Formulation of Chicken Meat Crackers with Chicken Liver Substitution as an Iron-Rich Snack

Abstract

Iron deficiency anemia is the leading cause of anemia in Indonesia, primarily due to insufficient consumption of heme iron-rich foods. Chicken liver, a high source of heme iron, can be processed into snacks such as crackers. This study aimed to formulate crackers from chicken meat with chicken liver substitution and analyze their organoleptic, chemical, and iron characteristics. A Completely Randomized Design (CRD) was used with one factor: the ratio of chicken meat to liver in four formulas: K (100:0), F1 (75:25), F2 (50:50), and F3 (25:75). Kruskal-Wallis analysis showed significant differences (p<0.05) in color, aroma, texture, and overall acceptability. The selected formula was F2. Independent t-test results indicated significant differences in nutrient content between the control and the selected formula. The selected formula contained 453.77 kcal energy, 4.53% ash, 2.69% moisture, 63.03 g carbohydrates, 13.24 g protein, 16.53 g fat, and 4.56 mg iron per 100 g. Conclusively, crackers made from chicken meat with chicken liver substitution have the potential as healthy iron-rich snacks, contributing 21.07% of the daily nutritional needs for adults, exceeding the minimum 15% RDA standard