Pengembangan Aroma dan Cita Rasa Sakso dengan Penggunaan Flavor

Abstract

Bakso is one of the most popular meat product in Indonesia. This research studied the effect of addition of flavor to the qusllfy of meat bsll. The analysis included physicsl characteristics (specific gravity, hardness, shear, elasticity and color and organoleptic tests. The resu/s showed that: according to consumer preference, the most liked flavor that added in the meat ball were the flavor of beef Q 1.0%, beef Q 1.5%, Beef WIN 1.5"/6 and Beef Fat WIN 1.0%. The use offlavor did not CBUSe differences in physical characteristics Ike specific gravity, hardness, shear, elasticity and co/or for a-value. The use of flavor increased the price of bakso between Rp. 4.5,- to Rp. 18,-. ACCording to comparison test, meat bsll with Beef Q 1.5% has the best score compared with Bakso Lapangan Tembak (BLT) in aroma, and with Bakso Pedagang Keliling (BPK) has the best score in aroma, taste and texture. Key words: flavor, mel!i ball (bakso), taste, and beef