Improving the Physicochemical and Microstructural Qualities of Chicken Patties with the Addition of Red Beet Peel Flour (Beta vulgaris L) as a Filler

Chicken patties are one of the processed products that have a low fiber content and pale color, easily rancid because there no added preservatives. This study aimed to determine physicochemical microstructural qualities chicken using red beet peelflour(RBPF)as source increase value RBPF.This research was conducted experimental laboratory methods with completely randomized design 4 treatments replications. Treatment without use RBPFas control (CP0), 1% (CP1), 2% (CP2), 3% (CP3) used beetroot flour weight material used. The variables measured were carbohydrates, texture, pH, fiber, organoleptic quality, microstructure. Analysis variance (ANOVA) as data analysis if differences in effect between treatments, followed by Duncan's Multiple Range Test (DMRT).Using RBPFin can improve quality patties. higher RBPF, carbohydrate content, lowered pH Panelists gave highestrating score addition terms taste, aroma, acceptability.The RBPFwith best treatment 3%. Based on microstructure, those has excellent nutritional RBPFwhich be texture food products.