PALATABILITAS BAKSO DAN SOSIS SAPI ASAL DAGING SEGAR, DAGING BEKU DAN PRODUK KOMERSIAL
ABSTRAK: 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.
Keyword: beef meat, meatball,
palatability, sausage
Penulis: Y. ZURRIYATI
Kode Jurnal: jppeternakandd110006
