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p-Index From 2021 - 2026
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All Journal Journal of Tropical Animal Science and Technology
Putri Awaliya Dughita
Prodi Peternakan, Fakultas Pertanian, Universitas Islam Batik Surakarta
Agriculture, Biological Sciences & Forestry

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Physical and Organoleptic Characteristics of Meatballs Made from a Combination of Rabbit Meat and Chicken Meat Wardi Wardi; Oscar Aditya Novanda; Andri Haryono Awalokta Akusuma; Puji Astuti; Agung Mugi Widodo; Putri Awaliya Dughita; Bagus Andika Fitroh
Journal of Tropical Animal Science and Technology Vol. 8 No. 2 (2026): Journal of Tropical Animal Science and Technology
Publisher : Animal Science Study Program, Faculty of Agriculture, Science and Health, Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v8i2.10782

Abstract

P This study was conducted at the Laboratory of Universitas Islam Batik Surakarta during December to January 2024 to evaluate the physical and organoleptic characteristics of meatballs prepared from a combination of rabbit meat and chicken meat, and to analyze the effect of different proportions of the two types of meat on product quality. A completely randomized design (CRD) was applied with five treatments: P0 (100% rabbit meat), P1 (100% chicken meat), P2 (50% chicken meat + 50% rabbit meat), P3 (75% chicken meat + 25% rabbit meat), and P4 (25% chicken meat + 75% rabbit meat). The parameters observed included elasticity, aroma, color, and overall preference. The results indicated that differences among treatments were not statistically significant for all parameters. However, treatment P4 to be more preferred compared to P0. The combination of chicken and rabbit meat influenced elasticity but did not produce any negative effects on the organoleptic quality of the meatballs. 
Co-Authors Agung Mugi Widodo Andri Haryono Awalokta Akusuma Bagus Andika Fitroh Oscar Aditya Novanda Puji Astuti Wardi Wardi