FLAVOUR COMPARISON OF ROASTED PORK ORIGINATED FROM BALI AND LANDRACE PIGS
DOI:
https://doi.org/10.24843/JVAS.2026.v08.i02.p03Keywords:
Ambition Flavor, Pig Bali, Landrace pigs, OrganolepticAbstract
Flavor is a way to determine and differentiate food based on its taste. Flavor is a food characteristic that includes appearance, smell, taste, texture, and temperature. This study aims to compare the organoleptic quality of suckling pigs from two breeds. pig Which different, that is Pig Bali and Pig Landrace. Evaluation The test was conducted on four main parameters: color, odor, tenderness (texture), and taste. The method used in this study was a hedonic test involving 12 panelists as respondents. Each panelist provided an assessment. in a way subjective to sample pig roll Which has prepared, using a Likert scale. The results of organoleptic tests show that suckling pigs from Babi Bali consistently get higher average scores than Landrace Pigs in all four parameters. The average color score for Bali Pigs was 4.08 and Landrace Pigs 3.61; smell respectively 4.28 and 3.61; tenderness 4.50 and 3.89; and taste 4.67 and 3.92. Mark relatively low standard deviations in each parameter indicate consistency in the assessment panelists.Findings This show that pig roll from Pig Bali panelists preferred the suckling pig from Landrace pigs in terms of sensory quality compared to suckling pig from Landrace pigs. This difference can be caused by various factors such as genetic characteristics, fat composition, and the ability to absorb seasonings during processing. Therefore, pig breed is an important factor influencing the organoleptic quality of processed meat, especially in traditional products like suckling pig.
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