Enhancing Quality of Frozen Chicken Satay Lilit: Effect of Tapioca Variations on Physicochemical and Sensory Properties

Frozen chicken satay lilit represents an innovative adaptation of traditional satay lilit, developed in a processed form comparable to nuggets, sausages, and meatballs. This study evaluated the effect of tapioca starch addition on physicochemical and sensory properties of frozen chicken satay lilit, as well as to determine the optimal formulation for product quality. Completely Randomized Design (CRD) was applied with 5 levels of tapioca addition, including 0% (T0), 2.5% (T1), 5% (T2), 7.5% (T3), and 10% (T4), each replicated 3 times to yield 15 experimental units. The parameters observed were color (before and after grilling), texture profile analysis, sensory evaluation (aroma, taste, texture, overall acceptance), and proximate composition (moisture, ash, fat, protein, carbohydrate). Data were statistically analyzed, and significant differences (P<0.05) were further tested using Duncan's Multiple Range Test (DMRT). The results showed that tapioca had a significant effect on sensory and physicochemical properties of the product. The 10% tapioca treatment (T4) produced the most desirable characteristics, indicated by the color values before baking (L* 37.5, a* 7.8, b* 20.2) and the values after baking (L* 26.2, a* 13.3, b* 20.7). Sensory evaluation showed a balanced sweet-savory aroma, savory taste, acceptable texture, and overall positive acceptance. Proximate analysis at 0 and 35 days of storage showed a stable composition with moisture content (56.80-56.15%), ash (3.81–2.84%), fat (3.81-2.84%), protein (7.31–9.10%), and carbohydrate (21.53–21.37%). These results indicate that the addition of 10% tapioca provides the best formulation for frozen chicken satay lilit with good stability and consumer acceptance.