<![CDATA[Corned beef is a processed meat product that is widely consumed because it is practical, has a distinctive taste, and has a relatively long shelf life. The use of chicken meat (Gallus domesticus) as an alternative raw material for corned beef has the potential to reduce production costs, but requires fillers to improve product characteristics, one of which is tofu dregs flour. Tofu dregs flour as a by-product of the tofu industry contains protein and dietary fiber that has the potential to improve nutritional quality while supporting the utilization of agro-industrial waste. This study aims to determine the effect of variations in the proportion of chicken meat and tofu dregs flour on the chemical and organoleptic quality of corned beef, and to determine the best formulation. The study was conducted experimentally using a one-factor Completely Randomized Design with four levels of treatment of the proportion of tofu dregs flour: chicken meat, namely P1 = 10%:90%; P2 = 20%; 80%; P3 = 30%:70% and P4 = 40%:60%, each level was repeated three times. The research variables included chemical quality parameters (protein, fat, and crude fiber content) and organoleptic tests (color, aroma, and taste) using hedonic tests. The parametric data obtained were analyzed using ANOVA, if the results showed a very significant/significant difference, further tests were carried out. The nonparametric data obtained were further tested using the Kruskal–Wallis method, while the best treatment was determined by an effectiveness test. The results showed that variations in the proportion of tofu dregs flour and chicken meat (Gallus domesticus) had a very significant effect on the chemical quality (protein, fat, and crude fiber content) and organoleptic (taste and aroma color) of corned beef. The best treatment was treatment P4 with the parameter criteria of protein content 6.22%, fat content 6.27%, fiber content 4.70%, color 4.4 (like), taste 4 (like) and aroma 4.18 (like).]]>
