Sifat Kimia dan Organoleptik Pasta Daging Kambing dengan Perlakuan Leaching dan Metode Kominusi

Abstract

Goat is small ruminant raised for meat production. However, the meat is less favorable due to its off-odour which comes from water soluable protein and contain fatty acids. Leaching ground goat meat before further processing may reduce the offodour, but it can result in severaly reduced nutrition content of the meat. Comminution technique to a larger particle size is expectedly prevent high nutrition less. This study was aimed to examined to influence of comminution techniques and leaching frequency on nutrition composition and organoleptic properties of goat meat paste. The experiment used randomized block factorial design, with two levels of comminution technique and two levels leaching frequency as the factor. The result showed that there were no interaction effects between comminution and leaching on nutrition composition of goat meat paste. An interaction effect between comminution and leaching was significant (P<0.05) on the color of the goat meat paste. The paste from the ground meat and theree times leaching possessed brighter color than that from the other treatment combination. Comminution to a larger particle size resulted in significantly more oily appearance if compared to grinding comminution.