Effect Of Melinjo (Gnetum Gnemon) Peel Flour Substitution on The Characteristics of Fried Meatball Chips (Basreng) Of Chicken Meat

Melinjo (Gnetum gnemon) peel contains dietary fiber content that has the potential to be developed into a snack. The purpose of this study is to use melinjo (Gnetum gnemon) peel flour as a substitute for fried meatball chips that are acceptable chemically and organoleptic. This study used a one-factorial Complete Randomized Design with two repetitions. The treatment in this study was the number of substitutions of melinjo (Gnetum gnemon) peel flour with percentages of control F0 (0%), F1 (10%), F2 (20%), and F3 (30%). The analysis carried out included analysis of dietary fiber levels, iron (Fe), proximate, hedonic test and hedonic quality. The chemical test data were analyzed using the ANOVA test. Hedonic test data and hedonic quality were analyzed using the Kruskal Wallis test. The results showed that the substitution of melinjo (Gnetum gnemon) peel flour had a significant effect on dietary fiber levels, iron (Fe), and proximate levels. The results of the hedonic and hedonic quality tests are significantly impacted on the level of preference of color, taste, and texture attributes as well as color quality, taste quality, aroma quality, and texture quality.