Studi Tentang Preferensi Konsumen, Sifat Fisiko Kimia dan Nilai Organoleptik Sei Daging Babi asal Kupang (Nusa Tenggara Timur)
Abstrak: Pork sei is a meat
product from Kupang (East Nusa Tenggara) that produced traditionally using
curing and smoking methods. The purpose of this study was to observe consumer
preference, physico-chemical and organoleptic properties of pork sei which is
currently very popular in East Nusa Tenggara. The research was carried out by the
method of observation and experiment using Completely Randomized Design with
three replications. The observations were carried out on four restaurants and
pork sei consumer in Kupang. Variables measured were moisture, protein, fat and
carbohydrate contents, pH, and organoleptic test including color, texture,
taste and tenderness. The results showed that there was no significant
difference among pork sei originated from the four selected restaurants on fat
content, carbohydrate content, pH, texture and tenderness. However, the protein
content, taste and color were different significantly (P < 0.05). Based on
the effectivity index analysis, it can be concluded that the best samples was
originated from restaurant A.
Kata kunci: preferensi, fisiko kimia, organoleptik, sei
Penulis: Soffy Soetji Widarti,
Hari Purnomo, Djalal Rosyidi
Kode Jurnal: jppeternakandd120180
