Utilization of Durian Seed Flour as Filler Ingredient of Meatball
Abstract: Durian seed flour
contains starch consisted of amylose and amylopectin like tapioca flour, so it
can be utilized as a filler in meatball production. The purposes of this
research were to evaluate the nutrient content and quality of durian seed
flour, the best level of durian seed flour addition to the meatball production,
and the quality of beef meatball during storage in room temperature and
refrigerator. Complete randomized design (CRD) was used with 3 treatments and 3
replications. The treatments used different filler ingredients consisted of: 1)
100% tapioca, 2) 50% tapioca + 50% durian seed flour, and 3) 100% durian seed
flour utilization. The results showed that durian seed flour could affect the
protein levels and hardness of beef meatballs. In the organoleptic test, the
addition of durian seed flour had no effect on the appearance of the color,
flavor, aroma, and texture. The meatballs with 100% durian seed flour had the
lowest hardness. The protein content of the meatballs with 100% durian seed
flour was the highest. The used of 50% durian seed flour gave the best effect
to beef meatball during storage. Meatball could be stored up to 8 h in room
temperature while refrigerator could keep it longer up to 12 d. It was
concluded that the addition 50% durian seed flour may substitute tapioca flour
as filler ingredient of beef meatball.
Keywords: meatball; durian
seed flour; filler ingredient
Penulis: D. R. Malini, I. I.
Arief, H. Nuraini
Kode Jurnal: jppeternakangg160049
