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Abstract
ABSTRAK
Penelitian ini bertujuan untuk mengetahui stabilitas emulsi, susut masak karakteristik organoleptik pasta nikumi kuda dan sapi. Penelitian menggunakan rancang acak kelompok dengan pola faktorial. Faktor pertama adalah jenis daging yaitu daging kuda dan daging sapi, faktor kedua adalah frekuensi pencucian (0,3,6 dan 9 kali). Hasil penelitian menunjukan peningkatan frekuensi leaching tidak nyata (P>0.05) mempengaruhi stabilitas emulsi dan susut masak tetapi pasta nikumi kuda lebih stabil disbanding pasta nikumi sapi. Leaching sangat nyata (P<0.01) meningkatkan kesukaan terhadap aroma, rasa dan warna tetapi tidak nyata terhadap sifat oles.
Kata kunci : stabilitas emulsi, susut masak, organoleptik, pasta nikumi
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