THE DEVELOPMENT OF HEALTHY FOOD PRODUCTS KETO CHICKEN BREAST MEATBALLS BLENDER WITH PRASAKAPRAO RECIPE

Abstract

This research aimed to develop a healthy food product in the form of keto blended chicken breast meatballs formulated with Prasakaprao herbs and to evaluate their nutritional and chemical properties in accordance with ketogenic dietary principles. A controlled experimental research design was employed. The samples consisted of chicken breast meatballs prepared using a standardized Prasakaprao herbal formulation and were divided into two groups: before steaming and after steaming. Purposive sampling was applied, using 500 g of chicken breast per experimental batch, and all experiments were conducted in triplicate. Protein content was determined using the Kjeldahl method. Individual sugars (glucose, fructose, sucrose, maltose, and lactose) were analyzed using high-performance liquid chromatography (HPLC). Starch presence was qualitatively assessed using iodine solution, and amino acid profiles were quantitatively analyzed. Mean values were calculated from replicated measurements. The results showed that steaming slightly increased protein content from 19.39 g/100 g to 19.75 g/100 g, likely due to moisture loss during thermal processing. A total of 20 amino acids were identified, including all essential and non-essential amino acids, with lysine being the most abundant essential amino acid. No sugars or starch were detected in either pre- steaming or post-steaming samples, confirming suitability for ketogenic diets. Carbohydrate content increased slightly but remained at a very low level, while fat content decreased after steaming. Beta-carotene content decreased after steaming but remained detectable, reflecting the functional contribution of Prasakaprao herbs.