Penambahan Sari Wortel (Daucus carota) terhadap Daya Simpan dan Organoleptik Bakso Daging Kalkun

Abstract

Turkey is a type of poultry with characteristics and taste that resemble chicken meat, so turkey has the potential to be a raw material for meatballs. Carrots are also a natural source of antioxidants. So far, carrots have only been used for vegetables and juice. Utilization in fresh conditions has limitations because fresh carrots easily experience quality deterioration. This research aims to determine the effect of adding carrot juice on the shelf life and organoleptic properties of turkey meatballs. This research was conducted in April 2024 at the Production Laboratory, Animal Husbandry Study Program, Faculty of Agriculture, University of North Sumatra. The design used in this research was RAL (Completely Randomized Design) with 4 treatments, namely P0=0 ml, P1=50 ml, P2=100 ml, P3=150 ml and 5 repetitions. The parameters used in this research are shelf life and organoleptic color, taste, texture and aroma. The results of this study show that the addition of carrot juice can extend the shelf life of turkey meatballs. The best shelf life is P3 with the addition of 150ml of carrot juice with a shelf life of 5 days and the lowest shelf life is 1 day.