PALATABILITAS BAKSO DAN SOSIS SAPI ASAL DAGING SEGAR, DAGING BEKU DAN PRODUK KOMERSIAL
Yayu Zurriyati
Abstract
Meatball and sausage are two types of popular meat processing. This research was aimed to determine and compare the palatability of meatball and sausage from fresh beef meat, frozen beef meat and commercial product. The research method was level of preference /acceptance of panelists with the organoleptic test included color, aroma, texture, elasticity and flavor of meatball and sausage with five criteria of hedonic scale of: 1 (strongly dislike), 2 (not like), 3 (neutral), 4 (like) and 5 (very like). The values from panelists were statistically analyzed by using a non parametric Kruskal-Wallis method. The result showed that the characteristics of color, aroma, texture, elasticity and taste of the meatball and sausage from fresh meat, frozen meat or commercial product did not differ, although the panelists tended to be more like the meatball and sausage from fresh meat.
Keywords
beef meat, meatball, palatability, sausage.
DOI:
http://dx.doi.org/10.24014/jupet.v8i2.198
Refbacks
There are currently no refbacks.
Jurnal Peternakan has been accredited by Sinta 3 : Number 158/E/KPT/2021
Starting from Vol. 18 No. 1 Year 2021 to Vol. 22 No. 2 Year 2025
Jurnal Peternakan Indexed By:
Creation is distributed under the
Creative Commons Attribution 4.0 International License .
<div class="statcounter"><a title="Web Analytics" href="http://statcounter.com/" target="_blank"><img class="statcounter" src="//c.statcounter.com/9979299/0/fe74386c/0/" alt="Web Analytics"></a></div> View Mystats