Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian & Peternakan, Universitas Semarang
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