| Čoahkkáigeassu: | Duck is kind of poultry as protein source but limited utilization, because
high of fat and strong duck flavor. To increase the consumption of duck meat and
the use of local food, we need to substitute tapioca with seaweed flour to increase
elasticity of meatballs. However, duck meat available in the market are usually
not fresh and unknown postmortem time, because it is necessary to study the
effect of time after slaughter 1, 3, and 5 hours on the characteristics of the
meatballs.
This study aims to determine the characteristics of duck meatballs with
selected postmortem time and the seaweed flour filler. Duck meatballs made from
duck meat that had blanching temperature of 80°C 5 minutes with substitute
seaweed flour and tapioca (0%:100%)
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