摘要：Abon is a typical type of dry food, made from processed meat, food products that are widely consumed by Indonesianpeople made from animals. In processing of abon, the meat is mixed with spices, salt and sugar as a flavor enhancerand as a preservative. Spices that are used include red onion, garlic, galangal, and coriander. Abon with good qualitymust be made of good quality ingredients, especially raw materials, namely meat. The raw materials in processing thisproduct consists of main raw materials and additional raw materials. The main ingredient is chicken meat, while theadditives are keluwih fruits. The purpose of this research was to determine the addition of keluwih fruits by differentconcentrations to the quality of organoleptic of chicken abon. The results of the study showed that the addition ofkeluwih with different concentrations (10%), (15%), (20%), and (25%) had a very significant effect on color and taste,but had no significant effect on aroma value, and abon texture. Chicken abon with the best organoleptic quality wasobtained from the addition of 10% concentration keluwih with product characteristics, color 4.22 (likes), taste 4.17(likes), aroma 3.39 (rather like) texture 3.35 ( rather like).
