Putri Novia Pahlevi Pengarang

Conditioning The Meat At Low Temperature Before RestructureMeat Process To Organoleptic Laying Hen Low Production Sausage Value Putri Novia Pahlevi Poultry Business Management Study Program Animal Husbandry ABSTRACT The conducted of ths research is to know the effect of low temperature to organoleptic’s value of laying hen low production sausage with observation of colour, aroma, taste, and the elasticity of it. The data analysis using complete random design (RAL) with 4 treatment and 4 repetition. The treatment is P0 (laying hen sausage without low temperature saving), P1 (laying hen sausage with 0oC temperature), P2 (laying hen sausage with -2oC temperature), P3 (laying hen sausage with -4oCtemperature). Data analysis variety of prints showed real effect (P<0,01) so it continued test BNT (Real Smallest Different) to looks differentiate among treatment. The result of the research showed conditioning low temperature has real effect to sausage elasticity but has no effect to the colour, adour, taste, and sausage elasticity. The highest averages of value from the colour is P2 and P3 with score 3,18. The highest averages of value from the odour is P0 with score 3,35. The highest averages of value from the taste is P0 with score 5,36. The highest averages of value from the elasticity is P3 with score 17,26. The conclusion from this research is conditioning the meat at low temperature have no effect (P<0,05) to the colour, aroma, taste, but has real effect (P>0,01) to sausage elasticity. The highes sausage elasticity is 17,26 N the treatment P3 with -4oC temperature. Key Word: Laying Hen Low Production Sausage,Low Temperature, Organoleptic Value