Pengaruh Pemberian Pasta Fenugreek terhadap Kualitas Fisik dan Kualitas Organoleptik Bakso Daging Ayam Afkir

Abstract

This study aims to determine how the effect of using fenugreek paste on the physical quality and organoleptic quality of meatballs made from chicken meat. The research was conducted in June-July 2023 at the Research Technology Laboratory of the Faculty of Agriculture and the Livestock Production Laboratory of the Faculty of Agriculture, Universitas Sumatra Utara. The design used in this study was RAL (Completely Randomised Design) with 4 treatments namely P0 = 0%, P1 = 5%, P2 = 10%, P315% and 5 replications. The parameters used in this study were physical quality tests, namely meatball pH and cooking loss, and organoleptic tests of colour, aroma, taste and tenderness. The results showed that fenugreek paste 5%, 10%, 15% had a very significant effect (P<0.01) on physical quality and organoleptic quality. The higher the percentage of fenugreek paste used in meatballs, the higher the physical quality and organoleptic quality of meatballs made from chicken meat.