Evaluation of Physicochemical Properties and Antioxidant Activity of Chicken Meatballs by Substitution of Tapioca Flour with Purple Sweet Potato

H Hajrawati; R Malaka; Fatma Fatma; M R Hakim; N Novita; S Suharyanto

doi:10.2991/absr.k.220309.068

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Evaluation of Physicochemical Properties and Antioxidant Activity of Chicken Meatballs by Substitution of Tapioca Flour with Purple Sweet Potato

Authors

H Hajrawati¹^{, *}, R Malaka¹, Fatma Fatma¹, M R Hakim¹, N Novita¹, S Suharyanto²

¹Department of Animal Production, Faculty of Animal Science, Universitas Hasanuddin, Makassar, South Sulawesi 90245, Indonesia.

²Department of Animal Science, Faculty of Agriculture, University of Bengkulu, Bengkulu 38371A, Indonesia

^*Corresponding author. Email: hajrawati@unhas.ac.id

Corresponding Author

H Hajrawati

Available Online 29 March 2022.

DOI: 10.2991/absr.k.220309.068 How to use a DOI?
Keywords: Meatball; Purple sweet potato flour; Scavenging activity
Abstract: Purple sweet potatoes are widely used as a source of antioxidants and natural dyes in food products. This study aimed to evaluate the physicochemical properties and antioxidant activity of substitution of tapioca flour with purple sweet potato flour. The treatments employed were the substitution of tapioca flour (T) with purple sweet potato (P) with a ratio of 20:0; 15:5; 10:10; 5:15, and 0:20 (meat weight basis). Variables measured were nutrient content, pH, cooking loss, water holding capacity (WHC), Colour, anthocyanin content, and scavenging activity. The results showed that the substitution of tapioca with purple sweet potato did not affect the nutritional content except for crude fiber content, and pH of chicken meatballs. However, it increased the cooking loss, anthocyanin content, redness, and scavenging activity, and decreased the WHC and brightness (L*). It could be summarized that the substitution of the tapioca flour with purple sweet potato increased the functional properties of the chicken meatball without any changes in nutritional, pH value, and physical properties of the chicken meatballs.
Copyright: © 2022 The Authors. Published by Atlantis Press International B.V.
Open Access: This is an open access article under the CC BY-NC license.

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Volume Title: Proceedings of the International Conference on Improving Tropical Animal Production for Food Security (ITAPS 2021)
Series: Advances in Biological Sciences Research
Publication Date: 29 March 2022
ISBN: 978-94-6239-557-2
ISSN: 2468-5747
DOI: 10.2991/absr.k.220309.068 How to use a DOI?
Open Access: This is an open access article under the CC BY-NC license.

Cite this article

ris enw bib

TY  - CONF
AU  - H Hajrawati
AU  - R Malaka
AU  - Fatma Fatma
AU  - M R Hakim
AU  - N Novita
AU  - S Suharyanto
PY  - 2022
DA  - 2022/03/29
TI  - Evaluation of Physicochemical Properties and Antioxidant Activity of Chicken Meatballs by Substitution of Tapioca Flour with Purple Sweet Potato
BT  - Proceedings of the International Conference on Improving Tropical Animal Production for Food Security (ITAPS 2021)
PB  - Atlantis Press
SP  - 349
EP  - 355
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220309.068
DO  - 10.2991/absr.k.220309.068
ID  - Hajrawati2022
ER  -

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