The Physicochemical Quality of Chicken Meatball Using Red Lentil Flour (Lens culinaris L.)

Aims: The aim is to determine the physicochemical quality of chicken meatballs added with red lentil flour (Lens culinaris L.) based on moisture content (%), protein WHC cooking loss and color (L*a*b*). Sample: using flour.
 Study Design: research an experimental method, a Completely Randomized Design (CRD). Data were tabulated Microsoft Excel taken standard deviation (SD), then Analysis Variance (ANOVA) from Use DMRT (Duncan's Multiple Range Test) if result differ.
 Place Duration Study: Laboratory Animal Product Technology, Faculty Science, University Brawijaya Malang Food Quality Safety Testing, Agricultural Malang. December 2022.
 Methodology: 4 treatments consisting without addition flour, 3%, 6%, 9%, five replications.
 Results: Chicken produce that contain fiber have attractive colors. 9% had best 52.11%, 15.76%, 94.94%, 2.09%, (L* 81.10) (a* 6.94) (b* 29.33).
 Conclusion: quality. colors nutrients such as so resulting can become new product accepted by public.