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All Journal JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Ramdan Darwin
Universitas Muhammadiya Sidenreng Rappang
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Energy Industrial & Manufacturing Engineering

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KARAKTERISTIK ORGANOLEPTIK SEMPOL AYAM SAYUR DENGAN PENAMBAHAN BAWANG MENTAH, BAWANG GORENG, DAN JAGUNG: Organoleptic Characteristics Of Chicken And Vegetable Sempol With The Addition Of Raw Onions, Fried Onions, And Corn Ramdan Darwin; Andi Nurwidah; Rinal Tamrin
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 2 (2026): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v8i2.8156

Abstract

Chicken sempol relying solely on chicken meat tends to have a less complex flavor and aroma profile, along with limited nutritional diversity. The addition of aromatic seasonings and vegetables, such as onion and corn, offers a potential way to enrich the sensory and nutritional properties of the product; however, information on the organoleptic characteristics of vegetable chicken sempol with the addition of raw onion, fried onion, and sweet corn remains limited. This study aimed to evaluate the organoleptic characteristics of vegetable chicken sempol with the addition of raw onion, fried onion, and sweet corn. The study employed a Completely Randomized Design (CRD) consisting of four treatments and three replications. The treatments were BK1 (100 g raw onion), BK2 (50 g raw onion and 50 g sweet corn), BK3 (50 g fried onion and 50 g sweet corn), and BK4 (100 g fried onion). Organoleptic evaluation was conducted by 15 panelists using a five-point hedonic scale on texture, color, aroma, and taste attributes. The data were analyzed using Analysis of Variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT) at a 5% significance level when significant differences were detected. The results showed that the treatments had a highly significant effect on aroma (P<0.01), but did not significantly affect texture, color, or taste (P>0.05). The highest texture score was obtained by BK4 (3.91), the highest color score by BK2 (3.89), the highest aroma score by BK3 (4.98), and the highest taste score by BK4 (3.98). The differences in the type and combination of raw onion, fried onion, and sweet corn resulted in significant differences in panelists' preferences for aroma, while texture, color, and taste remained statistically similar among treatments.
Co-Authors Nurwidah, Andi Rinal Tamrin