Test for Differences in Physical and Organoleptic Properties Between Pork Added with Borax and Pork Soaked in Beef Blood
Keywords:
Pork, Borax, Soaking Beef BloodAbstract
This research used a Completely Randomized Design (CRD) method with four
repetitions. Differences in pH and meat color will be explained using ANOVA and difference tests using 5% BNT Test analysis. Based on the research results
obtained in testing the differences in organoleptic physical properties between pork added with borax and pork soaked in beef blood, it can be concluded that: Soaking meat with beef blood and borax in pork has an insignificant effect on physical quality (color and pH). pork. Pork meat soaked in beef blood and the addition of borax for organoleptic hedonic quality showed that the color results were not significantly different. Meanwhile, the organoleptic hedonic scale showed that the results were not significantly different in color. The color test for pork added with borax and beef blood at the L* and b* values was not significantly different, while the a* value showed significantly different results when adding and soaking beef blood and borax
Downloads
References
Abidin, A. dan Simanjuntak, D. 1997. Ternak Sapi Potong. Direktorat Jendral Peternakan.
Jakarta
Naibaho A, Oka IBM, Swacita IBN. 2013. Kualitas Daging Babi Ditinjau Dari Uji Obyektif Dan
Pemeriksaan Larva Cacing Trichinella spp. Indonesia Medicus Veterinus 2(1): 12-21
Suardana, I.W dan Swacita, I.B.N. 2009. Higiene Makanan. Kajian Teori Dan Prinsip Dasar.
Fakultas Kedokteran Hewan. Universitas Udayana, Denpasar.
Direktorat Jendral, Peternakan 2013. Stastika Peternakan dan Kesehatan Hewan. Livestock
And Animal Health Statistic 2013. Jakarta ; Direktorat Jendral Peternakan dan Kesehatan
Hewan. Kementrian Pertanian.
Suardana, I.W dan Swacita, I.B.N. 2009. Higiene Makanan. Kajian Teori Dan Prinsip Dasar.
Fakultas Kedokteran Hewan. Universitas Udayana, Denpasar
