Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal JURNAL PETERNAKAN
Yayu Zurriyati
Balai Pengkajian Teknologi Pertanian (BPTP) Riau
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
PALATABILITAS BAKSO DAN SOSIS SAPI ASAL DAGING SEGAR, DAGING BEKU DAN PRODUK KOMERSIAL Yayu Zurriyati
Jurnal Peternakan Vol 8, No 2 (2011): September 2011
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v8i2.198

Abstract

Meatball and sausage are two types of popular meat processing. This research was aimed to determine and comparethe palatability of meatball and sausage from fresh beef meat, frozen beef meat and commercial product. The research methodwas level of preference /acceptance of panelists with the organoleptic test included color, aroma, texture, elasticity and flavorof meatball and sausage with five criteria of hedonic scale of: 1 (strongly dislike), 2 (not like), 3 (neutral), 4 (like) and 5 (verylike). The values from panelists were statistically analyzed by using a non parametric Kruskal-Wallis method. The resultshowed that the characteristics of color, aroma, texture, elasticity and taste of the meatball and sausage from fresh meat,frozen meat or commercial product did not differ, although the panelists tended to be more like the meatball and sausage fromfresh meat.
Co-Authors