Pengaruh Andaliman (Zanthoxylum acanthopodium) Terhadap Kualitas Fisik Dan Organoleptik Bakso Daging Kelinci (Oryctolagus cuniculu

Abstract

Andaliman (Zanthoxylum acanthopodium) contains antioxidant compounds and has the potential to enhance the physical quality of food products. Additionally, it contains essential oils that contribute to preserving the distinctive color, flavor, and aroma. The research was conducted in December 2024 at the Livestock Production Laboratory, Department of Animal Science, Faculty of Agriculture, Universitas Sumatera Utara and the Testing Laboratory, Department of Chemical Engineering, Politeknik Negeri Lhokseumawe. The design used in this research is a Completely Randomized Design (CRD) with 4 treatments: P0 = 0%, P1 = 1%, P2 = 1.5%, P3 = 2%, and 5 replications. The parameters observed in this research were pH value, cooking loss, water holding capacity, tenderness and organoleptics (color, flavor, aroma and texture). The obtained data were analyzed using Analysis of Variance (ANOVA). The results of this study showed that the addition of andaliman powder had a significant effect (P>0.05) on the physical and organoleptic qualities of rabbit meatballs. Increasing concentrations of andaliman decreased pH, water holding capacity, and cooking loss, but also reduced tenderness. In terms of organoleptic properties, andaliman enhanced color, aroma, and flavor, although it had no significant effect on texture. The best treatment was observed at a concentration of 2% (P3), which produced the lowest cooking loss with superior sensory quality..