Sarah, SitiPutranto, Wendry SetiyadiYurmiati, Husmy2020-10-062020-10-062019-11978-60251349-1-3wahyu sari yenihttps://repository.unri.ac.id/handle/123456789/9861Indonesian tomato production increases every year which makes it potential for overharvesting and discarding. One of the efforts to prevent it to occur is to make it into tomato paste. Tomato paste can be added to processed food including burgers as fillers with the aim of improving physical properties and acceptability. Rabbits are potential livestock for meat production but they are hampered by bunny syndrome so that the processing is needed to make them more easily accepted and consumed by public. The process of managing rabbit meat into burgers is chosen due to simple processing and the products can be stored frozen for a long time.. The aims of this research are to determine the influence and the percentage of the use of tomato paste on physical properties (water holding capacity, cooking loss, tenderness) and the most preffered acceptability of rabbit burger (taste, aroma, tenderness, color, and total acceptance). The method used in this research is Completely Randomized Design with 3 treatments (percentage of adding tomato paste are 10%, 15%, and 20%) each treatment is repeated 6 times. Analysis of Variance and further test of Duncan test are done to determine the effects of treatment of physical properties. The effects of treatment on acceptability are observed by the Kruskal-Wallis test and further test of Mann-Whitney test. The results show that adding 15% of tomato paste produces burger with the best physical properties, namely water holding capacity of burger (60.982%), cooking loss (12.324%), tenderness (35.53 mm/g/10sec), and the most preffered acceptability with likes in hedonic scale and 5.17 numerical scale.entomato pastephysic characteristicacceptabilityArticle