Physicochemical and Organoleptic Quality of Buffalo Meat Patty with Fenugreek (Trigonella foecum graecum) Addition

Department of Animal Husbandry, Faculty of Agriculture, Universitas Sumatera Utara, Medan 20155, Indonesia

^* Corresponding author: penipatriani@usu.ac.id

Abstract

Fenugreek is often used as a spice to add flavour to dishes. Fenugreek seeds also contain protein, fibre, stabilising power, and emulsifiers that can be used to improve the quality of processed meat products. Buffalo meat has an excellent nutritional profile. However, it is less desirable to consumers due to buffalo meat's dark colour, texture, and distinctive aroma. Innovative product development is necessary for consumer demand. This study aimed to determine the effect of fenugreek seed addition on the physicochemical and organoleptic quality of the buffalo meat patty. The design was a complete randomised design with 4 treatments and 6 replicates. The treatment in this study was the use of Fenugreek in buffalo meat patty 0 grams (F0), 10 grams (F1), 20 grams (F2) and 30 grams (F3). The results showed that adding Fenugreek can improve buffalo meat patty's physicochemical and organoleptic quality. Adding Fenugreek to patties effectively reduces pH, cooking weight loss, and moisture, as well as increases tenderness, flavour, colour, and aroma. It was concluded that adding 20 grams of Fenugreek to the batter can improve buffalo meat patty's physical and organoleptic qualities.