Organoleptic acceptance and characteristics of meatballs of jackfruit (artocarpus heterophyllus) mixed with tempeh

This study aims to determine the acceptance of panelists organoleptically including (color, aroma, taste, and texture) and the characteristics of meatballs of jackfruit mixed with tempeh. This study used a completely randomized design (CRD) with 5 treatments mixing jackfruit and tempeh with a ratio of 100:0, 90:10, 80:20, 70:30, and 60:40. The research data were analyzed using ANOVA and if it had a significant effect it was continued with the DNMRT test at the 5% level. The results showed a significant effect on moisture content, ash content, protein content, fat content, carbohydrate content, and organoleptic tests (taste and texture). However, it did not significantly affect the texture and organoleptic tests (color and aroma). The best treatment was in treatment B with a ratio of young jackfruit and tempeh of 225:25 with a product hardness of 3.70 N/cm2, moisture content of 65.81%, protein content of 2.38%, ash content of 1.64%, fat content of 2.26%, carbohydrate content 27.91%, and organoleptic color 3.8 (rather like), aroma 4 (like), taste 4 (like), texture 3.6 ( kinda like).