The organoleptic quality of pork wrapped in teak leaves instead of plastic

ORGONOLEPTIC UALITY OF PIG MEAT WRAPPED TEAK LEAVES AS A PLASTIC REPLACEMENT

Ni Luh Gde Sumardani, Ni Luh Putu Sriyani, I Wayan Suberata

Faculty of Animal Science, Udayana University Denpasar Bali, 80232

Correspondent: nlg_sumardani@unud.ac.id

ABSTRACT

The purpose of this study was to look at the organoleptic quality of pork wrapped in plastic and teak leaves during different storage. The research material uses landrace pork obtained at the traditional market in Sanglah. The sample used is the longisimus dorsi (LD) muscle. This study compared the organoleptic quality between meat wrapped in plastic and teak leaves which were stored in different times, namely 4 hours, 8 hours and 12 hours. Organoleptic data were analyzed by nonparametric statistics by the Hedonic test according to Mann-Whitney between plastic wrap with teak leaves and Kruskal Wallis between the shelf life. The results of the non parametric analysis of Landrace pork wrapped in plastic on variable color, aroma, texture, tenderness, and overall acceptance, were significantly lower (P <0.05) than meat wrapped in teak leaves for 4 hours, 8 hours or 12 hours. hour. Meat wrapped in plastic organoleptic quality decreased significantly (P <0.05) from 4 hours to 12 hours storage. While meat wrapped in teak leaves produces organoletic quality that is not significantly different from 4 hours to 12 hours of storage. The conclusion of this study is that consumer acceptance of meat wrapped in plastic is significantly lower than with teak leaves. There was a marked decrease in the level of consumer preference for meat wrapped in plastic during storage from 4 hours to 12 hours. Meat wrap with teak leaves is able to maintain the quality of the meat oranoleptic for up to 12 hours.

Keywords: meat quality, Landrace pork, meat wrapper, plastic, teak leaves