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Gelatin (C102H151N31) was used as the addition on chicken liver meatballs and had functioned as a binder agent to improve the texture of the liver which crumbles easily by binding the water during heating. The objective of this research was determining the effect of gelatin as the addition in different levels on WHC, Aw, water content, and randement of chicken liver meatball. The materials used for this research were chicken liver meatballs added with different levels of gelatin consisting of 0%, 3%, 6%, and 9%. The method of this research used experimental research, counted with Completely Randomized Design (CRD) used 4 treatments and 4 replications. Variables of this research were WHC, Aw, water content, and randement. The result showed that average of WHC on each level are 46.39% ; 47.97% ; 48.73% ; 49.24%, Aw: 0.88; 0.88; 0.88; 0.90, water content: 69.00%; 68.38%; 66.50%; 64.37%, randement: 94.04%; 96.12%; 97.10%; 100.20%. Addition of gelatin did not give significant effect on WHC, Aw, water content, and randement. In conclusion, the addition of gelatin in different levels on chicken liver meatball did not give significant effect on WHC, Aw, water content, and randement |
