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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