Level Pemberian Tepung Rosella (Hibiscus sabdariffa Linn) Terhadap Kualitas Dendeng Babi

The purpose of this research to determine the level on the quality of pork jerky (aroma, texture and TPC). The research design used was a complete random design (CRD) with 4 treatments and 3 replications, and continued with Mann-Whitney test. The sensoric data used   hedonik  test according to Kruskal-Wallis method.  The treatment consisted of R0 = without roselle flour, R1 = roselle flour 5g, R2 = roselle flour 10g  and  R3 = roselle flour 15g. The results showed that the addition of roselle flour 5g, 10g and 15g  gave a significant difference  (P 0,05).  But the best  texture value is at the level of 10g roselle flour.  Conclusion, The level of roselle flour  influences  the value of the aroma of  jerky and can reduce  the total bacterial growth  in the pork jerky.  The best activity  level of 15g roselle flour  can reduce the lowest total bacterial colony.