Sifat Fisik dan Organoleptik Bakso Daging Sapi pada Lama Postmortem yang Berbeda dengan Penambahan Karagenan

Abstract

The objective of this research was to study the quality and palatability of meatball at the differences postmortem periods and combination of flour. The experiment was used a Completely Randomized Design, with two treatments (postmortem periods and combination of carrageenan) and three replications. Variables observed were pH, water holding capacity (WHC), firmness, colour, aroma and taste. The data were analyzed by Analysis of Variance and differences among treatments were tested with Tukey. The results showed that different periods postmortem and combination of carrageenan have significant effect to pH and WHC, but no differences for firmness. There is interaction between treatments for pH of meatball. Hedonic test has been used to analize organoleptic of meatball. Panelists give netral favoured for the organoleptics sensory of meatball. Keywords : meatball, carrageenan, postmortem