Chicken as a raw material for Indonesian cuisine could be processed as many shapes and appearances, so many creations that could be made using raw chicken as materials. One of the recipe were from the time went the Dutch were in Indonesia, they were often presented this dishes in their parties for the Indonesian nobles also for the Dutch them selves in Indonesia or in the family of Indo- Dutch and Chinese descendant, it was dish known as “Ayam Kodok” in Indonesia. “Ayam Kodok” is a modification of western dishes named Chicken Ballotine. “It was a history of the idea of the Dutch and Western Society. In fact, in Western countries, making ”Ayam Kodok” (naming in Indonesia), it turns out the contents of the dough is not only chicken, but also of beef, poultry meat and even fish (Gringoire and Saulnier, 2009). The essay used in this study is a test organoleptic, hedonic, Test, F test (ANOVA)/ Hypothesis. To test whether there are differences in the color, aroma, flavor and texture in the manufacture of Chicken Ballotine using turkey, ducks and turkeys and ducks there are differences in the color, aroma, flavor and texture in the manufacture of chicken ballotine using turkeys, ducks and turkeys and ducks. Overall from hedonic test, panelists accepted (like) the color, Aroma, flavor and texture of both control and treatment. Differences in the treatment and control contained in the color of chicken and turkey, chicken meat and flavor turkey mixture of duck meat, the texture of chicken and turkey meat and texture of chicken and duck meat turkey mixture. A panelist most dominant there in duck meat flavor the turkey mixture by an average of 4.25. The results of hypothesis testing, Ho accepted in color, aroma, flavor and texture in the manufacture of Chicken Ballotine using duck meat, while Ho rejected on the color, Aroma, flavor and texture in the manufacture of Chicken Ballotine using turkey and duck meat turkey mixture.
Keywords : Chicken Ballotine, Turkey, Duck Meat, organoleptic test, Hedonic test, Anova test.