| dc.description.abstract | Goat (Capra sp.) as one of small ruminant animal has been domesticated in some countries, including Indonesia. Mutton is less acceptable by consumer due to its goaty smell, even though -as a protein source- contain essential amino acids which are needed by human body. By that means, mutton process in limited ways and resulting limited products. Leaching technique and comminuting method (a method which is reducing meat particle size), are some of technique to reduce or eliminate goaty smell in mutton. The aim of the research was to study physical characteristic and palatability of mutton pasta processed by comminuting method and different leaching frequency. The research used Complete Randomized Design Factorial Pattern with three repetitions. The first factor (A) was comminuting method consist of ground meat and small cutting meat (1.5x1.5x1.5 cm3 in size). The second factor (B) was leaching frequency which had three levels frequency: 0, 3 and 6 times. Data was analyzed by Analysis of Variants continued to Least Significant Mean if the results gave different effect. Observed parameters were color, aroma, texture, taste and spread ability, was evaluated by hedonic test using 50 panelists inexperienced. Data analyzed by Kruskal-Wallis Test and if it gave different effect continued to Rank Mean Compared Test. The research’s results showed that interaction between comminuting method and leaching frequency gave significant different effect to emulsion stability of mutton pasta. | id |
