National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
This study is aimed to analyze the effect of protein isolate concentration in winged bean seed on the application of chicken meatball products and to determine the correct and proper protein isolate concentration in winged bean seed to produce the best characteristics of chicken meat balls. This study applied experimental methodwith a completely randomized design (CRD). The treatment in this study was the substitution of chicken meat and winged bean seed isolates with a concentration of 100%:0%; 95%:5%; 90%:10%; 85%:15%; 80%:20 %; and 75%:25%. All treatments were repeated 3 times to obtain 18 experimental units. The data were analyzed by means of variance and if the treatment had a significant effect, the data were further analyzed with the Duncan Multiple Range Test. The result of thisstudyshows that substitution treatment of 95% chicken meat: 5% winged bean seed protein isolate produces the best characteristics of chicken meat balls with 62.66% water content, 1.12% ash content, 12.12% protein content, 0.63% cholesterol content, firmness level of 7.58 N, color (L value of 58.69; a value of -3.04; b value of 20.02), sensory evaluation consisting of a scoring test and hedonic test including preferred color, preferred aroma, preferred chewy texture, and preferred distinctive taste of chicken meat balls.
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