SIFAT FISIK DAN SENSORIK BAKSO YANG DIBUAT DARI DAGING KELINCI YANG BERBEDA

Authors

  • Vian Dwi Chalisty Universitas Ma'arif Nahdlatul Ulama Kebumen, Indonesia
  • Nunur Nuraeni Universitas Ma'arif Nahdlatul Ulama Kebumen, Indonesia
  • Adi Fathul Qohar Universitas Ma'arif Nahdlatul Ulama Kebumen, Indonesia
  • Ahmad Fadjeri Universitas Ma'arif Nahdlatul Ulama Kebumen, Indonesia

DOI:

https://doi.org/10.53863/jspn.v3i01.884

Keywords:

pH Value, Organoleptic, Rabbit Meatballs

Abstract

This study aims to determine the pH and organoleptic values of meatballs made from two types of rabbit meat. The research was conducted from February to March 2022 in Bendogara p village, Klrong sub-district, Kebumen Regency, Central Java and the UMNU Kebumen campus. The rabbit meat used is Rex and New Zealand. The materials used in this study were Rex and New Zealand rabbit meat, tapioca flour, salt, ground pepper, garlic, egg white, ice water, MSG, distilled water. The data obtained in the sensory test were taste, color, texture and elasticity. Rabbit meatballs were analyzed by a non-parametric test (Kruskal Wallis test). Sensory test was carried out by 20 panelists. Physical quality test data in the form of pH values obtained will be analyzed using an independent sample t-test of analysis of variance. The results showed that different types of rabbit meat showed no significant difference (P>0.05) in terms of pH value, color preference, texture, and meatball elasticity. However, it had a significant effect (P<0.05) on the degree of preference for the meatball taste. The pH value of both types of rabbit meat is the same at 6.51. Rex meat is preferred over New Zealand on the sensory test of color, taste and meatball elasticity, and conversely New Zealand meat is preferred over rex on the organoleptic test of meatball texture.
Keywords: pH Value, Organoleptic, Rabbit Meatballs

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Published

2023-06-30

How to Cite

Chalisty, V. D., Nuraeni, N., Qohar, A. F., & Fajri, A. (2023). SIFAT FISIK DAN SENSORIK BAKSO YANG DIBUAT DARI DAGING KELINCI YANG BERBEDA. JURNAL SAINS PETERNAKAN NUSANTARA, 3(01), 1–9. https://doi.org/10.53863/jspn.v3i01.884

Issue

Vol. 3 No. 01 (2023): JURNAL SAINS PETERNAKAN NUSANTARA

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Articles

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Copyright (c) 2023 Vian Dwi Chalisty,Nunur Nuraeni,Adi Fathul Qohar,Ahmad Fadjeri

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