Abstract:
Indonesian 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.
