Penggunaan khitosan sebagai pengganti sodium tripolyphospate (STPP) terhadap sifat fisik dan organoleptik baso daging ayam

Abstract

Chicken meat has an important role in nutritiion requirement fulfillment for human being. Meatball is homogenous mixture of meat, starch and seasoning that have been processed with extrusion and cooking. Chitosan is natural product that made from shrimp waste through demineralization and deproteinization. Generally, functiona of chitosan are similar with STPP, especially in water fixade, thus chitosan probably be able to replace STPP. This research was carried out to investigate physical and organoleptic properties of chicken meatball added by chitosan and STPP.