Effect of Chicken Meatball Shelf Life With the Addition of Chitosan to Chemical Quality

Chicken meatballs are one of the processed products that very popular and favored by public because they taste good nutritious. One way to preserve chicken is using borax or formalin which bad for health. Chitosan a natural preservative comes from shrimp crab waste can be used in long term. This study aims determine effect adding chitosan as stored at room temperature on quality include moisture content, pH value protein content. research method completely randomized design with storage factors addition chitosan. The data obtained were analyzed statistically Analysis Variance (ANOVA). Further test Duncan Multiple Range Test (DMRT) if there significant difference between treatments. variables recorded observed content (25?C). water up 1.5% treatment showed best consistency during shelf life an average 59.31%. 2.5% 2nd 4th day gave values 5.56 5.78, respectively. Protein second increasing highest 7.21%. Keywords: meatballs, Chitosan, Shelf