| Issue |
BIO Web Conf.
Volume 88, 2024
The 10th International Conference of Innovation in Animal Science (ICIAS 2023)
|
|
|---|---|---|
| Article Number | 00037 | |
| Number of page(s) | 5 | |
| DOI | https://doi.org/10.1051/bioconf/20248800037 | |
| Published online | 22 January 2024 | |
The Effect of Storage Time on Fat Content, Ash Content, and Organoleptic of Mutton Soup Meat
1 Student of Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
2 Lecturer of Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
* Corresponding author: dedesfptub@ub.ac.id
The research was conducted to analyze the effects of storage time on fat content, ash content, and organoleptic mutton soup meat. The design used a Randomized Complete Block Design (RCD) with three treatments and five replications. The treatments consisted of T0 = 0-week storage, T1 = 1-week storage, and T2 = 2-week storage. Variables of this research were fat content, ash content, and organoleptic, such as color, aroma, and taste scores. The average fat content on each treatment was 0.91-1.52%; ash content was 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 highly significant effect (P<0,01) on fat content and organoleptic. This research concluded that storage at different times affected mutton soup meat on fat content, ash content, and organoleptic.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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