Pengaruh Lama Pelayuan terhadap Kekenyalan, Tekstur dan Kesukaan Bakso Daging Sapi

Abstract

The aim of this research is to evaluate the effects of the meat aging to texture, preference and hardness of meatball. The variable of this research are organoleptic test covering: texture and preference measured using 30 panelists and hardness testing by Instrument LLOYD Texture Analyzer. The treatments are meat without aging (± 45 minutes after cutting) (TO); meat aging during 6 hours (Tl), 12 hours (T2), 18 hours (T3) and 24 hours (T4). Result of this research indicates that meat aging doesn't have an effect (P > 0,05) on the texture by panelist, but giving influence (P < 0,05) to preference of panelist and hardness of meatball. Conclusion of this research is meat applied to make meatball is not must from of the fresh meat without aging. Meat aging decreasing the level of hardness but can increase the preference of meat ball. Keywords: meatball, aging, organoleptic test, hardness.