Rika Wati (2015) SIFAT ORGANOLEPTIK BAKSO DAGING ITIK AFKIR YANG DIREBUS ASAP CAIR DENGAN KONSENTRASI BERBEDA. Skripsi thesis, Universitas Islam Negeri Sultan Syarif Kasim Riau.

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Abstract

This study aims to determined the organoleptic properties of meatballs of from meat of reject duck which boiled in liquid smoke with different concentration. The method used in this study completely randomized design with five treatments 0%, 5%, 10%, 15%, 20% and four replications. Variables observed were flavors, aromas, colors and textures. These variables were tested using comparison plural. Assessment carried out by 47 middle skills panelists. The method of assessment is giving a score from 1 to 5 that it criteria from morethan worse until more than better. Data were analyzed by analysis of variance, followed by DMRT when treatment significantly affected in research variables. The results showed that the meatballs of duck meat rejects in liquid smoke with different concentrations was highly significant (P <0,01) in the flavor, aroma and color but not significant (P> 0,05) on the texture of duck meat meatballs. According to flavor, aroma and color meatballs of reject duck meat in liquid smoke at 5% liquid smoke showed the best organoleptic properties in taste, aroma and color. Keywords: organoleptic properties, rejects duck meat, liquid smoke, meatballs.

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