Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK), March 2022 Vol. 17 No.

1
ISSN : 1978 – 0303 DOI : 10.21776/ub.jitek.2022.017.01.4

THE EFFECT OF THE USE OF DIFFERENT TYPES AND LEVELS OF

TAPIOCA FLOUR ON THE PHYSICAL QUALITY OF RABBIT
MEATBALLS
Aris Sri Widati1), Mustakim1), Eny Sri Widyastuti1), Herly Evanuarini1), Dedes Amertaningtyas1), Mulia
Winirsya Apriliyani1)
1)
Department of Animal Products Technology, Faculty of Animal Science, Universitas Brawijaya, Jl. Veteran,
Kota Malang, East Java, Indonesia, 65145
*Corresponding email: ariswidfptub@ub.ac.id

Submitted 21 December 2021; Accepted 19 March 2022

ABSTRACT

The purpose of this research was to determine the best type and level of tapioca flour in
rabbit meatballs based on pH, WHC, cooking loss, and color. Rabbit meat and tapioca flour
were used as research materials. The method used is a laboratory experiment using a
completely randomized design with a factorial pattern. Factor A is the type of tapioca flour,
namely dragon tapioca flour and special tapioca flour. Factor B is the level of use of tapioca
flour, namely 25% and 50%. The pH value, WHC, cooking loss, and color used as the analyzed
variable. Data analysis used Analysis of Variance and if there was a significant effect, it was
continued with Duncan's Multiple Distance Test or DMRT. The results showed that the
treatment using different types and levels of tapioca flour had a highly significant difference
effect (P < 0.01) on WHC, cooking loss, L, a*, and b* and had no effect (P>0.05) on rabbit
meatball pH. It can be concluded that tapioca special flour with level 25% gives the best results
on characteristic of rabbit meatball.

Keywords: Rabbit meat; restructured meat; meatballs; tapioca flour

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INTRODUCTION
Currently, rabbit meat consumption
has not reached the target due to public
perception that rabbits are favorite animals.
Rabbit have advantages that is growth fast
body weight, meat rabbit could made as
ingredient alternative substitution beef and
meat goats. The composition nutrition of
rabbit meat namely 18.7% protein and 6.2%
fat (Murti, et al., 2020). Meat the rabbit that
doesn't quick processed will result in
happening change physical and chemical as
well as influence results processed the
resulting product.
Meatball is one type processed food
that is popular nowadays. The raw
ingredient of meatball generally use beef or
chicken meat and tapioca flour. The
meatball production with use 50% meat
with addition flour starch or flour cereals
(Montalalu, et al., 2013). One of the efforts
made is to use rabbit meat as the main
ingredient for making meatballs. The use of
rabbit meat with more fat content low
compared to with beef, hope can improve
the quality of meatballs. Diversification
product meatball rabbit will play a role in
increase sales and attract the consumers
(Hanif and Fafurida, 2018).
Tapioca flour is one of the ingredients
for meatballs that functions as binding agent
and filler according to Montalalu, et al.
(2013) usage filler as ingredient filler will
repair structure processed, improve water
holding capacity, and increase elasticity
product. Tapioca flour is a binder in the
manufacture of meatballs. The use of
tapioca flour will affect the elasticity of the
meatballs. The advantages of tapioca flour
with a carbohydrate content of 86.55%.
Tapioca starch has two soluble fractions,
*Corresponding author:
Aris Sri Widati
Email: ariswidfptub@ub.ac.id
Department of Animal Products Technology,
Faculty of Animal Science, Universitas Brawijaya,
Jl. Veteran, Kota Malang, East Java, Indonesia,
65145
Aris Sri Widati et al, 2022
namely amylose and insoluble fraction,
namely amylopectin so that when heated,
tapioca feels sticky (Usmiati, 2009, and
Winarno, 2002). In addition, the gel
formation (gelatinization) produced by
tapioca flour in meatball processing affects
the thickness, density, stiffness, and texture
of meatballs (Widati, et al). The purpose of
this research was to determine the effect of
the use of type flour tapioca and level
tapioca flour to meatball rabbit.
MATERIALS AND METHODS
The Materials
The materials used in making the
meatballs are rabbit meat, dragon tapioca
flour, special tapioca flour, garlic, sugar,
salt, pepper, egg whites, and ice cubes. The
equipment used for the meatballs includes a
meat grinder, analytical scale, stove, pot,
basin, spoon, cutting board, knife, and
slicer, pH meter, color reader.
The Methods
This study used a laboratory research
method with a completely randomized
design experimental method factorial
pattern with 2 factors. In factor A, namely
the type of tapioca treatment (used by
partners and modified tapioca or special
tapioca) and factor B, namely the
percentage of tapioca (25 and 50% w/w).
Meatball Preparation
The material used is rabbit meatballs
using different types and levels of use of
tapioca flour. The first step in making
meatballs is to remove the fat contained in
the rabbit meat and then ground the meat
using a grinding machine together with salt
and some ice cubes for 1 (one) min. Next,
How to cite:
Widati, A. S., Mustakim., Widyastuti, E. S.,
Evanuarini, H., Amertaningtyas, D., & Apriliyani, M.
W. (2022). The Effect of The Use of Different Types
and Levels of Tapioca Flour on The Physical Quality
of Rabbit Meatballs. Jurnal Ilmu dan Teknologi Hasil
Ternak (JITEK), 17 (1), 27-33
28

add other ingredients, namely garlic,
shallots, sugar, salt, pepper, egg white, and
ice cubes for 1 (one) min. Added tapioca
flour according to the treatment for 1 (one)
min and mixed evenly. The dough is put
into a bowl container and then formed into
balls using hands and a spoon of the same
size and then put and cooked in water at a
temperature of 70°C until it floats. Transfer
the meatballs that have been floating in
boiling water at 100°C for 10 min. The
cooked meatballs were drained and cooled
at room temperature before being analyzed.
Procedure Test
pH
The pH of rabbit meatballs was
measured using a pH meter (AOAC, 2005).
The pH meter was calibrated with buffer
solutions 4 and 7. The sample of meatballs
used was 1 (one) gram and then crushed
using mortar and pestle. Added distilled
water and stirred for 5 (five) min. The
sample is transferred into a measuring cup,
then the pH is measured by immersing the
pH meter electrode approximately 2-4 cm
Amount of free water = (Wet area area (cm2)-8)/0.0948
% Wet area content= (Amount of free water)/(sample weight) x100%
WHC (%) = Moisture content of the sample (%) – wet area content (%)
Cooking Loss
Cooking loss was determined based
on the difference in the weight of the
meatball sample before and after being
cooked at 80°C for 1 h, and was expressed
as a percentage (%) (Seoparno, 2011). The
50g sample used was then put in a plastic
bag and tightly closed so that during the
boiling process the water did not enter the
cooking loss (%) = (A-B)/A x 100%
Information: A: weight before cooking
B: weight after cooking
Warna LAB
The color of rabbit meatballs was
measured using a color reader (AOAC,
2005). The petri dish is lined with clear
plastic, then a color reader is attached to the
The Effect of The Use of Different Types
into the solution containing the sample until
the instrument shows the measured pH. The
pH value is obtained based on the scale
indicated by the pH meter. The electrodes
were then rinsed using distilled water and
used for further pH measurements.
WHC
WHC (water holding capacity) was
measured using filter paper (Hamm, 1986).
Sample as much as 0.3g and placed on filter
paper Wathman No. 42. Paper and samples
are placed between 2 (two) glass plates
which are loaded with 35kg for 5 (five) min.
The paper and the sample were taken and
then the wet area and the area of the
meatball sample were drawn on the
transparent mica.
The area of the circle of the sample is
measured and calculated, as is the area of
the outer circle formed by the water. Thus
the area of the circle formed by free
moisture is the subtraction of the area of the
outer circle with the area of the inner circle.
WHC measurement can be calculated using
the formula:
bag. The sample was boiled in a water bath
at 80°C for 1 h. The sample was removed
from the plastic bag and cooled at room
temperature and then dried. The boiled
sample was weighed to determine the final
weight of the sample. Cooking loss
measurements can be calculated using the
formula:
surface of the rabbit meatball. Turn on the
color reader and measure the color reader by
pressing the start button. The values of L,
a*, and b* were obtained and then repeated
3 times in each treatment. The color values
29
 Aris Sri Widati et al, 2022

taken are the values of L, a*, and b* as a
unit. The L value, representing the level of
brightness, starts from 0 for black and 100
for white. A* values represent red for 0 to
100, and green for values 0 to -80. The value
of b* represents the color yellow for the
value 0.
Statistic Analysis
Data that can be analyzed using
analysis of variance (ANOVA). If the
results of the analysis show significant or
highly significant differences, then further
analysis is carried out using Duncan's
Multiple Range Test (DMRT).
RESULTS AND DISCUSSION
The Effect of Using Different Types and
Levels of Tapioca Flour on pH, WHC,
and Cooking Loss of Rabbit Meatballs
The results of the analysis of variance
showed that the treatment using different
types and levels of tapioca flour had a
highly significant effect (P<0.01) on WHC
and cooking loss and didn’t gave significant
effect (P>0.05) on the pH of rabbit
meatballs as shown in Table 1.

Table 1. The average pH value, WHC, and Cooking Loss of Rabbit Meatballs with the Use of
Different Types and Levels of Tapioca Flour.
Variable
Type Tapioca Level (%)
pH WHC (%) Cooking Loss (%)
25 6,61 ± 0,02 64,67a ± 0,80 1,90ac ± 0,11
Tapioca Dragon
50 6,64 ± 0,02 59,71b ± 0,97 0,79b ± 0,18
a
25 6,59 ± 0,02 65,49 ± 0,33 1,16ad ± 0,13
Tapioca Special
50 6,63 ± 0,05 59,78b ± 0,56 0,86b ± 0,11
a,b,c,d
Description: Different superscripts in the same column showed a highly significant effect
(P<0.01)

pH Value Water holding capacity is the ability of meat

The results of the statistical analysis
of the pH of rabbit meatballs in Table 1
showed that the use of the type and level of
tapioca flour didt gave significant effect
(P>0.05) on the pH of rabbit meatballs. The
average pH value of rabbit meatballs ranged
from 6.59-6.64. The results showed that the
pH values were not different. This is
because the source of dietary fiber can
affect the pH of meatballs (Mehta, et al.,
2013). The results of research
Nuhriawangsa, et al. (2021) showed that
chevon meatballs with the addition of 10%
taro flour could increase the pH of the
meatballs in the presence of amylopectin
and amylose content.
WHC
The results of the statistical analysis
of the WHC rabbit meatballs in Table 1
show that the use of the type and level of
tapioca flour gave highly significant effect
(P<0.01) on the WHC of rabbit meatballs.
to retain moisture during cutting, heating,
grinding and processing (Soeparno, 2005).
The average value of WHC rabbit meatballs
ranged from 59.71-65.49%. The highest
average WHC value is 65.49% with the use
of special tapioca flour by 25% and the
lowest WHC average value is 59.71% with
the use of dragon tapioca flour as much as
50%. The results of research Nuhriawangsa,
et al. (2021) showed that there was a
decrease in meatballs with an increase in the
concentration of using taro flour 7.5%. The
use of tapioca flour as much as 50% in the
rabbit meatballs production greatly affects
the water holding capacity of the product.
Cooking Loss
The results of statistical analysis of
cooking loss of rabbit meatballs in Table 1
show that the use of types and levels of
tapioca flour has a very significant effect (P
<0.01) on cooking loss of rabbit meatballs.
The average cooking loss of rabbit

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meatballs ranged from 0.79-1.90. The
highest average cooking loss was 1.90%
with the use of dragon tapioca flour by 25%
and the lowest average cooking loss was
0.79% with the use of 50% dragon tapioca
flour. The increasing use of flour in the
manufacture of meatballs causes a decrease
in cooking loss with the release of water by
meat proteins that can stick to starch during
cooking (Dincer, et al., 2018). Cooking in
the manufacture of meatballs will affect the
shrinkage of protein, so that the water
denatured protein is released. Cooking can
also cause changes in the dimensions of
meatballs with the loss of water and fat
Table 2. Average brightness L, redness a*, and yellowness b* Rabbit Meatballs with the Use
of Different Types and Levels of Tapioca Flour.
Type Tapioca Level (%)
25
Tapioca Dragon
50
25
Tapioca Special
50
Description: a,b,c,d Different superscripts in the same column showed a highly significant effect
(P<0.01)
Brightness L
The results of statistical analysis of
the brightness of L rabbit meatballs in Table
2 show that the use of types and levels of
tapioca flour has a highly significant effect
(P <0.01) on the brightness of L rabbit
meatballs. The average value of L
brightness ranges from 65.99-70.66. The
highest average L brightness value was
70.66 using 50% special tapioca flour, while
the lowest L brightness average was 65.99
using 25% dragon tapioca flour. The results
showed that the use of special tapioca flour
affects the brightness of the rabbit meatball
L because the color of the flour tends to be
lighter. This is in accordance with the
results of research by Husniati and Adi
(2018) that the color of tapioca flour is
white and has low fiber and lignin values
and can produce good viscosity. Efrilia, et
al. (2016) stated that the myoglobin content
in oxidized meat can affect the color of the
meatballs formed.
The Effect of The Use of Different Types
(Serdaroglu, et al., 2005). Cooking loss is
the result of changes in the two main
structural protein systems in meat, namely
actomycin and collagen (Garcia-Segovia et
al., 2007).
The Effect of Using Different Types and
Levels of Tapioca Flour on the color of L,
a*, and b* Rabbit Meatballs
The results of the analysis of variance
showed that the treatment using different
types and levels of tapioca flour had a very
significant effect (P<0.01) on the color of L,
a*, and b* rabbit meatballs as shown in
Table 2.
Variable
L a* b*
a
65.99 ±0.70 1.63±0.30 12.91±0.97
69.22 b ±0.90 2.20±0.25 13.34±0.63
a a
67.14 ±0.98 1.07 ±0.17 12.58±0.61
70.66 b ±0.96 2.49 b ±0.40 12.48±1.48
Redness a*
The results of statistical analysis of
the redness of a* rabbit meatballs in Table 2
show that the use of types and levels of
tapioca flour has a highly significant effect
(P<0.01) on the redness of a* rabbit
meatballs. The average value of redness a*
ranged from 1.07 to 2.49. The highest
average a* redness value was 2.49 using
50% special tapioca flour, while the lowest
a* redness average was 1.07 using 25%
special tapioca flour. The results showed
that 50% special tapioca flour could
increase the redness of a* in rabbit
meatballs. The color of the meatballs is
influenced by the use of the type and
amount of meat, the type and amount of
flour, and other added ingredients (Aslinah,
et al., 2018).
The increased redness of a* in rabbit
meatballs was supported by the presence of
flavonoids in tapioca flour. Tarigan, et al.
(2020) stated that tapioca flour contains
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flavonoids with shown free radical
scavenging activity. In addition, the
denaturation of myoglobin (the pigment
most responsible for the red color) begins
between 55 C and 65 C so that the color
changes in the meat during cooking (King
and Whyte, 2006).
Yellowish b*
The results of statistical analysis of
yellowish b* rabbit meatballs in Table 2
show that the use of types and levels of
tapioca flour had a highly significant effect
(P<0.01) on the yellowness of b* rabbit
meatballs. The mean value of yellowish b*
ranged from 12.48-13.34. The highest
average yellowish b* value was 13.34 using
50% dragon tapioca flour, while the lowest
b* yellowness average was 12.48 using
50% dragon tapioca flour.
The yellowish color of b* increased
due to the presence of carotenoids in tapioca
flour used in making meatballs. Cassava
plants contain carotenoids in the form of
beta-carotene (Ni'matusyukriyah and
Swasono, 2020). Research results Aukkanit,
et al. (2015) showed that the use of corn
flour in meatballs can produce a yellowish
color in the presence of carotenoids in corn.
CONCLUSION
The use of different types and levels
of tapioca flour affects the physical quality
of rabbit meatballs. It can be concluded that
tapioca special flour with level 25% gives
the best results on characteristic of rabbit
meatball.
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