The Effect of Storage Time on Fat Content, Ash Content, and Organoleptic of Mutton Soup Meat

The research was conducted to analyze the effects of storage time on fat content, ash content, and organoleptic mutton soup meat. The design used a Randomized Complete Block Design (RCD) with three treatments and five replications. The treatments consisted of T0 = 0-week storage, T1 = 1-week storage, and T2 = 2-week storage. Variables of this research were fat content, ash content, and organoleptic, such as color, aroma, and taste scores. The average fat content on each treatment was 0.91-1.52%; ash content was 1.08-1.75% and organoleptic such a color 3.5-1.95%; aroma 3.7-2.0% and taste 3.3-1.25%. The research showed that storage time had a significant effect (P<0,05) on the ash content of mutton soup meat, while storage time had a highly significant effect (P<0,01) on fat content and organoleptic. This research concluded that storage at different times affected mutton soup meat on fat content, ash content, and organoleptic.