Physical and Organoleptic Characteristics of Meatballs Made from a Combination of Rabbit Meat and Chicken Meat

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.