PALATABILITAS BAKSO DAN SOSIS SAPI ASAL DAGING SEGAR, DAGING BEKU DAN PRODUK KOMERSIAL
DOI:
https://doi.org/10.24014/jupet.v8i2.198Keywords:
beef meat, meatball, palatability, sausage.Abstract
Meatball and sausage are two types of popular meat processing. This research was aimed to determine and comparethe 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.
Downloads
Published
Issue
Section
License
The Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Jurnal Peternakan and published by Fakultas Pertanian dan Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau as publisher of the journal.
Authors who publish with this journal agree to the following terms:
Authors automatically transfer the copyright to the journal and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons (CC BY) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors are able to enter into separate permission for non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
