The Effect of Storage Time To Fat Content, Ash Content, and Organoleptic of Mutton Soup Meat Zahra Avia Cahyaning Sholeha (a), Dedes Amertaningtyas (b)
a) Student of Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
b) Lecturer of Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
*dedesfptub[at]ub.ac.id
Abstract
The study was conducted to research the effects of storage time on fat content, ash content, and organoleptic of mutton soup meat. The design used a Randomized Complete Block Design (RCD) with three treatments and five replications. The treatments consisted of P0 = 0-week storage, P1 = 1-week storage, and P2 = 2-week storage. Variables of this research are fat content, ash content, and organoleptic, such as color, aroma, and taste scores. The average fat content on each treatment is 0.91-1.52%- ash content is 1.08-1.75% and organoleptic such a color 3.5-1.95%- aroma 3.7-2.0% and taste 3.3-1.25%. The research showed that storage time had a significant effect (P<0,05) on the ash content of mutton soup meat, while storage time had a very significant effect (P<0,01) on fat content and organoleptic. This research concludes that storage at different times affects mutton soup meat on fat content, ash content, and organoleptic.
