Modification of Instant Palekko Seasoning by Adding Katokkong Chili (Capsicum annum.L.)

Modifikasi Bumbu Palekko Instan dengan Penambahan Cabai Katokkong (Capsicum annum.L.)

Abstract

Palekko is a typical South Sulawesi food that has a spicy taste and is made from duck or chicken meat cut into small pieces. The process of making palekko takes a long time, so instant palekko seasoning is needed in the form of dry spices so that it is hoped that it will make it easier for people to process "palekko". The aim of this research is to determine the effect of adding katokkong chilies and appropriate drying methods on the quality of instant palekko seasoning. The research used a Completely Randomized Design (CRD) with 2 factors. The first factor is the percentage of katokkong chilies consisting of 3 levels, namely 10%, 20% and 30% and the second factor is the drying method, namely oven drying and sun drying. The research results show that the best treatment for Palekko instant seasoning is the oven drying method with treatment with a percentage of Katokkong chilies of 30%, obtaining a water content of 11.84%, ash content of 6.79%, yield of 19.3%, viramin C (0.301%/100g) and positive for containing Flavonoids as well as organoleptic testing of instant Pallekko Katokkong seasoning and its application to chicken from 31 panelists who received scores for color, aroma, texture and taste (liked and really liked).