This research was aimed to analyze the effect of using jackfruit seed flour as filler on beef meatball quality, especially on its organoleptic quality. The used material were beef and jakcfruit seed flour as filler. This research used a completely randomized design with 4 treatments and 3 replications, and also used 15 panelists as replication on organoleptic test. The treatments were addition of jackfruit seed flour in various amount: 0% (T1), 5% (T2), 10% (T3), and 15% (T4). The measured variables were organoleptic characteristics include color, aroma, flavour, texture, suppleness, and shape. The obtained data were analyzed using variance analysis, and continued using Least Significant Different Test. The result of the research showed that using jackfruit seed flour as filler gave a significant effect on color, flavour, aroma,suppleness, texture, and shape of beef meatball.
Organoleptic Quality of Beef Meatball Filled with Jackfruit Seed Flour
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