Effect of addition of moringa leaf flour on physical chemical properties and organoleptic quality chicken meatballs

Abstract

One alternative for diversifying livestock products is making meatballs. Meatballs are a processed product that is very popular with various elements of society. In general, meatballs are made from beef, chicken, and other meat. The process of making meatballs starts from grinding and adding other spices to add flavor. To increase the nutritional content and improve the quality and characteristics of meatballs, it is necessary to look for additional ingredients that have good nutritional content, including Moringa leaves. Moringa leaf flour has a high protein, carbohydrate, and calcium content, contains vitamins A, B, and C, and also contains antioxidants. This research aimed to determine the effect of adding Moringa leaf flour on physical, and chemical properties and organoleptic quality. The treatments used in this research were as follows: P0 = 0% Moringa leaf flour and 250 gr meat, P1 = 1.5% Moringa leaf flour and 250 gr meat, P2 = 3% Moringa leaf flour and 250 gr meat, P3 = 4, 5% Moringa leaf flour and 250 gr meat, P4 = 6% Moringa leaf flour and 250 gr meat. This research used a Completely Randomized Design (CRD) consisting of 5 treatments and 4 replications. The data were analyzed using ANOVA, and then a further BNJ test was carried out. The research variables are pH value, DMA, cooking loss, protein, fat content, and crude fiber. The results showed that the addition of Moringa leaf flour had a very significant effect (p0.05). Based on the results of research and data analysis, it can be concluded that the addition of Moringa leaf flour up to 3% (P3) can increase protein and crude fiber, can also reduce fat content, and produce better organoleptic quality.