Optimization Chicken Meatball Using Red Lentil Flour (Lens culinaris L.) as Filler

Aims: The aim of the study was to determine quality chicken meatballs added with red lentil flour based on physicochemical quality, organoleptic and microstructure. Sample: using flour.
 Methodology: Laboratory experiment Completely Randomized Design (CRD). data were tabulated Microsoft Excel, standard deviation (SD) taken, then an Analysis Variance (ANOVA) performed. If different, proceed DMRT (Duncan's Multiple Range Test). Research at Animal Product Technology Faculty Science, Food Quality Safety Testing Agricultural Technology, Universitas Brawijaya Malang, Integrated Gadjah Mada Yogyakarta. February 2023. four treatments consisting without addition 3%, 6%, 9%. 5 replications.
 Results: Chicken fiber are best by producing content have a color that is not pale. treatment for has fat 9.18%, ash 2.68%, 0.84%, pH 6.26, (color 3.68) (taste 2.98) (texture 3.43), microstructures different shapes dense.
 Conclusion: found adding 9% (Lens culinaris L.) produce, healthy contain attractive colors. product assessment meatball standards in Indonesia can be accepted consumers.