<![CDATA[This study aims to determine the effect of Rote sheep meat from different Body Condition Scores (BCS) on the organoleptic quality, moisture content, yield, and cholesterol content of the meat floss. This study used a completely randomized design (CRD) consisting of 3 treatments: P1: SKT 2 (lean) lamb meat, P2: SKT 3 (slightly fat) lamb meat, P3: SKT 4 (fat) lamb meat, with 4 replicates. Data on color, aroma, taste, and tenderness were analyzed using the non-parametric Kruskal Wallis test; if differences were found among treatments, the analysis was continued with the Mann-Whitney test. The data on yield, cholesterol, and moisture content were analyzed using analysis of variance (ANOVA), and if differences were found among the treatments, the Duncan Multiple Range Test (DMRT) was conducted. The results of this study indicate that Rote sheep meat from different SKTs had a significant effect (P < 0.05) on the aroma, tenderness, yield, cholesterol, and moisture content of the abon. Meanwhile, Rote sheep meat from different SKTs did not have a significant effect (P > 0.05) on the color and taste of the abon.]]>
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