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All Journal International Journal of Social and Education (INJOSEDU)
Siti Nurlani Harahap
Program Studi Ilmu Gizi, Universitas Nahdlatul Ulama Sumatera Utara, Indonesia

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ORGANOLEPTIC TEST OF CHICKEN MEATBALLS WITH WHITE TOFU SUBSTITUTION AT DIFFERENT CONCENTRATIONS Fitri Dian Nilasari; Siti Nurlani Harahap
INJOSEDU: International Journal of Social and Education Vol. 2 No. 10 (2026): International Journal of Social and Education (INJOSEDU)
Publisher : Adisam Publisher

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Abstract

Meatballs are a processed meat product that is well-known and loved by the public. Meatballs are one of the food products regulated by the Indonesian National Standard (SNI). One parameter for determining whether a meatball product is good or not is its elasticity. People tend to prefer meatballs with a chewy texture and not hard. Factors that influence meatball texture are the composition of the meatball, the manufacturing process, and the heating time. The purpose of this study was to determine whether the addition of white tofu can affect the quality of chicken meatballs and to determine the best percentage of white tofu in making meatballs so that it can substitute the use of chicken. This study used different percentages of white tofu, namely 25%, 50%, 75%, and 100%. Organoleptic tests were carried out on taste, color, texture, and aroma. Data were analyzed using one-way ANOVA followed by the Duncan test. The best treatment with the highest average results in making chicken meatballs with white tofu substitution for organoleptic quality based on taste, color, texture, and aroma was in the control treatment P1 with the addition of 0% white tofu with an average score of 3.9 which was in the very like category, followed by P2 with the addition of 25% white tofu with an average score of 3.4667 which was in the like category.  
ACCEPTABILITY TEST OF PROCESSED TUBER PRODUCTS AS A LOCAL FOOD ALTERNATIVE Siti Nurlani Harahap; Fitri Dian Nila Sari; Riani Sari Sembiring
INJOSEDU: International Journal of Social and Education Vol. 3 No. 3 (2026): International Journal of Social and Education (INJOSEDU)
Publisher : Adisam Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.20519473

Abstract

The purpose of this study is to determine the level of acceptance of panellists towards processed sweet potato–potato patties and purple sweet potato onde-onde through organoleptic tests. This research is an experiment with a completely randomized design (CRD) involving 15 trained panelists from the academic community of Nahdlatul Ulama University of North Sumatra. The research method includes product development with various formulations, followed by a hedonic test on the attributes of taste, color, aroma, and texture using a numerical scale of 1–5. The data from the panelists' evaluations were analyzed descriptively to determine the most preferred treatment. Research results show that for perkedel products, formulation P0 (100% sweet potato, 0% potato) obtained the highest scores in all organoleptic attributes (taste 3.53; color 3.67; aroma 3.47; texture 3.67), making it the formulation most preferred by the panelists. In purple sweet potato onde-onde products, the most preferred taste attribute was found in treatment M2 (50% glutinous rice flour, 50% purple sweet potato) and M4 (100% purple sweet potato), whereas the best color, aroma, and texture were obtained in treatment M3 (25% glutinous rice flour, 75% purple sweet potato). The use of yellow sweet potatoes in full produces fritters with the best sensory quality, Meanwhile, the substitution of purple sweet potato in a balanced or dominant proportion can increase panelists' acceptance of onde-onde.
Co-Authors Fitri Dian Nila Sari Fitri Dian Nilasari Riani Sari Sembiring