THE PROPORTION EFFECT OF CHICKEN MEAT AND CHICKEN FEET SKIN ON THE CHEMICAL CHARACTERISTICS OF KEKIAN

One of the major problems faced by the poultry industry is the high volume of by-products, particularly chicken feet (shank), therefore innovation is needed to utilize these by-products into food products, one of which is kekian. This study aimed to determine the effect of the proportion of chicken meat and chicken feet skin on the chemical characteristics of kekian. The study was designed using a Completely Randomized Design (CRD) consisting of four treatments and four replications. The treatments applied were A1: 450 g chicken meat and 50 g chicken feet skin (9:1); A2: 400 g chicken meat and 100 g chicken feet skin (8:2); A3: 350 g chicken meat and 150 g chicken feet skin (7:3); and A4: 300 g chicken meat and 200 g chicken feet skin (6:4). The observed variables were chemical characteristics including protein, fat, moisture content, ash content, and carbohydrate content. The results showed that the proportion of chicken meat and chicken feet skin had no significant effect on protein, fat, moisture content, ash content, or carbohydrate content. Based on the results of the study, it can be concluded that the proportion of chicken meat and chicken feet skin did not significantly affect the chemical characteristics (protein, fat, moisture content, ash content, and carbohydrate content) of kekian. Ratios of chicken meat to chicken feet skin ranging from 9:1 to 6:4 in kekian yield favorable chemical characteristics (protein, fat, ash, moisture, and carbohydrate content) that comply with SNI standards.