Physicochemical and Organoleptic Quality of Buffalo Meat Patty with Fenugreek (Trigonella foecum-graecum) Addition
Peni Patriani*, Tati Vidiana Sari, Uswatun Hasanah

Department of Animal Husbandry, Faculty of Agriculture, Universitas Sumatera Utara, Jalan. Prof. A. Sofyan No. 3 Kampus USU Medan, Sumatera Utara, 20155, Indonesia.

Abstract

Abstract. Fenugreek seed is a herbal spice with health benefits. Fenugreek seeds also contain protein, fibre, stabilising power, and emulsifiers that can be recommended in product development. Buffalo meat has a fairly good nutritional profile but is less desirable to consumers due to the dark colour of buffalo meat, a lot of texture and a distinctive aroma. Innovative product development is necessary for consumer demand. The purpose of this study was to determine the effect of fenugreek seed addition on the physicochemical and organoleptic quality of the buffalo meat patty. The design used was a complete randomised design with 4 treatments and 5 replicates. The treatment in the study consisted of the addition of fenugreek in buffalo meat patty dough 0 grams (F0), 10 grams (F1), 20 grams (F2) and 30 grams (F3). The results showed that the addition of fenugreek can improve the physicochemical and organoleptic quality of buffalo meat patty. The addition of fenugreek to patties is effective in reducing pH, cooking weight loss, moisture content and increasing tenderness, flavour, colour, aroma. It was concluded that the addition of 20 grams of fenugreek to the batter can improve the physical and organoleptic qualities of buffalo meat patty.

Keywords: Bufallo Meat, Patty, Fenugreek, Quality

Topic: Animal Product Technology