Uji Perbedaan Kualitas Organoleptik Dendeng Babi yang Dikeringkan dengan Oven dan Dijemur

Pigs are meat-producing livestock that widely raised in the community, as one of animal protein source for human body. Pork can be processed into various kind food, which is pork jerky. Jerky made using sliced ​​or ground pork. dried traditionaly (sun dried) or more advanced way (oven dried). The purpose this study was to determine effect different drying methods on organoleptic quality results based paired t-test analysis showed there no significant difference (P>0,05) between smell, texture and acceptability jerky with treatments. Meanwhile, color taste a (P<0,05) two Although statistically differences treatments, average number show very small differences. In conclusion, both oven-dried sun-dried acceptable suitable consumption.