Pengaruh Andaliman (Zanthoxylum acanthopodium) terhadap Kualitas Fisik dan Organoleptik Abon Daging Kelinci

Abstract

Andaliman (Zanthoxylum acanthopodium) contains terpenoid compounds that have antioxidant properties and give changes in color, aroma, and taste in processed shredded rabbit meat products. This study was conducted in the production laboratory, livestock study program, Universitas Sumatera Utara and Laboratory of Chemistry, Politeknik Negeri Lhokseumawe , which was carried out in September to October 2024. The design used in this study was a complete random design (RAL) with 4 treatments and 5 test. The treatment consists of (A0=0%, A1=10%, A2=20% and A3=30%). Variables measured pH values, cooked shrinkage, extension, and organoleptic test (color, aroma, taste, and texture). The data obtained were analyzed by analysis of variance (ANOVA). The results of this study indicate that the addition of andaliman to the shredded rabbit meat with different doses has a very significant effect (p <0.01) to physical quality (pH value and cooked shrinkage) but does not significantly affect (p <0.05) on physical quality (the loss) and the very significant effect (p <0.01) organoleptic (color, aroma, taste, and texture). The lower the percentage of andaliman used in shredded rabbit meat, the more pH value, cooked shrinkage and color. Conversely the higher the percentage of andaliman used in shredded rabbit meat, the increasing in the aroma, taste, and texture.