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VOL. 10, ISSUE 2 (2025)
The effects of fried shallot (Allium Ascalonium L.) on the physical quality and acceptability of beef meatball
Authors
Justin Riyan, Wendry Setiyadi Putranto, Ellin Harlia
Abstract

Abstract

Shallots (Allium ascalonicum L.) are widely used culinary ingredients known to enhance the physical properties and sensory appeal of meat-based products in Indonesia. This study aimed to determine the effect of incorporating fried shallot into beef meatballs, focusing on their physical properties, specifically water holding capacity, cooking loss, and firmness, as well as sensory acceptability, including color, taste, aroma, chewiness, and overall acceptance. The research employed an experimental method using a Completely Randomized Design (CRD) with four treatments and five replications P0 (0%), P1 (2.5%), P2 (5%), and P3 (7.5%). An analysis of variance (ANOVA) was used to determine the effect of fried shallot addition on the physical characteristics of the beef meatballs, followed by the Duncan’s multiple range test. Acceptability was evaluated using the Kruskal-Wallis test, and significant differences between treatments were further analyzed using the Mann-Whitney test. Results showed that the 5% fried shallots addition (P2) was the most ideal, producing the best physical qualities with a water holding capacity (WHC) value of 21.63%, cooking loss of 3.3%, and firmness of 99.87 mm/g/10 seconds. Sensory acceptability was rated at ‘2’ on a numerical scale, indicating 'slightly like'.
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Pages:35-40
How to cite this article:
Justin Riyan, Wendry Setiyadi Putranto, Ellin Harlia "The effects of fried shallot (<i>Allium Ascalonium L</i>.) on the physical quality and acceptability of beef meatball". International Journal of Multidisciplinary Education and Research, Vol 10, Issue 2, 2025, Pages 35-40
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