Organoleptic acceptance and characteristics of meatballs of jackfruit (artocarpus heterophyllus) mixed with tempeh
1 Faculty of Agricultural Technology, Andalas University, Limau Manis-Padang, Indonesia.
2 Alumni of Food Technology and Agricultural Product, Andalas University, Limau Manis-Padang, Indonesia.
Research Article
World Journal of Advanced Engineering Technology and Sciences, 2023, 08(02), 062–071.
Article DOI: 10.30574/wjaets.2023.8.2.0074
Publication history:
Received on 27 January 2023; revised on 06 March 2023; accepted on 08 March 2023
Abstract:
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).
Keywords:
Acceptance; Characteristics; Meatballs; Jackfruit; Tempeh
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Copyright © 2023 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0