Kualitas dan mutu sensorik bakso kerbau dengan penambahan andaliman( Zanthoxilum acanthopodium dc.)

Abstract

CHRISTOPER HOT PEREZ TOGATOROP. Quality and Sensory Quality of Buffalo Meatballs with the Addition of Andaliman (Zanthoxylum Acanthopodium Dc.). (Supervised by NURZAINAH GINTING and ACHMAD SADELI).

Buffalo meat is generally less preferred compared to beef, although its nutritional value is comparable. Therefore, product innovation is needed to increase consumer acceptance of buffalo meat. One approach is the addition of andaliman, a traditional spice from North Sumatra known for its distinctive pungent and citrus-like aroma. This study aimed to evaluate the effects of andaliman powder addition on the physical quality and sensory attributes of buffalo meatballs. The experiment was conducted at the Production Laboratory, Animal Science Study Program, Universitas Sumatera Utara, in February 2025. A Completely Randomized Design (CRD) was applied with five treatments: P0 = 0 g, P1 = 0.15 g, P2 = 0.30 g, P3 = 0.45 g, and P4 = 0.60 g, each replicated four times. The parameters observed included pH value, cooking loss, color, aroma, taste, and texture. The results indicated that increasing the concentration of andaliman powder enhanced pH and panelists’ acceptance, while reducing cooking loss of buffalo meatballs. The best treatment was obtained at P4 with the addition of 0.60 g andaliman powder.