Pengaruh substitusi buah semu jambu mete terhadap kualitas organoleptik abon ayam kampung

Abstract

This study aims to determine the organoleptic quality of shredded native chicken meat with the treatment of cashew apple substitution. The materials used in this study include native chicken meat, cashew apple, garlic, shallots, red chilies, coriander, galangal, turmeric, pepper, salt, sugar, kaffir lime leaves, bay leaves, lemongrass, coconut milk, and cooking oil. The experiment was conducted with treatments involving the substitution of cashew apple at levels of 0%, 5%, 10%, 15%, and 20% of the total meat. Organoleptic testing covered color, aroma, taste, texture, and overall acceptability. The organoleptic evaluation used a Likert scale as follows: 1 (strongly dislike), 2 (dislike), 3 (somewhat like), 4 (like), and 5 (strongly like). The organoleptic quality assessment was carried out by 40 untrained panelists who evaluated the shredded native chicken meat with cashew apple pseudo-fruit substitution, which was provided randomly for each treatment. The organoleptic test data were analyzed using non-parametric analysis with the Kruskal-Wallis Hedonic Test, and if there were significant differences in means, further testing was conducted using Duncan's Multiple Range Test. The results of the study conclude that shredded native chicken meat with the substitution of cashew apple significantly affects the organoleptic tests for taste parameters, but does not significantly affect the color, aroma, texture, and acceptance parameters. At a concentration of 5%, it has the best organoleptic quality with an average acceptance score of 3.98 under the like criteria. The shredded native chicken meat has a slightly brown color, a savory aroma, a savory taste, and a slightly fine texture.