Enhancing Quality of Frozen Chicken Satay Lilit: Effect of Tapioca Variations on Physicochemical and Sensory Properties

Frozen chicken satay lilit represents an innovative adaptation of traditional satay lilit, developed in a processed form comparable to nuggets, sausages, and meatballs. This study evaluated the effect of tapioca starch addition on physicochemical and sensory properties of frozen chicken satay lilit, as well as to determine the optimal formulation for product quality. Completely Randomized Design (CRD) was applied with 5 levels of tapioca addition, including 0% (T0), 2.5% (T1), 5% (T2), 7.5% (T3), and 10% (T4), each replicated 3 times to yield 15 experimental units. The parameters observed were color (before and after grilling), texture profile analysis, sensory evaluation (aroma, taste, texture, overall acceptance), and proximate composition (moisture, ash, fat, protein, carbohydrate). Data were statistically analyzed, and significant differences (P