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Abstract
ABSTRAK
Penelitian bertujuan untuk mengetahui sifat-sifat organoleptik nikumi kuda dan sapi,. dengan menggunakan rancangan acak kelompok pola faktorial. Faktor pertama adalah jenis daging yaitu daging kuda dan daging sapi, faktor kedua adalah frekuensi pencucian ( 0, 3, 6 dan 9 kali). Uji yang digunakan adalah uji rating melibatkan 25 orang panelis semi terlatih meliputi penilaian terhadap warna, tekstur, bau atau aroma. Hasil penelitian menunjukkan bahwa peningkatan frekuensi leaching nyata (P<0,05) menurunkan aroma, warna dan tekstur nikumi kuda dan sapi. Pada leaching 3 kali aroma nikumi kuda lebih amis dibanding nikumi sapi tetapi relatif sama pada leaching 6 kali dan 9 kali. Warna nikumi kuda lebih merah dari nikumi sapi sampai leaching 9 kali, sedangkan tekstur nikumi kuda lebih kasar dari nikumi sapi kecuali pada leaching 3 kali teksturnya relatif sama.
Kata kunci : leaching, nikumi kuda dan sapi, organoleptik
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