UJI ORGANOLEPTIK BAKSO BERBAHAN BAKU DAGING SAPI YANG DISUBSTITUSI DAGING DOMBA

Aaf Falahudin (Prodi Peternakan Faperta UNMA)
Rachmat Somanjaya (Prodi Peternakan Faperta UNMA)
Tatan Rustandi

Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner)
Vol 8, No 1 (2020)

This study aims to analyze the effect and the best dose of beef meatballs substituted with lamb meat on the organoleptic properties of meatballs. The experimental design used was a Completely Randomized Design with 5 treatments and 4 replications. The treatments applied are as follows: B0 = 100% beef + 0% lamb meat, B1 = 75% beef + 25% lamb meat, B2 = 50% beef + 50% lamb meat, B3 = 25% beef + 75% lamb meat, B4 = 0% beef + 100% lamb meat. The results showed that hedonic panelists still liked the color and texture of all beef meatballs substituted with lamb meat on a hedonic scale rather like to like. However, for the smell and taste of meatballs, lamb substitutes are used for a maximum of 50% without affecting the level of preference.