characteristics of ROTE lamb meat floss with different body condition scores (BCS)
characteristics of ROTE lamb meat floss with different body condition scores (BCS)
Abstract
This study aims to determine the effect of Rote sheep meat from different Body Condition Scores (BCS) on the organoleptic quality, moisture content, yield, and cholesterol content of the meat floss. This study used a completely randomized design (CRD) consisting of 3 treatments: P1: SKT 2 (lean) lamb meat, P2: SKT 3 (slightly fat) lamb meat, P3: SKT 4 (fat) lamb meat, with 4 replicates. Data on color, aroma, taste, and tenderness were analyzed using the non-parametric Kruskal Wallis test; if differences were found among treatments, the analysis was continued with the Mann-Whitney test. The data on yield, cholesterol, and moisture content were analyzed using analysis of variance (ANOVA), and if differences were found among the treatments, the Duncan Multiple Range Test (DMRT) was conducted. The results of this study indicate that Rote sheep meat from different SKTs had a significant effect (P < 0.05) on the aroma, tenderness, yield, cholesterol, and moisture content of the abon. Meanwhile, Rote sheep meat from different SKTs did not have a significant effect (P > 0.05) on the color and taste of the abon.
References
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Badan Standardisasi Nasional. 2021. SNI 3707:2021.
Badan Pusat Stastistik Provinsi Nusa Tenggara Timur. 2025. Populasi ternak menurut Kabupaten/Kota dan jenis ternak di Provinsi Nusa Tenggara Timur (ekor), 2025.
Dillak, S.Y.F.G., G. M. Sipahelut, A. K. Malik, N. G. A. Mulyantini, & V. Ballo. 2022. Pelatihan pengolahan abon ayam pada unit pelayanan perempuan GMIT klasis Kota Kupang. Jurnal Pemberdayaan Masyarakat Petani. 3(2): 465–472.
Domínguez, R., M. Pateiro, M. Gagaoua, F. J. Barba, W. Zhang, & J. M. Lorenzo. 2019. A comprehensive review on lipid oxidation in meat and meat products. Antioxidants. 8(10): 1–31. https://doi.org/10.3390/antiox8100429
Dopongnuha, M. M., G. M. Sipahelut, & H. Armadianto. 2022. Pengaruh lama simpan terhadap kadar air, kualitas mikrobiologi dan nilai sensorik abon ayam broiler. Jurnal Peternakan Lahan Kering. 4(1): 2047–2055. https://doi.org/10.57089/jplk.v4i1.954
Fakolade, P. O., B. A. Oyegunwa, & M. E. Fatola. 2025. Nutritional, physicochemical, and sensory evaluation of dambu-nama, a traditional shredded meat product, produced from camel meat, chevon, and pork. Archiva Zootechnica. 28(2): 32–57. https://doi.org/10.2478/azibna-2025-0014
Hafid, H., P. Patriani, Nuraini, Norma, S.H. Ananda, & Inderawati. 2020. Organoleptic characteristics of broiler chicken meat using juice of starfruit. IOP Conference Series: Earth and Environmental Science. 454(1): 1–7. https://doi.org/10.1088/1755-1315/454/1/012057
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Hirata, A. S. O., A. R. M. Fernandes, I. H. S. Fuzikawa, F. M. V. Junior, H. A. Ricardo, C. A. L. Cardoso, L. G. C. Alves, & N. G. T. Zagonel. 2019. Meat quality of Pantaneiro lambs at different body weights. Semina:Ciencias Agrarias. 40(1): 427–442. https://doi.org/10.5433/1679-0359.2019V40N1P427
Kolarič, L. & P. Šimko. 2020. The comparison of hplc and spectrophotometric method for cholesterol determination. Potravinarstvo Slovak Journal of Food Sciences. 14(1): 118–124. https://doi.org/10.5219/1302
Kosilov, V., Y. Yuldashbayev, T. Kubatbekov, I. Rakhimzhanova, & A. Abdurasulov. 2024. The effect of the mutton genotype on the lipid composition and environmental safety of meat product. Journal of Osh State University, Agriculture, Agronomy, Veterinary and Zootechnics. 4(9): 138–144. https://doi.org/10.52754/16948696_2024_4(9)_17
Ningsih, Fitrianingsih, & H. Hafid. 2021. Kualitas fisik dan organoleptik abon sapi dengan penambahan nangka muda. Jurnal Ilmiah Peternakan Halu Oleo. 2(2): 215–220. https://doi.org/10.56625/jipho.v2i2.16863
Palimbong S., & S. E. Wahyuningtyas. 2024. Pembuatan abon daging domba dan daya terima konsumen terhadap produk roti floss roll. Jurnal Penelitian Pertanian Terapan. 24(4): 650–659. https://doi.org/10.25181/jppt.v24i4.3673
Pandie, E. S. , A. E. Manu, & M. S. Abdullah. 2021. Sifat-sifat kuantitatif dan kualitatif domba lokal betina di kecamatan Rote Barat Laut kabupaten Rote Ndao. Jurnal Peternakan Lahan Kering. 3(5): 1566–1578.
Paramastuti, R., A. M. N. Fitria, & A. M. Legowo. 2025. Differences in processing methods on hedonic, physical quality, and fat content of chicken floss. Journal of Advanced Veterinary Research. 15(5): 562–566.
Pramujo, M., S. Maylinda, V. M. A. Nurgiartiningsih, T. E. Susilorini, A. A. Hamiyanti. 2025. Perbandingan karakteristik morfometrik domba ekor tipis, cross texel dan dorper di wilayah tropis Indonesia. Journal of Tropical Animal Production. 26(1): 52–59. https://doi.org/10.21776/ub.jtapro.2025.026.01.6
Prates, J. A. M. 2025. The role of meat lipids in nutrition and health: balancing benefits and risks. Nutrients. 17(2): 1–15. https://doi.org/10.3390/nu17020350
Rahmat, D. & S. P. Y. Paryati. 2017. Pengaruh keragaman gen DGAT1 terhadap kolesterol dan trigeliserida darah domba Padjadjaran. Jurnal Ilmu Peternakan. 2(1): 1–7. https://doi.org/doi.org/10.52434/janhus.v2i1.255
Ramadhani, A. A., Safitri, & W. F. Saragih. 2025. Analisis sifat fisik dan kimia abon daging sapi home industry di kota Surabaya, Jawa Timur. Jurnal Peternakan Sabana. 3(3): 128–135. https://doi.org/10.58300/jps.v3i3.997
Ribeiro, E. L. A, F. F. J. C. Constantino, F. A. Grandis, N. A. Koritiaki, F. A. B. Castro, & F. M. Giotto. 2019. PSII-24 Performance, carcass and meat quality of castrated and intact Dorper lambs slaughtered at different body condition scores. Journal of Animal Science. 97(2): 170–178. https://doi.org/10.1093/JAS/SKZ122.301
Riojuna, M., A. Sulfitrana, & H. Hafid. 2025. Sifat organoleptik abon daging sapi dengan penambahan jantung pisang pada tingkat berbeda. Jurnal Ilmiah Peternakan Halu Oleo. 7(1): 108–113. https://doi.org/10.56625/jipho.v7i1.125
Sabtu, B., M. Krova, G. E. M. Malelak, S. M. Makandolu, A. A. Dethan, N. M. D. Nalle, & D. M. Sabat. 2026. Pemberdayaan peternak melalui pengolahan se’i domba berbasis asap cair daun kusambi. Jurnal Pengabdian Kepada Masyarakat Nusantara. 7(1): 1013–1020. https://doi.org/10.55338/jpkmn.v7i1.7623
Safitri, F. & R. Holinesti. 2023. Analisis kualitas abon ayam afkir. Jurnal Pendidikan Tata Boga Dan Teknologi. 4(2): 247–252. https://doi.org/10.24036/jptbt.v4i2.537
Siswara, H. N., A. E. Saputra, K. Huda, L. N. Aini, & T. D. Putra. 2023. Evaluasi kualitas fisikokimia dan organoleptik abon daging kelinci lokal. Journal of Livestock and Animal Health. 6(2): 105–111. https://doi.org/10.32530/jlah.v6i2.35
Smet, S. D., K. Raes, & D. Demeyer. 2020. Meat fatty acid composition as affected by fatness and genetic factors: a review. Animal Research. 53(2): 81–98. https://doi.org/10.1051/animres:2004003
Swastike, W., A. M. P. Nuhriawangsa, B. S. Hertanto, & F. H. Barido. 2025. Influence of beef retail cuts on the quality, sensory, and color beef floss: A comparison between silverside and chuck. BIO Web of Conferences. 207(1): 1–8. https://doi.org/10.1051/bioconf/202520704003
Tiven, N. C., M. Veerman, & H. Pembuain. 2019. Efek jenis daging unggas yang berbeda terhadap kualitas organoleptik abon. Agrinimal. 7(1): 14–19. https://doi.org/10.30598/ajitt.2019.7.1.14-19
Zahro, S., K. Fitrah, S. Prakoso, & L. Purnamasari. 2021. Pengaruh pelayuan terhadap daya simpan dan keempukan daging. Jurnal Peternakan Indonesia. 23(3): 235–239. https://doi.org/10.25077/jpi.23.3.235-239.2021
Zhang, X., C. Liu, Y. Kong, F. Li, X. Yue. 2022. Effects of intramuscular fat on meat quality and its regulation mechanism in Tan sheep. Frontiers in Nutrition. 9(1): 1–12. https://doi.org/10.3389/fnut.2022.908355
Alam, A., A. Kewilaa, & A. Sairudy. 2026. Peningkatan nilai tambah abon daging sapi melalui inovasi pengemasan dan strategi branding pada kelompok PKK desa Tounwawan. Jurnal Abdimas Indonesia. 6(1): 592–601. https://doi.org/10.34697/jai.v6i1.2960
Arshad, M. S., M. Sohaib, R. S. Ahmad, M. T. Nadeem, A. Imran, M. U. Arshad, J. H. Kwon, & Z. Amjad. 2018. Ruminant meat flavor influenced by different factors with special reference to fatty acids. Lipids in Health and Disease. 17(1): 1–13. https://doi.org/10.1186/s12944-018-0860-z
Badan Standardisasi Nasional. 2021. SNI 3707:2021.
Badan Pusat Stastistik Provinsi Nusa Tenggara Timur. 2025. Populasi ternak menurut Kabupaten/Kota dan jenis ternak di Provinsi Nusa Tenggara Timur (ekor), 2025.
Dillak, S.Y.F.G., G. M. Sipahelut, A. K. Malik, N. G. A. Mulyantini, & V. Ballo. 2022. Pelatihan pengolahan abon ayam pada unit pelayanan perempuan GMIT klasis Kota Kupang. Jurnal Pemberdayaan Masyarakat Petani. 3(2): 465–472.
Domínguez, R., M. Pateiro, M. Gagaoua, F. J. Barba, W. Zhang, & J. M. Lorenzo. 2019. A comprehensive review on lipid oxidation in meat and meat products. Antioxidants. 8(10): 1–31. https://doi.org/10.3390/antiox8100429
Dopongnuha, M. M., G. M. Sipahelut, & H. Armadianto. 2022. Pengaruh lama simpan terhadap kadar air, kualitas mikrobiologi dan nilai sensorik abon ayam broiler. Jurnal Peternakan Lahan Kering. 4(1): 2047–2055. https://doi.org/10.57089/jplk.v4i1.954
Fakolade, P. O., B. A. Oyegunwa, & M. E. Fatola. 2025. Nutritional, physicochemical, and sensory evaluation of dambu-nama, a traditional shredded meat product, produced from camel meat, chevon, and pork. Archiva Zootechnica. 28(2): 32–57. https://doi.org/10.2478/azibna-2025-0014
Hafid, H., P. Patriani, Nuraini, Norma, S.H. Ananda, & Inderawati. 2020. Organoleptic characteristics of broiler chicken meat using juice of starfruit. IOP Conference Series: Earth and Environmental Science. 454(1): 1–7. https://doi.org/10.1088/1755-1315/454/1/012057
Hafid, H., R. D. S. Toba, A. Pratiwi, S. H. Ananda. 2022. Bimbingan pengolahan abon itik dengan penambahan buah nangka bagi kelompok PKK di kelurahan Kambu Kota Kendari. Jurnal Pengabdian Kepada Masyarakat. 1(2): 37–40. https://doi.org/10.33772/japimas.v1i2.7
Hastuti, & Suparman. 2018. Sifat kimia Abon daging kambing peranakan ettawa (PE) dengan lama penggorengan yang berbeda. Jurnal Ilmu Dan Teknologi Peternakan Tropis. 5(2), 73–78. https://doi.org/10.33772/jitro.v5i3.488.
Heryanto, W., I. Hadist, & B. Ayuningsih. 2019. Pengaruh imbangan protein dan energi terhadap bobot lahir anak dan bobot induk domba Garut setelah melahirkan. Journal of Animal Husbandry Science. 4(1): 31–39. https://doi.org/10.52434/janhus.v4i1.844
Hirata, A. S. O., A. R. M. Fernandes, I. H. S. Fuzikawa, F. M. V. Junior, H. A. Ricardo, C. A. L. Cardoso, L. G. C. Alves, & N. G. T. Zagonel. 2019. Meat quality of Pantaneiro lambs at different body weights. Semina:Ciencias Agrarias. 40(1): 427–442. https://doi.org/10.5433/1679-0359.2019V40N1P427
Kolarič, L. & P. Šimko. 2020. The comparison of hplc and spectrophotometric method for cholesterol determination. Potravinarstvo Slovak Journal of Food Sciences. 14(1): 118–124. https://doi.org/10.5219/1302
Kosilov, V., Y. Yuldashbayev, T. Kubatbekov, I. Rakhimzhanova, & A. Abdurasulov. 2024. The effect of the mutton genotype on the lipid composition and environmental safety of meat product. Journal of Osh State University, Agriculture, Agronomy, Veterinary and Zootechnics. 4(9): 138–144. https://doi.org/10.52754/16948696_2024_4(9)_17
Ningsih, Fitrianingsih, & H. Hafid. 2021. Kualitas fisik dan organoleptik abon sapi dengan penambahan nangka muda. Jurnal Ilmiah Peternakan Halu Oleo. 2(2): 215–220. https://doi.org/10.56625/jipho.v2i2.16863
Palimbong S., & S. E. Wahyuningtyas. 2024. Pembuatan abon daging domba dan daya terima konsumen terhadap produk roti floss roll. Jurnal Penelitian Pertanian Terapan. 24(4): 650–659. https://doi.org/10.25181/jppt.v24i4.3673
Pandie, E. S. , A. E. Manu, & M. S. Abdullah. 2021. Sifat-sifat kuantitatif dan kualitatif domba lokal betina di kecamatan Rote Barat Laut kabupaten Rote Ndao. Jurnal Peternakan Lahan Kering. 3(5): 1566–1578.
Paramastuti, R., A. M. N. Fitria, & A. M. Legowo. 2025. Differences in processing methods on hedonic, physical quality, and fat content of chicken floss. Journal of Advanced Veterinary Research. 15(5): 562–566.
Pramujo, M., S. Maylinda, V. M. A. Nurgiartiningsih, T. E. Susilorini, A. A. Hamiyanti. 2025. Perbandingan karakteristik morfometrik domba ekor tipis, cross texel dan dorper di wilayah tropis Indonesia. Journal of Tropical Animal Production. 26(1): 52–59. https://doi.org/10.21776/ub.jtapro.2025.026.01.6
Prates, J. A. M. 2025. The role of meat lipids in nutrition and health: balancing benefits and risks. Nutrients. 17(2): 1–15. https://doi.org/10.3390/nu17020350
Rahmat, D. & S. P. Y. Paryati. 2017. Pengaruh keragaman gen DGAT1 terhadap kolesterol dan trigeliserida darah domba Padjadjaran. Jurnal Ilmu Peternakan. 2(1): 1–7. https://doi.org/doi.org/10.52434/janhus.v2i1.255
Ramadhani, A. A., Safitri, & W. F. Saragih. 2025. Analisis sifat fisik dan kimia abon daging sapi home industry di kota Surabaya, Jawa Timur. Jurnal Peternakan Sabana. 3(3): 128–135. https://doi.org/10.58300/jps.v3i3.997
Ribeiro, E. L. A, F. F. J. C. Constantino, F. A. Grandis, N. A. Koritiaki, F. A. B. Castro, & F. M. Giotto. 2019. PSII-24 Performance, carcass and meat quality of castrated and intact Dorper lambs slaughtered at different body condition scores. Journal of Animal Science. 97(2): 170–178. https://doi.org/10.1093/JAS/SKZ122.301
Riojuna, M., A. Sulfitrana, & H. Hafid. 2025. Sifat organoleptik abon daging sapi dengan penambahan jantung pisang pada tingkat berbeda. Jurnal Ilmiah Peternakan Halu Oleo. 7(1): 108–113. https://doi.org/10.56625/jipho.v7i1.125
Sabtu, B., M. Krova, G. E. M. Malelak, S. M. Makandolu, A. A. Dethan, N. M. D. Nalle, & D. M. Sabat. 2026. Pemberdayaan peternak melalui pengolahan se’i domba berbasis asap cair daun kusambi. Jurnal Pengabdian Kepada Masyarakat Nusantara. 7(1): 1013–1020. https://doi.org/10.55338/jpkmn.v7i1.7623
Safitri, F. & R. Holinesti. 2023. Analisis kualitas abon ayam afkir. Jurnal Pendidikan Tata Boga Dan Teknologi. 4(2): 247–252. https://doi.org/10.24036/jptbt.v4i2.537
Siswara, H. N., A. E. Saputra, K. Huda, L. N. Aini, & T. D. Putra. 2023. Evaluasi kualitas fisikokimia dan organoleptik abon daging kelinci lokal. Journal of Livestock and Animal Health. 6(2): 105–111. https://doi.org/10.32530/jlah.v6i2.35
Smet, S. D., K. Raes, & D. Demeyer. 2020. Meat fatty acid composition as affected by fatness and genetic factors: a review. Animal Research. 53(2): 81–98. https://doi.org/10.1051/animres:2004003
Swastike, W., A. M. P. Nuhriawangsa, B. S. Hertanto, & F. H. Barido. 2025. Influence of beef retail cuts on the quality, sensory, and color beef floss: A comparison between silverside and chuck. BIO Web of Conferences. 207(1): 1–8. https://doi.org/10.1051/bioconf/202520704003
Tiven, N. C., M. Veerman, & H. Pembuain. 2019. Efek jenis daging unggas yang berbeda terhadap kualitas organoleptik abon. Agrinimal. 7(1): 14–19. https://doi.org/10.30598/ajitt.2019.7.1.14-19
Zahro, S., K. Fitrah, S. Prakoso, & L. Purnamasari. 2021. Pengaruh pelayuan terhadap daya simpan dan keempukan daging. Jurnal Peternakan Indonesia. 23(3): 235–239. https://doi.org/10.25077/jpi.23.3.235-239.2021
Zhang, X., C. Liu, Y. Kong, F. Li, X. Yue. 2022. Effects of intramuscular fat on meat quality and its regulation mechanism in Tan sheep. Frontiers in Nutrition. 9(1): 1–12. https://doi.org/10.3389/fnut.2022.908355
Published
2026-08-24
How to Cite
Nubatonis, L. (2026). characteristics of ROTE lamb meat floss with different body condition scores (BCS). Jurnal Sains Dan Teknologi Industri Peternakan, 6(2), 215-223. https://doi.org/10.55678/jstip.v6i2.2838
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