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Leaves of sweet basil ( Ocimum basilicum ) are categorized as a tonic spice in culinary and also often used as herbs. The use of sweet basil leaves is usually dried as a spice to give a distinctive flavour to the cuisine. This study aimed to determine the effect of sweet basil leaves ( Ocimum basilicum ) application with different percentages on the physical and organoleptic qualities of chicken meatballs. This study used a Complete Randomized Design with 4 treatments and 5 repetitions. The treatments in this study consisted of different percentages of sweet basil leaves powder at P0: 0%, P1: 2%, P2: 4%, and P3: 6%. After chicken meatballs were cooked and stored at room temperature for 24 hours, then the measurement of physical and organoleptic qualities was carried out. The obtained results showed that the addition of sweet basil leaves had a real effect (P 0.05) on the water content. It is concluded that the application of sweet basil leaves ( Ocimum basilicum ) at 4% could effectively improve and retain the physical and organoleptic qualities of chicken meatballs for 24 hours.

Application of sweet basil (Ocimum basilicum) on physical and organoleptic qualities of chicken meatballs