PERBANDINGAN KUALITAS BAKSO MENGGUNAKAN TIGA JENIS SAYURAN YANG BERBEDA DENGAN KOMPOSISI BUBUR RUMPUT LAUT (Eucheuma cottoni)

Meatballs are Indonesian processed meat products which are usually served hot and have high nutritional value because they are rich in animal protein, which is needed by the human body especially for growth. Nowadays in Indonesia various types of meatballs have been developed by adding food with high nutritional value into meatballs such as adding carrot extract and green spinach leaf extract to meatballs. The purpose of this study was to compare the chemical, physical and organoleptic qualities between meatballs using green spinach extract (Amaranthus tricolor) and carrot extract (Daucus carrota) and Moringa oleifera leaves through the addition of seaweed composition (Eucheumacottoni). The data analysis method used in this study is comparative descriptive analysis. Comparisons used were chemical, physical and organoleptic qualities between meatballs using green spinach extract (Amaranthus tricolor) and carrot extract (Daucus carrota) and Moringa oleifera leaves through the addition of seaweed composition (Eucheumacottoni). Primary data in the form of meatballs with extract Moringa oleifera, while secondary data in the form of meatballs with green spinach extract (Amaranthus tricolor) and meatballs with carrot extract (Daucus carrota). The results showed that the chemical properties test showed that the highest moisture content was in carrot extract with 68.30% moisture content, the highest fat content was in carrot extract with a fat content of 7.33% and the highest ash content was in green spinach extract with ash content of 4.81%. In the physical properties test, it was found that the highest texture (hardness) was in green spinach extract with a texture (hardness) of 34.96, the highest yellowness (B +) in the extraction of carrots with a yellowish level (B +) 17,19, and brightness ( L +) is highest in carrot extract with Brightness level (L +) of 52.54. In the organoleptic test it was found that the highest taste value was in carrot extract with a taste value of 3.22, the highest aroma in carrot extract with aroma value reached 3.05 and the highest color level was in carrot extract with a color level of 3.34