Kualitas Fisik Dan Sensoris Bakso Daging Sapi Dengan Substitusi Kenari (Canarium Indicum) Pada Persentase Yang Berbeda

Abstrak

This study aims to determine the physical qualities, namely pH and tenderness, while the sensory qualities, namely the color, texture, aroma, and taste of beef meatballs with canari substitution. This research was conducted at the Laboratory of Agricultural Products Technology Study Program, Faculty of Agriculture, University of Khairun Ternate, in June-September 2022, while the Physical Test was carried out at the Laboratory of Animal Products Technology, Faculty of Animal Husbandry, Hasanuddin University Makassar. This study used a completely randomized design (CRD). The results of this study can be concluded that the substitution of walnuts on beef meatballs with different treatments, in terms of physical quality, pH and tenderness, showed the highest average value was found in the P0 treatment (0% canari addition). While in terms of organoleptic tests, normal color quality has the highest average value in treatment P0 (addition of 0% canari) which is 3.03, chewy texture with the highest average value in treatment P1 (addition of 5% canari) which is 4.00, the typical aroma of beef meatballs had the highest average value in the P4 treatment (addition of 20% canari) which was 3.91, and the normal distinctive taste of beef meatballs had the highest average value in the P0 treatment (0% canari addition), namely 4.49. The best meatballs are in P0 with canari substitution of 0%.