang, dan Pati Modifikasi Dalam Pembuatan

Bakso Daging Sapi. Tesis. Prog Studi Ilmu Teknologi

Hasil Ternak, Prog Pasca Sarjana Universitas

Brawijaya. Malang.

The Proportion of Meat and Tapioca Flour to Produce the Healthy High Protein Meatballs

155