Substitution of Tapioca flour with purple yam flour on chicken meatball physical characteristics and antioxidant activity

Meatballs are one of the food products produced by high-nutrient livestock. The quality of meatballs is largely determined by the quality of the meat and the type of flour used. Purple yam flour (Dioscorea alata L.) can be used as a substitute for tapioca. Purple yam flour has a high antioxidant content. This study aims to find out the physical characteristics and antioxidant activity of meatballs that substitute tapioca flour (TF) with purple yam flour (PYF). This study used five substitute treatments with a ratio of 20:0; 15:5; 10:10; 5:15, and 0:20 (meat weight basis). The results showed the substitute of purple yam flour increased cooking loss value and antioxidant activity. The substitute of purple yam flour decreased the value of the WHC, but there is no significant difference in pH. This study also showed that purple yam flour lowered the color parameter (L*), as well as increased the color parameters (a* and b*). Substitute purple yam flour can improve the physical quality and antioxidants in meatballs.