Effect of Substituting Tapioca Flour with Purple Sweet Potato on Antioxidant Activity and Sensory Evaluation of Chicken Meatballs
Abstract
This research was intended to find out antioxidant content of chicken meat meatballs and sensory quality containing color, flavor, fragrancy, texture, and acceptance with tapioca starch filler substituted with purple sweet potato. The process of making meatballs was done by mixing all the ingredients of chicken meat, filler, STTP, onion, garlic, salt, flavoring, and air. This study used a Completely Randomized Design with the level of purple sweet potato substitution (0, 25, 50, 75, and 100%) with 5 replications. The parameters were the antioxidant and the sensory quality of chicken meat meatballs. Completely Randomized Design of direct and real differences with the new Duncan's Multiple Range Test. The data of sensory characteristic were tested with non-parametric analysis of Hedonic Kruskal-Wallis’s test and continued in QDA test (Quantitative Descriptive Analysis) in spider net model. The results of statistical test showed that substitution of tapioca flour with purple sweet potato had a very real effect (P<0,01) to antioxidant activity. Sensory test results showed that substitution of tapioca flour with purple sweet potato flour significantly (P <0,05) on the color, taste, texture, elasticity, and acceptance but did not significantly affect the fragrancy of chicken meat meatball. Based on these results, it was concluded that substitution of tapioca flour with sweet potato flour with 75-100% substitution level showed the best antioxidant content, sensory quality best quality at 100% level for color, and on taste, elasticity, and best acceptability at 0% substitution level while for best texture at 0-25% substitution level.
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