STUDI KUALITAS ORGANOLEPTIK DAGING BABI GULING DARI BABI BALI DAN BABI LANDRACE
Abstrak: This study aims to
find out the organoleptic comparison of landrace grilled pig meats. Bali pig
use in the study was came from Gerokgak Village Buleleng District, the pig was
fed traditionally and landrace pig on another hand came from Dalung and was fed
with commercial feeding. The weight of both pigs were similar. The pork that
will be tested was part of Longissimus dorsi and the organoleptic variables
observed were colour, texsture, flavour and overall acceptance was used
complete randomized design with a comparison of two different meat samples, the
data obtained were analyzed using Non-parametric analysis. The result of the
organoleptic test showed the meat colour of landrace pig 10.14% not
significantly different than bali pig. While panelist preferences on aroma,
texture, flavour, and overall acceptance on bali pig treatment were differs
markedly 11.69%, 13.88%, 14.70%, and 15.78% respectively compared to landrace
pig treatment. Based on the result of the study can be concluded that of the
overall organoleptic test conducted overall acceptance of panelists prefer bali
pig compared to landrace pig.
Penulis: Widiadnyana I G. N.
P.
Kode Jurnal: jppeternakandd170019