STUDI PERBANDINGAN KUALITAS ORGANOLEPTIK DAGING BABI BALI DENGAN DAGING BABI LANDRACE
Abstrak: This study aims to
determine differences in the organoleptic quality of balinese pork with
landrace pork, This research was conducted in Slaughter House Traditional
andthen in Livestock Product Technology Laboratory and Microbiology, Faculty of
Animal Husbandry Universitas Udayana for two months. The study design is
completely randomized design (CRD) with a ratio 2 samples of meat that has been
fried and 38 semi-trained panelists. The results showed preference level
panelist on the color and texture of landrace pork significantly (P<0,05) higher
than balinese pork, while the preference level panelist on the aroma, flavor
and overall acceptance of bali pork significantly (P<0,05) higher than the
landrace pork. Based on the results of this study concluded that the panelists
preferred the organoleptic of balinese pork compared with landrace pork.This
research was conducted in Slaughter House Traditional andthen in Livestock
Product Technology Laboratory and Microbiology, Faculty of Animal Husbandry
Universitas Udayana for two months. The study design is completely randomized
design (CRD) with a ratio 2 samples of meat that has been fried and 38
semi-trained panelists. The results showed preference level panelist on the
color and texture of landrace pork significantly (P<0,05) higher than
balinese pork, while the preference level panelist on the aroma, flavor and
overall acceptance of bali pork significantly (P<0,05) higher than the
landrace pork. Based on the results of this study concluded that the panelists
preferred the organoleptic of balinese pork compared with landrace pork
Kata Kunci: organoleptic,
pork, balinese pig, landrace pig
Penulis: Suandana I W. E. E.
Kode Jurnal: jppeternakandd160270
