Physical Characteristics and Organoleptic of Lamb b!teatball in different Postmortem and Cassava Starch Levels

Posted by Sekilas Peternakan on

Wednesday 15 November 2017

Physical Characteristics and Organoleptic of Lamb b!teatball in different Postmortem and Cassava Starch Levels

Nurhayati, E., Komariah, and S. Rahayu

Meatball is one of Indonesian people favourite meat product. Lamb meatball is one alternative to improve lamb consumption. Making of meatball use to usingpre-rigor meat that is could produce tough and compact. Material for producing meatball commonly from beef but it can replace by lamb by using extender. 'The extender was cassava flour. Purpose of research was to know the physical characteristics and organoleptic of lamb meatball in different postinortern and cassava starch levels. The research was carried out at Large Ruminant Laboratory, Animal Science Faculty, Bogor Agricultural University and Center of Food and Nutrition (PAU) Bogor Agricultural University. Research has been done from February until iMarch 2009. Matters that use in this research were lamb fi-om MT Farm, Ciampea. Flavor adding with cassava flour as an extender, salt, ice, and other flavor. The parameter stands for pH and DMA meat, elasticity, hardness, rendement, and economical aspect. Organoleptic test stands for texture, smell, elasticity, colour, taste, and general perception. The research were using two hours, four hours, and six lrourspostmortem with lo%, 20%, and 30% tapioca levels. Factorial Completely Randomized Design 3x3 was used with three repetitions. The significant result was tested with Polynomial Ortogonal. Organoleptic were analyzed using Kruskal Wallis. Significant  result was tested with Gibbons The result indicate that postnrortem up to six hours and 30% tapioca level was not influenced significantly of physical characteristics and organoleptic lamb meatball. Meatball with up to 30% tapioca levels more advantages in economical aspect, because production cost that used it cheaper an grain meatball total result more.

Keywords : meatball, lamb, postnzortem, tapioca

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