Open AccessSIFAT ORGANOLEPTIK DAGING BROILER DENGAN LAMA PERENDAMAN BERBEDA DALAM PERASAN LEMON CUI (Citrus microcarpa)
Author(s) -
Mergy Angelia Sumual,
R. Hadju,
Merri Diana Rotinsulu,
Syaloom . Sakul
Publication year - 2014
Publication title -
zootec/jurnal zootek
Language(s) - English
Resource type - Journals
eISSN - 2615-8698
pISSN - 0852-2626
DOI - 10.35792/zot.34.2.2014.5979
Subject(s) - organoleptic , aroma , broiler , food science , flavor , tenderness , biology
ORGANOLEPTIC PROPERTIES OF BROILER MEAT WITH DIFFERENT IMMERSION TIME IN LEMON CUI (Citrus microcarpa).The purpose of this study was to determine the organoleptic properties of broiler meat marinated in lemon cui (Citrus microcarpa). There are four levels of immersion duration of treatment (4, 3, 2 and 1 hour) with observed organoleptically by 50 panelists. From the results of this research note to give soaking time organoleptic assessment on the color range 4.00 - 4.82, aroma 4.34 - 5.12, the texture of 4.02 - 4.52, tenderness 5.20 - 5.36, flavor 3.98 - 4.58. Based on the results of the assessment concluded that broiler meat is soaked for 1 hour in lemon cui organoleptic (color, aroma, texture, tenderness and flavor) can be accepted by consumers. Key words : broiler meat, lemon cui, organoleptic properties