Quality Improvement of Chicken Ball by Adding Selom Leaves (Oenanthe javanica), Mengkudu (Morinda citrifolia) Extracts and Red Palm Fat (Carotino®)

A study was carried out on the quality improvement of chicken ball by adding extracts of selom leaves (Oenanthe javanica) and mengkudu fruit (Morinda citrifolia) with red palm fat (Carotino®). Both selom and mengkudu were analyzed for their total polyphenols, reducing power of Fe^3+ and antioxidant activities. Water extraction gave good and stable result compared to methanol extraction and was used in chicken ball processing. Chicken ball was treated with 5 different treatments; control chicken ball (C); chicken ball with additional of selom extract (T1), chicken ball with additional of selom extract and Carotino® fat (T2), chicken ball with additional of mengkudu fruit extract (T3) and chicken ball with additional of Carotino® (T4). Chicken ball was stored at 4°C for 12 days. Analysis was carried out every 4 days to observe changes in thiobarbituric acid value (TBA) and peroxide value (PV) in chicken ball. Sample T4 gave the lowest TBA value followed by T2, T1, control and T3. Sample T2 showed the lowest PV followed by sample T4, T1, sample control and T3. Antioxidative effectiveness (AE) decreased respectively: T2 T4 T1 C T3. The additional of selom extract and Carotino® fat could act as antioxidants to inhibit lipids oxidation in chicken ball.